CHICAGO, IL - TROPICAL TASTE RESTAURANT received citations for health code violations during an inspection on 08/19/2025.
The facility operates from 3917 W NORTH AVE in West Town, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned handwashing procedures. Inspectors documented: 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AND REAR PREP/DISH HANDSINK. MUST INSTALL A WASHABLE SPLASHGUARD.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation involved pest prevention. Inspectors documented: 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: **C** Food Storage-Preventing Contamination from the Premises OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, 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.. 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. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The third violation involved hand hygiene and handwashing facilities. Inspectors documented: 43. IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED KNIVES BEING STORED IN BETWEEN HAND SINK AND PREP TABLEIN FRONT PREP, INSTRUCTED PIC TO STOP THIS PRACTICE AND TO PROPERLY STORE ALL UTENSILS BETWEEN USE.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The fourth violation related to sanitation and cleanliness. Inspectors documented: 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPER. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
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 08/19/2025 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: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AND REAR PREP/DISH HANDSINK. MUST INSTALL A WASHABLE SPLASHGUARD.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: **C** Food Storage-Preventing Contamination from the Premises OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, 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.; IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED KNIVES BEING STORED IN BETWEEN HAND SINK AND PREP TABLEIN FRONT PREP, INSTRUCTED PIC TO STOP THIS PRACTICE AND TO PROPERLY STORE ALL UTENSILS BETWEEN USE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED FOOD ENCRUSTED AND RUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN AND MAINTAIN; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11: **C** Characteristics- Single-Service and Single-Use 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.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED WALK-IN COOLERS WALL AN ENCRUSTED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND AMINTAIN; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER STORED ON FLOOR NEAR IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11: **C** Intensity- Lighting OBSERVED A BURNED OUT LIGHT-BULB IN THE HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.; 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, CHICKEN SOUP AT 119.6F, BEEF WITH ONIONS AT 122.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AND REAR PREP/DISH HANDSINK. MUST INSTALL A WASHABLE SPLASHGUARD.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, 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.; IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES BEING STORED IN BETWEEN HAND SINK AND PREP TABLEIN FRONT PREP, INSTRUCTED PIC TO STOP THIS PRACTICE AND TO PROPERLY STORE ALL UTENSILS BETWEEN USE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD ENCRUSTED AND RUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN AND MAINTAIN; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, 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.; 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.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.; 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; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER STORED ON FLOOR NEAR IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LIVING/SLEEPING QUARTERS (QUEEN SIZE BED, DRESSERS AND MOUNTED TV) IN BASEMENT STORAGE AREA, INSTRUCTED TO REMOVE ALL LIVING/SLEEPING QUARTER ITEMS AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; 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.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SINK AT DISHWASH AREA. INSTRUCTED MANAGER MUST PROVIDE A HANDWASH SINK WITH RUNNING HOT AND COLD WATER AT DISHWASH AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.; THERMOMETERS PROVIDED & ACCURATE - Comments: WALK IN COOLER THERMOMETER BROKEN. MUST PROVIDE A WORKING THERMOMETER INSIDE ALL COOLERS.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR. MUST RODENT PROOF SAID DOOR.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SAID SINK.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NO COMMERCIAL OUTSIDE DUMPSTER OR OUTSIDE DUMPSTER CONTRACT. INSRUCTED MANAGER MUST PROVIDE A COMMERCIAL OUTSIDE DUMPSTER OR DUMPSTER CONTRACT FOR ESTABLISHMENT. PRIORITY FOUNDATION 7-38-020(B). NO CITATION ISSUED.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: VENTILATION HOOD AND VENTILATION HOOD LIGHTS NOT WORKING. MUST REPAIR VENTILATION HOOD AND PROVIDE WORKING LIGHTS.; ALLERGEN TRAINING AS REQUIRED - Comments: ONE FOOD MANAGER ALLERGEN TRAINING CERTIFICATE HAS EXPIRED. INSTRUCTED MUST UPDATE SAID FOOD ALLERGEN TRAINING CERTIFICATE..
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
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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