What is Burger Boy Express Inc.'s health inspection score?

Burger Boy Express Inc. 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 Burger Boy Express Inc. last inspected?

Burger Boy Express Inc. was last inspected on April 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Burger Boy Express Inc. have?

Burger Boy Express Inc. has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Burger Boy Express Inc. safe to eat at?

Yes, Burger Boy Express Inc. has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

Official Health Record

Burger Boy Express Inc.

Name: Burger Boy Express Inc.
Address: 5019 N WESTERN AVE, Chicago, 60625
Rating: 89

5019 N WESTERN AVE, Chicago

Last inspected 11mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Lincoln Square

Ranked #95 of 447 in Lincoln Square

Improving

6 inspections

Last: Apr 25, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.8

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Facility condition

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

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

100

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

5019 N WESTERN AVE, Chicago, IL 60625

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2024

2 inspections

1 high priority

7 basic

Apr

Mar 2025

1 inspections

2 high priority

4 intermediate

10 basic

Apr 2025

3 inspections

2 intermediate

9 basic

Apr

Inspection History

6 records on file

2 Canvass2 Canvass Re-Inspection1 License Re-Inspection1 License

Apr 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass Re-Inspection InspectionFail

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--OBSERVED BULK CONTAINERS ON TOP OF KITCHEN STORAGE RACK WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15--OBSERVED FRONT ENTRANCE DOOR WITH GAP OPENINGS ON THE SIDE FRAME.INSTRUCTED TO PEST PROOF DOOR TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
2-402.11--OBSERVED COOK WITH LONG BEARD AND NO BEARD GUARD.INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS,INTERIOR OF MICROWAVE.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15--OBSERVED WATER LEAK AT MIDDLE DRAIN PIPE UNDERNEATH THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE GREASE BUILD-UP ON THE FLOOR UNDERNEATH THE COOKING STOVE/EQUIPMENTS AND DETAIL CLEAN THE WALLS IN THE REAR PREP AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114-- INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ITEMS,UNUSED FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATION).
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3 PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED #25,#38 AND #60 FROM INSPECTION REPORT#2614471 DATED:03/25/2025 #25-OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU.MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." #38--6-501.111: **PF** Controlling Pests (Pest Activity, Harborage) CONTINUED TO OBSERVE EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 30 RODENT (RAT) DROPPINGS ON THE FLOOR IN CLUTTERED BASEMENT STORAGE ROOM UNDERNEATH THE STAIRCASE AND 50 RODENT (RAT) DROPPINGS IN CLUTTERED REAR SECTION OF THE BASEMENT HOT WATER HEATER AREAS.INSTRUCTED TO DETAIL CLEAN, SANITIZE, AND REMOVE ALL RODENT DROPPINGS FROM AFFECTED AREAS. RECOMMEND ADDITIONAL PEST CONTROL SERV

Base deductions−28 pts

Mar 25

Canvass InspectionFail

2 High4 Med10 Basic

16 total2 risk factors

30/100inspection score

−60 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON-IN-CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (HAMBURGERS,GYRO SANDWICHES ETC.)WHERE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE BEING PREPARED,HANDLED AND OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Intermediate (4)

−20 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FRONT ENTRANCE DOOR WITH GAP OPENINGS ON THE SIDE FRAME.INSTRUCTED TO PEST PROOF DOOR TO PREVENT PEST ENTRY AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 30 RODENT (RAT) DROPPINGS ON THE FLOOR IN CLUTTERED BASEMENT STORAGE ROOM UNDERNEATH THE STAIRCASE.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE RODENT DROPPINGS FROM AFFECTED AREAS.RECCOMEND ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU.MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005,(SEE COMMENTS).
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS ON TOP OF KITCHEN STORAGE RACK WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
OBSERVED COOK WITH LONG BEARD AND NO BEARD GUARD.INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
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, SHELVING UNITS,INTERIOR OF MICROWAVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT MIDDLE DRAIN PIPE UNDERNEATH THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTE WATER BACKING-UP AT THE DISHWASHING 3-COMPARTMENT SINK WHILE DRAINING WATER FROM THE MIDDLE COMPARTMENT,WASTE WATER BACKS UP INTO LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK AND WATER SLOWLY DRAINING.INSTRUCTED TO REPAIR AND MAINTAIN SO THAT WASTE WATERS ARE DISPOSED OF PROPERLY AS REQUIRED. PRIORITY VIOLATION 7-38-030 (C),CITATION ISSUED.(SEE COMMENTS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE GREASE BUILD-UP ON THE FLOOR UNDERNEATH THE COOKING STOVE/EQUIPMENTS AND DETAIL CLEAN THE WALLS IN THE REAR PREP AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ITEMS,UNUSED FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATION).
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2592967 DATED: 04/17/2024. #51-5-204.12--Observed no backflow prevention device located on the utility sink in the rear dishwashing area. Instructed manager to install a proper backflow device. #55-6-501.114--Observed unused coolers, grill equipment, and oven off and not working along the northern wall of the dining area and one item on the south wall. Instructed manager to remove any unnecessary items for the function of the facility. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 4/2/2025.PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12--Observed no backflow prevention device located on the utility sink in the rear dishwashing area. Instructed manager to install a proper backflow device.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--Observed unused coolers, grill equipment, and oven off and not working along the northern wall of the dining area and one item on the south wall. Instructed manager to remove any unnecessary items for the function of the facility.

Base deductions−4 pts

Apr 24

License InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Observed no easily accessible or convenient hand sink available for use by employees in the 3 compartment sink dishwashing area. Instructed manager to install additional handwashing sink with hot and cold running water fully equipped with soap and hand paper towels. Handwashing sinks must be conveniently located and accessible, and to be used solely for hand washing. Priority foundation violation, 7-38-030(c).

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed the chest freezer located on cardboard and Styrofoam in the prep area in the front. Instructed manager to remove to provide a smooth and easily cleanable surface.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Observed the interior walls of the microwave at the preparation line area to be soiled with food residue. Instructed manager to clean, sanitize, and maintain area free and clean of food residue.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Observed no backflow prevention device located on the utility sink in the rear dishwashing area. Instructed manager to install a proper backflow device.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed unused coolers, grill equipment, and oven off and not working along the northern wall of the dining area and one item on the south wall. Instructed manager to remove any unnecessary items for the function of the facility.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Observed a missing filter in the ventilation hood above the cooking station on the south wall of the facility. Instructed manager to clean and maintain the filters.

Base deductions−20 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants