What is Burrito Beach's health inspection score?

Burrito Beach 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 Burrito Beach last inspected?

Burrito Beach was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burrito Beach have?

Burrito Beach has 16 total violations across 4 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 81/100. 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: 1000 W NORTH AVE, Chicago, 60642
Rating: 81

1000 W NORTH AVE, Chicago

Last Inspected: 1/28/2026

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0Good

Mexican•Chicago

Ranked #729 of 1000 in ChicagoBetter than 84% of mexican restaurants

Declining

4 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 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

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1000 W NORTH AVE, Chicago, IL 60642

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Violation Timeline

Oct 2023

1 inspections

1 high priority

3 basic

Oct

May 2024

1 inspections

1 high priority

1 intermediate

3 basic

Feb 2025

1 inspections

1 basic

Feb

Jan 2026

1 inspections

1 high priority

1 intermediate

4 basic

Inspection History

4 records on file

4 Canvass

Jan 26

Canvass InspectionLatestPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASH SINK IN WOMEN WASHROOM NOT MAINTAINED PROPERLY WITH HOT WATER AT IMPROPER TEMPERATURE OF 74.3F. INSTRUCTED THAT HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. MANAGER CONTACTED A PLUMBER AND FACILITY OWNER. HOT WATER ADJUSTED AND OBSERVED AT THE PROPER TEMPERATURE OF 105F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED IMPROPERLY BETWEEN USAGE. INSTRUCTED TO STORE PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP STORED IMPROPERLY IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY. INSTRUCTED TO STORE MOP PROPERLY.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE VALID DOCUMENTATION.

Base deductions−23 pts

Feb 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE WIRE SPICE RACKS ABOVE THE PREP TABLE AND THE PREP TABLES IN THE REAR PREP AREA. CLEAN THE DOORS AND DOOR HANDLES FOR THE 2-DOOR PREP COOLER BENEATH THE GRILL.

Base deductions−2 pts

May 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR. MANAGEMENT INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRY.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE FOOD DEBRIS INSIDE OF THE PREP COOLER, PREP TABLES, AND DEEP FRYER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE WALLS OF THE FOOD PREP AREAS, ESPECIALLY AROUND THE 3-COMPARTMENT SINK. CLEAN THE FLOOR OF THE FOOD PREP AREAS, ESPECIALLY UNDER THE COOKING EQUIPMENT. CLEAN THE FLOOR DRAINS UNDER THE 3-COMPARTMENT SINK AND FOUNTAIN POP DISPENSER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ALUMINIUM FOIL USED AS A SHELF LINER. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 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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