CHICAGO, IL - TACOS DON MISAEL received citations for health code violations during an inspection on 08/11/2025.
The establishment operates from 5119 N LINCOLN AVE in CHICAGO, serving customers in this commercial district. Regular health inspections ensure food safety standards are maintained across all local establishments.
The inspection identified 8 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation regarded food storage. Inspectors documented: Food Properly Labeled. Chemical contamination from improper storage can cause acute poisoning.
The second violation concerned food temperatures. Inspectors documented: Original Container - Comments: 3-302.12--- Container Used for Holding Tortilla Bowls Must Be Labeled with the Product Name.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The third violation involved pest prevention. Inspectors documented: Insects, Rodents, & Animals Not Present - Comments: : 6-202.15--- Noted the Rear Exit Screened Metal Door with Open Holes and Gaps in the Bottom Metal and on the Bottom Threshold. Instructed to Seal All Holes and Provide a Tight Fitting Seal on the Bottom of the Door.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The fourth violation concerned hand sanitation. Inspectors documented: Contamination Prevented During Food Preparation, Storage & Display - Comments: 3-307.11--- Must Not Hang Clean Utensils and Pans Directly Above the Mop Sink. Must Store Protected From Contamination.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The fifth violation involved food storage practices. Inspectors documented: Single-use/single-service Articles: Properly Stored & Used - Comments: 4-903.11(a. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The sixth violation concerned storage procedures. Inspectors documented: C)--- All Stored Items Throughout the Facility Must Be Stored Elevated and Organized.. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The seventh violation related to handwashing procedures. Inspectors documented: Warewashing Facilities: Installed, Maintained & Used. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The eighth violation concerned hand sanitation. Inspectors documented: Test Strips - Comments: 4-301.12--- Noted Oversized Pots on Premises Unable to Be Submerged Inside the Three Compartment Sink to Wash, Rinse and Sanitize. Must Remove Over. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/11/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12--- CONTAINER USED FOR HOLDING TORTILLA BOWLS MUST BE LABELED WITH THE PRODUCT NAME.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: : 6-202.15--- NOTED THE REAR EXIT SCREENED METAL DOOR WITH OPEN HOLES AND GAPS IN THE BOTTOM METAL AND ON THE BOTTOM THRESHOLD. INSTRUCTED TO SEAL ALL HOLES AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11--- MUST NOT HANG CLEAN UTENSILS AND PANS DIRECTLY ABOVE THE MOP SINK. MUST STORE PROTECTED FROM CONTAMINATION.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A; C)--- ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED AND ORGANIZED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12--- NOTED OVERSIZED POTS ON PREMISES UNABLE TO BE SUBMERGED INSIDE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST REMOVE OVERSIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR DEMONSTRATE AND PROVIDE A WRITTEN CLEANING AND SANITIZING PROCEDURE FOR THE POTS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: : 4-602.13--- MUST NOT USE CLOTH TOWELS AS LINER SHELVING UNDER THE MICROWAVE OVEN. MUST BE SMOOTH, CLEANABLE SURFACE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13--- HOLE IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. MUST SEAL. 6-201.11---: NOTED DIRTY FLOOR UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----SOME BROKEN/MISSING FLOOR TILES UNDER THE THREE COMPARTMENT SINK AND AROUND THE HOT WATER TANK. MUST REPLACE. : 6-501.113--- SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE. 6-201.16--- MISSING VENTILATION COVER IN THE EMPLOYEE WASHROOM. MUST REPLACE.; PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: CONTAINER USED FOR HOLDING TORTILLA BOWLS MUST BE LABELED WITH THE PRODUCT NAME.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED THE REAR EXIT SCREENED METAL DOOR WITH OPEN HOLES AND GAPS IN THE BOTTOM METAL AND ON THE BOTTOM THRESHOLD. INSTRUCTED TO SEAL ALL HOLES AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT HANG CLEAN UTENSILS AND PANS DIRECTLY ABOVE THE MOP SINK. MUST STORE PROTECTED FROM CONTAMINATION.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED AND ORGANIZED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED OVERSIZED POTS ON PREMISES UNABLE TO BE SUBMERGED INSIDE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST REMOVE OVERSIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR DEMONSTRATE AND PROVIDE A WRITTEN CLEANING AND SANITIZING PROCEDURE FOR THE POTS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CLOTH TOWELS AS LINER SHELVING UNDER THE MICROWAVE OVEN. MUST BE SMOOTH, CLEANABLE SURFACE.; HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO ADEQUATE HOT WATER AVAILABLE AT BOTH HAND WASHING SINKS AND AT THE THREE COMPARTMENT SINK AT THE INITIAL INSPECTION WHEN FOODS WERE BEING PREPARED. HAND SINK TEMPERATURES NOTED AT 95.3F, 95.1F MAXIMUM AND THREE COMPARTMENT SINK MAXIMUM TEMPERATURE OF 95F. AFTER OVER AN HOUR THE HOT WATER WAS REGAINED AND RESTORED TO ABOVE 100F AT THE HAND SINKS AND ABOVE 120 AT THE THREE COMPARTMENT SINKS. REVIEWED THE FACILITY MUST HAVE HOT WATER AT ADEQUATE TEMPERATURE AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: HOLE IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. MUST SEAL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY FLOOR UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----SOME BROKEN/MISSING FLOOR TILES UNDER THE THREE COMPARTMENT SINK AND AROUND THE HOT WATER TANK. MUST REPLACE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING VENTILATION COVER IN THE EMPLOYEE WASHROOM. MUST REPLACE..
Chemical contamination from improper storage can cause acute poisoning. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Storing food at incorrect temperatures accelerates spoilage and pathogen growth. Storing food at incorrect temperatures accelerates spoilage and pathogen growth. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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