Non-Inspection
Nov 4, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 4, 2026 · Original Source
Restaurant · Chicago, IL
Lilac Tiger
1742 W Division St
Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗
No Entry
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Lilac Tiger last inspected?
- The most recent inspection on record was on Nov 4, 2026. The result listed by Chicago Department of Public Health was “No Entry”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from May 6, 2024 to Nov 4, 2026.
- Has Lilac Tiger ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 6, 2024.
The Full Inspection History
5 inspectionsCanvass
Aug 6, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
Food containers ( salt, flour...) not labeled. Instructed to label and maintain.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 44Equipment and utensils
Official Wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s Notes
Placing clean utensils on cloth towels to dry, instructed not to use cloth in drying process.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 48Cleaning and sanitizing
Official Wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
Faucet neck not reaching to all compartments at 3-comp sink, instructed to replace with longer one.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
Missing light shields at kitchen ceiling light fixtures. Instructed to install.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Aug 6, 2025 · Original Source
Non-Inspection
Jul 24, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 24, 2025 · Original Source
Canvass Re-Inspection
May 8, 2024
Pass
2 recorded violations
notedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
4-202.18 OBSERVED GREASE BUILDUP ON FILTERS ABOVE GRIDDLE INSTRUCTED TO CLEAN AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.11 OBSERVED HOLE IN CEILING ADJACENT TO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL HOLE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 8, 2024 · Original Source
Canvass
May 6, 2024
Fail
5 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED INADEQUATE TEMPERATURES AT HAND WASHING SINKS IN BOTH TOILET ROOMS. HAND WASHING SINKS HAD A MAXIMUM HOT WATER TEMPERATURE OF 80 F AND 90 F IN TOILET ROOMS. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 15 POUNDS KIMCHI, 2 POUNDS COOKED RICE, 1 1/2 GALLON BUTTERMILK, 1/4 COOKED SWEET POTATO PUREE, 6 POUNDS OF DUCK, 2 POUNDS OF CHICKEN, AND 5 POUNDS LAMB ($500). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED WALK-IN COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED HOLE IN CEILING ADJACENT TO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL HOLE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED GREASE BUILDUP ON FILTERS ABOVE GRIDDLE INSTRUCTED TO CLEAN AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, May 6, 2024 · Original Source