What is EL Berrinches Pilsen Restaurant's health inspection score?

EL Berrinches Pilsen Restaurant has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Berrinches Pilsen Restaurant last inspected?

EL Berrinches Pilsen Restaurant was last inspected on September 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Berrinches Pilsen Restaurant have?

EL Berrinches Pilsen Restaurant has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Berrinches Pilsen Restaurant safe to eat at?

EL Berrinches Pilsen Restaurant has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

EL Berrinches Pilsen Restaurant

Name: EL Berrinches Pilsen Restaurant
Address: 1519 W 18TH ST, Chicago, 60608
Rating: 66

1519 W 18TH ST, Chicago

Last inspected 7mo ago

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0Fair

Pilsen

Ranked #294 of 405 in Pilsen

Declining

3 inspections

Last: Sep 9, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-20 pts

Latest

100% weight

100

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

1519 W 18TH ST, Chicago, IL 60608

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Violation Timeline

Mar 2024

1 inspections

2 high priority

3 basic

Mar

Aug 2024

1 inspections

Sep 2025

1 inspections

2 high priority

2 intermediate

5 basic

Sep

Inspection History

3 records on file

2 Canvass1 License

Sep 25

Canvass InspectionLatestPass w/ Conditions

2 High2 Med5 Basic

9 total1 risk factor

55/100inspection score

−40 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, I OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE OPEN AND OPERATING. MANAGER ARRIVED BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED ADULTERATED READY TO EAT FOOD ITEMS. OBSERVED APPROXIMATELY 4 SMALL FLIES ON CUT LIMES AND LEMONS STORED AT THE BAR IN AN UNCOVERED CONTAINER. LEMONS AND LIMES ARE USED FOR BEVERAGES. IMMEDIATELY HAD EMPLOYEE DISCARD OF 3LBS AT $10 WORTH OF PRODUCT. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED OPEN RODENT BAIT STATIONS IN THE FOOD PREP AREA IN THE FOLLOWING AREAS: ON TOP OF AN OPEN PREP COOLER NEAR FOOD ITEMS AND ON THE FLOORS UNDER THE DISHWASHING EQUIPMENT. INSTRUCTED THE MANAGER ALL RODENT BAIT STATIONS SHALL BE COVERED AT ALL TIMES. PRIORITY VIOLATION 7-38-015, CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT DOOR NEAR THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ALL PREP COOLERS/ COLD HOLDING UNITS AND HOT HOLDING UNITS WITH FOOD STORED INSIDE NOT COVERED, WHILE UNATTENDED IN THE REAR FOOD PREP AREA. INSTRUCTED MUST COVER MAINTAIN ALL FOOD ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALL GENDER TOILET ROOM IN THE DINING AREA WITH A DAMAGED LOCK. DOOR NOT ABLE TO LOCK. INSTRUCTED TO REPAIR AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED ONE MISSING SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STANDING SLIGHT WATER NEAR THE ICE MACHINE. INSTRUCTED TO REMOVE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Mar 24

License InspectionPass w/ Conditions

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-501.114 OBSERVED LOW-TEMPERATURE DISH MACHINE NOT SANITIZING PROPERLY AT 0PPM DURING THE INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN 50PPM-100PPM OF CHLORINE SANITIZING CONCENTRATION AT ALL TIMES. LOW-TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. THE FACILITY MUST USE THE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE ALL UTENSILS AND EQUIPMENT. PRIORITY FOUNDATION 7-38-025. NO CITATION ISSUED

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED THE INTERIOR OF THE FRYER WITH MINOR ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-202.11 OBSERVED NO GREASE TRAP ATTACHED TO THE FOOD PREP AND BAR AREA 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 OBSERVED THE WALLS NOT COVERED UNDER THE LOW-TEMPERATURE DISH MACHINE AND THE FOOD PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO MAKE SURFACE TIGHT FITTING.

Base deductions−26 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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