What is Taco & Burrito House's health inspection score?

Taco & Burrito House has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco & Burrito House last inspected?

Taco & Burrito House was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco & Burrito House have?

Taco & Burrito House has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco & Burrito House safe to eat at?

Yes, Taco & Burrito House has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taco & Burrito House serve?

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

Official Health Record

Taco & Burrito House

Name: Taco & Burrito House
Address: 3939 N BROADWAY, Chicago, 60613
Rating: 89

3939 N BROADWAY, Chicago

Last Inspected: 2/23/2026

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0Excellent

Mexican•Lakeview

Ranked #198 of 997 in LakeviewBetter than 84% of mexican restaurants

Improving

4 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

4.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+23 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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3939 N BROADWAY, Chicago, IL 60613

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Violation Timeline

Feb 2023

1 inspections

3 basic

Feb

Mar 2024

1 inspections

1 high priority

3 intermediate

7 basic

Jan 2025

1 inspections

1 high priority

4 basic

Jan

Feb 2026

1 inspections

Inspection History

4 records on file

4 Canvass

Feb 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED PERSON IN CHARGE MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN TO PREVENT CONTAMINATION.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN FREEZER. MUST ELEVATE FOOD CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING IN FRONT PREP AREA AND REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH PREP TABLES IN REAR FOOD PREPARATION AREA DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENT INSIDE MEN'S WASHROOM. MUST CLEAN AND MAINTAIN.

Base deductions−18 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High3 Med7 Basic

11 total1 risk factor

56/100inspection score

−39 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING OF COOKED MEAT TAMALES. OBSERVED EMPLOYEE TIGHTLY WRAPPING COOKED MEAT TAMALES AT A TEMPERATURE OF 87.F AND STACKING IN A TALL PLASTIC FOOD CONTAINER. REVIEWED PROPER COOLING METHODS, TIME AND TEMPERATURE COOLING REQUIREMENTS. MANAGEMENT REMOVED TAMALES FROM PLASTIC WRAP AND PROCEEDED TO PROPERLY COOL. PRIORITY VIOLATION. SEE VIOLATION #21 FOR CITATION.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 5 LBS COOKED BEEF IN A HOT HOLDING CONTAINER ON THE GRILL AT IMPROPER TEMPERATURES RANGING BETWEEN 118.2F TO 130.1F. REVIEWED PROPER HOT HOLDING TEMPERATURES. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 LBS COOKED PORK, COOKED CHICKEN AND COOKED CHORIZO INSIDE THE COOKS LINE TALL REACH-IN COOLER AT IMPROPER TEMPERATURES OF 52.5F, 48.2F AND 73.7F. COOLER AMBIENT TEMPERATURE NOTED AT PROPER TEMPERATURE. REVIEWED ALL COLD FOODS MUST BE HELD COLD AT ALL TIMES INSIDE THE COOLER AT 41F OR BELOW. FOODS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS IN THE FOOD PREP AREAS MUST WEAR EFFECTIVE HAIR RESTRAINTS AT ALL TIMES.
41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INTERIOR PLASTIC DOOR OF THE COOKS LINE ONE DOOR COOLER IN POOR REPAIR, CRACKED/CHIPPED WITH EXPOSED INSULATION. MUST REPLACE OR REPAIR WITH MATERIAL THAT IS SMOOTH AND CLEANABLE.-----NOTED A CARDBOARD BOX ON SHELVING ABOVE THE COOKS LINE ONE DOOR COOLER BEING USED AS A CONTAINER FOR FOOD TO GO CONTAINERS. MUST STORE IN A WASHABLE CONTAINER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
DAMAGED PLASTIC WALL/COUNTER NEXT TO THE COOKS LINE ONE DOOR COOLER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----MUST NOT USE METAL FOOD CONTAINER AS A MEANS OF ELEVATION FOR METAL RACK SHELVING IN THE REAR DRY FOOD STORAGE AREA. MUST USE A MATERIAL THAT DOESN'T ACCUMULATE FOOD DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER DAMAGED CEILING TILES THROUGHOUT THE REAR KITCHEN, STORAGE AND DINING AREAS. MUST REPLACE.----WALL AT THE HAND WASHING SINK IN POOR REPAIR WITH CHIPPING, DAMAGED PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREAS. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY CEILING FANS AT THE REAR OF THE DRY STORAGE AREA BY THE HEATING UNIT. INSTRUCTED TO CLEAN AND MANTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Base deductions−6 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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