What is Wing Chong Restaurant's health inspection score?

Wing Chong Restaurant has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wing Chong Restaurant last inspected?

Wing Chong Restaurant was last inspected on April 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wing Chong Restaurant have?

Wing Chong Restaurant has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wing Chong Restaurant safe to eat at?

Wing Chong Restaurant has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Wing Chong Restaurant

Name: Wing Chong Restaurant
Address: 4077 N ELSTON AVE, Chicago, 60618
Rating: 84

4077 N ELSTON AVE, Chicago

Last inspected 11mo ago

▼Declining

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0Good

North Center

Ranked #239 of 551 in North Center

Declining

4 inspections

Last: Apr 29, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

4.3

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

4077 N ELSTON AVE, Chicago, IL 60618

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Violation Timeline

Apr 2023

2 inspections

3 high priority

1 intermediate

5 basic

Apr

Oct 2024

1 inspections

3 basic

Apr 2025

1 inspections

5 basic

Apr

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STROED ON FLOOR IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON SECOND DOOR OF THREE DOOR PREP COOOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR/REPLACE GASKET AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL NONFOOD-CONTACT SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSEREVD ACCUMULATED DIRT ON FLOORS AND IN ALL CORNERS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN ALL FLOORS AND IN ALL CORNERS AND MAINTAIN.

Base deductions−10 pts

Oct 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED WET MOP STORED IN PREP AREA. INSTRUCTED TO STORE IN MOP BUCKET WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARD BOARD BEING USED AS FLOOR LINERS IN PREP AREA. MUST REMOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SLIGHT GREASE BUILD UP ON VENTILATION FILTERS. MUST CLEAN AND MAINTAIN.

Base deductions−6 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, PORK, EGGROLLS 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
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE PREP AREA.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN CHICKEN BREAST. 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.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PREP HANDSINK, 3 COMPARTMENT SINK, INTERIOR SURFACES OF ALL PREP AND REACH-IN COOLERS, FREEZERS, INTERIOR AND EXTERIOR SURFACES OF COOKING STOVE, EXTERIOR SIDES OF FRYERS WITH EXCESSIVE GREASE BUILD-UP, ALL INTERIOR SURFACES OF STORAGE CABINETS, STORAGE SHELVES, WALL VENTILATION, HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP/COOKING AREA AND THE DINING AREA ALONG THE WALLS AND IN ALL CORNERS WITH EXCESSIVE GREASE AND DIRT ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE CARDBOARDS ON FLOOR THROUGHOUT PREP/COOKING AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2546727 ISSUED ON 01-20-2022 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #55 - OBSERVED A FEW BROKEN AND MISSING FLOOR TILES IN KITCHEN FOOD PREPARATION AREA. MUST REPAIR REPLACE FLOOR TILES AND MAINTAIN.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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