What is Tank Noodle's health inspection score?

Tank Noodle has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tank Noodle last inspected?

Tank Noodle was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tank Noodle have?

Tank Noodle has 15 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tank Noodle safe to eat at?

Tank Noodle has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tank Noodle serve?

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

Official Health Record

Tank Noodle

Name: Tank Noodle
Address: 4706-4710 W IRVING PARK RD, Chicago, 60641
Rating: 69

4706-4710 W IRVING PARK RD, Chicago

Last Inspected: 1/27/2026

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0Fair

American•Chicago

Ranked #879 of 1000 in ChicagoBetter than 17% of american restaurants

Declining

5 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

-31

Final Score

Impact Breakdown

High Priority

-21 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

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

4706-4710 W IRVING PARK RD, Chicago, IL 60641

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

4 basic

Jan

Feb 2023

1 inspections

Apr 2024

1 inspections

1 basic

Apr

Jan 2025

1 inspections

2 high priority

1 intermediate

1 basic

Jan 2026

1 inspections

3 high priority

1 intermediate

1 basic

Jan

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass w/ Conditions

3 High1 Med1 Basic

5 total

63/100inspection score

−37 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN PREP/DISWASHING AREAS AND ALSO IN BAR AREAS. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN DISHWASHING AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN BAR AND PREP AREAS RENDERED INACCESSIBLE BY SCOOPER AND CONTAINER BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
FOUND READY TO EAT TCS FOODS IN WALK-IN COOLER NOT DATE MARKED SUCH AS COOKED RICE, COOKED NOODLES, ETC. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−37 pts

Jan 25

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total1 risk factor

68/100inspection score

−27 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD EMPLOYEE DRINKING FROM BEVERAGE CONTAINER IN THE MAIN KITCHEN AREA (NEAR STOVE). INSTRUCTED TO DESIGNATE AREA(S) FOR FOOD EMPLOYEES TO EAT, DRINK, OR USE ANY FORM OF TOBACCO WHERE CONTAMINATION OF FOOD AND EQUIPMENT CANNOT RESULT AND CEASE EATING OR DRINKING IN FOOD PREPARATION AREAS AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISH MACHINE IN THE BAR AREA PROVIDING CHLORINE SANITIZER AT A CONCENTRATION OF APPROXIMATELY 10 PPM AT BEGINNING OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MACHINE TO PROVIDE ADEQUATE TEMPERATURE/CHLORINE CONCENTRATION AS REQUIRED BY LAW AND CEASE USE OF DISH MACHINE UNTIL REPAIRED OR REPLACED. PERSON-IN-CHARGE REPAIRED MACHINE ON-SITE TO PROVIDE CHLORINE SANITIZER CONCENTRATION OF 50 PPM AT TEMPERATURE OF 120.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SMALL GAP GREATER THAN 1/4" ON BOTTOM OF REAR EXTERIOR DOOR (NEAR LOW-TEMPERATURE DISH MACHINE) IN THE WAREWASHING AREA. INSTRUCTED TO PROVIDE DOOR SWEEP OR OTHER MEANS TO ELIMINATE GAP BENEATH DOOR AND MAINTAIN ALL EXTERIOR DOORS SOLID, SELF-CLOSING, AND TIGHT-FITTING TO PREVENT ENTRY OF INSECTS AND OTHER PESTS AND MAINTAIN.

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SINGLE-SERVICE CONTAINERS (STYROFOAM TO-GO BOXES) STORED UNCOVERED/NOT INVERTED ALONG THE MAIN COOK LINE. INSTRUCTED TO MAINTAIN SINGLE-USE/SINGLE-SERVICE ITEMS AND EQUIPMENT COVERED OR INVERTED WHILE STORED IN AREAS WHERE THEY ARE EXPOSED TO SPLASH OR DUST TO PREVENT CONTAMINATION.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass 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
OBSERVED MULTIPLE WOOD WICKER BREAD BASKETS IN THE REAR PREP AREA ON STORAGE SHELVING UNIT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE WOOD WICKER BREAD BASKETS. WOOD AND WOOD WICKER MAY NOT BE USED AS A FOOD-CONTACT SURFACE.

Base deductions−2 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU TO INDICATE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT. MUST ALSO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST SPOTS ON KNIVES AND CLIPPERS HANGING ON THE WALL OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO DISCARD ANY RUSTED UTENSILS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST HAVE A VALID FOOD HANDLER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF TRAINING.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO INSPECTION REPORT SUMMARY WAS POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−13 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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