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EL GRECO'S BURRITOS

24 E ADAMS ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

EL GRECO'S BURRITOS has been inspected 8 times by Chicago Department of Public Health since December 5, 2022. The most recent inspection, on March 4, 2026, recorded 12 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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 5 times across 3 separate inspections, most recently on March 4, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 3 separate inspections, most recently on March 4, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 on March 4, 2026. 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 2 times on September 30, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on September 30, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

8 inspections

  1. Complaint

    12 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL REPACKAGED DESSERTS ON DISPLAY FOR SALE WITH PROPER INFO GIVEN(NAME.ADDRESS, INGREDIENTS,ETS)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CANS AND BOXES OF FOODS STORED ON STAIRCASES MUST REMOVE AND STORE IN A CLEAN PROPER MANNER OFF OF FLOOR AND SECURE MANNER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION AND NOT ON CUTTING BOARDS AND PREP TABLES WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON GRILL DRAWER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE, STEAM TABLE, PREP TABLES,LEGS & WHEELBASES,EXTERIOR & INTERIOR OF ALL EQUIPMENT,GARBAGE CANS,PIPES OF COOKING EQUIPMENT,SERVICE COUNTER SHELVING UNITS,PREP ,REACH IN COOLERS AND FREEZERS,PERSONAL FAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS & DIRT BUILD UP FROM WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PLACE COOKING EQUIPMENT COMPLETELY UNDERNEATH VENTILATION HOOD IN REAR PREP AREA.
  2. Short Form Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK.
  3. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK.
  4. Canvass

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.7-65.3F. OBSERVED COLD TCS FOODS, BEEF(65.3F), CHICKEN(47.7-63.7F), REFRIED BEANS(47.8-62.8F) AND PORK(60.1F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $150 WEIGHING 80LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED TWO COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 55.5-70.0F. OBSERVED IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 55.5-70.0F FOR TWO SMALL TWO DOOR COLD HOLDING UNITS IN REAR PREP AREA ACROSS FROM COOKLINE AND ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO SMALL TWO DOOR COLD HOLDING UNITS IN REAR PREP AREA ACROSS FROM COOKLINE AND ACROSS FROM THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 15 SMALL FLIES AND 2 LARGE FLIES IN FACILITY. OBSERVED FLY ACTIVITY IN SUCH AREAS AS HALLWAY LEADING TO PREP AREA, DINING ROOM AND BASEMENT STORAGE AREA NEAR CHEST FREEZERS. INSTRUCTED TO ELIMINATE SMALL AND LARGE FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 9/30/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BUG LIGHT INSTALLED ABOVE PREP TABLE NEXT TO THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE BUG LIGHT FROM ABOVE PREP TABLE NEXT TO THREE COMPARTMENT SINK TO PREVENT CONTAMINATION OF FOOD AND PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO VERIFY EXISTENCE OF BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN FIRST FLOOR CLOSET.INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD USED AS FLOOR COVERING UNDERNEATH FLOOR MATS. INSTRUCTED TO REMOVE CARDBOARD FROM FLOOR UNDERNEATH FLOOR MATS. INSTRUCTED FLOOR COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED TO BE SMOOTH AND EASILIY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILDUP ON FLOORS, ALONG BASES OF WALL AND IN CORNERS OF CLOSET WITH UTILITY SINK. OBSERVED FOOD DEBRIS IN ON FLOOR UNDERNEATH AND IN BETWEEN COOKING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS IN CLOSET WITH UTILITY SINK AND TO CLEAN FLOORS UNDERNEATH AND IN BETWEEN COOKING EQUIPMENT IN FRONT PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
  5. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS FROM COOKING EQUIPMENT IN THE FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BEING USED UNDER FLOOR MATS IN THE PREP AREAS. MUST REMOVE AND KEEP FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
  6. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.13 OBSERVED A TRAP SET BY THE FACILITY. INSTRUCTED TO ONLY ALLOW PEST CONTROL TO SET ALL TRAPS AND DO NOT SET STORE BOUGHT TRAPS IN THE FOOD PREP AREA.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING RE-USED UNDER THE RUBBER MATS IN THE FOOD PREP AREAS. INSTRUCTED TO NOT RE-USE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CONTAINERS OF GREASE STORED DIRECTLY ON THE GROUND ON THE STAIRCASE THAT LEADS TO THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND. OBSERVED CRATES BEING USED FOR STORING ITEMS. INSTRUCTED TO REMOVE CRATES AND PROVIDE ADEQUATE SHELVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS UNDER AND BEHIND ALL EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    7 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASH GUARD IN FRONT PREP AREA HAND WASHING SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM FLOOR. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT AT 78.5F, HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR FOUND AT 80.4F AND HOT WATER AT 3 COMPARTMENT AT 84F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN FRONT AND REAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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