Taqueria Tejupilco
Last inspected: Feb 18, 2026
74
Score
TAQUERIA TEJUPILCO LLC, located at 2933 N Broadway in Chicago, IL, underwent a moderate risk inspection on February 18, 2026. This inspection resulted in a score of 74, with one critical and three minor violations noted. The facility's inspection history shows a pattern of mostly low-risk assessments across five scored inspections.
5
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine
1 critical violation. 3 minor violations.
74
Mar 26, 2025
Reinspection
No violations found.
100
Mar 19, 2025
Routine
1 major violation. 6 minor violations.
67
Feb 6, 2024
Routine
No violations found.
100
Apr 14, 2023
License
1 major violation. 3 minor violations.
78
Violations — Feb 18, 2026 Inspection
Proper cold holding temperatures
Inspector notes: OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: AL PASTOR AT 48.6F, CHORIZO 56.7F, AND FISH AT 60.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $300.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22
Approved thawing methods used
Inspector notes: OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN AL PASTOR AND FROZEN REFRIED BEANS IN BUCKETS IN REAR PREP. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN
35
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE.
55
Allergen training as required
Inspector notes: OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
58
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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