El Gallo Bravo

• resultPass w/ Conditions
• critical violations2
• last inspectedMarch 8, 2013
• address4503 N Kedzie Ave, Chicago 60625

Is El Gallo Bravo clean?

El Gallo Bravo is currently listed as closed by Chicago Department of Public Health, as of its inspection on March 8, 2013. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at El Gallo Bravo?

These are the violations recorded at the most recent inspection on March 8, 2013, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON TOP OF PREP TABLE; ONE CONTAINER WITH ABOUT 30 LBS OF COOKED BEEF AT 60.8F AND ABOUT 5 LBS OF COOKED FISH WITH VEGETABLES AT 78.9F. EMPLOYEE STATED THAT FOOD WAS COOKED YESTERDAY. INSTRUCTED POTENTIALLY HAZARDOUS FOOD MUST BE COLD AT 40F OR BELOW, HOT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$250. CRITICAL CITATION ISSUED, 7-38-005(A).
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • OBSEVED POOR HYGIENIC PRACTICES; FOOD HANDLER, HANDLING MONEY AND PREPARING POTENTIALLY HAZARDOUS FOODS, (PREPARING; TACOS, SANDWICHES AT TIME OF INSPECTION.) HOWEVER NOT WASHING HER HANDS AFTER EACH ACTIVITY. WHEN TOLD TO WASHED HANDS, WASHED THEM INSIDE THE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, INSIDE THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES AT REAR DISH WASHING AREA TO PREVENT CONTAMINATION.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES AT REAR DISH WASHING AREA TO PREVENT CONTAMINATION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST SEAL RAW/BARE WOOD SHELVES AT REAR DINING AREA, SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST SEAL RAW/BARE WOOD SHELVES AT REAR DINING AREA, SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, STORAGE SHELVES, SLICER, CHEST FREEZER, MICROWAVE OVENS AND MOP SINK.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT DISH WASHING AREA AND KITCHEN.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT DISH WASHING AREA AND KITCHEN.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • FOOD BUILD-UP ON WALLS BEHIND EQUIPMENT AT KITCHEN AND REAR DISH WASHING AREA, INSTRUCTED TO CLEAN/SANITIZE. ALSO MUST REPAIR NORTH WALL INSIDE THE WASHROOM.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • FOOD BUILD-UP ON WALLS BEHIND EQUIPMENT AT KITCHEN AND REAR DISH WASHING AREA, INSTRUCTED TO CLEAN/SANITIZE. ALSO MUST REPAIR NORTH WALL INSIDE THE WASHROOM.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST REPLACE BROKEN COLD WATER HANDLE FOR EXPOSED SINK AND REPAIR BOTH LEAKING FAUCET AT THE 3PART SINK.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT REAR DISH WASHING AREA AND STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SENITIZER.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SENITIZER.

When was El Gallo Bravo last inspected?

El Gallo Bravo has 5 inspections on record going back to August 29, 2011.

El Gallo Bravo vs Albany Park

Albany Park runs 58% clean across 828 tracked restaurants — 478 clean, 149 mid, 198 cooked.

Against the 828 spots Cooked tracks in Albany Park, this one comes out cleaner than 0% of them.

Other spots in Albany Park

• ✓ Davitino's Pizza
  cooked · September 16, 2011
• ✓ Restaurante Y Taqueria El Pueblito
  cooked · September 29, 2011
• ✓ Pisco
  cooked · December 10, 2021
• ✓! Taqueria Morelia
  mid · July 14, 2026
• ✓ Taqueria Los Dos Michoacanos
  cooked · October 28, 2016
• ✓ San Chae Restaurant
  cooked · November 7, 2011

See every restaurant inspection in Albany Park →

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 March 8, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.