What is Big League Burgers's health inspection score?

Big League Burgers has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Big League Burgers last inspected?

Big League Burgers was last inspected on February 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Big League Burgers have?

Big League Burgers has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Big League Burgers safe to eat at?

Big League Burgers has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Big League Burgers serve?

Big League Burgers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Big League Burgers

Name: Big League Burgers
Address: 3732-3734 W Irving Park RD, Chicago, 60618
Rating: 72

3732-3734 W Irving Park RD, Chicago

Data may be outdated — inspected 2/27/2025

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0Good

American•North Center

Ranked #378 of 551 in North CenterBetter than 17% of american restaurants

Improving

6 inspections

Last: Feb 27, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

2.7

Avg Violations

14 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

100

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

3732-3734 W Irving Park RD, Chicago, IL 60618

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

4 basic

Sep

Nov 2023

2 inspections

2 high priority

1 intermediate

2 basic

Mar 2024

1 inspections

Mar

Feb 2025

2 inspections

2 high priority

2 intermediate

2 basic

Inspection History

6 records on file

1 Recent Inspection3 Canvass1 Complaint1 Canvass Re-Inspection

Feb 25

Recent Inspection InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PERSON IN CHARGE ON SITE WITH PROOF OF VALID ALLERGEN TRAINING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−7 pts

Feb 25

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO PERSON IN CHARGE ON SITE WITH VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE WHILE TCS FOODS (RICE, RAW CHICKEN AND BEEF, DAIRY) ARE PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DOOR REACH IN PREP COOLER AT IMPROPER COLD-HOLDING TEMPERATURE. NOTED 2 DOOR COLD HOLD UNIT AT 65F. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005(A). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PERSON IN CHARGE ON SITE WITH PROOF OF VALID ALLERGEN TRAINING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Complaint InspectionCleanPass

No violations

100/100inspection score

Nov 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE CURRENT ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

Nov 23

Canvass InspectionFail

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED WATER TEMPERATURE AT HAND WASHING SINK IN STAFF TOILET ROOM AT 150F. A HANDWASHING SINK shall have maximum hot water temperature of 120�F through a mixing valve or combination faucet. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT MAIN COOK LINE WHILE FOOD EMPLOYEES WERE EXTENSIVELY PREPARING AND PLATING FOOD. INSTRUCTED TO PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE REPLENISHED SOAP AT HAND SINK DURING INSPECTION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW BURGERS AT IMPROPER COLD HOLDING TEMPERATURE AT 45F INSIDE OF PREP COOLER AT MAIN COOKS LINE. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $100.00.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE CURRENT ALLERGEN TRAINING CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

Base deductions−27 pts

Sep 22

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE REACH-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON HOOD/FILTERS ABOVE THE OVEN LOCATED AT REAR PREP/DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELDS FOR LIGHT FIXTURES ABOVE THE REACH-IN-FREEZER LOCATED AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−13 pts

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Community Safety Reports

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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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