What is Tama Restaurant's health inspection score?

Tama Restaurant has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tama Restaurant last inspected?

Tama Restaurant was last inspected on August 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tama Restaurant have?

Tama Restaurant has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tama Restaurant safe to eat at?

Tama Restaurant has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tama Restaurant serve?

Tama Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tama Restaurant

Name: Tama Restaurant
Address: 1952 N DAMEN AVE, Chicago, 60647
Rating: 60

1952 N DAMEN AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

American•Logan Square

Ranked #557 of 735 in Logan SquareBetter than 22% of american restaurants

Improving

5 inspections

Last: Aug 1, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

4.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-2 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

+13 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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1952 N DAMEN AVE, Chicago, IL 60647

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Violation Timeline

Mar 2024

1 inspections

2 high priority

Mar

May 2024

1 inspections

2 high priority

Jul 2025

2 inspections

5 high priority

1 intermediate

8 basic

Jul

Aug 2025

1 inspections

6 basic

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass1 Non-Inspection1 License

Aug 25

Canvass Re-Inspection InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: **C** Nonfood-Contact Surfaces OBSERVED CARDBOARD USED AS LINER ON STORAGE RACKS IN BASEMENT. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: **C** Good Repair and Proper Adjustment- Equipment OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER ON 1ST FLOOR PREP. INSTRUCTED TO REPLACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: **C** Maintaining Premises, Unnecessary Items and Litter OBSERVED CLUTTER EQUIPMENT AND FOOD STORAGE CONTAINERS BEING STORED ON PIPES AND NEAR CHEST FREEZER IN BASEMENT PREP/DISH/ STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED ON FIRST FLOOR DISH AREA WATER LEAKING FROM PIPES LEAKING ON TO FLOOR, FROM DISH SINK WITH ERATOR INSTRUCTED TO REPAIR AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−12 pts

Jul 25

Canvass InspectionFail

5 High1 Med8 Basic

14 total1 risk factor

24/100inspection score

−71 pts

High Priority (5)

−50 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH USE OF A BODILY FLUID SPILL KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS WITHOUT PROPER SANITIZER TO DISINFECT NOROVIRUS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP (TO INCLUDE AT MINIMUM A DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT THE HAND-SINK IN THE 1ST FLOOR PREP/DISH, AND 2ND FLOOR DISH AREAS. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH THE ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING HOT WATER AT BASEMENT PREP/ DISH HANDWASHING SINK. PM PIC CAME IN AND WAS ABLE TO CORRECT THE NO WATER ISSUE, HANDSINK NOW HAS HOT RUNNING WATER. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK ON 1ST FLOOR PREP, 1ST FLOOR DISH NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN DISH/ PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH CHEMICAL SOAP AND SANITATION BUCKETS, NOTED HANDSINK BEING USED AS DISH/ PREP SINK. INSTRUCTED THAT SINK MUST BE ACCESSIBLE, REMOVE SPRAYER AND ONLY USE HANDSINK FOR HAND WASHING AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: DICED TOMATO AT 48.2F, MASHED POTATOES AT 48.4F, YOGURT AT 46.6F, STEAMED/COOLED MUSSELS 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON STORAGE RACKS IN BASEMENT. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER ON 1ST FLOOR PREP. INSTRUCTED TO REPLACE
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY ENSURE THE UTENSIL SURFACE TEMPERATURE (160�F) AFTER THE FINAL RINSE FOR HIGH-TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION CITATION ISSUED #7-38-005.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ON FIRST FLOOR DISH AREA WATER LEAKING FROM PIPES LEAKING ON TO FLOOR, FROM DISH SINK WITH ERATOR INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER EQUIPMENT AND FOOD STORAGE CONTAINERS BEING STORED ON PIPES AND NEAR CHEST FREEZER IN BASEMENT PREP/DISH/ STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−71 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Canvass InspectionPass w/ Conditions

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND NO VARIANCE AT BUSINESS FOR VACUUM PACKAGING. FOUND VACUUM PACKAGING MACHINE AT BUSINESS.ALSO, FOUND 10 BAGS OF SAFFRON SAUCE INSIDE WALK IN COOLER.SAFFRON SAUCE WEIGHT ABOUT 10 POUNDS VALUE 50 DOLLARS.PRIORITY FOUNDATION.CITATION ISSUED.7-38-005.TAGGED VACUUM PACKAGING MACHINE AND SAFFRON SAUCE.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO VARIANCE/HACCP PLAN FOR VACUUM PACKAGING AT PREMISES.PRIORITY FOUNDATION.CITATION ISSUED.7-38-005.REFER TO VIOLATION 29 FOR CITATION.

Base deductions−20 pts

Mar 24

License InspectionPass w/ Conditions

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 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 CLEAN UP PROCEDURE WITH SPILL KIT.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005 .MUST PROVIDE.

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

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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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