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EL GRAN BURRITO EXPRESS #2

1907 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

EL GRAN BURRITO EXPRESS #2 has been inspected 9 times by Chicago Department of Public Health since February 25, 2022. The most recent inspection, on April 20, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 9 times across 6 separate inspections, most recently on May 14, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 7 times across 5 separate inspections, most recently on May 14, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on April 20, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 3 separate inspections, most recently on April 2, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times on April 19, 2024. For example: PROPER HOT HOLDING TEMPERATURES

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.

9 inspections

  1. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE EXTERIOR SCREEN DOOR IN POOR REPAIR. INSTRUCTED MANAGER TO PROVIDE SCREEN DOOR THAT'S COMPLETELY SEALED (BENT SCREEN) ALL THE WAY AROUND TO PREVENT ENTRY POINT FOR PESTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAKY PIPE UNDERNEATH THE 1ST SINK AT THE 3 COMP SINK. ALSO NOTED A LEAK AT THE MOP SINK FAUCET NECK, WHICH IS TAPED UP. MUST REPAIR PLUMBING ISSUES NOTED.
  2. Short Form Complaint

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO PREP TABLE AND FOOD STORAGE SHELF IN REAR PREP AREA.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVER SIZED POTS AND PLASTIC FOOD STORAGE BINS TO LARGE TO BE SUBMERGED IN 3- COMPARTMENT SINK MUST PROVIDE A LARGER SINK OR SMALLER CONTAINERS & POTS.
  3. Canvass Re-Inspection

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 : OBSERVED FOOD & PAPER GOODS STORED ON SHELVING UNIT IN TOILET ROOM AND ON FLOOR IN WALK IN FREEZER MUST REMOVE AND STORE PROPERLY TO PREVENT CONTAMINATION
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO PREP TABLE AND FOOD STORAGE SHELF IN REAR PREP AREA
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM SURFACES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 : MUST REPAIR OR REPLACE DAMAGED CUTTING BOARD ON TOPSIDE OF GRILL TO BE IN GOOD REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 : MUST ELIMINATE CRATES USED IN WALK IN FREEZER FOR FOOD STORAGE AND PLACE ON ADEQUATE SHELVING UNITS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 : OBSERVED OVER SIZED POTS AND PLASTIC FOOD STORAGE BINS TO LARGE TO BE SUBMERGED IN 3- COMPARTMENT SINK MUST PROVIDE A LARGER SINK OR SMALLER CONTAINERS & POTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-201.13 : MUST REMOVE EXCESSIVE CAULKING FROM ALONG LOWER WALL BASES IN TOILET ROOM TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-201.17 : MUST CLEAN DEAD INSECT FROM LIGHT SHIELDS THROUGHOUT.
  4. Canvass

    14 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT, FOOD STORAGE SHELVES,REACH IN & PREP COOLERS,TOILET ROOM,REAR DOOR AND EVIDENCE OF A FEW LIVE SMALL FLIES FLYING AROUND AND CRAWLING ON FLOOR.MUST REMOVE DROPPINGS & LIVE SMALL FLIES CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/26/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD & PAPER GOODS STORED ON SHELVING UNIT IN TOILET ROOM AND ON FLOOR IN WALK IN FREEZER MUST REMOVE AND STORE PROPERLY TO PREVENT CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • MUST STORE PERSONAL BELONGINGS FROM FOOD STORAGE SHELVES AND STORE PROPERLY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM SURFACES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE DAMAGED CUTTING BOARD ON TOPSIDE OF GRILL TO BE IN GOOD REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED IN WALK IN FREEZER FOR FOOD STORAGE AND PLACE ON ADEQUATE SHELVING UNITS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVER SIZED POTS AND PLASTIC FOOD STORAGE BINS TO LARGE TO BE SUBMERGED IN 3- COMPARTMENT SINK MUST PROVIDE A LARGER SINK OR SMALLER CONTAINERS & POTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY SEAL GASKET UNDERNEATH FAR LEFT COMPARTMENT OF 3- COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE EXCESSIVE CAULKING FROM ALONG LOWER WALL BASES IN TOILET ROOM TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEAD INSECT AND SPLATTER FROM LIGHT SHIELDS THROUGHOUT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS .5LB.COOKED PORK 78.6F IN A PAN ON TOPSIDE OF SPIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. .5LBS. $.75.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS INSIDE OF WALK IN COOLER SUCH AS 75LBS. COOKED STEAK RANGIMG FROM 83.1F-91.6F. 20LBS. BIRRERIA-45.8F. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 95LBS. $304.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR 1- DOOR PREP COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES & SHAKERS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR UNDER,3- COMPARTMENT SINK,BUCKET STORAGE RACK,ICE MACHINE, HOT WATER TANK & MOPSINK,ON & UNDER PREP TABLES, STEAM TABLE,INSIDE OF FRYER CABINET,MOTOR OF SHAKE MACHINE,3- DOOR REACH IN COOLER,TOILET ROOM.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/19/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR SCREEN ON REAR DOOR TORN AND DAMAGED MUST MAKE SCREEN TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD STORAGE CONTAINERS AND FOOD STORED ON FLOOR IN WALK IN COOLER & FREEZER MUST ELEVATE AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD IN BETWEEN 1 & 3 COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES UPRIGHT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CARDBOARD FROM FOOD STORAGE SHELVES AND INSIDE OF WALK IN COOLER SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PREP TABLES, FRYER CABINETS,GRILL TABLE,PREP & REACH IN COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTS IN LOBBY AREA AND PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
  7. Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS AND WINDOW SEAL IN THE DINING AREA TO REMOVE DEBRIS.
  8. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT DOOR NOT TIGHT FITTING. MUST REPAIR AND MAINTAIN TO PREVENT ENTRY POINT FOR PEST.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE ON THE EXTERIOR SIDE OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE FRONT REACH IN PREP COOLER TO REMOVE DEBRIS AND/OR SPILLS. MUST CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAKY PIPE UNDERNEATH THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
  9. License

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD IN BETWEEN 1 & 3 COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GAP AROUND WALL OUTLET AND UNDERSIDE OF SERVICE COUNTER.MUST SEAL AND MAINTAIN.

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