Restaurant · Chicago, IL

Tuscany Restaurant

Name: Tuscany Restaurant
Address: 1014-1018 W Taylor St, Chicago, IL

1014-1018 W Taylor St

Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Complaint

Mar 18, 2026

Pass

4 recorded violations

notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

MULTI USE EQUIPMENT (POTS, PANS, DISHES, ETC) STORED IN BOTH 1ST FLOOR AND BASEMENT MECHANICAL ROOMS (WATER HEATER, FURNACE, ELECTRICAL BOXES, ETC). INSTD TO REMOVE FROM MECHANICAL ROOM AND STORE PROPERLY

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 issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

WOODEN BOXES BEING USED AS A SHELF TO ELEVATE MICROWAVE. INSTD TO REMOVE WOOD BOXES AND UTILIZE PROPER SHELVING THAT IS SMOOTH, AND NON POROUS. ALUMINUM FOIL BEING USED A LINER AT TOP LINE OF PREP SALAD COOLER. INSTD TO REMOVE ALUMINUM FOIL SO AS TO BE SMOOTH, EVEN, AND EASILY CLEANABLE

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 problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

EXCESSIVE BLACK SUBSTANCE ON AND UNDERNEATH CAULKING AT WAREWASHING UNIT AND WALL. INSTD TO REMOVE BLACK SUBSTANCE AND MAINTAIN CAULKING

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 problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

PEELING PAINT ON CEILING TILES IN WAREWASHING AREA. INSTD TO REPAIR AND MAINTAIN CEILING TILES

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 problems

Official record from Chicago Department of Public Health, Mar 18, 2026 · Original Source

Canvass Re-Inspection

Sep 18, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Sep 18, 2025 · Original Source

Canvass

Aug 14, 2025

Pass w/ Conditions

2 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER AND 4-DRAWER SALAD COOLER. OBSERVED EGGS AT 46F, CHICKEN AT 46F, CHEESE AT 44F, MILK AT 44F, PORK AT 58F, FISH AT 45F, ALFREDO SAUCE AT 44F, MEATBALLS AT 50F, MAYONNAISE AT 44F, STEAK AT 45F, MEAT SAUCE AT 44F, AND SAUSAGE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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 temperature

notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED THE 4-DRAWER SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 47F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

Official record from Chicago Department of Public Health, Aug 14, 2025 · Original Source

Canvass

Jul 10, 2024

Pass w/ Conditions

5 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED HIGH-TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

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 problems

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (PASTA AND BEANS). THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES.

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 problems

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

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 problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS IN BASEMENT STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

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 problems

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Jul 10, 2024 · Original Source

Non-Inspection