What is Taco Burrito King's health inspection score?

Taco Burrito King has a SafeDine safety score of 71 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 King last inspected?

Taco Burrito King was last inspected on April 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Burrito King have?

Taco Burrito King has 25 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Burrito King safe to eat at?

Taco Burrito King has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

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: 6518-6520 W NORTH AVE, Chicago, 60707
Rating: 71

6518-6520 W NORTH AVE, Chicago

Last Inspected: 4/23/2026

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0Good

Mexican•Chicago

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

Improving

7 inspections

Last: Apr 23, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) 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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6518-6520 W NORTH AVE, Chicago, IL 60707

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Violation Timeline

Oct 2022

2 inspections

1 intermediate

4 basic

Oct

Feb 2023

1 inspections

1 intermediate

3 basic

Jan 2024

1 inspections

2 high priority

2 basic

Jan

Jan 2025

1 inspections

1 basic

Apr 2026

2 inspections

1 high priority

10 intermediate

Apr

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−10 pts

Apr 26

Canvass InspectionFail

1 High8 Med

9 total1 risk factor

45/100inspection score

−50 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (8)

−40 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AUMMULATED SPILLS AND FOOD DEBRIS ON THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING IN PREP AREA NEAR COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−2 pts

Jan 24

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SPICES STORED IN CONTAINERS WITHOUT NAME. INSTRUCTED TO PROVIDE COMMON NAME ON FOOD CONTAINER TO PROPERLY IDENTIFY.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE ICE BUILD UP ON FLOOR IN WALK IN FREEZER. MUST DEFROST. OBSERVED HEAVY GREASE INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST INSTALL SELF CLOSING DEVICE ON TOILET ROOM DOOR LOCATED BY DISH WASHING AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED INCOMPLETE ALLERGEN TRAINING ON SITE. ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND PROVIDE PROOF ON SITE.

Base deductions−11 pts

Oct 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 25 LIVE SMALL FLIES ON THE WALLS INSIDE THE DRY STORAGE ROOM. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE, REMOVE PEST ACTIVITY, AND TO CLEAN/SANITIZE THE AFFECTED AREA. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHILE PREPARING TACOS. INSTRUCTED TO PROVIDE WHEN HANDLING OPEN FOODS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND AN ACCUMULATION OF OLD FOOD RESIDUE ON THE GASKETS OF THE 3-DOOR PREP COOLER ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE THE BURNED OUT LIGHT BULB IN THE DRY STORAGE ROOM AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MULTIPLE FOOD HANDLERS WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES WHO PREPARE/HANDLE FOOD MUST COMPLETE APPROVED FOOD HANDLER TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−13 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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