Pass

Carnitas Uruapan

1725 W 18th St, Chicago, IL 60608

Restaurant ZIP 60608 Risk 1 (High)

Passed · as of Jun 15, 2026

Carnitas Uruapan was last inspected on June 15, 2026 with a result of “Pass”. Inspectors found 1 violation.

Latest inspection

June 15, 2026 · Canvass

Pass

Result: Pass

1 general
  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Large can opener in need of cleaning to remove build up instructed to clean and maintain

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspection history

18 inspections on record

  1. Conditional

    Canvass · Pass w/ Conditions

    1 critical Show violations
    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed improper hot holding temperatures of pork at the front prep/service area in the hot holding unit. Found pork at improper hot holding temperatures ranging 116.0f-126.0f. Instructed to hot hold tcs foods at 135°f or above. Approximately 25 lbs at $205 worth of product discarded at this time. Priority violation 7-38-005, citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

  2. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: 5-501.17 observed no covered receptacles inside of the women's toilet room. Instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

  3. Pass

    Canvass · Pass

    1 paperwork Show violations
    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found city of chicago food service manager without proof of allergen training on site at time of inspection. Instructed to provide proof of allergen training for all city of chicago food service managers.

      Official wording (code 58)

      Allergen training as required

  4. Conditional

    Complaint · Pass w/ Conditions

    4 critical5 general Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: 5-205.11 observed hand washing sink not accessible. Observed said hand washing sink blocked by shelf and buckets stored in front of hand washing sink. Hand washing sink must be accessible at all times. Instructed staff to move shelf and buckets to make hand washing sink accessible. Manager corrected during inspection. Priority foundation violation. Citation issued 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cooked food wasn’t cooled quickly enough.

      Inspector’s note: 3-501.14 observed facility improperly cooling tcs foods. Observed about 50 pounds of cooked pork at inadequate temperature ranging from 56 f to 96 f, observed about 7 pounds of cooked potatoes at improper temperature of 56 f. Instructed manager to discard and denature said tcs foods and use proper time and temperature markings when cooling all tcs foods. Manager discarded said food during inspection. Priority violation. Citation written under violation #21.

      Official wording (code 20)

      Proper cooling time and temperature

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: 3-501.16. Observed tcs foods ( potato tacos) at improper hot holding temperatures located in a hot holding unit: approximately 20 pounds of potato tacos ranging in temperature from 87 f to 100 f. Instructed manager to discard and denature said tcs foods and always maintain all hot holding tcs foods at 135 f or above at all times. Priority violation. Citation issued 7-38-005.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: 4-301.11 observed a hot holding unit, with tcs food inside, at an inadequate temperature of 93 f. Instructed manager to always maintain all hot holding units at 135 f or above at all times. Said unit tagged and held for inspection by cdph and may not be used. Observed facility using ice as a cooling method for prepackaged to go containers of salsa and guacamole. Instructed that ice can not be used and all tcs foods must be maintained cold by adequate mechanical refrigeration at all times. Priority violation. Citation issued 7-38-005.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: 4-904.11 observed knives being improperly stored between the prep table and wall. Instructed to properly store all utensils.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11 (b) observed shelves used for partially cooked pork, located inside of the walk in cooler, with accumulated food debris. Instructed to clean and sanitize said shelves located in the walk in cooler in between food storage.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: 5-501.17 observed no covered receptacle inside the women's toilet room. Instructed to provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.12 observed accumulated dirt food and grease debris under and around the cooking equipment. Instructed to clean.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  5. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Observed the mens and womens toilet room receptacle uncovered. Instructed to provide and maintain

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

  6. Pass

    Complaint · Pass

    1 critical3 general Show violations
    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed a variety of foods not properly labeled, dated pork carnitas, refried beans, salsa etc. Food prepared and held for more than 24 hours at a temperature of 41*f or below shall be clearly marked to indicate the day or date be which the food shall be sold, discarded, or consumed for a maximum of 7 days. Priority foundation 7-38-005, no citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed the rear cutting board stained, instructed to replace.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed the #10 can opener not clean, in rear prep area, instructed to clean and sanitize.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed large pots for carnitas, salsa, and storage shelves in walk-in cooler where the cooked carnitas are held, unable to fully submerge in 3 compartment sink. Instructed to provide proper equipment able to fully submerge in basins of the three compartmentsink, or have a written procedure for alternative manual warewashing equipment.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

  7. Conditional

    Canvass · Pass w/ Conditions

    1 critical2 general Show violations
    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed a variety of foods not properly labeled, dated(pork carnitas, refried beans, salsa etc.) food prepared and held for more than 24 hours at a temperature of 41*f or below shall be clearly marked to indicate the day or date by which the food shall be sold, discarded, or consumed for a maximum of 7 days. Priority foundation 7-38-005, no citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed the rear cutting boards stained, instructed to replace.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed large pots for carnitas, salsa and storage shelves in walk-in cooler where cooked carnitas are held, unable to fully submerge in 3 compartment sink. Instructed to provide equipment able to fully submerge in basins of the three compartment sink, or have a written procedure for alternative manual warewashing equipment.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

  8. Conditional

    Canvass · Pass w/ Conditions

    2 critical3 general1 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no policy in place for employee health. Must provide. Priority foundation violation 7-38-010. No citation issued. Given 90 days to comply.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no procedures for responding to vomiting and diarrhea events. Must provide. Priority foundation violation 7-38-005. No citation issued. Given 90 days to comply.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Must properly store wash cloths in chemical sanitizing solution at proper concentration between uses.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Must repair torn gasket of door on 2-dr refrigerator at front customer dining area.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must detail clean/maintain exterior of cooking equipment at rear prep area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Must provide allergen training as required.

      Official wording (code 58)

      Allergen training as required

  9. Conditional

    Canvass · Pass w/ Conditions

    2 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

      Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

      Inspector’s note: Observed a food handler who was sitting at a booth, get up and enter the front food preparation area, put on gloves without washing hands and began preparing a customers order. Instructed to wash hands before putting on gloves, when entering a food preparation area, touching the body, etc. Critical violation 7-38-010(a)

    • CriticalCritical (pre-2018 form)

      Wash and rinse water: clean and proper temperature

      Inspector’s note: Observed an employee washing multi use utensils from a small stainless steel pot. Instructed to properly set up the 3-compartment sink so as to adequate wash, rinse and sanitize the multi use utensils. Critical violation 7-38-030

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Found the interior of the ice machine with a pinkish/brownish substance on the white panels inside. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Found broken/cracked floor tiles in the rear food preparation area. Instructed to replace and maintain smooth and easily cleanable floors.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Found the vents in the front and rear with dirt and dust build up. Instructed to clean and maintain.

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: The lighting in the dish washing area is not bright enough. Instructed to provide adequate lighting. Maintain same.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: There is a leak at the base of the left faucet on the 3-compartment sink. Instructed to fix and maintain. -there are large pots that are too big to be fully submerged into the 3-compartmen sink for proper washing, rinsing and sanitizing of the utensils. Instructed to remove large pots or install a 3-compartment sink big enough to accomodate the large utensils. Maintain same.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: The ice scoop was not properly stored inside the ice machine. Instructed to store with the handles up or in a clean bin. Maintain same.

  10. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed the rear cutting board not clean and the #10 can opener, instructed to clean and sanitize. Also clean interior of the rear microwave.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed front ceiling vent dusty over dining table, instructed to clean, also rear light shield.

  11. Pass

    Canvass Re-Inspection · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Label bulk containers in rear storage area.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Clean grease spills on floor along east wall in basement.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Clean grease spills on east wall in basement.

  12. Fail

    Canvass · Fail

    4 general Show violations
    • GeneralSerious (pre-2018 form)

      Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

      Inspector’s note: No chemical sanitizer test kit available during inspection. Instructed manager to provide sanitizer test kit to properly test sanitizer concentration. Serious violation 7-38-030

    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Label bulk containers in rear storage area.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Clean grease spills on floor along east wall in basement.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Clean grease spills on east wall in basement.

  13. Pass

    Canvass · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Clean ceiling vent in dining area(dust buildup).

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: Replace damaged light shield above steam table in front west prep area.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Store wash cloths in sanitizing solution.

  14. Pass

    Canvass · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Bulk food containers at rear dry storage room must be labeled to identify foods stored.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: No backflow preventer at the ice maker.instructed to provide,maintain.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: No thermometer inside the walk-in-cooler. Instructed to provide,maintain .

  15. Pass

    Canvass · Pass

    No violations

  16. Pass

    License · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Need to install utility mop sink.

  17. No Entry

    License · No Entry

    No violations

More in ZIP 60608

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.