What is Taco & Burrito Express Brothers Inc.'s health inspection score?

Taco & Burrito Express Brothers Inc. has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco & Burrito Express Brothers Inc. last inspected?

Taco & Burrito Express Brothers Inc. was last inspected on June 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco & Burrito Express Brothers Inc. have?

Taco & Burrito Express Brothers Inc. has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco & Burrito Express Brothers Inc. safe to eat at?

Taco & Burrito Express Brothers Inc. has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taco & Burrito Express Brothers Inc. serve?

Taco & Burrito Express Brothers Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taco & Burrito Express Brothers Inc.

Name: Taco & Burrito Express Brothers Inc.
Address: 2540 N HALSTED ST, Chicago, 60614
Rating: 84

2540 N HALSTED ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Mexican•Lincoln Park

Ranked #295 of 764 in Lincoln ParkBetter than 84% of mexican restaurants

Improving

5 inspections

Last: Jun 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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2540 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

11 basic

Mar

Mar 2024

2 inspections

1 high priority

1 intermediate

4 basic

Dec 2024

1 inspections

1 high priority

1 intermediate

4 basic

Dec

Jun 2025

1 inspections

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

Dec 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 HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN REAR PREP DISHWASHING AREA AND INSIDE UNISEX CUSTOMERS/EMPLOYEES WASHROOM. MUST PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR TALL MEAT COOLER LOCAYED IN REAR OF FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS IN BASEMENT DRY STORAGE AREA MUST BE ELEVATED FROM THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY BOTTOM OF PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING AND HOLES INTO WALL IN REAR FOOD PREP AREA/DISHWASHING AREA. MUST REPAINT AND SEAL OPENINGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DUST BUILD UP INSIDE LIGHT SHIELD COVERS IN REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

Base deductions−23 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET ON ONE DOOR PREP-COOLER BETWEEN COOKING EQUIPMENT, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Mar 24

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED, FRONT PREP HAND SINK INACCESSIBLE, FILLED WITH EMPTY PORITION CUPS, FLOUR TORTILLAS. INSTRUCTED TO ENSURE HAND SINK IS ACCESSIBLE AND MAINTAIN. PERSON IN CHARGE REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
A FOOD THERMOMETER IS NOT AVAILABLE ON SITE. FOOD THERMOMETERS SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE PROPER FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY ON FRONT PREP CUTTING BOARD AND HAND WASHING SINK IN REAR DISHWASHING AREA.INSTRUCTED TO STORE CLOTHS USED TO WIPE SURFACES AND EQUIPMENT BE HELD IN A PROPER SANITIZER SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE LOCATED IN FRONT PREP AREA, INSTRUCTED TO PROPERLY STORE ICE SCOOP IN CLEAN CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET ON ONE DOOR PREP-COOLER BETWEEN COOKING EQUIPMENT, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Mar 23

Canvass InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED GROUND BEEF IMPROPERLY THAWING IN A CONTAINER IN THE REAR PREP AREA. REVIEWED PROPER THAWING OF FROZEN FOODS UNDER REFRIGERATION OR COLD RUNNING WATER.

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN HANGING UTENSILS, POTS, PANS ABOVE THE REAR UTILITY MOP SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOODEN SHELVING ABOVE THE COOKS LINE. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO BACKFLOW PREVENTION DEVICE LOCATED AT THE BASEMENT ICE MACHINE. MUST PROVIDE A VISIBLE BACKFLOW PREVENTER TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST EXTEND THE WASTE WATER DRAINAGE LINE ON THE ICE MACHINE TO REACH THE FLOOR DRAIN. MUST NOT DRAIN ONTO THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS SUCH AS PILED WOOD, PLASTIC BUCKETS STORED ON THE REAR PATIO/WALKWAY/UNDER STAIRCASE, MUST BE REMOVED TO PREVENT RODENT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PEELING PAINT IN THE FOLLOWING AREAS: WALL AT THE REAR PREP HAND WASHING SINK, WALL IN THE WASHROOM NEXT TO THE TOILET, WALL AT THE DISH WASHING DRYING RACK, WOODEN SHELVING ON THE COOKS LINE. MUST REMOVE PEELING PAINT/REPAIR/REPAINT.----MISSING FLOOR TILE ON THE COOKS LINE WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR.-----MUST NOT USE CARDBOARD AS WINDOW COVERING IN THE REAR DISH ROOM.----MISSING CEILING THROUGHOUT THE BASEMENT ABOVE ALL BOX FREEZERS, ICE MACHINE, BULK FOOD CONTAINERS AND OTHER DRY FOOD STORAGE AREAS. MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE ALL.----RAW WOODEN FLOORING UNDER KITCHEN COOLERS, FREEZER, HAND SINK. MUST SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----POOLING LIQUID ON THE FLOOR IN THE BASEMENT UNDER AND AROUND THE BOX FREEZER. MUST REMOVE AND MAINTAIN DRY FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS OBSERVED IMPROPERLY STORED. MUST STORE INVERTED AT THE UTILITY MOP SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING WALL/BASEBOARD COVING THROUGHOUT THE DISH ROOM, UNDER ALL SINKS. MUST REPLACE/PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CRACKED/DAMAGED LIGHT SHIELD ABOVE THE REAR KITCHEN PREP TABLE. MUST REPLACE.----MISSING LIGHT SHIELD ABOVE THE BASEMENT BOX FREEZER. MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. MUST PROVIDE.

Base deductions−27 pts

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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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