What is Taipei Cafe's health inspection score?

Taipei Cafe 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 Taipei Cafe last inspected?

Taipei Cafe was last inspected on July 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taipei Cafe have?

Taipei Cafe has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taipei Cafe safe to eat at?

Taipei Cafe 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 Taipei Cafe serve?

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

Official Health Record

Taipei Cafe

Name: Taipei Cafe
Address: 2609-2611 S HALSTED ST, Chicago, 60608
Rating: 83

2609-2611 S HALSTED ST, Chicago

Last inspected 10mo ago

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0Good

Cafe•Pilsen

Ranked #180 of 411 in PilsenBetter than 72% of cafe restaurants

Stable

6 inspections

Last: Jul 14, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

11 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 79/100 — 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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2609-2611 S HALSTED ST, Chicago, IL 60608

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Violation Timeline

Jun 2023

1 inspections

4 high priority

4 intermediate

5 basic

Jun

Jul 2023

2 inspections

3 high priority

4 basic

Oct 2024

2 inspections

1 high priority

1 intermediate

5 basic

Oct

Jul 2025

1 inspections

1 intermediate

3 basic

Inspection History

6 records on file

3 Canvass1 Non-Inspection2 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL LARGE BULK STORAGE CONTAINER WITH PRODUCT NAME.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN ALL STORAGE SHELVINGS, INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE FANS IN THE KITCHEN TO REMOVE DUST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN THE WALLS AND FLOORS THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED MANAGER ALLERGEN TRAINING EXPIRED. MUST RENEW AND MAINTAIN.

Base deductions−11 pts

Oct 24

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER AT(CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE IT UNTIL THE EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 P.P.M. EQUIPMENT MUST PROPERLY SANITIZE .TECHNICIAN CAME DURING THE INSPECTION AND FIXED THE ISSUE. AT THE END OF INSPECTION SANITIZER WAS READING 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT IN SMALL AND LARGE COLD HOLD UNIT IN THE KITCHEN. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TWO CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK AND LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. TECHNICIAN WHO CAME TO FIX THE SANITIZING ISSUE BROUGHT TEST STRIPS. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.

Base deductions−25 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 MUST CLEAN THE HOODABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

Base deductions−2 pts

Jul 23

Canvass Re-Inspection InspectionFail

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) IS BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED TAGGED REACH-IN COOLER IN USE LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 48F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16 FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Canvass InspectionFail

4 High4 Med5 Basic

13 total

30/100inspection score

−70 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND WATER STEAMER DRAIN PIPE LOCATED IN FRONT PREP HANDWASHING SINK. OBSERVED FOOD HANDLER RINSE CUPS AND DRAIN THEM ON THE DRAINBOARD LOCATED ON THE HANDWASHING SINK. HANDWASHING SINKS SHOULD BE USED FOR HANDWASHING PURPOSES ONLY. INSTRUCTED TO REMOVE DRAIN PIPE AND NO LONGER USE HANDWASHING SINK AS PREP SINK. PRIORITY FOUNDATION VIOLATION CITATION ISSUED. PRIORITY FOUNDATION VIOLATION. 7-39-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND CUSTOMER AND EMPLOYEE WOMEN'S TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 71F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
15FOOD SEPARATED AND PROTECTED−10
OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED RAW PORK UNCOVERED AND STORED DIRECTLY ON/OVER AN OPEN BOX OF BEAN SPROUTS. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD 20 LBS OF BEAN SPROUTS AT $50.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO REACH-IN COOLERS LOCATED AT FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 49F - 53F AT THE TIME OF INSPECTION. REACH IN COOLERS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, HEAVY CREAM, PUDDING MADE FROM POWDER THAT CONTAINS MILK) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52F - 49F LOCATED IN 2 REACH-IN COOLERS IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AT 15 GALLONS AND 10 LBS COST $130. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): PUDDING (MADE FROM POWDER THAT CONTAINS MILK), COOKED KALE, COOKED NOODLES, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETER IN COOLER LOCATED IN DINING AREA AND REAR PREP. MUST PROVIDE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND SUGAR, FLOUR, AND RICE STORED IN BULK CONTAINERS WITHOUT LABELS. INSTRUCTED MANAGER TO PROVIDE COMMON NAME TO FOOD ITEMS WHEN TAKEN OUT OF THEIR ORIGINAL CONTAINER.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
FOUND SINGLE-SERVICE FOOD CONTAINERS AND PAPER TOWELS STORED DIRECTLY ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE 6 INCHES OFF OF FLOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO FOOD PREP SINK IN FRONT OF FOOD PREP/TEA STATION. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS AND WALLS BEHIND AND UNDER ALL COOKING EQUIPMENT, ALL STORAGE SHELVES, AND DISH MACHINE FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT #2528853 CONDUCTED ON 8/31/21. 6-501.14 OBSERVED CLUTTER THROUGHOUT THE STORAGE AREAS. MUST ORGANIZE TO PREVENT HARBORAGE. ALSO, MAINTAIN AREAS FOR EASY CLEANING AND PEST MONITORING. 4-601.11(C)MUST CLEAN ALL STORAGE SHELVING INTERIOR OF THE COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−70 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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