Canvass
Jul 23, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 23, 2025 · Original Source
Restaurant · Chicago, IL
Tropicuba Restaurant Inc.
3000 W Lyndale St
Last inspected Jul 23, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsCanvass
Nov 20, 2024
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE KITCHEN AREA 1-DOOR PREP COOLER AT IMPROPER TEMPERATURE FOR COLD-HOLDING: PORK AT 50.1F, HAM AT 46.2F, BEEF AT 48.6F, CHICKEN AT 47.5F INSIDE COOLER. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS FOUND OUT OF TEMPERATURE AND MAINTAIN ALL TCS FOOD AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 30 LBS OF FOOD VALUED AT APPROXIMATELY $100.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DISCARDED ALL OUT OF TEMPERATURE FOOD ITEMS AT TIME OF INSPECTION. 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
OBSERVED 1-DOOR PREP COOLER IN THE KITCHEN AREA TO BE AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, INTERNAL AMBIENT AIR TEMPERATURE OF 46.2F AT TIME OF INSPECTION. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLER AND CEASE USE OF COOLER UNTIL REPAIRED OR REPLACED. TAGGED EQUIPMENT ON-SITE WITH TAG INSTRUCTING TO CONTACT CDPH WHEN EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. 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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN FOOD PREP COOLERS THROUGHOUT FRONT KITCHEN AREA. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR TEMPERATURE IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD IN PLASTIC AND METAL FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD CONTAINERS SUCH THAT FOOD IS STORED AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.
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 contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED BUTCHERS KNIFE WITH HANDLE CRACKED IN HALF AND IN POOR REPAIR. INSTRUCTED TO REPAIR HANDLE OR DISCARD KNIFE AND REPLACE WITH UTENSIL THAT IS IN GOOD REPAIR AND EASILY-CLEANABLE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES OF POTATO CUTTER IN THE REAR KITCHEN AREA SEVERELY SOILED AND RUSTED. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND REPLACE EQUIPMENT THAT IS NO LONGER EASILY-CLEANABLE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Nov 20, 2024 · Original Source