What is Copacubana Cafe's health inspection score?

Copacubana Cafe has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Copacubana Cafe last inspected?

Copacubana Cafe was last inspected on May 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Copacubana Cafe have?

Copacubana Cafe has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Copacubana Cafe safe to eat at?

Yes, Copacubana Cafe has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

Official Health Record

Copacubana Cafe

Name: Copacubana Cafe
Address: 5800 W IRVING PARK RD, Chicago, 60634
Rating: 85

5800 W IRVING PARK RD, Chicago

Last inspected 12mo ago

▲Improving

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Improving

6 inspections

Last: May 23, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

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

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 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

+11 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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5800 W IRVING PARK RD, Chicago, IL 60634

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Violation Timeline

Dec 2022

2 inspections

3 high priority

5 basic

Dec

Apr 2023

2 inspections

3 high priority

3 intermediate

6 basic

May 2024

1 inspections

1 high priority

1 intermediate

3 basic

May

May 2025

1 inspections

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

May 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 24

Canvass InspectionPass

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXESAND FOIL PAPER USED TO LINE SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE COFFEE STATION OF THE KITCHEN PREP AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN INSIDE OF REFRIGERATION UNITS AND COOLER WITH DIRT, DEBRI AND OLD FOOD PARTICLES.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12--BACKFLOW PREVENTION DEVICE NOT LOCATED AT COFFEE/ESPRESSO MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE NEWLY INSTALLED UTILITY MOP SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.

Base deductions−6 pts

Apr 23

Canvass InspectionFail

3 High3 Med3 Basic

9 total2 risk factors

39/100inspection score

−51 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF,RICE,BEANS ETC.) ARE PREPARED AND SERVED TO CUSTOMERS. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDSINK AT REAR PREP/DISHWASHNG AREA.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF THE WALK-IN- COOLER.OBSERVED COOKED PORK WITH INTERNAL TEMPERATURES RANGING FROM 48.1 F-50.1 AND CHICKEN SOUP AT 48.7 F.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 24#'S OF FOOD WORTH $250.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT COFFEE/ESPRESSO MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2568814 DATED:12/21/2022 #51--FOUND NO MOP SINK WITH VACUUM BREAKER AT PREMISES. MUST PROVIDE. #58--FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 4/24/2023. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO MOP SINK WITH VACUUM BREAKER AT PREMISES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−4 pts

Dec 22

License InspectionFail

3 High3 Basic

6 total2 risk factors

54/100inspection score

−36 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE WITH SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-038-005. MUST PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND SINK AT PREPARATION AREA.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38.030C.MUST PROVIDE.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO CHEMICAL TEST STRIPS AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005.MUST PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO MOP SINK WITH VACUUM BREAKER AT PREMISES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−36 pts

Risk factor bonus (2× +5)−10 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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