What is Burrito Beach's health inspection score?

Burrito Beach 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 Burrito Beach last inspected?

Burrito Beach was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burrito Beach have?

Burrito Beach has 40 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burrito Beach safe to eat at?

Burrito Beach 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 Burrito Beach serve?

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

Official Health Record

Burrito Beach

Name: Burrito Beach
Address: 251 E HURON ST, Chicago, 60611
Rating: 84

251 E HURON ST, Chicago

Last Inspected: 1/21/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Mexican•Streeterville

Ranked #321 of 713 in StreetervilleBetter than 84% of mexican restaurants

Improving

8 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

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

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

Open location in Google Maps →

251 E HURON ST, Chicago, IL 60611

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2023

1 inspections

2 basic

Apr

Oct 2023

1 inspections

2 high priority

2 intermediate

5 basic

Nov 2023

1 inspections

4 basic

Nov

May 2024

1 inspections

1 basic

Dec 2024

3 inspections

1 high priority

2 intermediate

18 basic

Dec

Jan 2026

1 inspections

1 intermediate

2 basic

Inspection History

8 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

Jan 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED BROKEN THERMOMETER INSIDE 2-DOOR REACH IN COOLER AT FRONT PREP AREA. INSTRUCTED MANAGER MUST REPLACE WITH WORKING THERMOMETER.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
2-DOOR PREP MEAT REACH IN COOLER DOOR RUBBER GASKET NOT TIGHT FITTED/LOOSE. INSTRUCTED MANAGER SAID COOLER DOOR RUBBER GASKET MUST BE TIGHT FITTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST/FOOD DEBRIS ON WALLS/CEILING TILES AT DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN WALLS/CEILING TILES AT DISHWASH AREA AND MAINTAIN.

Base deductions−9 pts

Dec 24

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED POTS & PANS NOT INVERTED. INSTRUCTED TO INVERT AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE TORTILLA CHIPS STORED IN BLACK PLASTIC STORAGE TOTES THROUGHOUT FRONT & REAR PREPP. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE DEEP FREEZER IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE WALK-IN & REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−12 pts

Dec 24

Canvass Re-Inspection InspectionFail

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 25 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE, 3 COMPARTMENT SINK, DRY STORGE RACK EQUIPMENT STORAGE RACK, WATER HEATER AND UTILITY SINK. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A).

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED POTS & PANS NOT INVERTED. INSTRUCTED TO INVERT AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE TORTILLA CHIPS STORED IN BLACK PLASTIC STORAGE TOTES THROUGHOUT FRONT & REAR PREPP. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE DEEP FREEZER IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE WALK-IN & REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−17 pts

Dec 24

Canvass InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
IMPROPER TEMPERATURE OF HOT WATER OBSERVED THE FOLLOWING HAND SINK IN FRONT PREP AREA NOT MAINTAINED WITH HOT WATER, HOT TEMP AT TIME OF INSPECTION AT 83.4F SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 25 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE, 3 COMPARTMENT SINK, DRY STORGE RACK EQUIPMENT STORAGE RACK, WATER HEATER AND UTILITY SINK. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED POTS & PANS NOT INVERTED. INSTRUCTED TO INVERT AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE TORTILLA CHIPS STORED IN BLACK PLASTIC STORAGE TOTES THROUGHOUT FRONT & REAR PREPP. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE DEEP FREEZER IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE WALK-IN & REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−27 pts

May 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS THROUGHOUT REAR PREP, INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−2 pts

Nov 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHT PREP AREAS IN NEED OF INTERIOR AND EXTERNAL CLEANING (MICROWAVES, ALL COOLING UNTIS, PREP TABLE SHELVING UNITS, AND INSIDE UPRIGHT CUSTARD FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FRONT SERVING LINE HANDSINK SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING FLOORS IN NEED OF CLEANING, REAR PREP/DISHEASHING AREA AS WELL AS BASEMENT STORAGE ROOM. MUST REMOVE ALL FOOD DEBRIS, TRASH AND MISCELLANEUS ITEMS FROM UNDERNEATH SHELVING UNITS AND IN ALL CORNERS. MUST ELEVATE ALL STORED ITEMS AT LEAST 6 INCHES FROM OFF FLOOR AND MAINTAIN PREMISE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD IN REAR PREP AREA WITH EXCESSIVE BLACK BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN SYSTEM.

Base deductions−8 pts

Oct 23

Complaint InspectionFail

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING CHICKEN, CUSTARD, BEANS, RICE, DICED TOMATOES. INSTRUCTED TO PROVIDE AT LEAST ONE CFM ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES DURING THE TIME IF INSPECTION, THEY ARE AS FOLLOWS @2 LBS QUINOA @49.1F (COLD HOLD) LB COOKED POTATO ROUNDS @51F, 5 LBS OF COOKED GROUND BEEF@81F,0.5 LBS SLICED HAM @53.7F,4 LBS COOKED CHORIZO @88.0F AND COOKED RICE 150F ALL STORED INSIDE (WALK IN COOLER) AND 3 LBS DICED TOMAOTES @53.0F(FRONT LINE CH UNIT). INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PIC VOLUNATRILY DISCARDED ALL SAID ITEMS DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATETLY 25 SMALL BLACK LIVE FLIES FLYING THROUGHOUT REAR PREPON SURFACES OF COOLERS, CEILING, HOT WATER HEATER, PREP TABLES AND ON STORED CLEAN KITCHENWARE LOCATED ON A ROLLING CART. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, MUST ELIMINATE OPEST ACTIVITY. PRIORITY FOUNDATION VIOLATION.7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT THROUGHT PREP AREAS IN NEED OF INTERIOR AND EXTERNAL CLEANING (MICROWAVES, ALL COOLING UNTIS, PREP TABLE SHELVING UNITS, AND INSIDE UPRIGHT CUSTARD FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FRONT SERVING LINE HANDSINK SLOW DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING FLOORS IN NEED OF CLEANING, REAR PREP/DISHEASHING AREA AS WELL AS BASEMENT STORAGE ROOM. MUST REMOVE ALL FOOD DEBRIS, TRASH AND MISCELLANEUS ITEMS FROM UNDERNEATH SHELVING UNITS AND IN ALL CORNERS. MUST ELEVATE ALL STORED ITEMS AT LEAST 6 INCHES FROM OFF FLOOR AND MAINTAIN PREMISE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD IN REAR PREP AREA WITH EXCESSIVE BLACK BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN SYSTEM.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR REVIEW FOR CFM. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing a hair restraint, instructed to wear.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Trash and food debris noted at the corners of dish washing room, instructed to clean and maintain.

Base deductions−4 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Mexican Restaurants Best in Chicago All Illinois Restaurants