What is Taste OF Chicago's health inspection score?

Taste OF Chicago has a SafeDine safety score of 89 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taste OF Chicago last inspected?

Taste OF Chicago was last inspected on March 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taste OF Chicago have?

Taste OF Chicago has 22 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taste OF Chicago safe to eat at?

Yes, Taste OF Chicago has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taste OF Chicago serve?

Taste OF Chicago serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taste OF Chicago

Name: Taste OF Chicago
Address: 3170 S ASHLAND AVE, Chicago, 60608
Rating: 89

3170 S ASHLAND AVE, Chicago

Last Inspected: 3/18/2026

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0Excellent

American•Pilsen

Ranked #93 of 411 in PilsenBetter than 22% of american restaurants

Stable

5 inspections

Last: Mar 18, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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3170 S ASHLAND AVE, Chicago, IL 60608

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Violation Timeline

Mar 2024

2 inspections

2 high priority

2 intermediate

4 basic

Mar

May 2025

1 inspections

1 intermediate

7 basic

Feb 2026

1 inspections

3 intermediate

Feb

Mar 2026

1 inspections

3 intermediate

Inspection History

5 records on file

1 Short Form Complaint3 Canvass1 Canvass Re-Inspection

Mar 26

Short Form Complaint InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
43IN-USE UTENSILS: PROPERLY STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−15 pts

Feb 26

Canvass InspectionPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

43IN-USE UTENSILS: PROPERLY STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−15 pts

May 25

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR SCREEN DOOR IS IN POOR REPAIR AND IS NOT RODENT/INSECT PROOFED. INSTRUCTED TO REPAIR, RODENT/INSECT PROOF SCREEN DOOR OR KEEP THE OUTER DOOR CLOSED. MAINTAIN SAME.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
TCS FOODS STORED INSIDE OF USED COFFEE CONTAINERS AND HELD IN THE CHEST FREEZER. INSTRUCTED TO USE FOOD GRADEABLE BAGS/CONTAINERS TO STORE TCS FOODS. MAINTAIN SAME.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZING AGENT MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
43IN-USE UTENSILS: PROPERLY STORED−2
TONGS STORED ON THE HANDLE OF THE STOVE. INSTRUCTED TO PROPERLY STORE IN A CLEAN BIN/CONTAINER WHEN NOT IN USE. MAINTAIN SAME.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK LEAKS AT THE BASE. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE TRASH RECEPTACLE IN THE TOILET ROOM HAS NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID FOR THE UNISEX TOILET ROOM. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING WHEN NOT IN USE. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN BETWEEN, UNDER/AROUND THE COOLERS/FREEZERS AND COOKING EQUIPMENT WITH FOOD, DIRT, AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Base deductions−19 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

2 High2 Med4 Basic

8 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED TCS FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA. OBSERVED ABOUT 5 LBS OF COOKED CHICKEN AT 52F, ABOUT 5 LBS OF COOKED HAMBURGERS AT 98F, AND ABOUT 5 LBS OF COOKED PORK AT 64F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND MAINTAIN ALL HOT-HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS PROPERLY.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS UNDER THE 3-COMPARTMENT SINK, ON THE LOWER SHELVES UNDER THE COOKING EQUIPMENT, AND UNDER AND AROUND COOKING EQUIPMENT AND REFRIGERATION UNITS. INSTRUCTED TO CLEAN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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