Skip to content
Loading map…

TORTILLERIA EL REY INC

2701 S TRUMBULL AVE, CHICAGO, IL 60623 · Bakery

Inspection summary

TORTILLERIA EL REY INC has been inspected 7 times by Chicago Department of Public Health since January 31, 2017. The most recent inspection, on January 2, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 2 separate inspections, most recently on March 27, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times on March 27, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on March 27, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 27, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on January 31, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

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.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FOOD SERVICE MANAGER ON SITE WITHOUT CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATION ON PERSON OR ON SITE. INFORMED THE MANAGER ON SITE/DUTY MUST HAVE AND PROVIDE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATION ON SITE AT ALL TIMES WHILE FACILITY IS OPEN AND OPERATING PRODUCING READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED CONTINUED NON COMPLIANCE FROM INSPECTION #2578643 OF JULY 17, 2023. 4-501.11 OBSERVED THE GASKET ON THE TWO DOOR COOLER IN THE SALES AREA BROKEN AND TAPED DOWN WITH DUCK TAPE. INSTRUCTED TO REPAIR GASKET AND MAINTAIN. STILL NOT REPAIRED AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  3. License

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE GASKET ON THE TWO DOOR COOLER IN THE SALES AREA BROKEN AND TAPED DOWN WITH DUCK TAPE. INSTRUCTED TO REPAIR GASKET AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    19 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLERS TOUCH READY-TO-EAT FOOD CORN TORTILLA WITH BARE HANDS ON PRODUCTION LINE. FOOD EMPLOYEES’ MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINKS THROUGHTOUT FACILITY. INSTRUCTED MANAGER TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SALT OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED CHEESE AND PICKLED JALAPENO NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED COOKIES AND DESSERTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN 2ND FLOOR WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON FLOOR IN FRYING PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE OR QUAT SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE ACCUMULATED DUST ON THE CONDENSOR THROUGHTOUT FACILITY. INSTRUCTED TO CLEAN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN BOTTOM OF WALK-IN COOLER WITH MOLD LIKE ACCUMULATION INSIDE 2 FLOOR WALK-IN COOLER.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN THE REAR PREP AREA. TEMPERATURE OF WATER WAS 90.5F AT THE TIME OF INSPECTION.OBSERVED 3 COMPARTMENT SINK LOCATED WITHOUT HOT WATER DUE TO HOT WATER HANDLE BROKEN AND HOT WATER TURNED OFF, HOT WATER TEMPERATURE AT THE TIME OF THE INSPECTION WAS 45F INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES INSIDE OF WOMENS TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON FANS THROUGHOUT FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  6. License Re-Inspection

    0 infractions

  7. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN COOLER ON SITE NOT ON OR AVAILABLE FOR TESTING. CORRECT AND MAINTAIN.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER ON SITE AT TIME OF INSPECTION. CORRECT AND MAINTAIN.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • ADDITIONAL HANDSINKS NEEDED IN PREP AREA. 2 NEEDED AT PACKAGING LINE AND 1 NEEDED AT COOKING STATION. CORRECT AND MAINTAIN.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ALL TORTILLA CUTTING MOLDS MUST BE STORED IN A CLEAN SANITIZED ENVIROMENT. CORRECT AND MAINTAIN.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOCK DOOR IN NEED OF RODENT PROOFING, LARGE GAP AT ALL SIDES OF DOOR. FRONT DOOR IN NEED OF RODENT PROOFING 1/4 IN GAP MUST CORRECT AND MAINTAIN.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTENT SINK MUST BE LARGE ENOUGH TO SUBMERSE YOUR LARGEST PIECE OF EQUIPMENT. INSTALL LARGER SINK. CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT MUST BE CLEAN, FREE FROM CONSTRUCTION DUST. CORRECT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING. CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN NEED OF SHEILDING MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GREASE TRAP MUST BE INSTALLED ON 3 COMPARTMENT SINK. CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CONSTRUCTION MATERIAL MUST BE REMOVED. CORRECT AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website