ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was El Quetzal LLC last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Feb 25, 2025 to Oct 13, 2026.
Has El Quetzal LLC ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 25, 2025.
The Full Inspection History
6 inspections
Complaint Re-Inspection
Oct 13, 2026
Pass
2 recorded violations
notedCode 41Cleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 OBSERVED SEVERAL WET WIPING CLOTHS STORED ON TOP OF THE FOOD PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Oct 13, 2026 · Original Source
Complaint
Oct 5, 2026
Fail
4 recorded violations
notedCode 22Food temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
OBSERVED RED SALSA AT 51F INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED NO PEST CONTROL LOG BOOK ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED IDPH PEST CONTROL COMPANY WITH ALL REQUIRED DOCUMENTATION AND A MINIMUM OF 2 SERVICES REPORTS FROM THE PAST YEAR. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED SEVERAL WET WIPING CLOTHS STORED ON TOP OF THE FOOD PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Oct 5, 2026 · Original Source
Canvass Re-Inspection
Feb 19, 2026
Pass
4 recorded violations
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Feb 19, 2026 · Original Source
Canvass
Feb 17, 2026
Fail
5 recorded violations
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK AT 102F. MUST PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE 2-DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Mar 24, 2025 · Original Source
License
Feb 25, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HANDWASHING SINK IN THE REAR EXTENDED NEW PREP AREA.INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER,EQUIPPED WITH SOAP AND HAND PAPER TOWELS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-030(C).
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED THE REAR EXIT DOOR WITH GAP OPENING APROX 1/4" INCH AT BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED WASHROOM DOOR NOT SELF CLOSING LOCATED IN THE EXTENDED LOCATION NEXT TO BAR AREA.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.