What is Tropicuba Restaurant Inc.'s health inspection score?

Tropicuba Restaurant Inc. has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tropicuba Restaurant Inc. last inspected?

Tropicuba Restaurant Inc. was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tropicuba Restaurant Inc. have?

Tropicuba Restaurant Inc. has 24 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tropicuba Restaurant Inc. safe to eat at?

Yes, Tropicuba Restaurant Inc. has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Tropicuba Restaurant Inc. serve?

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

Official Health Record

Tropicuba Restaurant Inc.

Name: Tropicuba Restaurant Inc.
Address: 3000 W LYNDALE ST, Chicago, 60647
Rating: 89

3000 W LYNDALE ST, Chicago

Last inspected 10mo ago

▲Improving

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0Excellent

American•Logan Square

Ranked #183 of 735 in Logan SquareBetter than 22% of american restaurants

Improving

6 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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3000 W LYNDALE ST, Chicago, IL 60647

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Violation Timeline

May 2022

2 inspections

3 high priority

3 intermediate

7 basic

May

Aug 2023

2 inspections

2 high priority

3 basic

Nov 2024

1 inspections

1 high priority

2 intermediate

3 basic

Nov

Jul 2025

1 inspections

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Nov 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 1-DOOR PREP COOLER IN THE KITCHEN AREA TO BE AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, INTERNAL AMBIENT AIR TEMPERATURE OF 46.2F AT TIME OF INSPECTION. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLER AND CEASE USE OF COOLER UNTIL REPAIRED OR REPLACED. TAGGED EQUIPMENT ON-SITE WITH TAG INSTRUCTING TO CONTACT CDPH WHEN EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE KITCHEN AREA 1-DOOR PREP COOLER AT IMPROPER TEMPERATURE FOR COLD-HOLDING: PORK AT 50.1F, HAM AT 46.2F, BEEF AT 48.6F, CHICKEN AT 47.5F INSIDE COOLER. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS FOUND OUT OF TEMPERATURE AND MAINTAIN ALL TCS FOOD AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 30 LBS OF FOOD VALUED AT APPROXIMATELY $100.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DISCARDED ALL OUT OF TEMPERATURE FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN FOOD PREP COOLERS THROUGHOUT FRONT KITCHEN AREA. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR TEMPERATURE IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD IN PLASTIC AND METAL FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD CONTAINERS SUCH THAT FOOD IS STORED AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BUTCHERS KNIFE WITH HANDLE CRACKED IN HALF AND IN POOR REPAIR. INSTRUCTED TO REPAIR HANDLE OR DISCARD KNIFE AND REPLACE WITH UTENSIL THAT IS IN GOOD REPAIR AND EASILY-CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF POTATO CUTTER IN THE REAR KITCHEN AREA SEVERELY SOILED AND RUSTED. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND REPLACE EQUIPMENT THAT IS NO LONGER EASILY-CLEANABLE AND MAINTAIN.

Base deductions−26 pts

Aug 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED ONE MISSING ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

Aug 23

Canvass InspectionFail

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED(CHICKEN, STEAK). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN REAR. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LARGE LEAK AT PIPE BELOW HAND WASHING SINK IN REAR. INSTRUCTED TO REPAIR PLUMBING ISSUE. PRIORITY VIOLATION. 7-38-030(c). CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE MISSING ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

May 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED TEXTURED DRYWALL IN THE REAR FOOD PREP AREA WHICH IS NOT SMOOTH AND EASILY CLEANABLE. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON ALL WALLS IN THE FOOD PREP AREA.

Base deductions−2 pts

May 22

Canvass InspectionFail

3 High3 Med6 Basic

12 total

43/100inspection score

−57 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AT THE REAR EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE REAR EXPOSED HAND WASHING SINK IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED INADEQUATE REFRIGERATION ON THE PREMISES. OBSERVED THE AIR INSIDE OF THE WALK-IN COOLER AT 56.3F. THE WALK-IN COOLER WAS USED TO STORE TCS FOODS SUCH AS COOKED RICE AND PORK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WALK-IN COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES INSIDE OF THE HOT HOLDING CABINET. OBSERVED EMPANADAS AT 114.1F INSIDE OF THE HOT HOLDING CABINET. MANAGEMENT INSTRUCTED TO MAINTAIN HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDNG TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLER AND WALK-IN COOLER. OBSERVED PORK AT 59F, COOKED RICE AT 59F, BEEF AT 50.4F, BLACK BEANS AT 48.7F, CHEESE AT 48.2F, HAM AT 48.2F. MANAGEMENT INSTRUCTED TO MAINTAIN COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THEM TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE A STATEMENT BEFORE THE REMINDER STATEMENT THAT "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED COOKED RICE AND BEANS STORED IN PLASTIC GROCERY BAGS LINING THE STAINLESS STEEL CONTAINERS. ALSO OBSERVED RAW VEGETABLES STORED IN A CARDBOARD BOX IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS OR CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DETAIL CLEAN THE GRILL, GREASE TRAP, MICROWAVE, FREEZER, PREP TABLES, INTERIOR AND EXTERIOR OF DEEP FRYER, MEAT SLICER, STEAM TABLE AND TOP OF OVEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK UNDER THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR OF THE REAR FOOD PREP AREA. CLEAN THE WALLS OF THE FRONT AND REAR FOOD PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−57 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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