Non-Inspection
Oct 19, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 19, 2026 · Original Source
Restaurant · Chicago, IL
Restaurant & Pozoleria San Juan
1523 N Pulaski Rd
Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗
No Entry
Get the Next Inspection, Free.
We'll email you when Restaurant & Pozoleria San Juan has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Restaurant & Pozoleria San Juan last inspected?
- The most recent inspection on record was on Oct 19, 2026. The result listed by Chicago Department of Public Health was “No Entry”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Mar 13, 2024 to Oct 19, 2026.
- Has Restaurant & Pozoleria San Juan ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 13, 2024.
The Full Inspection History
6 inspectionsNon-Inspection
Oct 6, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 6, 2026 · Original Source
Complaint
Oct 16, 2025
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND BUCKETS OF CHICKEN AND PORK SOUP, A POT OF PIG FEET, POTS OF CHICKEN THIGHS, 3 BRICKS OF CHEESE, DEEP PAN OF RICE, AND APPROXIMATELY 70 EGGS. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 375LBS AT $618 WORTH OF PRODUCT DISCARDED. PRIORITY 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.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURE OF COLD HOLDING UNITS ON SITE. FOUND WALK-IN COOLER AT 53.0F AND REFRIGERATOR AT 45.0F ON THE SECOND FLOOR NEAR THE VENTILATION SYSTEM CLOSET. PLEASE REVIEW COMMENTS FOR TAG REMOVAL PROCESS.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 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.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED WINDOWSILL UNDER THE WINDOW SIGN THAT SAYS," TACOS MARISCOS" IN THE FRONT PREP/SERVICE AREA WITH DEBRIS. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 16, 2025 · Original Source
Complaint
Oct 8, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 8, 2025 · Original Source
Canvass
Jan 10, 2025
Pass
5 recorded violations
notedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE COOLER AT PREP AREA COOLER. INSTRUCTED TO PROVIDE.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
OBSERVED PACKAGED FOOD ITEMS (CHESSECAKE, CAKE, ETC.) IN DISPLAY COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL FOOD ITEMS WITH IDENTITY AND INGREDIENTS.
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.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
OBSERVED DRY WIPING CLOTHS IMPROPERLY STORED AT THE PREP AREA TABLE. INSTRUCTED TO DRY/STORE PROPERLY.
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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED MISSING LIGHTBULB COVER/FIXTURE. IN WOMENS WASHROOM. INSTRUCTED TO PROVIDE.
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.
More about building upkeep issuesnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
OBSERVED CERTIFIED FOOD MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATE POSTED. INSTRUCTED TO PROVIDE.
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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jan 10, 2025 · Original Source
Canvass
Mar 13, 2024
Pass w/ Conditions
7 recorded violations
notedCode 2Permits, training, and postings
Official Wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s Notes
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). CERTIFIED MANAGERPEDRO AGUILAR ARRIVED ON SITE AT 11:50AM. INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.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.
More about paperwork, training, or posting issuesnotedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
OBSERVED TORN DOOR GASKET INSIDE OF THE COLD HOLDING COOLER DOOR. INSTRUCTED TO REPLACE AND/OR REPAIR.
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.
More about cleaning or sanitizing problemsnotedCode 23Food source and labeling
Official Wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s Notes
OBSERVED PREPARED TCS FOOD ITEMS COOKED RICE, COOKED CHICKEN, COOKED PORK, SOUPS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
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.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER 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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED FOOD SPILLS AND SPLASHES ON WALLS NEAR 3 COMPARTMENT SINK AND FRONT PREP AREA NEAR GRILLS. MUST 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Mar 13, 2024 · Original Source