SABOR EXPRESS.

Chicago Health Dept

1230 W TAYLOR ST · WEST LOOP, CHICAGO

Last inspected 2013.

7 inspections on record since 2010 · Last inspected Jan 2013.

Last inspected Jan 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2013

INSPECTION HISTORY

JAN 31

2013

PASS 3 violations

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOOR BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS BEHIND COOKING EQUIPMENT NEEDS CLEANING TO REMOVE SPILLS.

Minor Sanitation

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT TO REMOVE GREASE BUILD UP. ALSO NOTED MISSING FILTERS. MUST REPLACE.

JAN 24

2012

PASS 4 violations

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND SANITIZE BOTTOM SHELVING UNITS OF ALL PREP TABLES. CLEAN EXTERIOR AND INTERIOR OF FRONT COOLERS.MUST CLEAN AND REMOVE EXCESS GREASE FROM ALL FRYERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REMOVE EXCESS DUST FROM VENTS AT BOTH BATHROOMS.

AUG 16

2011

PASS · 0 violations

AUG 11

2011

PASS W/ CONDITIONS 3 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 6 DOOR PREP COOLER AT 50.1F, COOLER IS USED TO STORE PERISHABLES. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLES STORAGE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND A BOUT 16 LBS OF COOKED BEANS AT 57.8F STORED IN SAID COOLER, BEANS STORED IN COOLER FROM A DAY BEFORE., INSTRUCTED TO STORE PERISHABLES AT 40F OR LOWER.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. SOILED WASH CLOTHS STORE AT CUTTING BOARD, INSTRUCTED TO KEEP RAGS THAT ARE IN USED IN A SANITIZED SOLUTION.

NOV 3

2010

PASS · 0 violations

show all 7 inspections →

OCT 29

2010

FAIL 4 violations 2 CRITICAL

Critical Plumbing & Waste

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Plumb the dish machine drain so it doesn't spray all over the dish room floor.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. Install an exposed hand sink easily accessable to the front display kitchen and expresso machine.

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Obtain proof of a City of Chicago certified food service manager.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Shield the front counter bulbs.

SEP 29

2010

FAIL 0 violations

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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