What is Takie Outit's health inspection score?

Takie Outit has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Takie Outit last inspected?

Takie Outit was last inspected on September 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Takie Outit have?

Takie Outit has 43 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Takie Outit safe to eat at?

Takie Outit has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Takie Outit

Name: Takie Outit
Address: 2132 W CHICAGO AVE, Chicago, 60622
Rating: 72

2132 W CHICAGO AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Good

Wicker Park

Ranked #359 of 585 in Wicker Park

Improving

6 inspections

Last: Sep 19, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

9 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

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2132 W CHICAGO AVE, Chicago, IL 60622

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Violation Timeline

Dec 2023

1 inspections

3 basic

Dec

Nov 2024

1 inspections

5 basic

Aug 2025

3 inspections

4 high priority

3 intermediate

23 basic

Aug

Sep 2025

1 inspections

5 basic

Inspection History

6 records on file

3 Canvass Re-Inspection3 Canvass

Sep 25

Canvass Re-Inspection InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 : MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−10 pts

Aug 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 54.1�F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0�F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED) COOLER REMAIN TAGGED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 : MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−22 pts

Aug 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 54.1F BEING USED WITH TCS FOODS STORED INSIDE OF AN ALREADY TAGGED UNIT FROM 8/8/25.THE HELD FOR INSPECTION TAG WILL REMAIN ON THE UNIT UNTIL REPAIRED. MUST HAVE COLD HOLDING UNIT AT 41.0�F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B OBSERVED IMPROPER TEMPERATURES OF TCS FOODS, SUCH AS 1.2LBS. SHRIMP-50.2F.1LBS. COOKED BEEF-52.0F-52.9F.1.8LBS. COOKED CHICKEN-47.8F..LB.COOKED PORK-54.3F..5LBS. TOFU-48.1F INSIDE OF A TAGGED COOLER. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPX. 5LBS. $18.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 : MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−27 pts

Aug 25

Canvass InspectionFail

2 High2 Med11 Basic

15 total

48/100inspection score

−52 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE OBSERVED BROKEN FAUCET HANDLE AT HAND SINK IN STAFF TOILET ROOM .
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 60.8F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. SHRIMP-52.4F.2LBS. DICED CHICKEN-54.6F..5LB. DICED BEEF-54.8F..5LB. DICED PORK-55.8F.2LBS. SLICED BEEF-60.4F. .5LBS.SLICED CHICKEN-58.8F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX.7LBS. $31.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS AND RECEIPTS OF SERVICE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK IN COOLER.MUST ELEVATE AND STORE IN A PROPER MANNER.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP ON FAUCETS AND WOK STATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT INSIDE OF WALK IN COOLER THAT IS LEAKING WATER INTO A PAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR STORAGE ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT # 2608003 11/25/24 NOT CORRECTED-#47-4-102.11 OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.#47- 4-202.14 OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN.#49-4-601.11(C) OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILDUP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.#56-4-202.18 OBSERVED A BUILDUP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA, AS WELL AS THE FOOD CONTACT SURFACES BELOW.( PRIORITY FOUNDATION 7-42

Base deductions−52 pts

Nov 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED RICE INSIDE OF A LARGE GREY GARBAGE CAN IN REAR OF THE FACILITY PREP AREA. INFORMED THEY MUST OBAIN A FOOD GRADE CONTANIER FOR THE RICE AND LABEL THE CONTAINER WITH THE COMMON NAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED TO COVER SHELVING NEXT TO THE DEEP FRYER AND USED TO COVER THE STOVE TOP SHELVING AREA AS WELL AS PLASTIC COVERING THE BACK OF THE REACH IN COOLING UNIT NEXT TO THE METAL SHELVING THAT IS NEXT TO THE DEEP FRYERS. INSTRUCTED TO REMOVE ALL TO MAKE SURFACES EASY TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYERS WHERE THE OIL IS DRAINED WITH A HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE LOWER REACH IN COOLERS ON THE HOTLINE SIDE WITH A BUILD UP OF FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION FILTERS IN THE FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD BEING PREPARED IN THE AREA AS WELL AS THE FOOD CONTACT SURFACES BELOW.

Base deductions−10 pts

Dec 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDSINK IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED FOR MISSING CEILING TILES IN THE CUSTOMER RESTROOM. INSTRUCTED TO REMOVE CARDBOARD AND REPLACE WITH PROPER CEILING TILES FOR SMOOTH SURFACE AND CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS ACCUMULATION BEHIND COOKING AND FRYING EQUIPMENT AND ON THE WALK-IN COOLER FLOORS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−6 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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