ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Taipei Cafe last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Oct 18, 2024 to Oct 29, 2026.
Has Taipei Cafe ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 18, 2024.
The Full Inspection History
5 inspections
Canvass Re-Inspection
Oct 29, 2026
Pass
2 recorded violations
notedCode 39Contamination
Official Wording
Contamination prevented during food preparation, storage & display
Inspector’s Notes
3-305.11: OBSERVED POTS AND CONTAINERS OF COOKED AND RAW FOOD ON THE FLOOR. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND ONLY ON FOOD CONTACT SURFACES.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-601.11(B): OBSERVED THE LOWER OPENINGS OF THE COOKING EQUIPMENT, SHELVES, AND HOT HOLDING EQUIPMENT WITH DEBRIS AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Oct 29, 2026 · Original Source
Canvass
Oct 21, 2026
Fail
3 recorded violations
notedCode 38Pests
Official Wording
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED APPROXIMATELY 30 OR MORE MICE DROPPINGS AND 15 SMALL FLIES. FOUND MICE DROPPINGS ON THE FLOOR IN THE FOLLOWING AREAS: IN THE REAR DRY STORAGE AREA UNDER THE SHELVES AND ON THE SHELVES, IN THE MOP SINK CLOSET, AND THE ELECTRICAL CLOSET. ALSO, FOUND MICE DROPPINGS IN THE LOWER OPENINGS OF THE TWO-DOOR FREEZER UNIT, PREP TABLES, AND HOT HOLDING EQUIPMENT IN THE REAR FOOD PREP/ DISHWASHING AREA. THE SMALL FLIES WERE FOUND NEAR THE DISHWASHING MACHINE AND THE BROWN BAGS STORED ON THE FREEZER UNIT AND THE CEILING IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE MICE DROPPINGS AND ELIMINATE SMALL FLY ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation, storage & display
Inspector’s Notes
OBSERVED A BULK CONTAINER OF SAUCE NOT COVERED IN THE REAR DRY STORAGE AREA. INSTRUCTED TO COVER AND MAINTAIN TO PREVENT POTENTIAL CONTAMINATION.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED THE LOWER OPENINGS OF THE COOKING EQUIPMENT, SHELVES, AND HOT HOLDING EQUIPMENT WITH DEBRIS AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Oct 21, 2026 · Original Source
Canvass
Jul 14, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
MUST LABEL LARGE BULK STORAGE CONTAINER WITH PRODUCT NAME.
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.
MUST DETAIL CLEAN ALL STORAGE SHELVINGS, INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE FANS IN THE KITCHEN TO REMOVE DUST.
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.
MUST DETAIL CLEAN THE WALLS AND FLOORS THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS.
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.
OBSERVED THE CERTIFIED MANAGER ALLERGEN TRAINING EXPIRED. MUST RENEW AND MAINTAIN.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Jul 14, 2025 · Original Source
Canvass
Oct 24, 2024
Pass
6 recorded violations
notedCode 16Cleaning and sanitizing
Official Wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s Notes
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER AT(CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE IT UNTIL THE EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 P.P.M. EQUIPMENT MUST PROPERLY SANITIZE .TECHNICIAN CAME DURING THE INSPECTION AND FIXED THE ISSUE. AT THE END OF INSPECTION SANITIZER WAS READING 50 PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
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.
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT IN SMALL AND LARGE COLD HOLD UNIT IN THE KITCHEN. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
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.
OBSERVED TWO CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK AND LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. TECHNICIAN WHO CAME TO FIX THE SANITIZING ISSUE BROUGHT TEST STRIPS. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED.
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.
MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM.
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.
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
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.