What is Tanuki's health inspection score?

Tanuki has a SafeDine safety score of 90 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tanuki last inspected?

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

How many health violations does Tanuki have?

Tanuki has 44 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tanuki safe to eat at?

Yes, Tanuki has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tanuki serve?

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

Official Health Record

Tanuki

Name: Tanuki
Address: 3006 N SHEFFIELD AVE, Chicago, 60657
Rating: 90

3006 N SHEFFIELD AVE, Chicago

Last Inspected: 3/18/2026

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0Excellent

American•Lakeview

Ranked #171 of 997 in LakeviewBetter than 22% of american restaurants

Improving

8 inspections

Last: Mar 18, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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3006 N SHEFFIELD AVE, Chicago, IL 60657

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Violation Timeline

Jun 2022

1 inspections

1 high priority

2 intermediate

7 basic

Jun

Jan 2023

1 inspections

2 intermediate

7 basic

Feb 2024

1 inspections

1 high priority

1 intermediate

2 basic

Feb

Mar 2024

1 inspections

Mar 2025

2 inspections

2 high priority

2 intermediate

7 basic

Mar

Mar 2026

2 inspections

1 high priority

9 intermediate

Inspection History

8 records on file

3 Canvass Re-Inspection4 Canvass1 Complaint

Mar 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Mar 26

Canvass InspectionFail

1 High7 Med

8 total1 risk factor

50/100inspection score

−45 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCPRisk Factor−10

Intermediate (7)

−35 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12// NOTED CUTTING BOARD ON DRYING RACK IN KITCHEN AND DISHROOM WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND RESTORE TO A SMOOTH AN EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11// NOTED COMPARTMENT UNDER KITCHEN FRYER WITH HEAVY GREASE BUILDUP AND ENCRUSTED FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11// NOTED FLOORS BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DEEP CLEAN TO REMOVE ENCRUSTED GREASE AND FOOD DEBRIS, SANITIZE AND MAINTAIN.

Base deductions−6 pts

Mar 25

Canvass InspectionFail

2 High2 Med4 Basic

8 total1 risk factor

57/100inspection score

−38 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH A WRITTEN POLICY AND MAINTAIN SIGNED COPIES AS PROOF OF ACKNOWLEDGEMNT OF POLICY AGREEMENT ON SITE FOR ALL FOOD EMPLOYEES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN BASEMENT WITH A BLACK SUBTANCE ON INTERNAL PLATE ATTACHED TO ICE DISPENSER, AND PINK SUBSTNACE ON EXTERIOR OF INTERNAL PLATE AND ON BIN WITH ICE CUBES STORED AT BELOW. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED BROCCOLI AND COOKED CHICKNE NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 5 LBS VALUED AT $11 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ITEMS IN FOOD STORAGE CONTAINERS THROUGHOUT FRONT PREP AREA, KITCHEN, DISHROOM AND REAR STORAGE WITHOUT OUT LABELS. INSTRUCTED TO PROVIDE LABELS FOR ALL FOOD ITEMS NOT STORED IN ITS ORIGINAL CONTAINER.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD ON DRYING RACK IN KITCHEN AND DISHROOM WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND RESTORE TO A SMOOTH AN EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED COMPARTMENT UNDER KITCHEN FRYER WITH HEAVY GREASE BUILDUP AND ENCRUSTED FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DEEP CLEAN TO REMOVE ENCRUSTED GREASE AND FOOD DEBRIS, SANITIZE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES

Base deductions−38 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 24

Canvass InspectionFail

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
FOUND 1-DOOR REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.0 F FOUND CHICKEN POT STICKERS AND SHRIMP WON TONS INSIDE SAID COOLER. INSTRUCDTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES-CHICKEN POT STICKERS AT 45.9 F AND SHRIMP WON TONS AT 45.9 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. DISCARDED FOOD WEIGHT- 4 LBS VALUED AT $55.00.

Basic (2)

−4 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER HAS NO FOOD ALLERGEN TRAINING. MUST PROVIDE FOOD ALLERGEN TRAINING CERTIFICATE.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2569606 DATED ON 01/12/23 NOT CORRECTED-#49 DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE DEEP FRYERS, MICROWAVE, PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS AND #55 DEBRIS ON FLOORS ALONG BASEBOARD WALLS,UNDER SHELVES,COOKING EQUIPMENT ETC. CLEAN AND MAINTAIN. INSTRUCTED MANAGER SAID PREVIOUS VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-42-090.

Base deductions−19 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER TEMPERATURE.FOUND 5LB OF RAW BEEF ON SKEWERS STORED INSIDE THE REACH-IN FREEZER WITH TEMP OF 47.2F TO 48.7F.NO TIME AND TEMPERATURE PROVIDED. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW, FROZEN FOOD 0(F) OR BELOW. FOOD DISCARDED AND DENATURED. POUNDS 5,VALUE 50. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROVIDE LABELS AT DRY FOOD CONTAINERS WITH COMMON NAME: FLOUR,SUGAR,ETC.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDE A PROPER KNIFE HOLDER.
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
MISSING HANDLE AT WHITE REACH IN COOLER IN PREP AREA. INSTRUCTED TO REPLACE MISSING/BROKEN HANDLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD /ALUMINUM FOIL AS LINER FOR SHELVING IN PREP AREA. SURFACE MUST BE SMOOTH AND CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. CLEAN THE INTERIOR OF THE DEEP FRYERS, MICROWAVE, PREP TABLES, AND INTERIOR AND EXTERIOR HANDLES OF PREP COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON FLOORS ALONG BASEBOARD WALLS,UNDER SHELVES,COOKING EQUIPMENT ETCCLEAN AND MAINTAIN
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES

Base deductions−24 pts

Jun 22

Complaint InspectionPass w/ Conditions

1 High2 Med7 Basic

10 total1 risk factor

61/100inspection score

−34 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE IN PREP-AREA DRINK FROM OPEN CUP WITHOUT A LID OR STRAW.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD WITH INADEQUATE TEMPERATURE: 50pcs OF RAW CHICKEN ON TOP PREP TABLE AT TEMP OF 54.1F - 55F AND 56.5F. FOUR POUNDS OF RAW PORK ROLLED ON STICKS AT A TEMP OF 58.4F. TWO POUNDS OF RAW CRAB ARE STORED INSIDE THE REACH-IN COOLER AT A TEMP OF 50.3F. ALSO FOUND VARIOUS KINDS OF COOKED TEMPURA STORED UNDER THE DEEP FRIER: SWEET POTATOES, ASPARAGUS, CRAB, AND SHRIMP AT TEMP OF 55.7 TO 56.3. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
A GAP OF 1/4" TO 1/2" AT THE REAR DOOR(BETWEEN REAR DOOR AND DOOR FRAME AND AT BOTTOM OF DOOR), MUST REPAIR ISSUE, TO MINIMIZE RODENT AND INSECT ENTRY

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
THE FOOD METAL STRAINER HUNG ON THE WALL ABOVE THE MOP SINK. INSTRUCTED TO RELOCATE(WASH, RINSE AND SANITIZE UTENSIL BEFORE USE)INSIDE THE PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT STORE CLEAN CUTTING BOARD ON FLOOR BY THE SHELVES AT FRONT PREP AREA.RELOCATE TO A RAISED SHELF TO MINIMIZE THE SOURCE OF CONTAMINATION
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO SANITIZER SOLUTION WAS PROVIDED AT THE THREE-COMPARTMENT SINK, WHICH THE EMPLOYEE WAS WASHING, RINSING, AND STORING MULTI-USE UTENSILS(POTS, CUPS ETC). THE SANITIZER SOLUTION MUST BE USED AT THE THIRD COMPARTMENT SINK TO BE ABLE TO SANITIZE UTENSILS. MANAGER CORRECTED ISSUE BY PROVIDING SANITIZER SOLUTION AT THIRD COMPARTMENT SINK,100PPM PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
STRONGER WATER FLOW PRESSURE IS NEEDED AT THE HANDWASHING SINK BY THE LOW TEMP DISHMACHINE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE BUILD-UP ON WALLS THROUGHOUT PREMISES MUST BE CLEANED(PREP AND STORAGE AREA)
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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