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TRASPASADA #3, INC.

3605 N ASHLAND AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

TRASPASADA #3, INC. has been inspected 11 times by Chicago Department of Public Health since December 18, 2018. The most recent inspection, on December 19, 2025, recorded 7 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on December 19, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 5 separate inspections, most recently on March 7, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 4 separate inspections, most recently on December 19, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 4 separate inspections, most recently on December 11, 2025. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 across 2 separate inspections, most recently on August 6, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

11 inspections

  1. Canvass Re-Inspection

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE THE 2-DOOR TALL REFRIGERATOR LOCATED IN FRONT SERVING AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED A FEW ITEMS STORED ON FLOOR UNDERNEATH 3-COMPARTMENT SINK. MUST ELEVATE ITEMS AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY LID AT THE MEAT CHEST FREEZER LOCATED ON THE BASEMENT. MUST REPAIN OR REPLACE LID.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE CHEST FREEZERS LOCATED ON THE BASEMENT. MUST REMOVE ICE AND CLEAN INTERIOR OF CHEST FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL WATER DAMAGED CEILING TILES ABOVE 2-DOOR TALL REFRIGERATOR AND ABOVE 1-DOOR SAUCE COOLER IN FRONT SERVING AREA. MUST REPAIR OR REPLACE CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS ON THE BASEMENT FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF FOOD ALLERGEN TRAINING.
  2. Canvass

    8 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. FOODS SUCH AS CEVICHE AND EGGS. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS AND DISCLOSE AND REMIND OF ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE THE 2-DOOR TALL REFRIGERATOR LOCATED IN FRONT SERVING AREA. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED A FEW ITEMS STORED ON FLOOR UNDERNEATH 3-COMPARTMENT SINK. MUST ELEVATE ITEMS AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY LID AT THE MEAT CHEST FREEZER LOCATED ON THE BASEMENT. MUST REPAIN OR REPLACE LID.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE CHEST FREEZERS LOCATED ON THE BASEMENT. MUST REMOVE ICE AND CLEAN INTERIOR OF CHEST FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL WATER DAMAGED CEILING TILES ABOVE 2-DOOR TALL REFRIGERATOR AND ABOVE 1-DOOR SAUCE COOLER IN FRONT SERVING AREA. MUST REPAIR OR REPLACE CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS ON THE BASEMENT FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF FOOD ALLERGEN TRAINING.
  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT SERVING AREA. MUST PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PREMISES USING MILK CRATES FOR PRODUCT ELEVATION. MUST NOT USE MILK CRATES MUST USE APPROVED SHELVING FOR PRODUCT ELEVATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE REAR 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAIN IN BASEMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON LIGHT SHIELDS COVERS ABOVE 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
  4. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • ALL FOOD HANDLERS WITH FACIAL HAIR MUST HAVE BEARD RESTRAINTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE WOODEN OR PLASTIC CRATES AS A MEANS OF ELEVATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT OR DUCT TAPE AS A GUARD ON SHELVING ABOVE THE THREE COMPARTMENT SINK. MUST BE SMOOTH AND CLEANABLE SURFACE. RAW WOODEN BUMPERS IN BACK OF THE KITCHEN TWO DOOR COOLER MUST BE PAINTED/SEALED AND NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPEN HOLES/CREVICES IN THE BATHROOM CEILING SURROUNDING THE VENTILATION COVER MUST BE SEALED TO BE SMOOTH, CLEANABLE AND NOT REPAIRED WITH TAPE. RAW WOODEN WALL AT THE REAR BOX FREEZER MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING/CERTIFICATES.
  5. Canvass

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED KNIFE STORED IN BETWEEN PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTED TO STORE KNIVES AT A KNIFE RACK TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION #7-38-020(B).
  6. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE ICE SCOOP INSIDE OF THE ICE MACHINE MAKING CONTACT WITH ICE AT THE FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED ONE MISSING SINK STOPPER AT THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE A VIABLE SINK STOPPER FOR THE THREE COMPARTMENT SINK AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SLIGHT FOOD DEBRIS ON THE SHELVING COMPARTMENT UNDER THE FOOD PREP TABLE ACRSS FROM THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED STAINED CEILING TILES AT THE DINNING AREA AND FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE.
  8. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE VISIBLE AND WORKING THERMOMETER INSIDE 2-DOOR PREP COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN REAR PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IS A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
  9. Canvass Re-Inspection

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD.FOODS SUCH AS CEVICHE AND EGGS. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS AND DISCLOSE AND REMIND OF ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  10. Canvass

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EMPLOYEES WASHING DISHES AT THE THREE COMPARTMENT SINK WITHOUT USING SANITIZER IN A FINAL RINSE. SINK NOT SET TO PROPERLY WASH, RINSE AND SANITIZE. MANAGER OBTAINED CHLORINE DURING THE INSPECTION AND INSTRUCTED EMPLOYEE THE CORRECT WAY TO WASH RINSE AND SANITIZE. INSTRUCTED TO RE-WASH ALL DISHES NOTED IN THE DRYING RACK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD.FOODS SUCH AS CEVICHE AND EGGS. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS AND DISCLOSE AND REMIND OF ALL SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPERLY THAWING FROZEN PREVIOUSLY PREPARED FOODS ON A PREP TABLE. INSTRUCTED TO PROPERLY THAW UNDER REFRIGERATION OR COLD RUNNING WATER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS MUST BE PROPERLY LABELED WITH PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FRONT PREP AREA MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOT MUST USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT THE FOOD PREP AREAS AND SHELVING THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOODEN WALLS AND BASEBOARDS NEXT TO THE ICE MACHINE AT THE FRONT PREP AREA MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN FOR REVIEW.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM#2243668 ON 12-18-18 NOT CORRECTED. #51- BACK FLOW PREVENTION DEVICES NOT LOCATED ON UTILITY SINK AND ICE MACHINE. MUST INSTALL TO BE SERVICED AND LOCATED.#58- OBSERVED NO ALLERGEN TRAINING ON FILE FOR CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  11. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED ON UTLITY SINK AND ICE MACHINE. CORE VIOLATION. MUST INSTALL TO BE SERVICED AND LOCATED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON FILE FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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