What is The Burger Point's health inspection score?

The Burger Point has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Burger Point last inspected?

The Burger Point was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Burger Point have?

The Burger Point has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Burger Point safe to eat at?

Yes, The Burger Point has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Burger Point serve?

The Burger Point serves Burger cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Burger Point

Name: The Burger Point
Address: 1900 S STATE ST, Chicago, 60616
Rating: 95

1900 S STATE ST, Chicago

Last Inspected: 1/28/2026

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0Excellent

Burger•Chinatown

Ranked #36 of 465 in ChinatownBetter than 100% of burger restaurants

Improving

5 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

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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1900 S STATE ST, Chicago, IL 60616

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Violation Timeline

Jan 2023

1 inspections

4 basic

Jan

Feb 2024

1 inspections

2 high priority

2 intermediate

6 basic

Jan 2025

2 inspections

1 intermediate

8 basic

Jan

Jan 2026

1 inspections

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 25

Canvass Re-Inspection InspectionPass w/ Conditions

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE MOUNTED DICER IN THE DISHWASHING AREA NOT CLEAN. INSTRUCTED TO CLEAN AFTER EVERY USE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED THE FLOORS UNDER AND SURROUNDING THE COOKING EQUIPMENT IN THE FRONT PREP AREA DAMAGED AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR FLOORS TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED THE MANAGER ON SITE WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 01/02/2025, REPORT #2609942. ISSUED NEW SUMMARY REPORT AND POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B), CITATION ISSUED

Base deductions−8 pts

Jan 25

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOOD ITEMS STORED ON SITE WITH DATES THAT LAPSE THE DISPOSITION DATE REQUIREMENT. FOUND THREE CONTAINERS OF COOKED CHILI WITH DATES OF 12/18 INSIDE THE REFRIGERATOR NEAR THE TOILET ROOMS. INSTRUCTED COOKED FOOD ITEMS MAY ONLY REMAIN ON SITE FOR UP TO SEVEN DAYS STARTING WITH THE FIRST DAY OF PREPARATION, AFTER THE LAPSE THE DISPOSITION DATE FOOD ITEMS MUST BE DISCARDED. APPROXIMATELY 10LBS AT $75 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE MOUNTED DICER IN THE DISHWASHING AREA NOT CLEAN. INSTRUCTED TO CLEAN AFTER EVERY USE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND SURROUNDING THE COOKING EQUIPMENT IN THE FRONT PREP AREA DAMAGED AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR FLOORS TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE MANAGER ON SITE WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 02/06/2024, REPORT #2589259 #36:4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER IN THE REFRIGERATOR LOCATED IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. #49: 4-601.11(C): OBSERVED THE INTERIOR BOTTOM OF FRYERS WITH FRIES AND SLIGHT GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT. #55: 6-501.13: OBSERVED THE SLIGHT DEBRIS ON FLOORS IN THE FOOD PREP AREA ESPECIALLY NEAR THE FOOD PREP TABLE NEAR THE DOOR AND SURROUNDING THE MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED

Base deductions−13 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 High2 Med6 Basic

10 total1 risk factor

53/100inspection score

−42 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF FRIED CHICKEN. THE CHICKEN WAS STORED UNDER A FOOD PREP TABLE SHELVING UNIT AND ON THE LAST SHELF OF A CART AT ROOM TEMPERATURE WITHOUT ANY PROOF OF TEMPERATURE LOGS. THE TEMPERATURES RANGED 78.0F-87.6F. MANAGEMENT DISCARDED ALL AFFECTED FOOD. APPROXIMATELY 60LBS AT $150. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER IN THE REFRIGERATOR LOCATED IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COOKED CHICKEN STORED UNDER A DUSTY RACK ON A CART NEXT TO THE DEEP-FRYING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN SAID CART.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE A REFRIGERATOR WITH FOOD ITEMS FOR SALE STORED INSIDE ACROSS FROM THE TOILET ROOMS UTIIZED BY CONSUMERS NOT LOCKED. INSTRUCTED TO LOCK SAID EQUIPMENT IN ORDER TO PROTECT FOOD FROM CONSUMERS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY MISSING TWO SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR BOTTOM OF FRYERS WITH FRIES AND SLIGHT GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE SLIGHT DEBRIS ON FLOORS IN THE FOOD PREP AREA ESPECIALLY NEAR THE FOOD PREP TABLE NEAR THE DOOR AND SURROUNDING THE MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SAUCE SPLATTERS ON THE WALL NEAR THE FOOD PREP TABLE WITH THE HOT HOLDING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−42 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN EXTERIOR SURFACES AND INTERIOR BOTTOM OF FRYERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE PIPE UNDER THE THIRD COMPARTMENT OF THE THREE COMP SINK; REPAIR LEAK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DISHWASHING AREA CLUTTERED; INSTRUCTD TO REMOVE UNNECESSARY ITEMS TO AVOID OBSTRUCTING SINKS AND CLUTTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE VENTS ON THE CEILINGS OF THE WASHROOMS WITH DUST; CLEAN VENTS TO REMOVE DUST OBSERVED ON VENTS.

Base deductions−8 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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