What is Typica Cafe Corp's health inspection score?

Typica Cafe Corp has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Typica Cafe Corp last inspected?

Typica Cafe Corp was last inspected on September 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Typica Cafe Corp have?

Typica Cafe Corp has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Typica Cafe Corp safe to eat at?

Typica Cafe Corp has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Typica Cafe Corp

Name: Typica Cafe Corp
Address: 2034 W DIVISION ST, Chicago, 60622
Rating: 66

2034 W DIVISION ST , Chicago

Data may be outdated — inspected 9/5/2024

▲Improving

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0Fair

Wicker Park

Ranked #399 of 583 in Wicker Park

Improving

4 inspections

Last: Sep 5, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

21 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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 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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2034 W DIVISION ST , Chicago, IL 60622

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

6 basic

Jul

Oct 2023

1 inspections

1 high priority

1 intermediate

2 basic

Aug 2024

1 inspections

3 high priority

1 intermediate

1 basic

Aug

Sep 2024

1 inspections

Inspection History

4 records on file

4 Canvass

Sep 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

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-WASHING SINKS IN THE FOOD PREP AREA OF THE FACILITY. ACCORDING TO THE MANAGER'S STATEMENT, THE SINKS ARE REMOVED. INSTRUCTED MANAGER TO INSTALL BACK HAND-WASHING SINKS. THE MANAGER HAD THE TECHNICIAN REINSTALL HAND-WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK AND PINK SLIMY BUILD-UP ON THE INTERIOR OF THE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 COOLERS WITH INADEQUATE AMBIENT AIR TEMPERATURES OF 50 AND 52 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F. COOLERS TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 3 POUNDS OF HAM, 5 POUNDS CREAM CHEESE SPREAD, AND 3 POUNDS OF CHEESECAKE ($100). A PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS OF BLACK COOLER ON SERVICE LINE TORN. INSTRUCTED MANAGER TO REPAIR TORN GASKETS.

Base deductions−37 pts

Oct 23

Canvass InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGNAGE AT HANDWASHING SINK LOCATED IN THE BARISTA COFFEE AREA. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE OF FRONT BARISTA REACH-IN COOLER. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVEDFACILITY USING CARDBOARD AS A LINER ON THE DRY STORAGE SHELVING IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPILLED AND SPLATTERED FOOD DEBRIS NOTED ON THE FOLLOWING AREAS; ON THE FLOORS IN THE FRONT BARISTA AREA AND IN THE BACK PREP AREA, ON THE WALL BEHIND PREP TABLE IN THE BACK PREP AREA, AND ON BAKING/COOKING EQUIPMENT IN THE DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−19 pts

Jul 22

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABEL FOR BULK STORAGE CONTAINER (SUGAR) STORED ON TOP OF THE PREP COOLER. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BAGS OF COFFEE BEANS STORED ON THE FLOOR IN THE FRONT AND BACK OF THE FACILITY. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS IN THE INTERIOR OF THE PREP COOLER. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, PREP TABLES AND TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−17 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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