Skip to content
Loading map…

YOLI'S TACOS

2640 W CHICAGO AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

YOLI'S TACOS has been inspected 6 times by Chicago Department of Public Health since January 22, 2016. The most recent inspection, on August 30, 2022, found no infractions.

2 of 6 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, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on May 28, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 May 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on November 13, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on November 13, 2018. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 7 times across 3 separate inspections, most recently on November 13, 2018. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    6 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORE ON TOP OF PREP COOLERS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRT AND DEBRIS ON THE INTERIOR CONTACT SURFACES OF REFRIGERATION UNITS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON WALLS BEHIND AND NEXT TP COOKING EQUIPMENT IN FOOD PREP AREA AND REAR DISHWASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOOR BEHIND COOKING EQUIPMENT IN FRONT PREP AREA AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS OR RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7--38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • NOTED TCS FOODS AT IMPROPER INTERNAL TEMPERATURE ON THE GRILL IN PANS: 3LBS OF COOKED CHICKEN AT 115.1F. AND 3LBS OF COOKED STEAK AT 64.3F. MANAGER DISCARD AND DENATURED 6LBS AT $100. PRIORITY VIOLATION CITATION ISSUED #7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED TCS FOODS AT IMPROPER INTERNAL TEMPERATURE INSIDE THE TOP PREP COOLER: 2LBS OF RAW STEAK AT 46.6F. AND 1LBS OF GUACAMOLE AT 57.5F. MANAGER DISCARD AND DENATURED 3LBS AT $25. PRIORITY VIOLATION #7-38-005. SEE ABOVE VIOLATION #21.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO PROPERLY LABEL PRECOOKED AND PREPARED FOODS INSIDE OF THE REACH IN COOLER AND FREEZER WITH THE NAME OF PRODUCT AND DATE(FIFO).
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED MANAGER TO CHANGE WATER AND SANIZER FOR WIPING CLOTHES FREQUENTLY FOR PROPER CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN GROCERY BAGS INSIDE THE FREEZERS. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE STORAGE CONTAINER AND/OR BAGS FOR PROPER FOOD STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED PAPER TOWLS IN DRAIN TO STOP WATER. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN SINK STOPPERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED A LEAKY PIPE UNDERNEATH THE 3 COMPARTMENT SINK (MIDDLE). MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS THROUGH TO REMOVE SPILLS AND DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MANAGER HAS NO ALLERGEN. INSTRUCTED MANAGER TO COMPLY OR CITATIONS WILL FOLLOW.
  5. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES OBSERVED ON PREMISES: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD IN THE KITCHEN. FOOD HANDLER WAS PREPARING TACOS WITH MEAT OFF THE GRILL AND TOUCHING ONION, CILNATRO AND OTHER TACO TOPPINGS WITH HIS/HER BARE HANDS BEFORE PLACING TACOS IN TO-GO BOXES WITH BARE HANDS. INSTRUCTED STAFF THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED AT ALL TIMES. HANDS MUST BE WASHED AND CLEAN BEFORE APPLING A NEW PAIR OF GLOVES. CRITICAL VIOLATION 7-38-010
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE RIPPED GASKETS AROUND THE BOTTOM DOORS OF THE COLD-HOLDING UNIT IN THE FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT TO REMOVE FOOD DEBRIS BUILUP: INTERIOR SURFACE OF THE 2-DOOR REACH-IN COOLER IN THE REAR & THE GASKETS AROUND THE SAME COOLER, REACH-IN FREEZER IN THE REAR STORAGE AREA, MEAT SLICER, MICROWAVE, EXTERIOR SURFACE OF THE COLD-HOLDING UNIT IN FRONT PREP, LOWER COMPARTMENT OF THE DEEP FRYER AND THE SIDES OF THE COOKING EQUIPMENT.
  6. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD BASE UNDER THE CONVENTIONAL OVENS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN CEMENT ON FLOOR IN BASEMENT UNDER THE UNUSED EQUIPMENT NORTH SIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEBOARD /COVING MISSING UNDER THREE COMPARTMENT SINK,PROVIDE IT.SEAL ALL BASEBOARD/COVING THROUGHOUT THE PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED IN STAFF WASHROOM,INSTRUCTED TO PROVIDE. A BACK FLOW PREVENTER DEVICE IS NEEDED AT MOP SINK OR PROVIDE UN THREADED FAUCET

Nearby inspected facilities

Own this business? Add a badge to your website