CHICAGO, IL - TARANTINO'S received citations for health code violations during an inspection on 04/12/2023.
Situated at 1112 W ARMITAGE AVE, the establishment is part of Lincoln Park's active food service sector. The Lincoln Park area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 5 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation related to food safety requirements. Inspectors documented: Management, Food Employee and Conditional Employee. Health code violations require correction to maintain safe operating conditions.
The second violation related to food safety requirements. Inspectors documented: Knowledge, Responsibilities and Reporting - Comments: No Verified Written Employee Health Policy on Site for All Employees. Must Provide. Priority Foundation Violation 7-38-010 Citation Issued.. Health code violations require correction to maintain safe operating conditions.
The third violation related to thermal management. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: No Hot or Cold Water Available at the Dish Machine Area Hand Washing Sink. Sink Not Attached to Plumbing. Must Provide Hot and Cold Running Water at the Said Sink. Priority Violation 7-38-030(c) Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The fourth violation related to thermal management. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Approximately 10 Lbs Cooked Lamb Shank in Two Separate Large Metal Containers with Metal Lids in a Reach-in Cooler at Improper Temperatures of 50.1f and 48.9f. All Discarded. Reviewed Proper Cooling Procedures for Cooked Foods. Priority Violation 7-38-005 Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The fifth violation involved pest prevention. Inspectors documented: Proper Date Marking and Disposition - Comments: Observed Assorted Prepared Tcs Foods in Numerous Coolers Held Longer Than 24 Hours Without Expiration Dates. Som. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/12/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12-- ALL BULK FOOD CONTAINERS INCLUDING BULK SPICE ON THE COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.; PERSONAL CLEANLINESS - Comments: 2-402.11-- NOTED FOOD PREPARER WITH LARGE BEARD. MUST PROVIDE BEARD RESTRAINT.; IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12-- ICE SCOOPS AT THE ICE MACHINE MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: : 4-601.11(B)--- MOUNTED FRY SLICER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15--- MUST NOT USE DISHES AS A MEANS OF ELEVATION FOR PLUMBING UNDER THE COOKS LINE HAND WASHING SINK.----LEAK UNDER THE DISH WASHING MACHINE ONTO THE FLOOR. LEAK UNDER THE BASEMENT PREP THREE COMPARTMENT SINK. MUST REPAIR ALL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11--- FLOOR BEHIND THE TWO DOOR PASTA FREEZER WITH FOOD DEBRIS.----WALL VENTILATION COVER ABOVE THE DISH WASHING MACHINE WITH EXCESSIVE DIRT AND DUST. MUST CLEAN AND MAINTAIN ALL.----MUST PROVIDE A FLOOR DRAIN COVER FOR DRAIN UNDER THE BASEMENT STAIRWELL.----PAINTED BRICK WALLS IN BOTH MENS AND WOMANS WASHROOMS DIRECTLY NEXT TO THE TOILETS WITH OPEN HOLES, CREVICES AND RAW BRICK AT THE WOMANS. MUST SEAL. NO OPENS CREVICES, HOLES, NO RAW BRICK. MUST BE SMOOTH, EASILY CLEANABLE SURFACE.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES INCLUDING SERVERS. MUST PROVIDE.; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO VERIFIED WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT OR COLD WATER AVAILABLE AT THE DISH MACHINE AREA HAND WASHING SINK. SINK NOT ATTACHED TO PLUMBING. MUST PROVIDE HOT AND COLD RUNNING WATER AT THE SAID SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 LBS COOKED LAMB SHANK IN TWO SEPARATE LARGE METAL CONTAINERS WITH METAL LIDS IN A REACH-IN COOLER AT IMPROPER TEMPERATURES OF 50.1F AND 48.9F. ALL DISCARDED. REVIEWED PROPER COOLING PROCEDURES FOR COOKED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED ASSORTED PREPARED TCS FOODS IN NUMEROUS COOLERS HELD LONGER THAN 24 HOURS WITHOUT EXPIRATION DATES. SOME FOODS SUCH AS COOKED LAMB SHANK AND PREPARED WHIPPED CREAM WITH NO DATES. OTHERS SUCH AS COOKED SAUSAGE WITH A DAY IE: SUNDAY AND OTHERS WITH PREP DATES ONLY. REVIEWED PROPER DATE LABELING OF PREPARED TCS READY TO EAT FOODS HELD LONGER THAN 24 HOURS MUST BE DATED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS INCLUDING BULK SPICE ON THE COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.; PERSONAL CLEANLINESS - Comments: NOTED FOOD PREPARER WITH LARGE BEARD. MUST PROVIDE BEARD RESTRAINT.; IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOPS AT THE ICE MACHINE MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MOUNTED FRY SLICER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST NOT USE DISHES AS A MEANS OF ELEVATION FOR PLUMBING UNDER THE COOKS LINE HAND WASHING SINK.----LEAK UNDER THE DISH WASHING MACHINE ONTO THE FLOOR. LEAK UNDER THE BASEMENT PREP THREE COMPARTMENT SINK. MUST REPAIR ALL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR BEHIND THE TWO DOOR PASTA FREEZER WITH FOOD DEBRIS.----WALL VENTILATION COVER ABOVE THE DISH WASHING MACHINE WITH EXCESSIVE DIRT AND DUST. MUST CLEAN AND MAINTAIN ALL.----MUST PROVIDE A FLOOR DRAIN COVER FOR DRAIN UNDER THE BASEMENT STAIRWELL.----PAINTED BRICK WALLS IN BOTH MENS AND WOMANS WASHROOMS DIRECTLY NEXT TO THE TOILETS WITH OPEN HOLES, CREVICES AND RAW BRICK AT THE WOMANS. MUST SEAL. NO OPENS CREVICES, HOLES, NO RAW BRICK. MUST BE SMOOTH, EASILY CLEANABLE SURFACE.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES INCLUDING SERVERS. MUST PROVIDE..
Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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