Cyber Taco

• resultFail
• critical violations1
• last inspectedJanuary 28, 2010
• address2018 S Blue Island Ave, Chicago 60608

Is Cyber Taco clean?

Cyber Taco is currently Fail from Chicago Department of Public Health, from an inspection on January 28, 2010. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Cyber Taco?

These are the violations recorded at the most recent inspection on January 28, 2010, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLER/FREEZER NOT MAINTAINED, ALL COOLERS MUST MAINTAIN PROPER TEMPS OF 40F AND 0F FOR COOLERS/FREEZERS.
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTSIDE EXIT DOORS NOT PROTECTED i.e. FRONT AND SIDE DOORS BOTH HAVE ABOUT A 1/4 INCH OPENINGS AROUND BOTTOM AND SIDES OF DOORS MUST MAKE TIGHT FITTING. NO PEST CONTROL LOG BOOK LOG BOOK MUST INCLUDE A). MAP OF PREMISES WITH ALL BAIT STATIONS INDICATED ON MAP.B). CURRENT LICENSES FOR BOTH THE COMPANY AND TECH. C).COPY OF ALL MSDS (PESTICIDES) D). CURRENT RECEIPTS.
• ⚠️Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE A WASTE GREASE CONTAINER OUTSIDE.
  Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE A WASTE GREASE CONTAINER OUTSIDE.
• 🌡️hot/cold holding temps off
  * 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. MUST HAVE A CURRENT CITY OF CHICAGO FOODSERVICE CERTIFICATE.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL RUSTY AND RAW WOOD SURFACES MUST BE SEALED WITH A NON-TOXIC PAINT/SEALANT.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL RUSTY AND RAW WOOD SURFACES MUST BE SEALED WITH A NON-TOXIC PAINT/SEALANT.
• 🧫food prep surfaces dirty
  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. DETAIL CLEAN ALL COOKING(DEEP FRYER STOVES OVENS) AND COOLING (COOLERS/FREEZERS) EQUIPTMENT INSIDE AND OUTSIDE, ALSO DETAIL CLEAN ALL SHELVES CABINETS STEAM UNITS,WHEELS OF EQUIPTMENT, PREP TABLE SHELVES AND WHEELS.
• ⚠️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. PROVIDE COVING (BASEBOARDS) THROUGHOUT WHERE MISSING IN RESTAURANT. MAKE ALL FLOORS SMOOTH AND EASY CLEANABLE WITH NO HOLES OR MISSING TILES ON FLOORS THROUGHOUT.
  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. PROVIDE COVING (BASEBOARDS) THROUGHOUT WHERE MISSING IN RESTAURANT. MAKE ALL FLOORS SMOOTH AND EASY CLEANABLE WITH NO HOLES OR MISSING TILES ON FLOORS THROUGHOUT.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS AND CEILINGS SMOOTH OF LIGHT COLOR EASY CLEANABLE, SEALING ALL HOLES, CRACKS, OPENINGS AROUND ALL ELECTRICAL OUTLETS AND DOORS.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS AND CEILINGS SMOOTH OF LIGHT COLOR EASY CLEANABLE, SEALING ALL HOLES, CRACKS, OPENINGS AROUND ALL ELECTRICAL OUTLETS AND DOORS.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHTS AND LIGHT SHIELDS IN COOLERS/FREEZERS/EXHAUST HOODS & PREP AREA.
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOOR.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR VENTILATION IN WASHROOM CEILING REPLACING COVER, PROVIDE DRAIN BOARD AT 3 COMP SINK, REMOVE OR COVER BATH TUB IN PUBLIC WASHROOM , PROVIDE STAINLESS STEELSTEAL STOPPERS IN 3 COMP SINK. ALL COOKING EQUIPTMENT MUST BE COMPLETELY UNDER EXHAUST HOOD.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE OR REPAIR ALL BROKEN/UNUSED EQUIPTMENT IN REAR ROOM/OFFICE

When was Cyber Taco last inspected?

Cyber Taco has 2 inspections on record going back to January 12, 2010.

Cyber Taco vs Lower West Side

Lower West Side runs 68% clean across 1,153 tracked restaurants — 775 clean, 162 mid, 205 cooked.

Against the 1,153 spots Cooked tracks in Lower West Side, this one comes out cleaner than 40% of them.

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See every restaurant inspection in Lower West Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 28, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.