What is Taco Burrito King's health inspection score?

Taco Burrito King has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco Burrito King last inspected?

Taco Burrito King was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Burrito King have?

Taco Burrito King has 17 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Burrito King safe to eat at?

Yes, Taco Burrito King has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taco Burrito King serve?

Taco Burrito King serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taco Burrito King

Name: Taco Burrito King
Address: 5413 W BELMONT AVE, Chicago, 60641
Rating: 91

5413 W BELMONT AVE, Chicago

Last Inspected: 2/18/2026

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0Excellent

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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5413 W BELMONT AVE, Chicago, IL 60641

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Violation Timeline

May 2022

2 inspections

1 high priority

1 intermediate

2 basic

May

Jan 2023

1 inspections

1 basic

May 2024

1 inspections

1 high priority

1 intermediate

4 basic

May

Feb 2025

1 inspections

1 intermediate

1 basic

Jan 2026

1 inspections

2 high priority

1 basic

Jan

Feb 2026

1 inspections

1 basic

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.

Base deductions−2 pts

Jan 26

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.

Base deductions−22 pts

Feb 25

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED REDUCED OXYGEN PACKAGED FISH (TILAPIA) FROM MANUFACTURER, SPECIFICALLY LABELED INDICATING THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE, STORED THAWED UNDER REFRIGERATION IN THE GRILL LINE DRAWER COOLER. INSTRUCTED TO MAINTAIN REDUCED OXYGEN PACKAGED FISH FROZEN UNTIL TIME OF USE OR REMOVED FROM REDUCED OXYGEN PACKAGING PRIOR TO THAWING WHEN LABELS SPECIFICALLY INDICATE TO MAINTAIN FROZEN UNTIL TIME OF USE.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT THE WALK-IN COOLER AREA HANDWASHING SINK FAUCET, MEN'S RESTROOM TOILET FLUSH HANDLE DIFFICULT TO OPERATE AND LOOSE. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK FAUCET AND TOILET FLUSH HANDLE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−7 pts

May 24

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS WITH SALT, SUGAR, ETC. ON PREP TABLE IN REAR PREP AREA WITH NO LABELS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH FOOD NAME ON ALL FOOD CONTAINERS. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON MULTIPLE PREP SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE INSIDE ICE MACHINE. INSTRUCTED THE PERSON IN CHARGE TO STORE ICE SCOOP IN A CLEAN AND SANITIZED CONTAINER TO PREVENT POTENTIAL CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−23 pts

Jan 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF TRAINING.

Base deductions−2 pts

May 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.MUST PROVIDE CURRENT CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−2 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE FRONT PREP 4 DRAWER LINE COOLER WITH (TCS FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 54.9 F). INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED MANAGEMENT NOT TO USE UNTIL REPAIRED.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(SEE COMMENTS).

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE FRONT PREP 4 DRAWER LINE COOLER.OBSERVED CHICKEN AT 58.8 F,CHEESE QUESADILLAS AT 59.0 F, FISH AT 61.0 F,GROUND BEEF AT 57.6 F,PORK AT 58.8 F.INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135.0 F OR HOTTER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.MUST PROVIDE CURRENT CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−17 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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