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TROPICAL SMOOTHIE CAFE

3631 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

TROPICAL SMOOTHIE CAFE has been inspected 9 times by Chicago Department of Public Health since June 10, 2022. The most recent inspection, on February 19, 2026, recorded 8 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 5 times across 4 separate inspections, most recently on February 19, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on February 19, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on February 19, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on June 15, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 10 times across 4 separate inspections, most recently on February 19, 2026. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, TURKEY, SANDWICHES, WRAPS, SMOOTHIES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND PAPER TOWELS PROVIDED AT THE FRONT AND REAR EXPOSED HAND WASHINGSINKSLOCATED IN FOOD PREPARATION AREAS. NSTRUCTED TO PROVIDE HAND PAPER TOWELSAT ALL EXPOSED HANDWASHING SINK AND MAINTAIN AT ALL TIMES. MANAGEMENT PROVIDED HAND PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR PREP COOLER IN REAR FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS IN THE INTERIOR OF CABINETS UNDERNEATH ICE BIN IN FRONT FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDERNEATH 3-COMPARTMENT SINK UNDERNEATH FOOD STORAGE SHELVING AND THROUGHTOUT REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER DOES NOT HAVE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALLERGEN TRAINING CERTIFICATE IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MUST COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  2. Canvass

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 6/13/23 INSPECTION # 2577387 #47 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING INTERIOR AND EXTERIOR OF ALL SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, 2 PREP SINKS, 2 HAND SINKS, INTERIOR OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS. #49 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH THE ICE BIN IN THE FRONT PREP AREA. #55 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT( FRONT/ REAR PREP AREA, FLOOR DRAINS, WASHROOM FLOOR, AND IN DINING AREA, INCLUDING WALK IN COOLER FLOORS. PRIORITY FOUNDATION VIOLATION 7-42-090
  5. Canvass Re-Inspection

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT ETC).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 INSTRUCTED TO REPLACE GREEN STAINED CUTTING BOARDS WITH HEAVY DEEP SEAMS IN REAR PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, (2) PREP SINKS (2) HANDSINKS, INTERIOR SURFACES OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH ICE BIN IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (FRONT/REAR PREP, FLOOR DRAINS, WASHROOM FLOOR AND IN DINING AREA) INCLUDING WALK-IN COOLER FLOORS.
  6. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, TURKEY, SANDWICHES, WRAPS, SMOOTHIES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK INFRONT PREP AREA NOT PROPERLY MAINTAINED. INOPERABLE, NO HOT AND COLD RUNNING WATER. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED MANAGEMENT TO TEMPORARILY USE THE HANDSINK IN REAR PREP/DISHWASHING AREA. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING PROCEDURE IN FROZEN BAGS OF COOKED CHICKEN) IN A PREP SINK. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT ETC).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, (2) PREP SINKS (2) HANDSINKS, INTERIOR SURFACES OF CONVECTION OVENS, INTERIOR SURFACES OF ALL STORAGE AND PREP CABINETS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPLACE GREEN STAINED CUTTING BOARDS WITH HEAVY DEEP SEAMS IN REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET UNDER FRONT HAND AND PREP SINK AND UNDERNEATH ICE BIN IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (FRONT/REAR PREP, FLOOR DRAINS, WASHROOM FLOOR AND IN DINING AREA) INCLUDING WALK-IN COOLER FLOORS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATON NOT CORRECTED FROM INSPECTION REPORT# 2559650 ISSUED ON 06-22-2022 #58 - ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
  7. License Re-Inspection

    2 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11--OBSERVED MECHANICAL VENTILATION IN UNISEX WASHROOMS NOT WORKING.MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE
  8. License

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED INADEQUATE HOT RUNNING WATER AT HANDSINKS IN PREPS/DISHWASHING AREA. HOT WATER TEMPERATURE RANGING FROM (84.5 F-86.0 F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MECHANICAL VENTILATION IN UNISEX WASHROOMS NOT WORKING.MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  9. License

    0 infractions

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