What is Birrieria Y Taqueria EL Arandas's health inspection score?

Birrieria Y Taqueria EL Arandas has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Birrieria Y Taqueria EL Arandas last inspected?

Birrieria Y Taqueria EL Arandas was last inspected on June 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Birrieria Y Taqueria EL Arandas have?

Birrieria Y Taqueria EL Arandas has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Birrieria Y Taqueria EL Arandas safe to eat at?

Birrieria Y Taqueria EL Arandas has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Birrieria Y Taqueria EL Arandas serve?

Birrieria Y Taqueria EL Arandas serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Birrieria Y Taqueria EL Arandas

Name: Birrieria Y Taqueria EL Arandas
Address: 2025 W 47TH ST, Chicago, 60609
Rating: 74

2025 W 47TH ST, Chicago

Last inspected 9mo ago

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0Good

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 80% of mexican restaurants

Declining

5 inspections

Last: Jun 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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

2025 W 47TH ST, Chicago, IL 60609

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Violation Timeline

Jan 2023

1 inspections

1 high priority

1 intermediate

1 basic

Jan

May 2023

1 inspections

1 intermediate

1 basic

May 2024

2 inspections

1 intermediate

6 basic

May

Jun 2025

1 inspections

1 high priority

1 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Short Form Complaint1 Complaint

Jun 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK LOCATED IN (BEVERAGE / SALSA/CHIP) PREP AREA INACCESSIBLE DURING TIME OF INSPECTION. OBSERVED FOOD HANDLER MIXING HIBISCUS BEVERAGE WITH CONTAINER STORED INSIDE SINK BASIN AS WELL AS WASHING RED CUPS AND BEVERAGE DSIPENSER. INSTRUCTED FOOD HANDLER TO NOT USE HANDSINK FOR ANY OTHER USE BESIDES HANDWASHING. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN PORK STORED INSIDE LARGE BIN ON LOWER PREP TABLE SHELF THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER RUNNING WATER.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED LARGE BUCKETS OF RED AND GREEN SALSA STORED ON FLOOR IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO ELEVATE SAID FOOD ITEMS. FOOD SHALL NOT BE STORED ON FLOOR TO PREVENT POSSIBLE CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT WATER NOZZLE HANDLE MISSING ON 3 COMPARTMENT SINK LOCATED IN BASMENT. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISCELLANEUS ITEMS STORED IN BASMENT IMPROPERLY. INSTRUCTED TO REMOVE ALL SAID ITEMS AND ORGANIZE RESTAURANT ITEMS AND REMOVE CLUTTER. MUST MAINTAIN PREMISE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRIED FOOD SPLATTER ON WALLS IN REAR PREP/DISH AREA. INSTRUCTEED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS TO OBTAIN ALLERGEN TRAINING AND MAINTAIN ON SITE FOR REVIEW.

Base deductions−25 pts

May 24

Short Form Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11 NOTED ASSORTED FOOD ITEMS INSIDE COOLERS, FREEZERS, AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS/BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED TWO CUTTING BOARDS IN THE SERVING FRONT PREP AREA DISCOLORED AND WITH DEEP CUTS. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−4 pts

May 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: CHICKEN AT 46.8 F, BEEF AT 50.4. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TWO CUTTING BOARDS IN THE SERVING FRONT PREP AREA DISCOLORED AND WITH DEEP CUTS. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS, FREEZERS, AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS/BAGS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNED-OUT LIGHT BULB ABOVE THE DRY STORAGE RACK BY THE SERVING AREA. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−13 pts

May 23

Complaint InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY STORAGE CONTAINER IN FRONT PREP AREA WITHOUT A COMMON NAME ON CONTAINER. INSTRUCTED TO LABEL CONTAINER AND MAINTAIN.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CLAY SALSA CONTAINERS ON SITE. INSTRUCTED TO PROVIDE VERIFICATION OF SAFE LEAD LEVELS OR REMOVE FROM PREMISES.

Base deductions−7 pts

Jan 23

Canvass InspectionPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGN AT FRONT PREP AREA HANDWASH SINK. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBESRVED NO THERMOMETER INSIDE REAR PREP AREA TWO DOOR REFRIGERATOR. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.

Base deductions−17 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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