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TAPIA'S PIZZA & GRILL

6632 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

TAPIA'S PIZZA & GRILL has been inspected 9 times by Chicago Department of Public Health since August 4, 2015. The most recent inspection, on March 31, 2022, found no infractions.

2 of 9 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: Food source, labelling and allergens, 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.

  • 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 4 times across 3 separate inspections, most recently on April 10, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 November 1, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 1, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 14 times across 6 separate inspections, most recently on March 27, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on April 10, 2020. For example: ALLERGEN TRAINING AS REQUIRED

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. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN RUBBER GASKET AT INTERIOR DOOR OF REACH-IN COOLER IN THE KITCHEN(MILK AND DAIRY)
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN BASEMENT REFRIGERATOR. INSTALL AND MAINTAIN
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED DESSERTS IN NEED OF LABEL WITH COMMON NAME, LIST OF INGREDIENTS AND NAME AND ADDRESS OF FACILITY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NON FOOD GRADE CUTTING BOARD BEING USED. REMOVE FROM PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TIN FOIL LINERS ON SHELVING UNDER BURNERS.INSTRUCTED MANAGEMENT TO REMOVE AND THAT ONLY DURABLE SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALL UNDER HOOD AT HOT LINE IN THE KITCHEN FOOD PREP AREA GREASY.INSTRUCTED MANAGEMENT TO CLEAN WALL
  7. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAIN AT EXPOSED HANDSINK IN KITCHEN.INSTRUCTED MANAGEMENT TO REPAIR. NOTED HOSE ATTACHED TO FAUCET OF MOPSINK.INSTRUCTED MANAGMENT TO REMOVE OR INSTALL A BACKFLOW DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE BASEMENT.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER REQUIREMENTS NOT MET.
  8. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD OUT OF ORIGINAL CONTAINERS IN FOOD CONTAINER NOT LABELED IN PREP AREA. INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR GASKET ON THE PREP COOLER ACROSS FROM THE GRILL/STOVE. DEFROST DEEP FREEZER IN PREP AREA AND IN THE BASEMENT. INSTRUCTED TO REPAIR GASKET AND DEFROST DEEP FREEZERS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; STOVE, GRILL, FRYER, INTERIOR OF MICROWAVE, LOWER SHELVE OF PREP TABLES IN THE PREP AREA, AND THE INTERIOR OF THE 1-DOOR FREEZER IN THE BASEMENT. ALSO, REPAIR TORN SCREEN ON THE REAR EXIT SCREEN DOOR. INSTRUCTED TO CLEAN, SANITIZE, REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE DUST AND GREASE ACCUMULATION ON TH E FILTERS AND HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELD IN THE TOILET ROOM WITH UNKNOWN DEBRIS INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MOP SINK IN HALLWAY NEAR TOILET ROOM NOT CONNECTED TO CITY WATER LINE, PART OF PIPE MISSING. INSTRUCTED TO REPAIR PER CITY CODE AND MAINTAIN .
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINENS BEING STORED IMPROPERLY IN THE PREP AREA. INSTRUCTED TO STORE LINENS IN SANITIZER WATER WHEN NOT IN USE AND MAINTAIN.
  9. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN ONE PREP COMPARTMENT SINK AND CHEST FREEZER, IN THE KITCHEN,INSTRUCTED TO PROVIDE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST ON PIPE ABOVE THE THREE COMPARTMENT SINK IN THE KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPEN WALL PANEL BY THE PIPE ABOVE THE THREE COMPARTMENT SINK AT NORTH SIDE OF THE KITCHEN,INSTRUCTED TO CAULK WITH A SMOOTH ,CLEANABLE AND NON-ABSORBENT SURFACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SMALL PART OF THE PIZZA OVEN NOT COMPLETELY UNDER THE VENTILATION,INSTRUCTED TO RE-ADJUST EQUIPMENT SO THE PIZZA OVEN WILL FIT UNDER THE HOOD/VENTILATION

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