What is Tempo Cafe's health inspection score?

Tempo 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 Tempo Cafe last inspected?

Tempo Cafe was last inspected on May 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tempo Cafe have?

Tempo Cafe has 42 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tempo Cafe safe to eat at?

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

What type of cuisine does Tempo Cafe serve?

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

Official Health Record

Tempo Cafe

Name: Tempo Cafe
Address: 6 E CHESTNUT ST, Chicago, 60611
Rating: 85

6 E CHESTNUT ST, Chicago

Last Inspected: 5/14/2026

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0Excellent

American•Streeterville

Ranked #319 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

7 inspections

Last: May 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

This month

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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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

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6 E CHESTNUT ST, Chicago, IL 60611

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Violation Timeline

Jul 2022

1 inspections

3 high priority

1 intermediate

3 basic

Jul

Oct 2023

1 inspections

1 high priority

1 intermediate

2 basic

May 2024

1 inspections

1 high priority

3 intermediate

11 basic

May

May 2025

2 inspections

5 high priority

7 basic

Jun 2025

1 inspections

1 basic

Jun

May 2026

1 inspections

3 intermediate

Inspection History

7 records on file

4 Canvass2 Canvass Re-Inspection1 Suspected Food Poisoning

May 26

Canvass InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−15 pts

Jun 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED STORAGE RACKS WITH RUST BUILD UP THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REPLACE OR REPAINT RUSTED RACKS.

Base deductions−2 pts

May 25

Canvass Re-Inspection InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.12 OBSERVED LARGE POTS TOO BIG FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEDURE FOR LARGE POTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED STORAGE RACKS WITH RUST BUILD UP THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REPLACE OR REPAINT RUSTED RACKS.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED.REPORT# 2617363 DATED MAY 13 2025 INSTRUCTED FACILITY TO: #10 INSTALL A HANDWASHING SINK IN FRONT SERVICE AREA. OBSERVED NO HAND WASHING SINK IN FRONT SERVICE AREA. INSTRUCTED MANAGER TO ADDRESS PREVIOUS PRIORITY FOUNDATION VIOLATION. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−6 pts

May 25

Canvass InspectionFail

5 High4 Basic

9 total2 risk factors

32/100inspection score

−58 pts

High Priority (5)

−50 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT OR PROCEDURES ON SITE. INSTRUCTED MANAGER TO PROVIDE VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD EMPLOYEE PICK UP RAW BACON WITH GLOVES ON AND PROCEED TO MAKE TOAST WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES WASH HANDS AFTER HANDLING A RAW FOOD PRODUCT. MANAGER INSTRUCTED EMPLOYEE TO WASH HANDS. 1/4 POUND OF SLICED BREAD DISCARDED ($1) PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN CONVENIENT LOCATION IN FRONT SERVICE AREA. COFFEE MILKSHAKES AND DESSERTS ARE PREPPED AND OR PLATED IN THIS AREA. INSTRUCTED MANAGER TO INSTALL A HAND WASHING SINK WITH A MINIMUM HOT WATER TEMPERATURE OF 100 F AND A MAXIMUM HOT WATER TEMPERATURE OF 120 F. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED RED ONIONS WITH SIGNS OF SPOILAGE IN WALK IN COOLER. RED ONIONS GREW GREEN AND WHITE FLUFFY SUBSTANCE ON THEM. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS IN GOOD CONDITION. MANAGER DISCARDED 8 POUNDS OF RED ONIONS ($6) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE WITH BLACK SUBSTANCE BUILDING UP ON INTERIOR. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD EMPLOYEE PEELING POTATOES ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL CONTAINERS OF FOOD ARE OFF THE FLOOR BY AT LEAST 6 INCHES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE POTS TOO BIG FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEDURE FOR LARGE POTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STORAGE RACKS WITH RUST BUILD UP THROUGHOUT FACILITY. INSTRUCTED MANAGER TO REPLACE OR REPAINT RUSTED RACKS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2594196 DATED MAY 8 2024 INSTRUCTED FACILITY TO: #37 LABEL ALL STORAGE CONTAINERS, #47 REPLACE AND MAINTAIN CUTTING BOARDS, #53 PROVIDE COVERS FOR RECEPTACLES IN WOMEN'S TOILET ROOMS AND TO #58 PROVIDE FOOD ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. OBSERVED BULK CONTAINERS OF FOOD NOT LABELED; OBSERVED CUTTING BOARDS DISCOLORED WITH DEEP SCRATCHES; OBSERVED NO LID ON RECEPTACLE IN WOMEN'S TOILET ROOM; OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 pts

May 24

Canvass InspectionPass w/ Conditions

1 High3 Med11 Basic

15 total

53/100inspection score

−47 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 P.P.M. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE ECOLAB CAME REPAIRED LOW TEMP DISHWASHER NOW READING 50 PPM PRIORITY VIOLATION #7-38-025 CITATION ISSUED.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED 10# TURKEY BREAST WRAPPED IN PLASTIC AT TEMPERATURE RANGE FROM 128.5 TO 135.6�F IN 2 DOOR COOLER IN FRONT PREP. FOOD DID NOT COOL FROM 135�F TO 70�F WITHIN TWO HOURS AND FROM 70�F TO 41�F OR LESS WITHIN A TOTAL OF 6 HOURS. REVIEWED COOLING REQUIREMENTS AND DISCUSSED HACCP CONCEPT WITH EMPLOYEE AND PERSON IN CHARGE. INADEQUATELY COOLED FOOD WAS DISCARDED 10# AT VALUE OF $90.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD HOLDING UNIT IN FRONT PREP WAS NOT TURNED ON, ALL TCS FOODS SLICED FRUIT SALAD AND CREAMED BASED HOUSE DRESSING TEMPERATURE RANGED FROM 49.8F TO 58.6F INADEQUATELY COOLED FOOD WAS DISCARDED 15# WITH VALUE OF $50.00. INSTRUCTED MANAGER THAT ALL UNITS NEED TO BE ON PRIOR TO SETTING UP FRONT SERVICE LINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS ARE NOT LABELED. INSTRUCTED TO IDENTIFY FOOD STORAGE CONTAINERS WITH COMMON NAME OF THE FOOD.

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DELI CUPS, AND EQUIPMENT STACKED TOGETHER ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS ELEVATION THROUGHOUT PREMISE, INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE, ALL FOOD ITEMS MUST ALSO BE STORED 6" FROM FLOOR AND WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN FRONT & REAR PREP DISCOLORED AND WITH DEEP CUTS. INSTRUCTED TO RE-PLACE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TESTING STIPS FOR 3 PART SINK SANITIZER, INSTRUCTED TO OBTAIN TESTING STRIPS AND MAINTAIN. MANAGER PURCHASED TEST STRIPS NOW ON SITE. PRIORITY FOUNDATION VIOLATION7-38-005 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMP SINK NOT HOLDING WATER WITH TWIST HANDLE WASTE VALVE STRIPPED, INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED UNCOVERED RECEPTACLES IN STAFF AND WOMENS TOILET ROOM, INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN AND UNUSED EQUIPMENT STORED IN VARIOUS AREAS IN REAR PREP, INSTRUCTED TO REMOVE ALL UNUSED OR UNREPAIRABLE EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY FOOD DEBRIS THROUGHOUT PREMIS FLOORS & WALLS FRONT AND REAR PREP, INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 LIGHTS BULBS IN HOODS SYSTEM NEED REPLACEMENT BULBS, INSTRUCTED TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−47 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Bare hand contact with ready-to-eat foods, observed a food handler slicing pickles with his hands touching foods, no gloves used, instructed manager not to allow bare hand contact with ready-to-eat foods. priority violation 7-38-010.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
flies glue ribbons hung near open food and clean utensils, instructed to keep away.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Missing a splash guard at dish washing area and front prep service line. instructed to install.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal clothing hung on food shelves, instructed to keep away.

Base deductions−19 pts

Jul 22

Suspected Food Poisoning InspectionPass w/ Conditions

3 High1 Med3 Basic

7 total

59/100inspection score

−41 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Observed food handler slicing cooked sausage with bare hands, not washing hands no gloves used. instructed to use gloves of a barrier when handling ready-to-eat foods. Priority violation 70-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at dish washing room hand wash sink while employees washing dishes. Instructed manager to provide hand soap at all hand wash sinks. Priority foundation violation 7-38-030(c)
15FOOD SEPARATED AND PROTECTED−10
Ready-to-eat food not protected from contamination, found raw ground turkey Tube packaging stored above tubs of sliced cheese and bulk deli meat at basement's walk-in cooler. instructed to separate raw meat from ready-to-eat foods. priority violation 7-38-005. 3 lbs of cheese discarded valued at $15.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
found bulk turkey that was cooked on site with no dates on packages. instructed manager to label with dates properly. priority foundation violation 7-38-005

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
wet wiping cloth in use placed of on fruits cutting board, instructed to keep in a sanitized solution.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
all racks and shelves in walk-in cooler not clean, food debris noted stuck between grates. instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
no splash guard next to dish machine room hand sink, sink next to clean utensils rack, instructed to install a barrier.

Base deductions−41 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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