What is Tac Quick's health inspection score?

Tac Quick has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tac Quick last inspected?

Tac Quick was last inspected on March 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tac Quick have?

Tac Quick has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tac Quick safe to eat at?

Yes, Tac Quick has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Tac Quick

Name: Tac Quick
Address: 1011 W IRVING PARK RD, Chicago, 60613
Rating: 86

1011 W IRVING PARK RD, Chicago

Last Inspected: 3/10/2026

▲Improving

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0Excellent

Lakeview

Ranked #244 of 979 in Lakeview

Improving

5 inspections

Last: Mar 10, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

6.4

Avg Violations

1 month 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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) which is computed during our regular data sync.

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

1011 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

Jan 2023

1 inspections

1 high priority

1 intermediate

6 basic

Jan

Mar 2024

2 inspections

4 high priority

8 basic

Jan 2025

1 inspections

2 high priority

7 basic

Jan

Mar 2026

1 inspections

3 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE DEEP FRYER, FREEZER, PREP COOLERS, GREASE TRAP EXTERIOR, PREP TABLES, AND THE SODA GUN NOZZLE BEHIND THE BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE WALLS OF THE PREP AREA AND DISHWASHING AREA. CLEAN THE FLOOR BENEATH THE WOK STATION, BEHIND THE BAR, AND AROUND THE GREASE TRAP UNDER THE 3-COMPARTMENT SINK IN THE DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.

Base deductions−6 pts

Jan 25

Canvass InspectionPass w/ Conditions

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE KITCHEN AND FRONT BAR EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR USE. SINKS WITH POTS, PANS AND FOOD STRAINERS STORED INSIDE SINKS. INSTRUCTED ABOVE THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. MANAGER REMOVED ITEMS FROM HAND WASHING SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DIHS WASHING MACHINE.INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH THE FINAL RINSE OF 100PPM CHLORINE. MACHINE NOT IN USE. TECHNICIAN ARRIVED DURING INSPECTION. LOW TEMPERATURE DISH WASHING MACHINE HAS BEEN REPAIRED AND NOW SANITIZING PROPERLY WITH A FINAL RINSE OF 100PPM. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND HAND SINKS IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON THE INTERIOR OF PREP COOLERS IN THE KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND DIRT BUILD UP ON WALL BEHIND COOKING EQUIPMEN, BEHIND 3-COMPARTMENT SINK AND THROUGHOUT REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN. OBSERVED A FEW MISSING WALL TILES WHERE ICE MACHINE IS LOCATED. MUST REPAIR REPLACE AND MAINTAIN WALLS IN GOOD REPAIR. OBSERVED GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND THROUGHOUT REAR FOOD STORAGE AREA AND WALK-IN FREEZER. MUST DETAIL CLEAN FLOORS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS INSIDE CEILING LIGHT SHIELDS THROUGHOUT THE PREMISES. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A FEW BURN OUT LIGHT BUKBS IN LITCHEN FOOD PREP AREA, REAR DISHWASHING AREA AND REAR FOOD STORAGE AREA. MUST REPAIR BURN OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORED PERSONAL BELONGINGS IN FOOD PREPARATION AREA OR FOOD STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS

Base deductions−34 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

4 High8 Basic

12 total2 risk factors

34/100inspection score

−56 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE DURING THE INITIAL INSPECTION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AND ARRIVED APPROXIMATELY 40 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED BOTH THE KITCHEN PREP AND BAR HAND WASHING SINKS NOT ACCESSIBLE FOR USE. SINKS WITH POTS, PANS, FOOD STRAINERS STORED INSIDE THE SINKS. INSTRUCTED ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
NOTED FOODS NOT PROTECTED DURING STORAGE. OBSERVED RAW ANIMAL ORIGIN CHICKEN BEING STORED IN THE WALK-IN COOLER DIRECTLY ABOVE FRESH ONIONS, RAW EGGS STORED DIRECTLY ABOVE OPEN CASES OF FRESH VEGETABLES, RAW CHICKEN BEING STORED IN THE WALK-IN COOLER ON THE TOP SHELVING ABOVE ASSORTED PREPARED FOODS. ALL FOODS REMOVED. REVIEWED PROPER FOOD PROTECTION FROM CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT THE COOKS LINE. MUST PROPERLY STORE IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED DIRTY FOOD DISHES FROM THE PREVIOUS DAYS SERVICE PILED IN THE BUS PANS ON A BUS CART IN THE SERVER STATION. MUST CLEAN ALL DIRTY DISHWARES TIMELY ON THE DAY OF SERVICE TO PREVENT PEST INFESTATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE "OFFICE" STORAGE ROOM MUST BE ELEVATED AND ORGANIZED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXTREMELY GREASY HOT AND COLD WATER HANDLES ON ALL HAND WASHING SINKS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING NEXT TO THE COOKS LINE AND ALL STORED ITEMS ON THE SHELVING ENCRUSTED WITH GREASE. MUST CLEAN AND MAINTAIN.----LOWER METAL SHELVING OF PREP TABLE NEXT TO THE DISH MACHINE WITH EXCESSIVE RUST. MUST REMOVE RUST, REPAINT/RE-SEAL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED THE HOT AND COLD HANDLES REVERSED ON THE COOKS LINE HAND WASHING SINK. MUST REPAIR TO INDICATE THE PROPER HOT HANDLE FOR WATER AND COLD HANDLE FOR COLD WATER.-----NOTED EXTREMELY LOW WATER PRESSURE OF HOT WATER AT THE MENS WASHROOM WASHBOWL. MUST PROVIDE GREAT WATER FLOW.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL AT THE KITCHEN HAND WASHING AND ONE COMPARTMENT SINKS EXTREMELY DIRTY/GREASY. MUST CLEAN AND MAINTAIN.----NOTED THE METAL FLOOR AT THE ENTRANCE TO THE WALK-IN FREEZER INSIDE THE WALK-IN COOLER IN EXTREMELY POOR REPAIR WITH CRACKS, MISSING AND DAMAGED METAL. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD STORED IN DIRTY WATER OF THE MOP BUCKET. MUST PROPERLY STORE SOILED MOP HEADS INVERTED AT THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 1-12-23 REPORT #2569626 NOT CORRECTED. #37- NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.#39-: FOOD CONTAINERS STORED ON FLOOR IN WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.#43-: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#55- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH COOKING EQUIPMENTS, BAR, DISH WASHING AREA AND BASEMENT FOOD/DRY STORAGE AREA.#55-: NOTED GREASE AND SPILLS ON WALL BY THE COOKING STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Canvass InspectionPass

1 High1 Med6 Basic

8 total1 risk factor

68/100inspection score

−27 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 (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED KNIVES STORED BETWEEN THE WALL AND 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO STORE ALL KNIVES IN KNIFE RACKS OR CLEAN DRAWERS TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER THROUGH OUT THE BASEMENT FOOD.DRY STORAGE AREA AND ON SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH COOKING EQUIPMENTS, BAR, DISH WASHING AREA AND BASEMENT FOOD/DRY STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED GREASE AND SPILLS ON WALL BY THE COOKING STOVE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 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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