What is Traspasada Restaurant's health inspection score?

Traspasada Restaurant has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Traspasada Restaurant last inspected?

Traspasada Restaurant was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Traspasada Restaurant have?

Traspasada Restaurant has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Traspasada Restaurant safe to eat at?

Traspasada Restaurant has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Traspasada Restaurant serve?

Traspasada Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Traspasada Restaurant

Name: Traspasada Restaurant
Address: 3144 N CALIFORNIA AVE, Chicago, 60618
Rating: 83

3144 N CALIFORNIA AVE, Chicago

Last inspected 7mo ago

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0Good

American•North Center

Ranked #251 of 559 in North CenterBetter than 22% of american restaurants

Stable

5 inspections

Last: Oct 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.4

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 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 (83/100) 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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3144 N CALIFORNIA AVE, Chicago, IL 60618

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Violation Timeline

Jul 2022

2 inspections

3 intermediate

4 basic

Jul

Jun 2023

1 inspections

2 intermediate

2 basic

Dec 2024

1 inspections

1 high priority

1 basic

Dec

Oct 2025

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED LARGE CONTAINER OF RICE IN THE WALK-IN COOLER STORED COVERED WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED IN COLD-HOLDING EQUIPMENT WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED AT THE TWO SAUCE COOLERS IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASE COVING ALONG THE WALL AND WALK-IN COOLER IN THE REAR PREP AREA TO BE IN POOR REPAIR OR MISSING. INSTRUCTED TO REPAIR OR REPLACE BASE COVING IN THE REAR PREP AREA AND MAINTAIN ALL FLOOR AND WALL JUNCTURES PROPERLY COVED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER MISSING ALLERGEN AWARENESS TRAINING OR CERTIFICATE. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.

Base deductions−19 pts

Dec 24

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED COOK USING BARE HAND CONTACT WITH READY TO EAT FOODS WHILE PREPARING TACO PLATE. OBSERVED COOK TOUCHING DICED TOMATOES, SHREDDED CHEESE, SHREDDED LETTUCE AND COOKED TORTILLAS WITH BARE HANDS WHILE ASSEMBLING TACO PLATE. INSTRUCTED TO WEAR GLOVES WHEN PREPARING READY TO EAT FOODS. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED ICE SCOOP STORED DIRECTLY IN ICE BIN. INSTRUCTED TO STORE SCOOP IN CLEAN CONTAINER WHEN NOT IN USE.

Base deductions−12 pts

Jun 23

Canvass InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN BEEF AND GROUND BEEF. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINER IDENTIFIED WITH COMMON NAME (SUGAR) IN PREP/COOKING AREA.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH 3 COMPARTMENT SINK (FAR RIGHT) IN REAR DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOME FLOOR TILE WITH DEEP SEAMS NEEDS TO BE REGROUTED IN REAR DISHWASHING AREA (BY THE EXIT DOOR).

Base deductions−14 pts

Jul 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE 1-DOOR REFRIGERATOR NEXT TO HANDWASHING SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Base deductions−2 pts

Jul 22

Canvass InspectionFail

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN COOLER.OBSERVED BEEF TONGUE AT 49.1 F AND RICE AT 88.0 F.INSTRUCTED MANAGEMENT TO MAINTAIN ALL HOT (TCS FOODS) AT 135 F OR ABOVE AND ALL COLD (TCS FOODS) AT 41 F OR BELOW.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15# OF FOOD WORTH $200.00. PRIORITY VIOLATION 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT PROVIDED ON THE MENUS. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 1-DOOR REFRIGERATOR NEXT TO HANDWASHING SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−21 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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