Canvass
Feb 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 23, 2026 · Original Source
Restaurant · Chicago, IL
Taco & Burrito House
3939 N Broadway
Last inspected Feb 23, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass
Jan 3, 2025
Pass
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED PERSON IN CHARGE MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN TO PREVENT CONTAMINATION.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN FREEZER. MUST ELEVATE FOOD CONTAINERS AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTY FOOD STORAGE SHELVING IN FRONT PREP AREA AND REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE THEM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH PREP TABLES IN REAR FOOD PREPARATION AREA DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HEAVY DUST BUILD UP ON CEILING VENTILATION VENT INSIDE MEN'S WASHROOM. MUST CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jan 3, 2025 · Original Source
Canvass
Mar 13, 2024
Pass w/ Conditions
10 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 5 LBS COOKED BEEF IN A HOT HOLDING CONTAINER ON THE GRILL AT IMPROPER TEMPERATURES RANGING BETWEEN 118.2F TO 130.1F. REVIEWED PROPER HOT HOLDING TEMPERATURES. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 10 LBS COOKED PORK, COOKED CHICKEN AND COOKED CHORIZO INSIDE THE COOKS LINE TALL REACH-IN COOLER AT IMPROPER TEMPERATURES OF 52.5F, 48.2F AND 73.7F. COOLER AMBIENT TEMPERATURE NOTED AT PROPER TEMPERATURE. REVIEWED ALL COLD FOODS MUST BE HELD COLD AT ALL TIMES INSIDE THE COOLER AT 41F OR BELOW. FOODS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WATER DAMAGED CEILING TILES THROUGHOUT THE REAR KITCHEN, STORAGE AND DINING AREAS. MUST REPLACE.----WALL AT THE HAND WASHING SINK IN POOR REPAIR WITH CHIPPING, DAMAGED PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
OBSERVED IMPROPER COOLING OF COOKED MEAT TAMALES. OBSERVED EMPLOYEE TIGHTLY WRAPPING COOKED MEAT TAMALES AT A TEMPERATURE OF 87.F AND STACKING IN A TALL PLASTIC FOOD CONTAINER. REVIEWED PROPER COOLING METHODS, TIME AND TEMPERATURE COOLING REQUIREMENTS. MANAGEMENT REMOVED TAMALES FROM PLASTIC WRAP AND PROCEEDED TO PROPERLY COOL. PRIORITY VIOLATION. SEE VIOLATION #21 FOR CITATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
ALL FOOD HANDLERS IN THE FOOD PREP AREAS MUST WEAR EFFECTIVE HAIR RESTRAINTS AT ALL TIMES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
INTERIOR PLASTIC DOOR OF THE COOKS LINE ONE DOOR COOLER IN POOR REPAIR, CRACKED/CHIPPED WITH EXPOSED INSULATION. MUST REPLACE OR REPAIR WITH MATERIAL THAT IS SMOOTH AND CLEANABLE.-----NOTED A CARDBOARD BOX ON SHELVING ABOVE THE COOKS LINE ONE DOOR COOLER BEING USED AS A CONTAINER FOR FOOD TO GO CONTAINERS. MUST STORE IN A WASHABLE CONTAINER.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MISSING LIGHT SHIELDS IN THE REAR DRY FOOD STORAGE AREAS. MUST REPLACE.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Mar 13, 2024 · Original Source