What is EL Greco's Burritos's health inspection score?

EL Greco's Burritos has a SafeDine safety score of 83 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 Greco's Burritos last inspected?

EL Greco's Burritos was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Greco's Burritos have?

EL Greco's Burritos has 35 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Greco's Burritos safe to eat at?

EL Greco's Burritos has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does EL Greco's Burritos serve?

EL Greco's Burritos serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Greco's Burritos

Name: EL Greco's Burritos
Address: 24 E ADAMS ST, Chicago, 60603
Rating: 83

24 E ADAMS ST, Chicago

Last Inspected: 3/4/2026

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0Good

American•The Loop

Ranked #312 of 871 in The LoopBetter than 22% of american restaurants

Declining

8 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

4.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) which is computed during our regular data sync.

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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24 E ADAMS ST, Chicago, IL 60603

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Violation Timeline

Dec 2022

2 inspections

7 basic

Dec

Nov 2023

1 inspections

1 intermediate

3 basic

Jul 2024

1 inspections

2 basic

Jul

Sep 2025

1 inspections

1 high priority

2 intermediate

5 basic

Oct 2025

2 inspections

2 basic

Oct

Mar 2026

1 inspections

2 intermediate

10 basic

Inspection History

8 records on file

1 Complaint1 Short Form Complaint2 Canvass Re-Inspection4 Canvass

Mar 26

Complaint InspectionLatestPass

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL REPACKAGED DESSERTS ON DISPLAY FOR SALE WITH PROPER INFO GIVEN(NAME.ADDRESS, INGREDIENTS,ETS)

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CANS AND BOXES OF FOODS STORED ON STAIRCASES MUST REMOVE AND STORE IN A CLEAN PROPER MANNER OFF OF FLOOR AND SECURE MANNER.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION AND NOT ON CUTTING BOARDS AND PREP TABLES WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON GRILL DRAWER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE, STEAM TABLE, PREP TABLES,LEGS & WHEELBASES,EXTERIOR & INTERIOR OF ALL EQUIPMENT,GARBAGE CANS,PIPES OF COOKING EQUIPMENT,SERVICE COUNTER SHELVING UNITS,PREP ,REACH IN COOLERS AND FREEZERS,PERSONAL FAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS & DIRT BUILD UP FROM WALLS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PLACE COOKING EQUIPMENT COMPLETELY UNDERNEATH VENTILATION HOOD IN REAR PREP AREA.

Base deductions−30 pts

Oct 25

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK.

Base deductions−2 pts

Oct 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK.

Base deductions−2 pts

Sep 25

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 55.5-70.0F. OBSERVED IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 55.5-70.0F FOR TWO SMALL TWO DOOR COLD HOLDING UNITS IN REAR PREP AREA ACROSS FROM COOKLINE AND ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO SMALL TWO DOOR COLD HOLDING UNITS IN REAR PREP AREA ACROSS FROM COOKLINE AND ACROSS FROM THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.7-65.3F. OBSERVED COLD TCS FOODS, BEEF(65.3F), CHICKEN(47.7-63.7F), REFRIED BEANS(47.8-62.8F) AND PORK(60.1F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $150 WEIGHING 80LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 15 SMALL FLIES AND 2 LARGE FLIES IN FACILITY. OBSERVED FLY ACTIVITY IN SUCH AREAS AS HALLWAY LEADING TO PREP AREA, DINING ROOM AND BASEMENT STORAGE AREA NEAR CHEST FREEZERS. INSTRUCTED TO ELIMINATE SMALL AND LARGE FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 9/30/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUG LIGHT INSTALLED ABOVE PREP TABLE NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE BUG LIGHT FROM ABOVE PREP TABLE NEXT TO THREE COMPARTMENT SINK TO PREVENT CONTAMINATION OF FOOD AND PREP AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
UNABLE TO VERIFY EXISTENCE OF BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN FIRST FLOOR CLOSET.INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. OBSERVED FOOD DEBRIS IN ON FLOOR UNDERNEATH AND IN BETWEEN COOKING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK AND TO CLEAN FLOORS UNDERNEATH AND IN BETWEEN COOKING EQUIPMENT IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD USED AS FLOOR COVERING UNDERNEATH FLOOR MATS. INSTRUCTED TO REMOVE CARDBOARD FROM FLOOR UNDERNEATH FLOOR MATS. INSTRUCTED FLOOR COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED TO BE SMOOTH AND EASILIY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−30 pts

Jul 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS FROM COOKING EQUIPMENT IN THE FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED UNDER FLOOR MATS IN THE PREP AREAS. MUST REMOVE AND KEEP FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.

Base deductions−4 pts

Nov 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED A TRAP SET BY THE FACILITY. INSTRUCTED TO ONLY ALLOW PEST CONTROL TO SET ALL TRAPS AND DO NOT SET STORE BOUGHT TRAPS IN THE FOOD PREP AREA.

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING RE-USED UNDER THE RUBBER MATS IN THE FOOD PREP AREAS. INSTRUCTED TO NOT RE-USE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED CONTAINERS OF GREASE STORED DIRECTLY ON THE GROUND ON THE STAIRCASE THAT LEADS TO THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND. OBSERVED CRATES BEING USED FOR STORING ITEMS. INSTRUCTED TO REMOVE CRATES AND PROVIDE ADEQUATE SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS UNDER AND BEHIND ALL EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL.

Base deductions−11 pts

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 22

Canvass InspectionFail

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD IN FRONT PREP AREA HAND WASHING SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM FLOOR. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 78.5F, HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR FOUND AT 80.4F AND HOT WATER AT 3 COMPARTMENT AT 84F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN FRONT AND REAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−14 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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