Skip to content
Loading map…

LA TAPENADE GATE H14

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

LA TAPENADE GATE H14 has been inspected 21 times by Chicago Department of Public Health since December 16, 2014. The most recent inspection, on November 12, 2025, found no infractions.

4 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on November 5, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 14, 2024. For example: PERSONAL CLEANLINESS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 23, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 9 separate inspections, most recently on April 21, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 9 separate inspections, most recently on December 5, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

21 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINE NOT FUNCTIONAL AND NOT IN USE. INSTRUCTED TO REPAIR DISH MACHINE AND MAINTAIN IT SO THAT IT PROPERLY SANITIZES UTENSILS. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED.
  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET AT THE DOOR OF THE REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REA DRY STORAGE AREA.
  5. Canvass

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE LOCATED AT THE FOOD PREP AREA AT IMPROPER FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.(DISHMACHINE IS NOT IN USE AT THIS TIME). INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.
  8. Canvass

    0 infractions

  9. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR CABINET UNDERNEATH DUMP SINK IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DUST ACCUMULATION ABOVE FRONT PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON WORKING LIGHTBULB INSIDE ONE DOOR REACH-IN COOLER (BY THE HANDSINK).
  10. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACE/VENT WITH DRIED FOOD AND DUST ACCUMULATION OF BEVERAGE DISPLAY COOLER IN FRONT SERVICE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DUST ACCUMULATION UNDER AND AROUND REACH-IN COOLER.
  11. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISPLAY COOLER IN FRONT SERVICE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR FLOOR INSIDE CABINET EXCESSIVE DUST AND DIRT DEBRIS AROUND GREASE BOX UNDERNEATH DUMP SINK IN FRONT SERVICE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING AND ELECTRICAL ATTACHMENT WITH EXCESSIVE DUST ACCUMULATION ABOVE FRONT PREP/SERVICE AREA.
  12. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 CUTTING BOARD ON TOP OF PREP TABLE IS WORNED-OUT WITH STAINS.INSTRUCTED TO REPLACE CUTTING BOARD AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS FROM PREP STORAGE SHELVINGS AND INTERIOR OF PREP AREA CABINETS AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED BURNT-OUT CEILING LIGHT BULBS IN THE FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING/CERTIFICATE AVAILABLE ON SITE.INSTRUCTED TO OBTAIN AND MAINTAIN.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXTERIOR SURFACES OF CABINET DOOR IN POOR REPAIR NEXT TO THE DISHMACHINE UNIT.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIOR OF PIZZA COOLER TO REMOVE SPLASHED FOOD DEBRIS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTS/GREASE BUILD-UP ON WALLS BEHIND THE COUNTER TOP OVENS IN FOOD PREP AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE SAID WALLS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNT-OUT CEILING LIGHT BULBS IN THE FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  14. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dust and dirt accumulation on the floor beneath the tall coolers. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dust buildup on the ceiling light shields. Instructed facility to clean and maintain.
  15. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the gasket on the one door True brand refrigerator to be torn. Instructed facility to replace and maintain. Observed two of the TurboChef trays to be worn and not maintained. Instructed facility to replace and maintain smooth and easily cleanable.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed the tray under the hot water heater to have dirt and food debris in it. Instructed facility to clean and maintain. Observed dirt and food debris in the cabinet around the grease trap. Instructed facility to clean and maintain.
  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISHMACHINE FINAL SANITIZING RINSE OF 0 PPM. INSTRUCTED TO REPAIR. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE AND REPAIRED THE SAID DISHMACHINE. FINAL SANITIZING RINSE NOW 100 PPM). CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT # 1632128 ISSUED ON 02-23-2016. SERIOUS VIOLATION 7-42-090 #32 - NOTED EXTERIOR SURFACES OF COUNTER BEHIND FRONT SERVICE AREA IN POOR REPAIR. INSTRUCTED TO FIX.
  18. Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED EXTERIOR SURFACES OF COUNTER BEHIND FRONT SERVICE AREA IN POOR REPAIR. INSTRUCTED TO FIX.
  19. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE CABINETS AND INTERIOR OF COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
  20. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE SHELVES UNDER COOLER DISPLAY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
  21. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN SHELVES.

Nearby inspected facilities

Own this business? Add a badge to your website