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TACOMBI

1442 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

TACOMBI has been inspected 9 times by Chicago Department of Public Health since February 20, 2024. The most recent inspection, on September 3, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 2 separate inspections, most recently on May 18, 2026. 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 May 18, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 May 18, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 18, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on February 20, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Complaint

    9 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN PREP COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED IMPROPERLY ON THE FLOOR IN THE BASEMENT STORAGE AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (KNIVES) STORED IMPROPERLY ON PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD THROUGHOUT THE FACILITY. INSTRUCTED TO MAKE SURFACES SMOOTH AND CLEANABLE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN WASHROOM STALLS. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO WASTE RECEPTACLE AT HANDWASHING SINK WHERE DISPOSABLE PAPER TOWELS ARE PROVIDED. INSTRUCTED TO PROVIDE AT WASTE RECEPTACLE FOR PROPER DISPOSAL.
  4. Complaint

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 : OBSERVED SCOOPS IN RICE AND SUGAR STORED WITH HANDLE IN FOOD. INSTRUCTED MANAGER TO STORE SCOOPS WITH HANDLES FACING UPWARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.12 : OBSERVED LARGE POT TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE (CIP) PROCEDURE FOR LARGE POT.
  5. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS IN RICE AND SUGAR STORED WITH HANDLE IN FOOD. INSTRUCTED MANAGER TO STORE SCOOPS WITH HANDLES FACING UPWARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE POT TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE (CIP) PROCEDURE FOR LARGE POT.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.
  8. License

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGER TO PROVIDE CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO BODILY FLUID SPILL KIT OR PROCEDURES ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN MEN'S TOILET ROOM WITH A MAXIMUM HOT WATER TEMPERATURE OF 86 F OBSERVED HAND WASHING SINK WOMEN WOMEN'S TOILET ROOM WITH NO WATER. BOTH SINKS ARE TEMPERED SINKS AND MUST PROVIDE WATER WITH A MINIMUM TEMPERATURE OF 100 F BUT NOT TO EXCEED 120 F. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SEVERAL SINKS WITH NO HAND WASHING SOAP AVAILABLE. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE HAND SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SEVERAL HAND-WASHING SINKS WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO ENSURE PAPER TOWELS ARE AVAILABLE AT EVERY HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED DISH MACHINE IN DISH AREA WITH NO WATER. CHLORINE CONCENTRATION WAS MEASURED AT 0PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE IS IN WORKING ORDER. AND THAT CHLORINE HAS A MINIMUM CONCENTRATION OF 50 PPM. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED 3-COMPARTMENT SINK WITH NO COLD WATER. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD WATER TO 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND WASHING SINK IN DINING ROOM THAT CANNOT BE TURNED ON WITHOUT FLOODING WATER TO FLOOR. INSTRUCTED MANAGER TO REPAIR HAND WASHING SINK. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO TOILET TISSUE IN TOILET ROOMS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN BASEMENT HEAVILY CRACKED WITH LARGE HOLES IN FLOOR FULL OF GRAVEL DEBRIS. INSTRUCTED MANAGER TO ENSURE FLOORS ARE SMOOTH AND EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.
  9. License

    0 infractions

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