CHICAGO, IL - Health inspectors discovered violations during an inspection of Tama Restaurant on 07/25/2025.
Located in the heart of Bucktown, Tama Restaurant operates from a prominent location at 1952 N Damen Avenue Chicago Illinois, making it easily accessible to area customers.
Health department documentation states: "Observed facility with use of a bodily fluid spill kit for responding to vomiting and diarrheal events without proper sanitizer to disinfect norovirus. 005." Such infractions require correction to meet regulatory standards.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission Research conducted by federal health agencies demonstrates that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The Chicago Health Department Requirements provides comprehensive guidance for preventing such violations.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Under current regulations, Tama Restaurant faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Inspection ID | 2621281 |
| DBA Name | TAMA RESTAURANT |
| AKA Name | TAMA RESTAURANT |
| License # | 2952360 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 1952 N DAMEN AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60647 |
| Inspection Date | 07/25/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED FACILITY WITH USE OF A BODILY FLUID SPILL KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS WITHOUT PROPER SANITIZER TO DISINFECT NOROVIRUS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP (TO INCLUDE AT MINIMUM A DISPOSABLE MOP |
| AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments | OBSERVED HANDSINK ON 1ST FLOOR PREP |
| 1ST FLOOR DISH NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments | OBSERVED NO PAPER TOWEL AT THE HAND-SINK IN THE 1ST FLOOR PREP/DISH |
| AND 2ND FLOOR DISH AREAS. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH THE ABOVE VIOLATION. | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments | OBSERVED NO HOT RUNNING HOT WATER AT BASEMENT PREP/ DISH HANDWASHING SINK. PM PIC CAME IN AND WAS ABLE TO CORRECT THE NO WATER ISSUE |
| HANDSINK NOW HAS HOT RUNNING WATER. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments | OBSERVED HAND SINK IN DISH/ PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH CHEMICAL SOAP AND SANITATION BUCKETS |
| REMOVE SPRAYER AND ONLY USE HANDSINK FOR HAND WASHING AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. | 22. PROPER COLD HOLDING TEMPERATURES - Comments | NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: DICED TOMATO AT 48.2F |
| STEAMED/COOLED MUSSELS 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. | 40. PERSONAL CLEANLINESS - Comments | OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. | 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE |
| CONSTRUCTED & USED - Comments | OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER ON 1ST FLOOR PREP. INSTRUCTED TO REPLACE | 48. WAREWASHING FACILITIES: INSTALLED |
| MAINTAINED & USED; TEST STRIPS - Comments | OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY ENSURE THE UTENSIL SURFACE TEMPERATURE (160�F) AFTER THE FINAL RINSE FOR HIGH-TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION CITATION ISSUED #7-38-005. | 55. PHYSICAL FACILITIES INSTALLED |
| MAINTAINED & CLEAN - Comments | OBSERVED ON FIRST FLOOR DISH AREA WATER LEAKING FROM PIPES LEAKING ON TO FLOOR |
| FROM DISH SINK WITH ERATOR INSTRUCTED TO REPAIR AND MAINTAIN | 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments | OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES. |
| Latitude | 41.91744056947377 |
| Longitude | -87.67775723723447 |
| Location | (41.91744056947377 |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
