What is Chicago Best Burrito's health inspection score?

Chicago Best Burrito has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Best Burrito last inspected?

Chicago Best Burrito was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Best Burrito have?

Chicago Best Burrito has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Best Burrito safe to eat at?

Yes, Chicago Best Burrito has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chicago Best Burrito serve?

Chicago Best Burrito serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chicago Best Burrito

Name: Chicago Best Burrito
Address: 3801 W CHICAGO AVE, Chicago, 60651
Rating: 85

3801 W CHICAGO AVE, Chicago

Last Inspected: 4/15/2026

▲Improving

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0Excellent

Mexican•Humboldt Park

Ranked #12 of 22 in Humboldt ParkBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Apr 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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3801 W CHICAGO AVE, Chicago, IL 60651

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Violation Timeline

Jul 2022

1 inspections

3 basic

Jul

Mar 2023

2 inspections

1 high priority

6 basic

Apr 2024

1 inspections

2 basic

Apr

Jan 2025

1 inspections

1 intermediate

6 basic

Apr 2026

2 inspections

7 intermediate

Apr

Inspection History

7 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection2 Complaint

Apr 26

Canvass Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Base deductions−5 pts

Apr 26

Canvass InspectionFail

6 Med

6 total

70/100inspection score

−30 pts

Intermediate (6)

−30 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−30 pts

Jan 25

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CONDIMENT BOTTLES IN THE FOOD PREPARATION AREA WITH NO LABELS. INSTRUCTED TO LABEL.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IMPROPERLY STORAGE OF WIPING CLOTHS ON THE PREPARATION TABLES IN THE FOOD PREP AREA. INSTRUCTED TO STORE PROPERLY.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IMPROPER STORAGE OF BUTCHER KNIVES ON A TABLE IN THE KITCHEN AREA NEAR SHELVING UNIT. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PAPER PLATES BEING STORED IMPROPERLY IN THE FOOD PREPARATION AREA. INSTRUCTED TO INVERT PAPER PLATES AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRACKED/BROKEN FLOOR TILE IN THE FOOD PREPARATION AND BACK DRY STORAGE AREAS. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTBULB OUT IN THE BACK DRY STORAGE AREA. INSTRUCTED TO REPLACE BURNED OUT LIGHTBULB.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIRTY OVERHEAD VENT IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−17 pts

Apr 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOORS IN REAR PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−4 pts

Mar 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE INSIDE OF UNISEX TOILET ROOMS. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREA BY THE FRONT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−6 pts

Mar 23

Complaint InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT RUNNING WATER AT FRONT PREP AREA HANDWASHING SINK TEMPERATURE 128.3F AT THE TIME OF INSPECTION DUE TO THE COLD WATER MIXTURE/HANDLE NOT WORKING. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F-120F AT ALL HAND WASH SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030 C CITATION ISSUED

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE INSIDE OF UNISEX TOILET ROOMS. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREA BY THE FRONT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−16 pts

Jul 22

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GROCERY BAGS CONTAINING BREAD IN THE REAR REACH IN REFRIGERATOR. INSTRUCTED TO PROVIDE FOOD GRADE BAGS FOR HOLDING ITEMS. OBSERVED CARDBOARD LINING REAR SHELVES AND LINING THE COOKING EQUIPMENT IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO REMOVE AS MEANS OF MAKING AREAS SMOOTH AND EASY TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ACCUMULATION OF DIRT, DUST AND DEBRIS BEHIND DEEP FREEZER IN REAR STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARE AND THE FOOD CONTACT SURFACES.

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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