CHICAGO, IL - Health department officials identified compliance problems at Tropical Taste Restaurant during an inspection on 07/30/2025.
The dining establishment functions from 3917 W North Avenue Chicago Illinois in Humboldt Park, a well-trafficked section of Chicago recognized for its restaurant culture.
Inspectors documented: "Observed the following food not meeting requirement for hot holding of 135�f degrees or above in the designated hot-holding unit: chicken stew at 114. 005." This finding indicates a need for compliance with established food safety protocols.
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.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Local regulatory authorities have ordered that Tropical Taste Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| Inspection ID | 2621527 |
| DBA Name | TROPICAL TASTE RESTAURANT |
| AKA Name | TROPICAL TASTE RESTAURANT |
| License # | 2868154 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 3917 W NORTH AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60647 |
| Inspection Date | 07/30/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 21. PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIREMENT FOR HOT HOLDING OF 135�F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: CHICKEN STEW AT 114.3�F |
| STORAGE & DISPLAY - Comments | OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER |
| AND BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. | 43. IN-USE UTENSILS | PROPERLY STORED - Comments: OBSERVED KNIVES BEING STORED IN BETWEEN HAND SINK AND PREP TABLEIN FRONT PREP |
| CONSTRUCTED & USED - Comments | OBSERVED TCS FOODS STORED IN PLASTIC THANK YOU BAGS IN WALK-IN AND REACH-IN COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY. | 48. WAREWASHING FACILITIES: INSTALLED |
| MAINTAINED & USED; TEST STRIPS - Comments | OBSERVED FACILITY WITHOUT A CHLORINE CHEMICAL TEST KIT FOR SANITIZER OR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT |
| CLEAN AND SANITIZE. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments | OBSERVED WALK-IN COOLERS WALL AN ENCRUSTED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND AMINTAIN | 55. PHYSICAL FACILITIES INSTALLED |
| MAINTAINED & CLEAN - Comments | OBSERVED LIVING/SLEEPING QUARTERS (QUEEN SIZE BED |
| INSTRUCTED TO REMOVE ALL LIVING/SLEEPING QUARTER ITEMS AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. | 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments | OBSERVED A BURNED OUT LIGHT-BULB IN THE HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT. |
| Latitude | 41.909794963298786 |
| Longitude | -87.7248069669841 |
| Location | (41.909794963298786 |
This inspection was conducted on July 30, 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.
