Short Form Complaint
Sep 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 25, 2026 · Original Source
Restaurant · Chicago, IL
Tawney Coffee LLC
3055-3057 W Pope John Paul Ii Dr
Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsComplaint Re-Inspection
Jul 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 15, 2026 · Original Source
Short Form Complaint
Jul 9, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:2,&B): OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.5-55.9F. OBSERVED COLD TCS FOODS, YOGURT(45.5-52.3F), HEAVY WHIPPING CREAM(50.9-55.9F)AND LACTAID MILK(47.5-52.1F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $98 WEIGHING 55LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11: OBSERVED COLD HOLDING UNIT WITH GLASS DOOR IN REAR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 47.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING UNIT WITH GLASS DOOR IN REAR PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-602.11(A;B:1-4,6,7;C;D)OBSERVED UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS(PARFAITS AND PASTRIES) IN COLD HOLDING UNIT WITH GLASS DOOR IN RETAIL AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Jul 9, 2026 · Original Source
License Re-Inspection
Jun 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 12, 2026 · Original Source
License
Jun 10, 2026
Fail
2 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SMALL ONE DOOR COLD HOLDING UNIT IN REAR PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 46.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL ONE DOOR COLD HOLDING UNIT IN REAR PREP AREA. PRIORITY VIOLATION
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MISSING BARRIERS OR BARRIERS NOT TALL ENOUGH TO PREVENT CUSTOMERS FROM TOUCHING FOOD AND EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO INSTALL BARRIERS TO PROTECT FOOD AND EQUIPMENT STORED IN FRONT PREP AREA FROM CONTAMINATION BY PUBLIC. PRIORITY FOUNDATION VIOLATION.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Chicago Department of Public Health, Jun 10, 2026 · Original Source