What is Hong Wing China Delight's health inspection score?

Hong Wing China Delight has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hong Wing China Delight last inspected?

Hong Wing China Delight was last inspected on January 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hong Wing China Delight have?

Hong Wing China Delight has 20 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hong Wing China Delight safe to eat at?

Hong Wing China Delight has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hong Wing China Delight serve?

Hong Wing China Delight serves Wings cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hong Wing China Delight

Name: Hong Wing China Delight
Address: 6618 W NORTH AVE, Chicago, 60707
Rating: 81

6618 W NORTH AVE, Chicago

Data may be outdated — inspected 1/28/2025

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0Good

Wings•Chicago

Ranked #960 of 1000 in ChicagoBetter than 95% of wings restaurants

Declining

6 inspections

Last: Jan 28, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

3.3

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 pts

Latest

100% weight

100

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

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6618 W NORTH AVE, Chicago, IL 60707

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

4 basic

May

Mar 2023

1 inspections

1 basic

Oct 2023

1 inspections

6 basic

Oct

Oct 2024

1 inspections

1 basic

Jan 2025

2 inspections

6 basic

Jan

Inspection History

6 records on file

4 Canvass1 Non-Inspection1 Complaint

Jan 25

Canvass InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED DOOR GASKET INSIDE OF THE 2 DOOR REACH-IN COOLER NEAR OVEN. INSTRUCTED TO REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON INTERIOR OF REACH-IN COOLERS, PREP TABLES, CUTTING BOARDS, STOVE TOP, AND INTERIOR OF FRYERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND CUSTOMER SEATING AREA. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS WITH ACCUMULATED DUST AND GREASE ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−12 pts

Jan 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN GREASE FROM THE EXTERIOR OF COOKING FRYERS.

Base deductions−2 pts

Oct 23

Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN INTERIOR AND EXTERIOR SURFACES OF ALL COOKING WOK EQUIPMENTS AND CLEAN THE GREASE BUILD-UP ON STORAGE SHELF UNDERNEATH THE PREP LINE COOLER AND INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO DETAIL CLEAN AND BETTER MAINTAIN THE EXTERIOR GARBAGE DUMPSTER ENCLOSURE WITH LITTER,DEBRIS ON GROUND FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNUSED BROKEN KITCHEN EQUIPMENTS AND UNNECESSARY ITEMS STORED ON TOP OF THE WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−12 pts

Mar 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FOOD DEBRIS AND DUST ALONG WALLS AND CORNERS THROUGHOUT KITCHEN PREP AREA.

Base deductions−2 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE 2-DOOR PREP COOLER CLOSEST TO THE ORDER WINDOW TO BE IMPROPER AT 54F, AND THE 2-DOOR PREP COOLER ACROSS FROM THE WOKS TO BE IMPROPER AT 50F. BOTH UNITS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE 2-DOOR PREP COOLER ACROSS FROM THE WOKS. RAW CHICKEN, COOKED CHICKEN, CRAB RANGOON, SHRIMP, SHRIMP EGGROLLS, COOKED NOODLES, TOFU, AND COOKED PORK FOUND AT TEMPERATURES RANGING FROM 46F TO 50F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
FOUND MULTIPLE WIPING CLOTHS STAINED BROWN WITH VISABLE DIRT STORED THROUGHOUT THE KITCHEN ON TOP OF COUNTERS. INSTRUCTED MANAGEMENT THAT WIPING CLOTHS MUST BE LAUNDERED DAILY AND HELD IN A CHEMICAL SANITIZER SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND CARDBOARD BEING USED AS SHELF LINER ON THE CLEAN DISH STORAGE RACKS. INSTRUCTED TO REMOVE THE CARDBOARD SO SURFACE IS SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND DIRT AND GREASE BUILD UP ON THE CLEAN DISH STORAGE RACK LOCATED NEXT TO THE ORDER WINDOW. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ALL FOOD HANDLER CERTIFICATES EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST OBTAIN A FOOD HANDLER CERTIFICATE AND KEEP ON SITE.

Base deductions−23 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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