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TEPALCATES RESTAURANT COMPANY

2326 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

TEPALCATES RESTAURANT COMPANY has been inspected 5 times by Chicago Department of Public Health since August 11, 2023. The most recent inspection, on September 15, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on September 15, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 22, 2026. For example: PERSONAL CLEANLINESS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 11, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 4 separate inspections, most recently on September 15, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on May 22, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Complaint

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE 2-DOOR FRONT PREP COOLER. STEAK AT 53.2F, SHRIMP AT 50.1F. TILAPIA AT 53.3F, CHORIZO 54.3F, RAW BEEF AT 54.1F, COOKED PORK AT 52.6F, SOUR CREAM AT 53.4F, DICED TOMATOES AT 52.7, MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 35LBS OF FOOD WORTH $222.00. INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINKS LOCATED IN THE TWO FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND DIRT BUILD UP ON FLOOR UNDERNEATH 3-COMPARTMENT SINK LOCATED IN 1ST FLOOR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN AND DAMAGED FLOOR TILES IN THE FRONT FOOD PREPARATION AREA. MUST REPAIR, REPLACE AND MAINTAIN. OBSERVED A FEW OPENINGS INTO CEILING IN THE BASEMENT FOOD PREPARATION AREA. MUST SEAL AND REPAIRED. OBSERVED A FEW WATER DAMAGED CEILING TILES IN FRONT FOOD PREPARATION AREA. MUST REPAIR, REPLACE AND MAINTAIN.
  2. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED IN THE FRONT 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS HANDLED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF PREP TABLES LOCATED IN BASEMENT FOOD PREP AREA. MUST REPAINT REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF DUST BUILD UP ON VENTILATION VENT IN SITTING AREA. MUST CELAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EN EXCESSIVE AMOUNT OF GREASE BUILD UP ON VENTILATION HOOD AND FILETRS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  3. Canvass

    3 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED LARGE CONTAINER OF COOKED RICE STORED IN CONTAINER IN SUCH A WAY THAT DOES NOT FACILITATE HEAT TRANSFER. INSTRUCTED TO STORE COOKED TCS FOODS IN SUCH A WAY THAT FACILITATES MAXIMUM HEAT TRANSFER SUCH AS BY DIVIDING INTO SMALLER CONTAINERS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCETS AT BOTH 3-COMPARTMENT SINKS ON-SITE IN POOR REPAIR, LEAKING BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK FAUCETS TO ELIMINATE LEAKS AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF DRIED FOOD DEBRIS BENEATH SHELVES AND OTHER EQUIPMENT THROUGHOUT THE BASEMENT AREA. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
  4. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES IN KITCHEN FACING UP. INSTRUCTED TO STORE INVERTED TO PREVENT ANY SOURCES OF CONTAMINATION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8/11/2023, REPORT #2579951. #58-- FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  5. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO INSTALL CEILING PANEL ABOVE 3 COMPARTMENT SINK AND ABOVE PREP TABLE IN THE BASEMENT PREP AREA. MUST BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO INSTALL CEILING PANEL ABOVE 3 COMPARTMENT SINK AND ABOVE PREP TABLE IN THE BASEMENT PREP AREA. MUST BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO REPLACE WORN OUT/PEELING WRAP AROUND WATER LINE ABOVE BASEMENT PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

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