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BURRITO BEACH

19 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

BURRITO BEACH has been inspected 14 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on August 1, 2023, found no infractions.

3 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 22, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 22, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 22, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 4, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 3, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED IN THE FOLLOWING AREAS: BOTH MEN AND WOMEN EMPLOYEE WASHROOM, FRONT PREPARATION AREA, REAR PREPARATION AREA. MUST PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (SALSA) HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. MUST PROVIDE DISCARD DATE FOR ALL READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND HANDWASHING SINK CONNECTED TO FOOD PREPARATION TABLE. MUST PROVIDE SPLASH GUARD TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND HANDWASHING SINK LOCATED IN REAR PREPARATION AREA LEAKING (SLOW LEAK) FROM DRAIN PIPE. MUST REPAIR AND MAINTAIN. FOUND HANDWASHING SINK LOCATED IN MEN'S WASHROOM LEAKING FROM FAUCET HEAD. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILING TILE LOCATED IN REAR AND FRONT PREP FILLED WITH A BUILD UP OF GREASE AND FOOD RESIDUE. MUST CLEAN SANITIZE AND MAINTAIN OR REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF ALLERGEN TRAINING ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHEESE, CHICKEN) AND DRY STORAGE (RICE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE LOCATED IN THE WALK IN COOLER AND 2 DOOR REFRIGERATION UNIT AND DRY STORAGE SHELF. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS AND DRY STORAGE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. OBSERVED COOKING FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE LABELS FOR COOKIES AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON SOME OF THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST OR REPLACE SHELVES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST, DIRT AND FOOD DEBRIS AROUND THE COMPRESSOR ATTACHED TO THE FRONT COLD HOLDING UNITS/ 2 DOOR REFRIGERATOR LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN UNDER AND AROUND COLD HOLDING UNITS, COOKING EQUIPMENT, AROUND FURNACE AND UNDER SODA BOXES, GREASE TRAP AND MAINTAIN.
  5. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF FOOD STORED ON FLOOR IN REAR DRY STORAGE. INSTRUCTED TO STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR IN THE REAR DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY DUST BUILD-UP NOTED ON WALK-IN COOLER COOLING UNIT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO HANDS WASHING SIGNS IN TOILET ROOMS, INSTRUCTED TO INSTALL.
  7. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD SHELVES AND FAN COVER IN WALK-IN COOLER NOT CLEAN, HEAVY DUST AND DIRT ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WITH DEEP GROOVES AND STAINED. INSTRUCTED TO REPLACE CUTTING BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT OVER THE HOT WATER TANK WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS OF REAR DRY STORAGE ROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK HOT KNOB AND FAUCET BASE AND THE VACUUM BREAKER AT THE MOP SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL LEAKS.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER COOLING UNIT WITH HEAVY DUST BUILD-UP ON FAN COVER AND COOLING LINES, INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST PROPERLY CLEAN AND SANITIZE ICE CHUTE AT THE SODA DISPENSING MACHINE TO REMOVE SLIGHT BLACKISH GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN AND CRACKED FLOOR IN THE REAR DRY STORAGE AREA ROOM SO FLOOR IS SMOOTH AND EASILY CLEANABLE. MUST ALSO REMOVE ALL CONCRETE DEBRIS SCATTERED ALL OVER THE FLOOR IN THE SAME AREA AS STATED ABOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE EXHAUST HOOD VENTS WITH GREASE BUILD UP AT HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE THE MOP SO AS TO DRY PROPERLY AND TO PREVENT PEST BREEDING AT ALL TIMES.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND SHELVES IN CABINETS UNDER BEVERAGE STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
  12. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3 COMP SINK FAUCET HOT WATER KNOB NOT CLOSING TIGHLY. INSTRUCTED TO REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER AT PREP COOLERS, INSTRUCTED TO PROVIDE.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DRAIN PIPE FOR 3 COMP SINK EXCESSIVELY LEAKING ON KITCHEN'S FLOOR, BUCKETS ARE USED TO CATCH WASTE WATER, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AT KITCHEN FLOOR TILES, INSTRUCTED TO APPLY AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. STEAM TABLE LIGHTS NOT SHIELDED, INSTRUCTED TO PROVIDE.

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