What is Riccardo Trattoria Toscana's health inspection score?

Riccardo Trattoria Toscana has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Riccardo Trattoria Toscana last inspected?

Riccardo Trattoria Toscana was last inspected on February 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Riccardo Trattoria Toscana have?

Riccardo Trattoria Toscana has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Riccardo Trattoria Toscana safe to eat at?

Riccardo Trattoria Toscana has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Riccardo Trattoria Toscana serve?

Riccardo Trattoria Toscana serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Riccardo Trattoria Toscana

Name: Riccardo Trattoria Toscana
Address: 2119 N CLARK ST, Chicago, 60614
Rating: 75

2119 N CLARK ST, Chicago

Data may be outdated — inspected 2/18/2025

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Italian•Lincoln Park

Ranked #424 of 764 in Lincoln ParkBetter than 77% of italian restaurants

Stable

6 inspections

Last: Feb 18, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

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

Open location in Google Maps →

2119 N CLARK ST, Chicago, IL 60614

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

2 inspections

1 high priority

8 basic

Aug

Dec 2023

1 inspections

Feb 2024

1 inspections

1 intermediate

11 basic

Feb

Jan 2025

1 inspections

Feb 2025

1 inspections

1 high priority

1 intermediate

1 basic

Feb

Inspection History

6 records on file

3 Canvass2 Non-Inspection1 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO HAND WASHING SINKS (ONE AT THE BAR AREA AND ONE AT THE ENTRANCE OF THE KITCHEN ON THE LEFET HAND SIDE) TO BE WITHOUT A HAND WASHING SIGN. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SIGNAGE FOR BOTH SINKS INSTRUCTING EMPLOYEES TO WASH HANDS.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PRESENT IN SMALL REACH IN/GLASS DOOR BEVERAGE COOLER AT ENTRANCE TO KITCHEN. INSTRUCTED MANAGER TO PROVIDE THERMOMETER TO MEASURE INTERNAL AMBIENT AIR TEMPERATURE. MANAGER PROVIDED ONE AT TIME OF INSPECTION.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST AND DEBRIS ON THE FILTERS OF THE OVERHEAD EXHAUST SYSTEM IN THE MAIN KITCHEN PREP/COOKING AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF EXCESSIVE DUST AND DEBRIS BUILD UP.

Base deductions−17 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Feb 24

Canvass InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS AT THE BAR MUST BE ELEVATED FROM THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE THREE DOOR REACH-IN COOLER (MIDDLE DOOR). MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN DOOR HANDLE REPAIRED WITH TAPE ON THE LID OF THE COOKS LINE TWO DOOR REACH-IN COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKS LINE BULK FOOD CONTAINERS NOTED DIRTY AND BADLY STAINED WITH FOOD DEBRIS. MUST REPLACE OR CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING OR LINER INSIDE FOOD CONTAINERS THROUGHOUT. PLASTIC USED AS A PROTECTANT ON THE METAL OF THE DEEP FRYER MUST BE REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXTREMELY DIRTY VENTILATION COVERS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED INOPERABLE MECHANICAL VENTILATION IN THE MENS WASHROOM. MUST REPLACE/REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED ALL FOOD HANDLER CERTIFICATES EXPIRED. MUST PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−27 pts

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN THE KITCHEN REPAIR/REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: BROKEN RUBBER GASKET INSIDE THE REACH-IN COOLER BY THE MOP SINK.REPLACE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: LEAKING FAUCET(NECK) AT THREE COMPARTMENT SINK,REPAIR/REPLACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.12: GREASE BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.SCRAPE THE EXCESS GREASE,CLEAN AND MAINTAIN

Base deductions−8 pts

Aug 22

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11: NO HANDWASHING SINK INSTALLED IN THE KITCHEN WERE RAW,COOKED AND READY TO EAT FOOD ARE HANDLED,INCLUDED SHELL FISH. INSTRUCTED TO INSTALL SAID SINK AT TRAY LINE/KITCHEN. PRIORITY FOUNDATION VIOLATION: 7-38-030(C),NO CITATION ISSUED

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT INTERIOR LID OF CHEST FREEZER REPLACE. MUST BE SMOOTH AND CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE REACH-IN COOLER BY THE MOP SINK.REPLACE
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET(NECK) AT THREE COMPARTMENT SINK,REPAIR/REPLACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.SCRAPE THE EXCESS GREASE,CLEAN AND MAINTAIN

Base deductions−18 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Italian Restaurants Best in Chicago All Illinois Restaurants