What is EL Rey Del Taco & Burritos's health inspection score?

EL Rey Del Taco & Burritos has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Rey Del Taco & Burritos last inspected?

EL Rey Del Taco & Burritos was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rey Del Taco & Burritos have?

EL Rey Del Taco & Burritos has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rey Del Taco & Burritos safe to eat at?

Yes, EL Rey Del Taco & Burritos has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does EL Rey Del Taco & Burritos serve?

EL Rey Del Taco & Burritos serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Rey Del Taco & Burritos

Name: EL Rey Del Taco & Burritos
Address: 4835-4837 S ARCHER AVE, Chicago, 60632
Rating: 88

4835-4837 S ARCHER AVE, Chicago

Last Inspected: 1/22/2026

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0Excellent

Mexican•Chicago

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

Improving

7 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

4.9

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

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

-12

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

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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4835-4837 S ARCHER AVE, Chicago, IL 60632

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Violation Timeline

Oct 2022

2 inspections

1 high priority

3 intermediate

8 basic

Oct

Jun 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2024

1 inspections

1 intermediate

2 basic

Jul

May 2025

1 inspections

1 high priority

1 intermediate

2 basic

Jan 2026

2 inspections

3 intermediate

5 basic

Jan

Inspection History

7 records on file

2 Canvass Re-Inspection4 Canvass1 Complaint

Jan 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionFail

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-63.1F. OBSERVED COLD TCS FOODS, RICE(47.7F), PORK(45.1-50.5F), MILK(48.7F), CHICKEN(46.0F), BEEF(46.8-59.2F), SHREDDED CHEESE(47.8F), BEANS(63.1F) AND SHREDDED LETTUCE(46.6F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $400 WEIGHING 100LBS. CONSOLIDATED WITH VIOLATION ABOVE PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO UPDATE DISCLOSURE ON MENU TO STATE THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING AT BASE OF WEST SIDE ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOP USED FOR DISPENSING TORTILLA CHIPS STORED ON TOP OF BOX OF WAX PAPER PREP TABLE IN DINING ROOM. INSTRUCTED TO STORE SCOOP FOR TORTILLA CHIPS DURING PAUSES IN DISPENSING WITHIN CONTAINER WITH THE HANDLE ABOVE THE TOP OF FOOD OR IN A CLEAN PROTECTED LOCATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RICE AND BEEF STORED IN GROCERY BAGS IN HOT HOLDING UNIT. INSTRUCTED TO PROVIDE AND STORE FOOD IN FOOD GRADE STORAGE BAGS. EQUIPMENT AND UTENSILS SHALL BE DESIGNED AND CONSTRUCTED TO BE DURABLE AND TO RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON UTILITY SINK. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN PREP AREA NEAR LARGE TWO DOOR COLD HOLDING UNIT AND HOT WATER TANK. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES IN FACILITY AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
AT TIME OF INSPECTION PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−25 pts

May 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
IMPROPER COOLING METHODS BEING USED TO COOL TCS FOODS (RICE, STEAK) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN UPRIGHT COOLER: LARGE, DEEP, TIGHLY COVERED PANS OF RICE (54.2) AND STEAK (55.4F) COOKED YESTERDAY. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. RICE AND STEAK DISCARDED AT THIS TIME. APPROX 15LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MISSING FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL EMPLOYEES AND MAINTAIN VERIFICATION ON SITE
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

Base deductions−19 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TWO CONTAINERS OF BEEF IN PREP AREA IN WHITE BUCKETS AT IMPROPER COLD HOLD TEMPERATURE OF 64.9F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD-HELD FOODS MUST BE AT 41F OR BELOW. THE PERSON IN CHARGE VOLUNTARILY DISCARDED 35LBS OF BEEF FOR $150. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PAINT BUBBLED ON WALL ABOVE DOORWAY NEAR THREE COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REPAIR SMOOTHLY AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TWO CEILING TILES WITH WATER STAINS. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−9 pts

Jun 23

Complaint InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED LARGE, DEEP CONTAINER OF COOKED STEAK IN 2-DOOR COOLER WITH TEMPERATURE OF 53.6F. STEAK DISCARDED AND DENATURED AT THIS TIME APPROX 10LBS $50 VALUE. INSTRUCTED MANAGER THAT COLD TCS FOODS ARE HELD AT 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES IN DINING AREA ABOVE TABLES. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED MISSING WALL OUTLET COVER NEXT TO FRONT ENTRANCE. INSTRUCTED TO REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNFINISHED WALL AND UNSEALED WOOD DOOR FRAME OF PREP AREA. INSTRUCTED MANAGER TO SEAL SMOOTHLY FOR EASE OF CLEANABILITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUSTY VENT COVER IN WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLER TRAINING ON SITE. INSTUCTED MANAGER TO MAINTAIN PROOF OF FOOD HANDLER TRAINING ON PREMISES AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING VERIFICATION FOR CITY OF CHICAGO CERTIFIED MANAGER ON SITE. INSTD TO PROVIDE AND MAINTAIN SAME.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL BULK ITEMS WHEN NOT IN ORIGINAL CONTAINER (BEANS), MAINTAIN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOILED MOPS STORED IN MOP SINK. INSTRUCTED TO HANG DRY, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND STAINED CEILING TILES ABOVE WATER HEATER. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−9 pts

Oct 22

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGN AT PREP HANDWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND DISCLOSURE MISSING ON MENU FOR RAW/UNDERCOOKED FOODS (EGGS, STEAK, BURGER). INSTRUCTED TO ADD DISCLOSURE ON MENU FOR RAW/UNDERCOOKED FOODS, MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL BULK ITEMS WHEN NOT IN ORIGINAL CONTAINER (BEANS), MAINTAIN.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
FOUND BOWL STORED INSIDE COOKED RICE CONTAINER IN COOLER. INSTRUCTED TO USE PROPER UTENSIL AND STORE PROPERLY, MAINTAIN,
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT DISHES WHILE STORED, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND COOKED RICE STORED IN A PLASTIC GROCERY BAG. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS OR CONTAINERS, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOILED MOPS STORED IN MOP SINK. INSTRUCTED TO HANG DRY, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND PREP HANDWASHING SINK SLOW DRAINING. FOUND COLD WATER HANDLE IN DISREPAIR AT PREP HANDWASHING SINK. REPAIR AND MAINTAIN THE ABOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND STAINED CEILING TILES ABOVE WATER HEATER AND IN DINING AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−32 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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