What is Tikal Sabor Chapin's health inspection score?

Tikal Sabor Chapin has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tikal Sabor Chapin last inspected?

Tikal Sabor Chapin was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tikal Sabor Chapin have?

Tikal Sabor Chapin has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tikal Sabor Chapin safe to eat at?

Tikal Sabor Chapin has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Tikal Sabor Chapin serve?

Tikal Sabor Chapin serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tikal Sabor Chapin

Name: Tikal Sabor Chapin
Address: 3216 W LAWRENCE AVE, Chicago, 60625
Rating: 73

3216 W LAWRENCE AVE, Chicago

Last Inspected: 1/12/2026

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0Good

American•Lincoln Square

Ranked #265 of 448 in Lincoln SquareBetter than 22% of american restaurants

Stable

4 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-5 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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3216 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Jan 2024

1 inspections

2 high priority

1 intermediate

4 basic

Jan

Feb 2024

1 inspections

Jan 2025

1 inspections

1 high priority

1 intermediate

8 basic

Jan

Jan 2026

1 inspections

1 high priority

5 basic

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Jan 26

Canvass InspectionLatestPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS PROVIDED FOR HANDWASHING SINKS IN BOTH THE DISHWASHING AREA AND FOOD PREP AREA AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES; MANAGEMENT PROVIDED PAPER TOWELS AT BOTH HANDWASHING SINKS. -COS. PRIORITY FOUNDATION VIOLATION, 7-38-030(C). CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED WHITE BOWL BEING USED AS A SCOOP INSIDE OF PREP COOLER FOR RAW MEATS (CHICKEN, PORK, ETC.). INSTUCTED TO ONLY USE SCOOPS WITH HANDLES TO PROTECT FROM CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WET WIPING CLOTHS BEING USED AS A LINER IN THE PREP COOLERS IN THE KITCHEN FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AND LAUNDERED DAILY.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TRASHCANS IN MENS AND WOMENS CUSTOMER RESTROOMS WITHOUT A LID. INSTRUCTED TO PROVIDE A LID FOR TRASHCANS IN BOTH CUSTOMER RESTROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP IMPROPERLY STORED IN THE KITCHEN DISH WASHING AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION IN THE WOMENS RESTROOM NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−20 pts

Jan 25

Canvass InspectionPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK LOCATED IN THE FRONT KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT KITCHEN PREP AREA.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE CHEST FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED BROKEN SELF CLOSING DOOR DEVICE TO THE MENS WASHROOM.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED (2) MISSING CEILING TILES ABOVE THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED FOOD EQUIPMENTS AND CONSTRUCTION BUILDING MATERIALS UNDERNEATH THE STAIRCASE IN THE BASEMENT STORAGE AREA.INSTRUCTED TO REMOVE UNNECESSARY ITEMS/UNUSED EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. 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−31 pts

Feb 24

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

License InspectionFail

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION IN REAR PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). PRIORITY VIOLATION 7-38-025.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE FLOOR UNDER AND AROUND CLUTTERED TABLES AND BUILDING CONSTRUCTION MATERIALS AT REAR SECTION OF THE BASEMENT STORAGE AREA AND UNDERNEATH THE STAIRCASE LEADING INTO THE BASEMENT.INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A).

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE UNDERNEATH THE KITCHEN COOKING EQUIPMENTS,INTERIOR OF MICROWAVE AND INTERIOR COOLERS WITH SPILLAGE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM DOORS ARE NOT SELF-CLOSING. MUST INSTALL SELF-CLOSING DEVICES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OUTSIDE REAR OF THE PREMISES NOT MAINTAINED EXCESSIVE LITTER AND DEBRIS THROUGHOUT THE BACKYARD AND STORING UNUSED FOOD EQUIPMENTS AND BROKEN TABLES/BENCHES AND CONSTRUCTION BUILDING MATERIALS AT FAR END OF THE BASEMENT STORAGE AREA.INSTRUCTED TO REMOVE UNNECESSARY MENTIONED ITEMS FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 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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