What is Dong KY Restaurant & Bakery's health inspection score?

Dong KY Restaurant & Bakery has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dong KY Restaurant & Bakery last inspected?

Dong KY Restaurant & Bakery was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dong KY Restaurant & Bakery have?

Dong KY Restaurant & Bakery has 45 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dong KY Restaurant & Bakery safe to eat at?

Dong KY Restaurant & Bakery has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Dong KY Restaurant & Bakery serve?

Dong KY Restaurant & Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dong KY Restaurant & Bakery

Name: Dong KY Restaurant & Bakery
Address: 4877 N BROADWAY, Chicago, 60640
Rating: 82

4877 N BROADWAY, Chicago

Last Inspected: 1/20/2026

▲Improving

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0Good

Bakery•Uptown

Ranked #194 of 747 in UptownBetter than 75% of bakery restaurants

Improving

7 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+22 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

4877 N BROADWAY, Chicago, IL 60640

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Violation Timeline

Jul 2022

1 inspections

2 intermediate

7 basic

Jul

Mar 2023

1 inspections

2 high priority

4 basic

Jan 2024

2 inspections

1 high priority

3 intermediate

6 basic

Jan

Jan 2025

1 inspections

1 high priority

2 intermediate

9 basic

Jan 2026

2 inspections

1 high priority

7 basic

Jan

Inspection History

7 records on file

2 Canvass Re-Inspection4 Canvass1 Complaint

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET AT THE SERVICE PREP COOLER HELD TOGEHER WITH A SCOTCH TAPE. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Jan 26

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE KITCHEN HAND WASHING SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET AT THE SERVICE PREP COOLER HELD TOGEHER WITH A SCOTCH TAPE. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT AND 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER BASEMENT DINING AREA AND REAR. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED THE FOLLOWING CORE VIOLATIONS 37, 41, 47, 47, 57, 58 WITH THE RULES NUMBERS BELOW FROM INSPECTION REPORT#2610562 DATED 1/15/2025 NOT CORRECTED: ..37) 3-302.12: INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC) IN THE KITCHEN. ..41) 3-304.14: OBSERVED WIPING CLOTH ON PREP TABLE. INSTRUCTED TO PROPERLY STORED IN A SANITIZING BUCKET TO PREVENT CONTAMINATION. ..47) 4-101.19: INSTRUCTED TO REMOVE FOIL LINER ON STORAGE RACKS IN THE KITCHEN TO PREVENT PEST HARBORAGE. ..47) 4-102.11: INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS. ..47) 4-201.11: INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (COCONUT MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER IN THE KITCHEN. ..49) 4-602.13: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS AND SHELVES WITH DUST AND GREASE ACCUMULATION IN THE REAR KITCHEN AND INFRONT PREP A

Base deductions−22 pts

Jan 25

Canvass InspectionPass

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO REPLACE ALL WATER STAINED/SOILED HANDWASHING SIGNAGE AT ALL HANDSINK IN REAR KITCHEN AND INFRONT PREP AREA.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL PREP COOLER AND REACH-IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE ETC) IN THE KITCHEN.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTH ON PREP TABLE. INSTRUCTED TO PROPERLY STORED IN A SANITIZING BUCKET TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE FOIL LINER ON STORAGE RACKS IN THE KITCHEN TO PREVENT PEST HARBORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (COCONUT MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS AND SHELVES WITH DUST AND GREASE ACCUMULATION IN THE REAR KITCHEN AND INFRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR KITCHEN UNDER AND BEHIND COOKING AND COOLING EQUIPMENT AND FLOORS ALONG THE WALLS IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BEHIND 3 COMPARTMENT SINK IN REAR KITCHEN IN POOR REPAIR (ROTTING WOOD). INSTRUCTED TO FIX.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF CURRENT TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
(2) CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−38 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REMOVE WORN OUT CAULKING BETWEEN THREE COMPARTMENT SINK AND WALL, REPLACE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN LINE FROM HOT WATER MACHINE IN FRONT PREP AREA DRAINING INTO HAND SINK. INSTRUCTED TO REROUTE TO FLOOR DRAIN.

Base deductions−4 pts

Jan 24

Canvass InspectionFail

1 High3 Med4 Basic

8 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IN HANDWASHING SINK IN REAR PREP/COOKING AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. NOTED MOP BUCKET AND POTS IN FRONT OF THE HANDSINK. INSTRUCTED MANAGER HANDSINK MUST BE ACCESSIBLE AT ALL TIMES (MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE ALL ITEMS). PRIORITY FOUNDATION 7-38-030 (C) CITATION ISSUED

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN MEAT ON TOP OF THE TABLE IN THE KITCHEN. 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.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE FRONT REACH-IN DISPLAY COOLER.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIFE STORED IN BETWEEN PREP COOLER. INSTRUCTED TO PROPERLY STORE IN A KNIFE RACK OR MAGNETIC STRIPS TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND DUST ACCUMULATION IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINATIN CEILING VENTILATION WITH EXCESSIVE GREASE AND DUST ACCUMULATION ABOVE THE REAR PREP AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2572342 ISSUED ON 03-10-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK NEAR THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM. #39 - OBSERVED NO SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND UTENSIL RACK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASH GUARD TO PREVENT CONTAMINATION. #51 - OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE UTILITY SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED. #55 -OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOORS UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN REAR PREPARATION, DISHWASHING, AND STORAGE AREAS.

Base deductions−33 pts

Mar 23

Complaint InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK NEAR THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDSINK IN REAR PREPARATION AREA NOT ACCESSIBLE BLOCKED, BEING BLOCKED WITH BUCKETS AND BOXES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE HANDWASHING SINKS ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND UTENSIL RACK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASH GUARD TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE UTILITY SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOORS UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN REAR PREPARATION, DISHWASHING, AND STORAGE AREAS. INSTRUCTED TO THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT-OUT LIGHTBULB UNDERNEATH THE HOODED VENT IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE BURNT OUT LIGHTBULB AND TO MAINTAIN ADEQUATE LIGHTING

Base deductions−28 pts

Jul 22

Canvass InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN SHRIMP THAWING AT ROOM TEMPERATURE. THE FACILITY MUST PROPER THAWING METHODS FOR FROZEN ITEMS, SUCH AS RUNNING UNDER COLD WATER OR IN THE REFRIGERATOR.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK DRY STORAGE FOODS CONTAINERS DO NOT HAVE A LABEL. FACILITY MUST PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINERS OF FOOD ARE STORED ON THE FLOOR IN THE KITCHEN AREA. THE FACILITY MUST ENSURE ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWLS USED AS A SCOOP WITHOUT A HANDLE FOR DRY STORAGE FOOD ITEMS. FACILITY MUST REPLACE BOWLS WITH A SCOOP THAT HAS A HANDLE TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON THE PREP-LINE COUNTERS IN THE KITCHEN. FACILITY MUST PLACE WET WIPING CLOTHS IN SANITIZER BUCKETS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
BOXES OF SINGLE USE ARTICLES FOUND ON THE FLOOR IN THE MAIN DINING AREA. FACILITY MUST ENSURE ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR KITCHEN EQUIPMENT SUCH AS FRYERS/GRILL AREA IS SOILED WITH GREASE/FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW NOT FOUND ON MOP SINK. THE MANAGER PROVIDED A BACKFLOW DEVICE ON THE MOP SINK DURING INSPECTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS BETWEEN COOKLINE AND PREP-LINE UNITS ARE SOILED WITH DEBRIS/GREASE. THE FACILITY MUST CLEAN AND MAINTAIN ALL FLOORS THROUGHOUT THE FACILITY.

Base deductions−24 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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