CHICAGO, IL - TAQUERIA IZTATL received citations for health code violations during an inspection on 08/13/2025.
Situated at 2322 N CICERO AVE, the establishment is part of Belmont Cragin's active food service sector. The Belmont Cragin area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 3 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation concerned thermal management. Inspectors documented: 22. Proper Cold Holding Temperatures - Comments: Noted Improper Internal Temperatures of Tcs Food in Rear 2 Door Cooler, Lengua 44.8 F, Tripa 47.1 F, Salsa (63.1 & 52.2), Rice (51.1 F - 55.2 F), Beans 52.9 F, Raw Pork and Beef Ranging From 49.5 F - 50.5 Instructed to Maintain Proper Cold-holding Temperatures of 41 F and Below. Person in Charge Discarded and Denatured Approx. 121 Lbs Valued at $413 Priority Violation 7-38-005 Citation. 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 second violation involved food temperatures. Inspectors documented: 23. Proper Date Marking and Disposition - Comments: Observed Ready-to-eat, Time/temperature Control for Safety (tcs) Foods (chicken, Beans, Al Pastor) Not Date Marked to Indicate the Product's Name and Date in Which the Food Must Be Sold, Discarded or Consumed Within 7 Days. Instructed to Provide Proper Labels for Date Marking and Discard Date for Refrigerated, Ready-to-eat, Tcs Foods Held Over 24hrs Placed in All Cold-holding Units. Priority Foundation Violation #7-38-005. Citation Issued.. 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. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The third violation related to pest control. Inspectors documented: 36. Thermometers Provided & Accurate - Comments: Noted No Equipment Thermometer Insid. 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. Flies can transfer pathogens from garbage and feces to food preparation areas.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/13/2025 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: PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 5LBS OF BEEF AT 48.2F AND 40LBS OF CHICKEN AT 50-57.8F . MANAGER DISCARDED AND DENATURED A TOTAL 45LBS AT $90. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.; APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN MEAT THAWING IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOOR OF THE COOLER IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD IN THE KITCHEN COVERED DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP, UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SEASONINGS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO UTILITY SINK ON SITE. INSTRUCTED TO PROVIDE; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.; PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK INACCESSIBLE AT THE DISHWASHING AREA IN OPERABLE DUE TO IT LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SEASONINGS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO UTILITY SINK ON SITE. INSTRUCTED TO PROVIDE; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING..
Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Flies can transfer pathogens from garbage and feces to food preparation areas.
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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