ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Frontera Tortas By Rick Bayless last inspected?
The most recent inspection on record was on Sep 25, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Apr 19, 2024 to Sep 25, 2026.
Has Frontera Tortas By Rick Bayless ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Apr 19, 2024.
The Full Inspection History
9 inspections
Short Form Complaint
Sep 25, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
6-501.12 OBSERVED FLOORS WITH DEBRIS AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING IN REAR OF FACILITY UNDERNEATH 3 COMPARTMENT SINK AND COOLERS. INSTRUCTED MANAGER TO CLEAN.
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, Sep 25, 2026 · Original Source
Canvass
Aug 24, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATUES RANGING FROM 47-51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 20 POUNDS YOGURT, 20 POUNDS OF CHEESE, 4 POUNDS OF COOKED GARLIC, 5 POUNDS OF SOUR CREAM, AND 7 POUNDS CHOPPED LETTUCE ($250) 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED COOLER WITH AMBIENT AIR TEMPERATURE FLUCTUATING BETWEEN 44 AND 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TEMPERATURE RESTORED BEFORE CONCLUSION OF INSPECTION. 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 FLOORS WITH DEBRIS AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING IN REAR OF FACILITY UNDERNEATH 3 COMPARTMENT SINK AND COOLERS. INSTRUCTED MANAGER TO CLEAN.
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, Aug 24, 2026 · Original Source
Canvass
Apr 14, 2026
Pass w/ Conditions
5 recorded violations
notedCode 9Employee health and hygiene
Official Wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s Notes
OBSERVED FOOD EMPLOYEE USE BARE HANDS TO PICK UP CILANTRO AND PLACE IT IN A BLENDER TO MAKE SALSA. INSTRUCTED MANAGER TO ENSURE EMPLOYEES DO NOT USE BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER INSTRUCTED EMPLOYEE TO DISCARD 1/4 GALLON OF SALSA ( $8) PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED LACTIC ACID SANITIZER BEING DISPENSED FROM 3 COMPARTMENT SINK IN CONCENTRATIONS EXCEEDING 1875 PPM AS RECOMMENDED ON MANUFACTER'S LABEL FOR FOOD CONTACT SURFACES. CONCENTRATION OF SANITIZER MEASURED AT APPROXIMATELY 3010 PPM. INSTRUCTED MANAGER TO ENSURE SANITIZER IS DISPENSED IN ACCORDANCE WITH MANUFACTURER'S INSTRUCTION. MANAGER CONTACTED ECOLAB AND STATED SANITIZER WILL BE DILUTED BEFORE USE. 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 SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-57 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 30 POUNDS OF SHREDDED CHEESE, 1 POUND SLICED TOMATOES, 1 POUND COOKED VEGETABLES, AND 1 POUND OF SOUR CREAM ($150). 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 FOOD EMPLOYEE WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER TO ENSURE ALL FOOD EMPLOYEES HAVE HAIR RESTRAINTS.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED FOOD HANDLERS WITH NO FOOD HANDLER TRAINING. INSTRUCTED MANGER TO COMPLY WITH REQUIREMENT.
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, Apr 14, 2026 · Original Source
Canvass
Nov 3, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
FLOOR TILES LOW/IN POOR REPAIR AT DISHWASH AREA. INSTRUCTED MANAGER MUST REPAIR/REGROUT LOW FLOOR TILES AT DISHWASH AREA.
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, Nov 3, 2025 · Original Source
Canvass
Apr 22, 2025
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHORIZO 59.1F, PORK 44.9F, GUACAMOLE 47.4F, CHICKEN 51.6F, TOMATOES 54.6F, CHEESE 59.3F, PEPPERS 51.2F, CORN 53.4F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11 LBS OF PRODUCTS WORTH $490.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 56F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. 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.
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGH OUT THE REAR KITCHEN ALONG WALL BASE AND UNDERNEATH THE DISH WASHING MACHINE AND 3 COMPARTMENT SINK.
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.
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
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.
NOTED HEAVY DIRT, GRIMES AND WET DEBRIS ALONG WALL BASE OF THE REAR FOOD PREP ESPECIALLY UNDERNEATH THE DISH WAHING AREA AT THE REAR. INSTRUCTED TO CLEAN 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, Dec 12, 2024 · Original Source
Canvass
Nov 15, 2024
Pass w/ Conditions
6 recorded violations
notedCode 2Permits, training, and postings
Official Wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s Notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (SALADS, CHICKEN BEANS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE FRONT AND REAR HAND WASHING SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WAHIN SINKS.PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.
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.
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER CHLORINE AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.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.
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY 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.
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
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.
NOTED HEAVY DIRT, GRIMES AND WET DEBRIS ALONG WALL BASE OF THE REAR FOOD PREP ESPECIALLY UNDERNEATH THE DISH WAHING AREA AT THE REAR. INSTRUCTED TO CLEAN 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.
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA/DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
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.
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN 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.
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA/DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
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.
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. 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.
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN 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.