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TACO & BURRITO PALACE

2459 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

TACO & BURRITO PALACE has been inspected 13 times by Chicago Department of Public Health since September 21, 2010. The most recent inspection, on February 20, 2020, found no infractions.

2 of 13 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 Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on March 20, 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 3 times across 2 separate inspections, most recently on March 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on March 20, 2019. For example: APPROVED THAWING METHODS USED

  • 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 March 20, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 26 times across 10 separate inspections, most recently on January 5, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE AS WELL AS NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN -WOMANS RESTROOM -DISH WASHING AREA INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, SHREDDED CHEESE, DRESSINGS, SAUCES, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY REMINDER STATEMENT AND INDICATOR ON MENU FOR RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED INTACT COMMERCIALLY VACUUMED SEALED PACKAGES OF FISH THAWING IMPROPERLY IN COOLER, ON SITE. INFORMED MANAGER THAT THE SEAL ON VACUUMED SEALED PACKAGES OF FISH MUST BE BROKEN AND/OR FISH MUST BE REMOVED FROM VACUUM PACKAGE, THEN THAWED UNDER REFRIGERATION. INSTRUCTED MANAGER TO BREAK SEAL AND/OR REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER REQUIREMENT NOT MET. INSTRUCTED MANAGER TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
  3. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS INSIDE BATHROOMS. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CARDBOARD BOXES ON FLOOR NEAR TO EXIT DOOR. MUST REMOVE AND MAINTAIN AREA.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD LINER ON SHELVING AT FOOD PREP AREA AT REAR.INSTRUCTED MANAGEMENT TO REMOVE CARD BOARD LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SODA NOZZLES STICKY AT SODA DISPENSING MACHINE.INSTRUCTED MANAGEMENT TO SLEAN AND SANITIZE SODA NOZZLES ON AREGULAR BASIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AT WEST SIDE OF BASEMENT PLASTER COMMING OFF.INSTRUCTED MANAGEMENT TO REPAIR WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO BACKFLOW DEVICE AT ICE MACHINE IN THE BASEMENT.INSTRUCTED MANAGEMENT TO INSTALL BACKFLOW DEVICE.
  5. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE PLASTIC WEAR PROPERLY WITH HANDLES IN A UPRIGHT POSITION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON FAR RIGHT DOOR OF 3- DOOR PREP COOLER IN FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DELIME DISH MACHINE.MUST CLEAN BUILD UP ON INTERIOR PARTS OF BASEMENT ICE MACHINE.MUST CLEAN FOOD DEBRI FROM FRYER CABINET,WALK IN COOLER SHELVING UNITS AND FAN GUARD COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR UNDER COOLER AND COOKING EQUIPMENT IN FRONT PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST BUILD UP ON VENTILATION VENTS AND CEILING TILES IN REAR PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE CRACKED LIGHT SHIELD IN REAR PREP AREA.MUST REPLACE BURNT OUT LIGHT IN BASEMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE,HOOK TO HANG SPRAYER AT 3- COMP SINK
  6. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINER
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD DOOR IN DINING AREA.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND BASEMENT DRY FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE DUST BUILD UP FROM FANGUARDS IN WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR IN FRONT PREP AREA UNDER EQUIPMENT AND IN REAR PREP AREA UNDER COOLER AND ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE MOLD ON WALLS IN BASEMENT BEHIND STORAGE SHELVES.MUST REPAIR OR REPLACE LOOSE WALL BASE IN FRONT PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HOOKS TO HANG UP WET MOPS.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL DRY BULK FOOD CONTAINERS MUST BE LABEL .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL THE GAP AROUND THE PIPE CLOSE TO THE CEILING THRU-OUT THE BASEMENT STORAGE AREA AND ABOVE THE ICE MACHINE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE SMALL REACH IN COOLER IN THE COOKLINE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST SHOW PROOF OF IDPH FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 1401632-#41- REMOVE CLUTTER AND RE ORGANIZE BASEMENT AREA. CITATION ISSSUED SERIOUS 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI USE UTENSILS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE RACK SHELVINGS OF THE WALK IN COOLER. MUST REMOVE RUST OR REPLACE AND MAINTAIN.
  10. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN WALK IN COOLER NEEDS DETAIL CLEANING UNDER AND AROUND HEAVY EQUIPMENT,BASEMENT FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN WALK IN COOLER NEEDS DETAIL CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED MANAGER TO REPAIR THE OPENSITE DRAIN UNDER THE 1-COMPARTMENT VEGETABLE SINK THAT IS SLOW DRAINING. OBSERVED A GAP AT THE FLOOR OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO HAVE TIGHT FITTING BASEBOARD UNDER THE DOOR TO PREVENT RODENT INTRUSION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND REORGANIZE BASEMENT AREA.
  11. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN COOLERS MUST BE LABELED AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALL MOUNTED FRY SLICER FOUND DIRTY. MUST CLEAN AFTER EACH USE.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLER AND WIRE STORAGE RACKS IN THE WALK-IN COOLER.
    • 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. REPAIR THE SINK STOPPERS FOR THE LEFT AND RIGHT COMPARTMENTS OF THE 3 COMPARTMENT SINK SO THAT THEY BOTH CAN HOLD WATER.
  13. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED AND LABEL ALL BULK FOODS IN BASEMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN REAR STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FRONT EXPOSED HAND SINK MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE FLOOR DRAIN COVERS IN BASEMENT.

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