What is Tropical Smoothie Cafe's health inspection score?

Tropical Smoothie Cafe has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tropical Smoothie Cafe last inspected?

Tropical Smoothie Cafe was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tropical Smoothie Cafe have?

Tropical Smoothie Cafe has 35 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tropical Smoothie Cafe safe to eat at?

Tropical Smoothie Cafe has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tropical Smoothie Cafe serve?

Tropical Smoothie Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tropical Smoothie Cafe

Name: Tropical Smoothie Cafe
Address: 3631 N WESTERN AVE, Chicago, 60618
Rating: 67

3631 N WESTERN AVE, Chicago

Last Inspected: 2/19/2026

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0Fair

Cafe•North Center

Ranked #408 of 551 in North CenterBetter than 62% of cafe restaurants

Declining

9 inspections

Last: Feb 19, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

3.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-35 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

3631 N WESTERN AVE, Chicago, IL 60618

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Violation Timeline

Jun 2022

3 inspections

2 high priority

1 intermediate

4 basic

Jun

Jun 2023

2 inspections

4 high priority

5 intermediate

9 basic

Mar 2024

2 inspections

1 basic

Mar

Feb 2025

1 inspections

1 basic

Feb 2026

1 inspections

3 high priority

1 intermediate

4 basic

Feb

Inspection History

9 records on file

4 Canvass2 Canvass Re-Inspection1 License Re-Inspection2 License

Feb 26

Canvass InspectionLatestPass w/ Conditions

3 High1 Med4 Basic

8 total2 risk factors

47/100inspection score

−43 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, TURKEY, SANDWICHES, WRAPS, SMOOTHIES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS PROVIDED AT THE FRONT AND REAR EXPOSED HAND WASHINGSINKSLOCATED IN FOOD PREPARATION AREAS. NSTRUCTED TO PROVIDE HAND PAPER TOWELSAT ALL EXPOSED HANDWASHING SINK AND MAINTAIN AT ALL TIMES. MANAGEMENT PROVIDED HAND PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLER IN REAR FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS IN THE INTERIOR OF CABINETS UNDERNEATH ICE BIN IN FRONT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDERNEATH 3-COMPARTMENT SINK UNDERNEATH FOOD STORAGE SHELVING AND THROUGHTOUT REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER DOES NOT HAVE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALLERGEN TRAINING CERTIFICATE IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MUST COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−43 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.

Base deductions−2 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 6/13/23 INSPECTION # 2577387 #47 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING INTERIOR AND EXTERIOR OF ALL SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, 2 PREP SINKS, 2 HAND SINKS, INTERIOR OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS. #49 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH THE ICE BIN IN THE FRONT PREP AREA. #55 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT( FRONT/ REAR PREP AREA, FLOOR DRAINS, WASHROOM FLOOR, AND IN DINING AREA, INCLUDING WALK IN COOLER FLOORS. PRIORITY FOUNDATION VIOLATION 7-42-090

Base deductions−2 pts

Jun 23

Canvass Re-Inspection InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT ETC).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 INSTRUCTED TO REPLACE GREEN STAINED CUTTING BOARDS WITH HEAVY DEEP SEAMS IN REAR PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, (2) PREP SINKS (2) HANDSINKS, INTERIOR SURFACES OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH ICE BIN IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (FRONT/REAR PREP, FLOOR DRAINS, WASHROOM FLOOR AND IN DINING AREA) INCLUDING WALK-IN COOLER FLOORS.

Base deductions−18 pts

Jun 23

Canvass InspectionFail

4 High3 Med5 Basic

12 total3 risk factors

20/100inspection score

−65 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, TURKEY, SANDWICHES, WRAPS, SMOOTHIES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HANDWASHING SINK INFRONT PREP AREA NOT PROPERLY MAINTAINED. INOPERABLE, NO HOT AND COLD RUNNING WATER. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED MANAGEMENT TO TEMPORARILY USE THE HANDSINK IN REAR PREP/DISHWASHING AREA. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE IN FROZEN BAGS OF COOKED CHICKEN) IN A PREP SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT ETC).

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, (2) PREP SINKS (2) HANDSINKS, INTERIOR SURFACES OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPLACE GREEN STAINED CUTTING BOARDS WITH HEAVY DEEP SEAMS IN REAR PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH ICE BIN IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (FRONT/REAR PREP, FLOOR DRAINS, WASHROOM FLOOR AND IN DINING AREA) INCLUDING WALK-IN COOLER FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATON NOT CORRECTED FROM INSPECTION REPORT# 2559650 ISSUED ON 06-22-2022 #58 - ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED

Base deductions−65 pts

Risk factor bonus (3× +5)−15 pts

Jun 22

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11--OBSERVED MECHANICAL VENTILATION IN UNISEX WASHROOMS NOT WORKING.MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE

Base deductions−4 pts

Jun 22

License InspectionFail

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED INADEQUATE HOT RUNNING WATER AT HANDSINKS IN PREPS/DISHWASHING AREA. HOT WATER TEMPERATURE RANGING FROM (84.5 F-86.0 F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C).

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN UNISEX WASHROOMS NOT WORKING.MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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