What is EL Gran Burrito Express #3's health inspection score?

EL Gran Burrito Express #3 has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Gran Burrito Express #3 last inspected?

EL Gran Burrito Express #3 was last inspected on April 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Gran Burrito Express #3 have?

EL Gran Burrito Express #3 has 15 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Gran Burrito Express #3 safe to eat at?

EL Gran Burrito Express #3 has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does EL Gran Burrito Express #3 serve?

EL Gran Burrito Express #3 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Gran Burrito Express #3

Name: EL Gran Burrito Express #3
Address: 334 N LARAMIE AVE, Chicago, 60644
Rating: 81

334 N LARAMIE AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Mexican•Chicago

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

Improving

3 inspections

Last: Apr 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

12 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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

334 N LARAMIE AVE, Chicago, IL 60644

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Violation Timeline

Mar 2023

1 inspections

2 high priority

4 basic

Mar

Mar 2024

1 inspections

6 basic

Apr 2025

1 inspections

1 intermediate

2 basic

Apr

Inspection History

3 records on file

3 Canvass

Apr 25

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETER LOCATED INSIDE OF REFRIGERATION UNIT WITH COLD HOLD ATTACHED IN FRONT PREP AREA INSTRUCTED TO PROVIDE .

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITHOUT EFFETIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLICING EQUIPMENT IN FRONT PREP NEAR ICECREAM MACHINE AS WELL AS MEAT PROCESSING MACHINE LOCATED ON PREP WITH DRIED FOOD DEBRIS ON EXTERIOR SURFACES. INSTRUCTED TO CLEAN.

Base deductions−9 pts

Mar 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GREASE-STAINED CARDBOARD LINERS ON SHELVING UNITS THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASY CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON 2-DOOR COOLING UNIT NEAR ICECREAM MACHINE FRONT PREP, INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD REPAIR
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY FAUCET NECK ON 3-COMPARTMENT SINK IN REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAIN IN NEED OF CLEANING UNDERNEATH 3-COMPARTMENT SINK. INSTRUCTED TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BURNED-OUT LIGHTBULBS IN FRONT PREP ABOVE REGISTERS AND PREP SPACE. INSTRUCTED TO REPLACE AND INCREASE LIGHTING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO UPDATE AS REQUIRED FOR ALL FOOD HANDLERS.

Base deductions−12 pts

Mar 23

Canvass InspectionPass

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT THE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
17PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD−10

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 2 EMPLOYEES WORKING WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES

Base deductions−28 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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