What is Tealicious Lincoln Park Llc's health inspection score?

Tealicious Lincoln Park Llc has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tealicious Lincoln Park Llc last inspected?

Tealicious Lincoln Park Llc was last inspected on September 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tealicious Lincoln Park Llc have?

Tealicious Lincoln Park Llc has 39 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tealicious Lincoln Park Llc safe to eat at?

Yes, Tealicious Lincoln Park Llc has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Tealicious Lincoln Park Llc

Name: Tealicious Lincoln Park Llc
Address: 1327-1333 W FULLERTON AVE, Chicago, 60614
Rating: 88

1327-1333 W FULLERTON AVE, Chicago

Last inspected 8mo ago

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0Excellent

Lincoln Park

Ranked #179 of 764 in Lincoln Park

Declining

6 inspections

Last: Sep 9, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.5

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

100

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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1327-1333 W FULLERTON AVE, Chicago, IL 60614

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Violation Timeline

Mar 2023

2 inspections

6 high priority

4 intermediate

16 basic

Mar

Jan 2024

1 inspections

4 high priority

4 basic

Feb 2024

1 inspections

Feb

Jan 2025

1 inspections

3 basic

Sep 2025

1 inspections

1 high priority

1 basic

Sep

Inspection History

6 records on file

2 Complaint2 Canvass1 Complaint Re-Inspection1 Canvass Re-Inspection

Sep 25

Complaint InspectionLatestPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED EMPLOYEE REUSING SOILED SINGLE USE GLOVES FOR MULTIPLE TASKS. OBSERVED SOILED SINGLE USE GLOVES STORED IN FRENCH FRIES CONTAINER AND IN RAW CHICKEN CONTAINER WHICH WERE BEING USED BY MULTIPLE EMPLOYEES ON MAIN PREP LINE. MUST CHANGE GLOVES WHEN SOILED. ALSO OBSERVED COOK PUTTING ON CLEAN GLOVES OVER DIRTY GLOVES WITH NO HAND WASHING IN BETWEEN OR CHANGING GLOVES. SINGLE-USE gloves shall be used for only one task as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING FOR ONE CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−12 pts

Jan 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS USED IN DRY STORAGE BINS STORED WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BINS. INSTRUCTED TO STORE ALL SCOOPS IN APPROPRIATE LOCATION IN BETWEEN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK OF WATER FROM BASE OF FAUCET AT 3 COMPARTMENT SINK. OBSERVED LEAK FROM DRAIN PIPE BELOW 2 COMPARTMENT SINK IN REAR PREPARATION AREA. INSTRUCTED TO SERVICE BOTH SINKS AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF LOOSE PLASTIC, TRASH, AND SPILLED FOOD ITEMS UNDER STORAGE RACKS IN THE REAR DRY STORAGE AREA LOCATED ADJACENT TO THE OFFICE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE DEBRIS BUILD UP.

Base deductions−6 pts

Feb 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Complaint InspectionFail

4 High4 Basic

8 total3 risk factors

37/100inspection score

−48 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE DURING THE INSPECTION. NO EMPLOYEES WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CITY OF CHICAGO CERTIFIED FOOD MANAGER NOT ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED APPROXIMATELY 40 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES OPEN BEVERAGES ON THE COOKS LINE COOLER NEXT TO THE HAND WASHING SINK. MUST NOT HAVE OPEN DRINKS ON THE COOKS LINE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INADEQUATE HOT HOT WATER IN BOTH THE CUSTOMER MEN'S AND WOMEN'S WASHROOMS. MAXIMUM TEMPERATURE IN THE MENS WASHROOM NOTED AT 88.8F AND 89.4F IN THE WOMEN'S WASHROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNAUTHORIZED PERSON WALKING THROUGH THE COOKS LINE WHEN FOODS WERE BEING PREPARED. THE MAN STATED HE WAS NOT AN EMPLOYEE OF THE ESTABLISHMENT. REVIEWED PROPER FOOD PROTECTION AND UNAUTHORIZED NON-EMPLOYEES ARE NOT ALLOWED IN THE FOOD PREP AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN USE UTENSILS IMPROPERLY STORED IN A CONTAINER OF WATER ON THE CHICKEN COOLER. WATER TEMPERATURE NOTED AT 69.8F. IF STORING UTENSILS IN WATER, TEMPERATURE MUST BE A MINIMUM OF 135F OR STORE UTENSILS USED FOR RAW CHICKEN IN A SEPARATE CLEAN CONTAINER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOODEN BLOCK USED AS A LEG FOR THE COOKS LINE TALL REACH-IN COOLER. MUST REPLACE BROKEN/MISSING COOLER WHEEL/LEG WITH CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOODEN SHELVING INSIDE THE WALK-IN COOLER. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.-----RAW WOODEN 2X4 USED AS MOUNTING FOR KNIFE SHARPENER ON THE TWO COMPARTMENT SINK. MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

Base deductions−48 pts

Risk factor bonus (3× +5)−15 pts

Mar 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11-- MUST PROVIDE SPLASH GUARDS ON THE RIGHT SIDES OF BOTH HAND WASHING SINKS IN THE FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---COOKS LINE FLOOR DRAINS NOTED EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−4 pts

Mar 23

Canvass InspectionFail

6 High4 Med14 Basic

24 total4 risk factors

0/100inspection score

−108 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED IE: CHICKEN HELD HOT AT AN IMPROPER TEMPERATURE OF 88.7F. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED COOK AND FOOD HANDLER IN THE KITCHEN EATING ON THE COOKS LINE AND IN THE REAR DISHWASHING AREA. ALSO NOTED OPEN BEVERAGES THROUGHOUT THE FOOD PREP AREAS FOR SEVERAL EMPLOYEES. REVIEWED APPROVED EATING, DRINKING LOCATIONS AND PRACTICES.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED BOTH THE COOKS LINE AND THE DISH WASHING AREA HAND WASHING SINKS NOT ACCESSIBLE FOR USE. COOKS LINE SINK NOTED WITH DIRTY DISHES INSIDE AND CLEAN TO GO FOOD CONTAINERS HANGING ON THE INSIDE OF THE SINKS SPLASH GUARD. DISH AREA HAND SINK BEING BLOCKED FOR ACCESS BY A CHAIR AND SINK WITH EMPTY SANITIZING BUCKETS STORED INSIDE. INSTRUCTED TO REMOVE ALL AT ONCE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
NOTED SEVERAL LARGE FOOD CONTAINERS OF CUT/PREPPED RAW CHICKEN BEING STORED ON SHELVING INSIDE THE WALK-IN COOLER DIRECTLY ABOVE RAW FRESH CABBAGE AND CARROTS. ALSO NOTED RAW PREPARED CHICKEN IN THE UPPER PARTITION OF THE COOKS LINE TWO DOOR PREP COOLER DIRECTLY NEXT TO FRESH CHOPPED CABBAGE. REVIEWED PROPER FOOD SAFETY AND STORAGE OF RAW ANIMAL ORIGIN FOODS AND FRESH VEGETABLES AND PREPARED FOODS. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 5 LBS COOKED CHICKEN IN BOWLS ON SHELVING ON THE COOKS LINE AT IMPROPER HOT HOLDING TEMPERATURES OF 90.5F AND 88.7F. REVIEWED ALL HOT TCS FOODS MUST BE HELD HOT AT 135F OR ABOVE. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR ALL HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS, BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER INCLUDING POWDER ADDITIVES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO CURRENT PEST CONTROL SERVICE REPORT ON THE PREMISES OR AVAILABLE FOR REVIEW. LAST SERVICE REPORT ON SITE IS THE ONLY SERVICE REPORT AND DATED 8-25-21. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE A CURRENT SERVICE REPORT. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

Basic (14)

−28 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE SPLASH GUARDS ON THE RIGHT SIDES OF BOTH HAND WASHING SINKS IN THE FRONT PREP AREA.
40PERSONAL CLEANLINESS−2
NOTED COOK ON THE COOKS LINE WEARING STREET CLOTHING WHILE PREPARING FOODS. MUST PROVIDE AN APRON OR COVERING/UNIFORM.
40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS WHILE PREPARING FOODS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY IN ALL STORAGE AND FOOD AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOODEN BLOCK AT THE TWO COMPARTMENT PREP SINK MUST BE REMOVED FROM THE PREMISES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY, BLACKENED CAULKING AT THE EAST SIDE COOKS LINE HAND WASHING SINK. MUST REPLACE. CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE. NOTED PEELING PLASTIC ON METAL SHELVING ON THE COOKS LINE. MUST REMOVE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC WRAP AS LINER UNDER THE FRONT PREP WAFFLE MAKER, FOAM SHEETS AS LINERS INSIDE THE COOKS LINE COOLERS.SURFACES MUST BE SMOOTH AND CLEANABLE.---- GAS STOVE TOP DIRTY WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----RAW WOODEN SHELVING INSIDE THE WALK-IN COOLER MUST BE PAINTED/SEALED TO BE SMOOTH/CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING SELF-CLOSING DEVICE ON THE WASHROOM DOOR ADJACENT TO THE DISHWASHING/PREP AREA. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL FLOOR DRAINS IN ALL PREP AND DISH AREAS NOTED EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MOPS IMPROPERLY STORED IN THE REAR KITCHEN AND MOP SINK AREA. MUST PROPERLY STORE INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL DIRT FILLED PLANT POTS IN THE REAR KITCHEN AND STORAGE MUST BE REMOVED FROM THE PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT GIVEN AND POSTED ON 12-14-21 NOT POSTED IN VIEW OF THE PUBLIC. SUMMARY FOUND INSIDE A BINDER WITH OTHER DOCUMENTS. REVIEWED THE SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW OF THE ESTABLISHMENTS CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−108 pts

Risk factor bonus (4× +5)−20 pts

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Community Safety Reports

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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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