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MORE FLAVORS AND TEAS CAFE

2152 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

MORE FLAVORS AND TEAS CAFE has been inspected 4 times by Chicago Department of Public Health since August 12, 2024. The most recent inspection, on June 27, 2025, recorded 6 infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 2 separate inspections, most recently on June 27, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on June 27, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on August 12, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 12, 2024. For example: FOOD OBTAINED FROM APPROVED SOURCE

  • 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 3 times across 2 separate inspections, most recently on June 27, 2025. 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.

4 inspections

  1. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE IN THE TOILET ROOM THAT KITCHEN STAFF WILL USE. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE DRAIN UNDER THE THREE COMPARTMENT SINK WITH A BUILD UP OF DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MULTIPLE ITEMS IN AREA BEHIND THE STAIRS PILED UP OF THE FLOOR. INSTRUCTED TO ORGANIZE , CLEAN AND PROVIDE SHELVING THAT IS AT LEAST SIX INCHES FROM THE FLOOR AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN AS WELL AS PREVENT POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PLASTIC FILM ON TWO DOOR LOWER REACH IN COOLING UNIT. INSTRUCTED TO REMOVE AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BUILD UP OF DIRT AND SMALL DEBRIS UNDER AND AROUND EQUIPMENT IN THE KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS OF THE FLOOR AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A CLUTTER OF KITCHEN ITEMS ON THE UPPER LANDING AREA NEAR THE SMALL PORTABLE ICE MACHINE. INSTRUCTED TO CLEAN, MAINTAIN AND PROVIDE SHELVING AS A MEANS OF ELIMINATING CLUTTER AND MAKING AREA EASY TO CLEAN AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN AT ALL TIMES.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • MANAGER STATES PREMADE MEAT ITEMS WILL COME FROM CHEF WHO DOES NOT A RETAIL SPACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTS FOR ALL MEAT PRODUCTS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • REACH IN COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE AT THIS TIME. INTERIOR AIR TEMPERATURE 44.0 DEGREES AND TOP 56.0 DEGREES INSTRUCTED TO CORRECT AND MAINTAIN 41.0 OR LESS
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER ON SITE TO MEASURE ALL INTERNAL TEMPERATURES OF TCS FOOD PRODUCTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DRAINBOARD ATTACHED TO 3 COMPARTMENT SINK MUST INSTALL AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION. NO CHEMICAL SANITIZER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE RECEPTICLE MUST HAVE LICENSE NAME AND AREA MAINTAINED CLEAN,COMPLETELTY CLOSED AND AREA CLEANED WITH NO TRASH OR EXCESDIVE WEED GROWTH. INSTRUCTED TO CORRECT AND MAINTAIN

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