Tasty Place was last inspected on August 4, 2026 with a result of “Pass w/ Conditions”. Inspectors found 8 violations, 2 of them critical.
Latest inspection
August 4, 2026 · Complaint
Result: Pass w/ Conditions
2 critical5 general1 paperwork-
CriticalManagement & training
Staff weren’t trained on, or didn’t follow, the rules for reporting illness.
Inspector’s note: No employee health policy on premises as required. Instructed the person in charge to provide documentation of employees responsibility to report any illness transmissible through food. Priority foundation violation 7-38-010.
Official wording (code 3)
Management, food employee and conditional employee; knowledge, responsibilities and reporting
-
CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: Found tcs foods at improper temperature. Found 1/2 pound of raw shrimp in two door cooler at 49f (cooler temperature at 39f), found 1/2 lb of cooked beef in a bowl on the prep table at 51f and cooked pork at 48f. Instructed to discard and maintain temperatures of all cold food at 41f or below. Priority violation 7-38-005 citation issued.
Official wording (code 22)
Proper cold holding temperatures
-
GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: No labels found on bulk food storage containers; instructed to label containers with the name of the product inside of the container.
Official wording (code 37)
Food properly labeled; original container
-
GeneralFood handling
In-use utensils weren’t stored properly.
Inspector’s note: Found cook storing a cleaver between the cooler and prep table after using cleaver; instructed to remove cleaver and to provide a knife rack for storage of knives and other utensils. Corrected on site.
Official wording (code 43)
In-use utensils: properly stored
-
GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Instructed to clean and maintain the following: exterior surface of large floor mixer, exterior surfaces of wok station, bottom of fryer and exterior surfaces of other cooking burners.
Official wording (code 49)
Non-food/food contact surfaces clean
-
GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Instructed to clean the floors around under and behind kitchen equipment and maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
-
GeneralFacility upkeep
Ventilation or lighting was inadequate.
Inspector’s note: Vents in the hooded system are starting to get dirty; instructed to clean vents in hooded system.
Official wording (code 56)
Adequate ventilation & lighting; designated areas used
-
PaperworkManagement & training
Not all food employees had food-handler training.
Inspector’s note: Instructed that all food handlers must obtain the required food handler training.
Official wording (code 57)
All food employees have food handler training
Inspection history
2 inspections on record
-
Conditional
License · Pass w/ Conditions
1 critical1 paperwork Show violations
-
CriticalManagement & training
Staff weren’t trained on, or didn’t follow, the rules for reporting illness.
Inspector’s note: No employee healt policy on premises as required. Instructed the person in charge to provide documentation of employees responsibility to report any illness transmissible through food. Priority foundation violation 7-38-010.
Official wording (code 3)
Management, food employee and conditional employee; knowledge, responsibilities and reporting
-
PaperworkManagement & training
Not all food employees had food-handler training.
Inspector’s note: Instructed that all food handlers must obtain the required food handler training.
Official wording (code 57)
All food employees have food handler training
-
More in ZIP 60616
Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.