What is Eng's Asian Cuisine's health inspection score?

Eng's Asian Cuisine has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eng's Asian Cuisine last inspected?

Eng's Asian Cuisine was last inspected on November 15, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eng's Asian Cuisine have?

Eng's Asian Cuisine has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eng's Asian Cuisine safe to eat at?

Eng's Asian Cuisine has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Eng's Asian Cuisine

Name: Eng's Asian Cuisine
Address: 7300 N WESTERN AVE, Chicago, 60645
Rating: 69

7300 N WESTERN AVE , Chicago

Data may be outdated — inspected 11/15/2023

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: Nov 15, 2023

low confidence

Directions Order

Inspections

25%

Clean Rate

7.3

Avg Violations

31 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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) which is computed during our regular data sync.

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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7300 N WESTERN AVE , Chicago, IL 60645

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Violation Timeline

Oct 2022

2 inspections

2 high priority

5 intermediate

14 basic

Oct

Dec 2022

1 inspections

1 intermediate

7 basic

Nov 2023

1 inspections

Nov

Inspection History

4 records on file

2 Canvass1 Short Form Complaint1 Canvass Re-Inspection

Nov 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 22

Short Form Complaint InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: THE EXTERIOR BACK EXIT SCREEN HAS APPROXIMATELY A HALF-INCH GAP ON THE BOTTOM OF THE DOOR. THE DOOR ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: FOOD CONTAINERS ARE STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: BOWLS ARE USED AS A SCOOP WITHOUT A HANDLE FOR RICE, WHICH IS STORED IN STAGNANT WATER CONTAINERS. THE FACILITY MUST PROVIDE SCOOPS WITH A HANDLE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: CUPS, BOWLS, AND UTENSILS ARE STORED IN STAGNANT WATER NEXT TO THE HOT-HOLDING RICE COMPARTMENT AND NEXT TO THE SOUP STATION. THE FACILITY MUST REMOVE ITEMS OUT OF STAGNANT WATER AND STORE ITEM ON A CLEAN AND SANITIZED SURFACE, RUNNING WATER, OR IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: CARDBOARD USED AS LINING FOR SHELVES SCATTERED THROUGHOUT THE DRY STORAGE AREA, DISH AREA, 1 COMPARTMENT SINK AREA AND PREP-LINE AREA. FACILITY MUST PROVIDE A SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: EXTERIOR OF COOKLINE EQIUPMENT (IN BETWEEN UNITS) IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS. FACILITY MUST DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLES IN CEILINGS IN DRY STORAGE AREA AND ON WALL UNDER COOKLINE (WOK STATION) NEAR KITCHEN ENTRANCE. FACILITY MUST ENSURE ALL HOLES ARE COVERED AND CLOSED UP TO PREVENT HARBORAGE ACTIVITY. FACILITY MUST ALSO MAKE SURE ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT
58ALLERGEN TRAINING AS REQUIRED−2
4-602.13: EXTERIOR OF COOKLINE EQIUPMENT (IN BETWEEN UNITS) IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS. FACILITY MUST DETAIL CLEAN AND MAINTAIN.

Base deductions−19 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: THE EXTERIOR BACK EXIT SCREEN HAS APPROXIMATELY A HALF-INCH GAP ON THE BOTTOM OF THE DOOR. THE DOOR ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: BOWLS ARE USED AS A SCOOP WITHOUT A HANDLE FOR RICE, WHICH IS STORED IN STAGNANT WATER CONTAINERS. THE FACILITY MUST PROVIDE SCOOPS WITH A HANDLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: FOOD CONTAINERS ARE STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: CUPS, BOWLS, AND UTENSILS ARE STORED IN STAGNANT WATER NEXT TO THE HOT-HOLDING RICE COMPARTMENT AND NEXT TO THE SOUP STATION. THE FACILITY MUST REMOVE ITEMS OUT OF STAGNANT WATER AND STORE ITEM ON A CLEAN AND SANITIZED SURFACE, RUNNING WATER, OR IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: CARDBOARD USED AS LINING FOR SHELVES SCATTERED THROUGHOUT THE DRY STORAGE AREA, DISH AREA, 1 COMPARTMENT SINK AREA AND PREP-LINE AREA. FACILITY MUST PROVIDE A SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: EXTERIOR OF COOKLINE EQIUPMENT (IN BETWEEN UNITS) IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS. FACILITY MUST DETAIL CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: THE CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATE. ALL CITY-CERTIFIED MANAGERS MUST OBTAIN A FOOD ALLERGEN CERTIFICATE.

Base deductions−17 pts

Oct 22

Canvass InspectionFail

2 High4 Med8 Basic

14 total1 risk factor

39/100inspection score

−56 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN/SIGNED EMPLOYEE HEALTH POLICY IS PROVIDED ON SITE. PROVIDED BLANK COPY TO MANAGEMENT ON SITE. FACILITY MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
CHLROINE-BASED DISH MACHINE DISPENSES IMPROPER SANITIZER SOLUTION AT 0 PPM CONCENTRATION. A CHLORINE SOLUTION MUST MAINTAIN 50-200PPM. THE FACILITY CAN NOT USE THE DISH MACHINE AND MUST USE THE 3COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE. THE UNIT WAS TAGGED AND HELD FOR INSPECTION. ECO LAB ARRIVED ON SITE TO REPAIR THE DISH MACHINE AND STATED THAT THERE WAS A HOLE/CRACK IN THE SANITIZER LINE. ON 10/21/22: CHEMICAL CONCENTRATION IS NOW READING 100PPM ON SITE. THE FACILITY MAY NOW REMOVE THE TAG FROM THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
PRE-COOKED SHRIMP TEMPERATURE MEASURED AT 54.6F FOUND IN WALK-IN COOLER. INADEQUATELY HELD FOOD WAS DISCARDED. APPROXIMATELY 10 POUNDS OF TCS FOODS AT A TOTAL COST OF $50.00 WAS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
A PROBE FOOD THERMOMETER IS NOT AVAILABLE. FOOD THERMOMETERS SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE PROPER FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY OVER 120 RAT DROPPINGS SCATTERED THROUGHOUT THE KITCHEN FACILITY, ON SHELVES AND FLOORS IN THE DRY STORAGE AREA, UNDER THE ICE MACHINE, UNDER AND ON TOP OF THE DISH MACHINE, AND UNDER THE 3COMPARTMENT SINK. THE FACILITY MUST ENSURE ALL MICE DROPPINGS ARE REMOVED FROM THE PREMISES, ALL AREAS ARE CLEANED AND SANITIZED, AND A LICENCED PEST CONTROL COMPANY TREATS THE FACILITY FOR RODENT ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
THE EXTERIOR BACK EXIT SCREEN HAS APPROXIMATELY A HALF-INCH GAP ON THE BOTTOM OF THE DOOR. THE DOOR ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWLS ARE USED AS A SCOOP WITHOUT A HANDLE FOR RICE, WHICH IS STORED IN STAGNANT WATER CONTAINERS. THE FACILITY MUST PROVIDE SCOOPS WITH A HANDLE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS ARE STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
CUPS, BOWLS, AND UTENSILS ARE STORED IN STAGNANT WATER NEXT TO THE HOT-HOLDING RICE COMPARTMENT AND NEXT TO THE SOUP STATION. THE FACILITY MUST REMOVE ITEMS OUT OF STAGNANT WATER AND STORE ITEM ON A CLEAN AND SANITIZED SURFACE, RUNNING WATER, OR IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD USED AS LINING FOR SHELVES SCATTERED THROUGHOUT THE DRY STORAGE AREA, DISH AREA, 1 COMPARTMENT SINK AREA AND PREP-LINE AREA. FACILITY MUST PROVIDE A SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF COOKLINE EQIUPMENT (IN BETWEEN UNITS) IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS. FACILITY MUST DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ONLY ONE EMPLOYEE IS FOOD HANDLER CERTIFIED AND ALL OTHER EMPLOYEES DO NOT HAVE A FOOD HANDLER OR CITY FOOD MANAGER CERTIFICATE. THE FACILITY MUST ENSURE THAT ALL EMPLOYEES MUST OBTAIN A FOOD HANDLER CERTIFICATE IF THEY DO NOT HAVE A CITY CERTIFIED MANAGER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
THE CURRENT CITY CERTIFIED MANAGER DOES NOT HAVE AN ALLERGEN CERTIFICATE. ALL CITY-CERTIFIED MANAGERS MUST OBTAIN A FOOD ALLERGEN CERTIFICATE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM PREVIOUS COMPLAINT RE-INSPECTION CONDUCTED ON 3/2/21. REPORT #2492311. #37.) 3-302.12: MUST PROPERLY LABEL ALL DRY BULK FOOD CONTAINERS WITH COMMON NAME IN THE STORAGE AREA AND MAINTAIN. #47.) 4-102.11: OBSERVED GROCERY BAGS USED TO STORE FOOD IN THE WALK-IN FREEZER. MUST NOT USE GROCERY BAGS FOR FOOD STORAGE. #53.) 5-501.17: OBSERVED NO LID ON WOMEN'S RECEPTACLE. INSTRUCTED TO PROVIDE LID FOR WOMEN'S RESTROOM. #55.) 6-201.11: OBSERVED MISSING CEILING TILES IN THE DRY STORAGE AND PREP AREA. MUST PROVIDE MISSING TILES AND MAINTENANCE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 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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