CHICAGO, IL - Health department officials identified compliance problems at Super Taqueria El Taconazo El Tio Co. during an inspection on 07/22/2025.
Situated at 3529 W Fullerton Avenue in Logan Square, the restaurant serves a diverse clientele in one of Chicago's bustling districts.
Inspectors documented: "9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed - comments: observed food handler in rear prep dip cup into rice in hot holding and smash rice down into cup with bare hands, instructed food handler to..." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in FDA Hand Washing Standards, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Inspection ID | 2621043 |
| DBA Name | SUPER TAQUERIA EL TACONAZO EL TIO CO. |
| AKA Name | SUPER TAQUERIA EL TACONAZO EL TIO CO. |
| License # | 2911671 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 3529 W FULLERTON AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60647 |
| Inspection Date | 07/22/2025 |
| Inspection Type | Canvass |
| Results | Pass w/ Conditions |
| Violations | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER IN REAR PREP DIP CUP INTO RICE IN HOT HOLDING AND SMASH RICE DOWN INTO CUP WITH BARE HANDS |
| OR DISPENSING EQUIPMENT. PRIORITY VIOLATION #7-38-010. CITATION ISSUED. | 22. PROPER COLD HOLDING TEMPERATURES - Comments | NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: SLICED CHICKEN BREAST 48.7F |
| COOKED CACTUS 51.9F AND COOKED SLICED PEPPER 53.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $290.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. | 41. WIPING CLOTHS | PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN | 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE |
| CONSTRUCTED & USED - Comments | OBSERVEDFOOD ENCRUSTED STORAGE RACKS IN WALK IN COOLER |
| MAINTAINED & CLEAN - Comments | OBSERVED CEILINGS TILE PANELS IN THE BATHROOM DAMAGED |
| Latitude | 41.92451794921585 |
| Longitude | -87.71500693855678 |
| Location | (41.92451794921585 |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
