What is See Thru Chinese Restaurant's health inspection score?

See Thru Chinese Restaurant has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was See Thru Chinese Restaurant last inspected?

See Thru Chinese Restaurant was last inspected on January 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does See Thru Chinese Restaurant have?

See Thru Chinese Restaurant has 49 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is See Thru Chinese Restaurant safe to eat at?

See Thru Chinese Restaurant has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does See Thru Chinese Restaurant serve?

See Thru Chinese Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

See Thru Chinese Restaurant

Name: See Thru Chinese Restaurant
Address: 800 N KEDZIE AVE, Chicago, 60651
Rating: 43

800 N KEDZIE AVE, Chicago

Data may be outdated — inspected 1/24/2025

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0Poor

Chinese•Chicago

Ranked #960 of 1000 in ChicagoBetter than 57% of chinese restaurants

Declining

7 inspections

Last: Jan 24, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

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

800 N KEDZIE AVE, Chicago, IL 60651

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Violation Timeline

Jul 2022

1 inspections

3 basic

Jul

Apr 2023

1 inspections

1 high priority

2 intermediate

12 basic

May 2023

1 inspections

1 intermediate

May

Jun 2023

1 inspections

Feb 2024

1 inspections

3 intermediate

9 basic

Feb

Mar 2024

1 inspections

1 intermediate

8 basic

Jan 2025

1 inspections

2 high priority

1 intermediate

6 basic

Jan

Inspection History

7 records on file

3 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Short Form Complaint1 Complaint

Jan 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER, CFM, ON SITE AT THE START TIME OF INSPECTION, AT 12:35PM, WHEN TIME TEMPERATURE CONTROL, TCS, FOODS ARE BEING STORED/PREPARED/SERVED. CFM ARRIVED ON SITE AT APPROXIMATELY 1:05PM. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE AND SURROUNDING SURFACE DIRTY WITH BLACK AND PINK SUBSTANCE IN THE FOOD PREPARATION AREA. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS ON CONTAINERS WITH SALT, FLOUR, SUGAR AND MSG IN THE DRY STORAGE AND FOOD PREPARATION AREAS. INSTRUCTED TO LABEL PROPERLY.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED IMPROPER STORAGE OF FOOD ITEMS, STEAK, BEAN SPROUTS AND FROZEN CHICKEN, STORED IN BOXES ON THE FLOOR IN THE WALK IN COOLER AND FREEZER ALONG WITH SODA POPS BEING STORED IMPROPERLY AT THE FRONT DRY STORAGE AREA. INSTRUCTED TO STORE FOOD ITEMS PROPERLY ON SHELVING AT LEAST SIX INCHES OFF THE FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITH NO HAIR NET/RESTRAINT IN FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY ACCUMULATION OF DEBRIS AND DUST ON SHELVING UNIT ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS AT THE FRONT LINE, FOOD PREPARATION AREAS ALONG WITH FOOD SPLATTERS/DEBRIS ON THE WALL AT THE 3 COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP BEING STORED/DRYING IMPROPERLY IN THE BACK AREA BY THE EMPLOYEE WASHROOM. INSTRUCTED TO STORE/DRY PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIRTY OVERHEAD VENTS IN THE FOOD PREPARATION AND EMPLOYEE WASHROOM AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE CONTAINER OF RICE NOT IN FOOD GRADE CONTAINER AND NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINER AND LABEL WITH COMMON NAME.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD IN WALK IN FREEZER AND WALK IN COOLER WITH FOOD IN CONTAINERS ON THE FLOOR. INSTRUCTED TO REMOVE ITEMS FROM THE FLOOR AND ELEVATE AT LEAST SIX INCHES FROM THE FLOOR AS A MEANS OF PREVENTING CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING TOWELS ON THE COUNTER TOPS AND PREP STATIONS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
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 MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ON THE COOKING LINE, REAR STORAGE AREA AND NON COOKING LINE WHERE SMOOTIES ARE MADE. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION ONE THEY HAD ON SITE HAD EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−21 pts

Feb 24

Canvass InspectionFail

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS 4 DOZEN OF EGGS AT IMPROPER COLD HOLDING TEMPERATURES OF 61.1F-67.1F SITTING OUTSIDE IN PREP AREA. MANAGER DISCARDED APPROXIMATELY 20 POUNDS AT A COST OF $100. PRIORITY. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE CONTAINER OF RICE NOT IN FOOD GRADE CONTAINER AND NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINER AND LABEL WITH COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 15-30 RODENT DROPPINGS BEHIND THE STOVES IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE DROPPINGS, RECEIVE ADDITIONAL PEST CONTROL SERVICE, AND MAINTAIN PREMISES FREE OF PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD IN WALK IN FREEZER AND WALK IN COOLER WITH FOOD IN CONTAINERS ON THE FLOOR. INSTRUCTED TO REMOVE ITEMS FROM THE FLOOR AND ELEVATE AT LEAST SIX INCHES FROM THE FLOOR AS A MEANS OF PREVENTING CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING TOWELS ON THE COUNTER TOPS AND PREP STATIONS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT TO REMOVE GREASE, DUST AND OLD FOOD DEBRIS. ALSO DETAIL CLEAN ALL PREP TABLES, DRY STORAGE SHELVING, EXTERIOR OF BULK STORAGE CONTAINER TO REMOVE SPILLS AND DEBRIS.
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 MANAGER TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 75.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 77.3F AND HOT WATER TEMPERATURE AT HAND SINK IN BATHROOM FOUND AT 75.3F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. MANAGER REPLACED THE PILOT AND HOT WATER WAS RESTORED. FOUND PROPER HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 105.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 117.3F AND HOT WATER TEMPERATURE AT HAND SINK IN BATHROOM FOUND AT 102.3F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ON THE COOKING LINE, REAR STORAGE AREA AND NON COOKING LINE WHERE SMOOTIES ARE MADE. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION ONE THEY HAD ON SITE HAD EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−33 pts

Jun 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 23

Short Form Complaint InspectionFail

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20-30 RODENT DROPPINGS BEHIND THE STOVES IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE DROPPINGS, RECEIVE ADDITIONAL PEST CONTROL SERVICE, AND MAINTAIN PREMISES FREE OF PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Base deductions−5 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High2 Med12 Basic

15 total1 risk factor

51/100inspection score

−44 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE SIGNED AND VERIFIABLE COPIES AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. CITATION ISSUED.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED BEEF AND CHICKEN SITTING ON COUNTER IN REAR PREP AREA TO THAW AT ROOM TEMPERATURE. INSTRUCTED TO THAW FOOD IN COOLER OR UNDER COLD RUNNING WATER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE CONTAINER OF RICE NOT IN FOOD GRADE CONTAINER AND NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINER AND LABEL WITH COMMON NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD IN WALK IN FREEZER AND WALK IN COOLER WITH FOOD IN CONTAINERS ON THE FLOOR. INSTRUCTED TO REMOVE ITEMS FROM THE FLOOR AND ELEVATE AT LEAST SIX INCHES FROM THE FLOOR AS A MEANS OF PREVENTING CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING TOWELS ON THE COUNTER TOPS AND PREP STATIONS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A CUTTING BOARD ON MAIN COOK LINE WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT TO REMOVE GREASE, DUST AND OLD FOOD DEBRIS. ALSO DETAIL CLEAN ALL PREP TABLES, DRY STORAGE SHELVING, EXTERIOR OF BULK STORAGE CONTAINER TO REMOVE SPILLS AND DEBRIS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE FLOORS OF THE WALK IN FREEZER, WALK IN COOLER AND THE BOTTOMS OF THE COLD HOLD UNITS WITH A BUILD UP OF DIRT, FOOD DEBRIS AND SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ON THE COOKING LINE, REAR STORAGE AREA AND NON COOKING LINE WHERE SMOOTIES ARE MADE. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN FRONT STORAGE AREA AND WASHRROM. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST DETAIL CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST BUILD UP.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Jul 22

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REACH IN COOLERS ON THE HOT LINE COOKING SIDE WITH A BUILD UP OF DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE BOTTOM DRAIN PIPE OF THE MIDDLE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS AND WALLS THROUGHOUT FACILITY UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ON THE COOKING LINE, REAR STORAGE AREA AND NON COOKING LINE WHERE SMOOTIES ARE MADE. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.

Base deductions−6 pts

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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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