What is Tabaq Restaurant's health inspection score?

Tabaq Restaurant has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tabaq Restaurant last inspected?

Tabaq Restaurant was last inspected on March 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tabaq Restaurant have?

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

Is Tabaq Restaurant safe to eat at?

Tabaq Restaurant has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Tabaq Restaurant serve?

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

Official Health Record

Tabaq Restaurant

Name: Tabaq Restaurant
Address: 1245 N CLYBOURN AVE, Chicago, 60610
Rating: 78

1245 N CLYBOURN AVE, Chicago

Data may be outdated — inspected 3/27/2025

▲Improving

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0Good

American•Old Town

Ranked #224 of 367 in Old TownBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 27, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

100

Latest

100% weight

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

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1245 N CLYBOURN AVE, Chicago, IL 60610

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Violation Timeline

Nov 2022

2 inspections

3 high priority

1 intermediate

2 basic

Nov

Dec 2023

1 inspections

2 intermediate

9 basic

Jul 2024

1 inspections

3 intermediate

6 basic

Jul

Feb 2025

1 inspections

1 intermediate

4 basic

Mar 2025

1 inspections

Mar

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 25

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
STRIP ON FRONT ENTRY DOOR COMING LOOSE AT THE BOTTOM. INSTRUCTED TO REPAIR OR REPLACE STRIP AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM ENTERING AND HARBORING.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE METAL SHELVING IN THE REAR RIGHT SIDE FROM WHERE THE THREE COMPARTMENT SINK IS WITH A BUILD UP OF DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF CLEAN DISHES BEING STORED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND FOIL LINING THE LOWER SHELVING IN THE REAR FOOD PREP AREA AND THE METAL SHELVING ON THE SAME SIDE AS THE HOTLINE WHERE THE SEASONINGS ARE STORED. INSTRUCTED TO REMOVE ALL FOIL AND CARDBOARD, KEEP CLEAN AND MAINTAIN AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TWO DOOR REACH IN COOLING UNIT ACROSS FROM THE UTILITY SINK WITH A BUILD UP OF FOOD PLATTER ON BASE FLOOR OF THE UNIT.. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT FOOD SERVICE AREA AND REAR PREP WITH A BUILD UP OF GREASE AND DEBRIS UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−13 pts

Jul 24

Canvass InspectionPass w/ Conditions

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COOKED FOODS AT IMPROPER TEMPERATURE IN TWO DOOR REFRIGERATOR. TEN POUNDS OF COOKED BEEF AT 60.8F (VALUED AT $130.00) AND FIFTEEN POUNDS OF COOKED GOAT MEAT AT 58F (VALUED AT $250.00) WAS DISCARDED AS INSTRUCTED. FOOD WAS IMPROPERLY COOLED AND WAS COOKED YESTERDAY. INSTRUCTED ON PROPER COOLING. TOTAL POUNDS DISCARDED 25 AND TOTAL VALUE $380.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THE FOOD STORAGE CONTAINER UNDER THE PREP TABLE NOT LABELED WITH NAME OF PRODUCT INSIDE OF THE CONTAINER; INSTRUCTED TO LABEL CONTAINER AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FRONT ENTRANCE DOORS NOT COMPLETELY RODENT PROOFED AS REQUIRED IN THE CENTER AREA AND BOTTOM AREA; INSTRUCTED TO COMPLETELY RODENT PROOF DOORS BY SEALING OPENINGS FOUND.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING AND PREPARING FOODS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RUBBER GASKETS OF THE TWO DOOR REFRIGERATION UNIT ACROSS FROM THE UTILITY SINK IN POOR REPAIR AND MISSING; INSTRUCTED TO REPLACE GASKETS TO AVOID AIR ESCAPING FROM UNIT RESULTING IN AN IMPROPER TEMPERATURE OF THE UNIT. UNIT CURRENTLY HOLDING AT 42F.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING NEEDS TO BE CLEANED AND MAINTAINED: BOTTOM OF THE PREP TABLES, EXTERIOR SURFACES OF THE COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACE OF THE BULK STORAGE CONTAINER AT PREP TABLE, INTERIORS OF REFRIGERATION UNITS AND AREA UNDERNEATH THE STEAMTABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AROUND UNDER AND BEHIND ALL KITCHEN EQUIPMENT AND OTHER AREAS (WASHROOMS AND STORAGE).
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
THE TWO FOOD HANDLERS ON PREMISES HAVE FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED TO HAVE THE FOOD HANDLERS OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
THE PERSON IN CHARGE HAS AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−27 pts

Dec 23

Canvass InspectionPass

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
PREPACKAGED FOODS IN THE 2 DOOR STAND UP COOLER IS NOT PROPERLY LABELED WITH ADDRESS. ALL PREPACKAGED FOOD MUST BE LABELED WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS (IF APPLIED TO FOODS).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES ON GLUE BOARD BEHIND 2 DOOR STAND UP COOLER AND GASKETS OF CHEST FREEZER LOCATED AT NORTH END OF WALL. FACILITY MUST REMOVE AND ELIMINATE DEAD ROACHES FROM FACILITY AND MAINTAIN.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINER OF FROZEN MEAT STORED IN MOP SINK. FOOD EMPLOYEE RELOCATED CONTAINER OF MEAT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL AND CARDBOARD USED AS LINING FOR SHELVING THROUGHOUT THE KITCHEN AREA. FACILITY MUST CLEAN AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRTY GASKETS ON ALL COLD HOLDING UNITS IN THE FACILITY AND AN ACCUMILATION OF FOOD DEBRIS STUCK INSIDE ALL THE CHEST FREEZERS. FACILITY MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVILY SOILED SHELVING AND FAN GUARDS INSIDE THE 2DOOR STAND UP COOLER ACROSS THE MOP SINK. FACILITY MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MISSING BACKFLOW PREVENTION DEVICE AT THE 1ST FLOOR MOP SINK. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED COOKLINE EQUIPMENT SOILED WITH FOOD DEBRIS/GREASE. FACILITY MUST DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN TILES NEAR THE MOP SINK ON WALLS/FLOORS. FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE ALL FOOD EMPLOYEES OBTAIN A VALID FOOS HANDLER CERTIFICATION AND PROVIDE ON SITE AT ALL TIMES.

Base deductions−28 pts

Nov 22

Canvass Re-Inspection InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHINIG SIGNAGE AT HAND WASHINIG SINK LOCATED AT EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.

Base deductions−10 pts

Nov 22

Canvass InspectionFail

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 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 TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHINIG SIGNAGE AT HAND WASHINIG SINK LOCATED AT EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FIVE LIVE COCKROACHES ON THE NORTH WALL IN THE REAR PREP AREA BEHIND THE TWO DOOR REFRIGERATOR. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS ALONG WALLS IN ALL CORNERS THROUGHOUT THE REAR KITCHEN AREA TO REMOVE FOOD AND SPLASHED DEBRIS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN ACCUMULATION OF DUST BUILDUP IN VENTILATION SYSTEM IN FRONT PREP AREA ON NORTH WALL AND MAINTAIN.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 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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