What is Lee's Wok's health inspection score?

Lee's Wok has a SafeDine safety score of 90 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lee's Wok last inspected?

Lee's Wok was last inspected on April 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lee's Wok have?

Lee's Wok has 45 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lee's Wok safe to eat at?

Yes, Lee's Wok has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lee's Wok serve?

Lee's Wok serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lee's Wok

Name: Lee's Wok
Address: 1437 W MONTROSE AVE, Chicago, 60613
Rating: 90

1437 W MONTROSE AVE, Chicago

Last Inspected: 4/17/2026

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0Excellent

Chinese•Lakeview

Ranked #195 of 997 in LakeviewBetter than 90% of chinese restaurants

Stable

7 inspections

Last: Apr 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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1437 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Oct 2022

2 inspections

2 high priority

11 basic

Oct

Dec 2023

1 inspections

1 high priority

7 basic

Oct 2024

1 inspections

1 high priority

6 basic

Oct

Jan 2025

1 inspections

1 intermediate

8 basic

Aug 2025

1 inspections

6 basic

Aug

Apr 2026

1 inspections

2 intermediate

Inspection History

7 records on file

2 Canvass Re-Inspection1 Complaint4 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Aug 25

Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SERVERAL BOXED ITEMS AND BUCKETS STORED ON THE FLOOR IN THE WALK IN FREEZER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE WALK IN FREEZER.
40PERSONAL CLEANLINESS−2
OBSERVED ALL FOOD HANDLERS IN KITCHEN PREPARING AND SERVING FOOD WITHOUT THE USE OF AN EFFECTIVE HAIR RESTRAINT AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT AN EFFECTIVE HAIR RESTRAINT MUST BE WORN WHEN PREPARING AND SERVING FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES STORED AT THE PREP STATIONS DIRECTLY ACROSS FROM THE WOK STATIONS IN BETWEEN THE GAPS OF THE PREP COOLERS AND THE TABLES. INSTRUCTED TO REMOVE AND PROVIDE A CLEAN LOCATION FOR STORAGE OF ALL UTENSILS IN BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELF DIRECTLY ABOVE THE THREE COMPARTMENT SINK IN THE REAR TO HAVE HEAVY BUILD UP OF DEBRIS, SPILLAGE, AND GENERAL DUST AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP OF FOOD AND SPILLAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED SUBMERGED IN BUCKET AT THE REAR MOP SINK AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW FOR AIR DRYIN IN BETWEEN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORING DIRECTLY BELOW BOTH FRYERS AND THE OTHER COOKING EQUIPMENT TO BE HEAVILY SOILED WITH BUILD UP OF GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORING BELOW ALL EQUIPMENT AND MAINTAIN FREE OF EXCESSIVE GREASE AND DEBRIS BUILD UP.

Base deductions−12 pts

Jan 25

Canvass InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF 3-COMPARTMENT SINK AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS INSIDE WALK-IN FREZER THROUGHOUT FOOD PREPARATION AREA AND INSIDE WASHROOM MUST BE ELEVATED FROM THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS AND SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE AND DIRT BUILD UP ON THE INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT. MUST CLEAN AND MAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DUST, DIRT AND GREASE BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DUST ACCUMULATED ON CEILING VENTILATION VENT IN THE WASHROOM. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A FEW BURN OUT LIGHT BULBS IN FRONT AND REAR PREP AREA.MUST REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES

Base deductions−21 pts

Oct 24

Canvass InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SOUP COOLING IN THE WALK IN COOLER COVERED WITH LID. INSTRUCTED MANAGER TO COOL ITEMS UNCOVERED TO ALLOW FOR AIR CIRCULATION. MANAGER REMOVED LIDS AT TIME OF INSPECTION.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE BUILD UP ON EXTERIOR OF BOXES STORED IN WALK IN FREEZER STORED DIRECTLY UNDER FANS AND VENTS. INSTRUCTED MANAGER TO REMOVE AND ENSURE ALL STORED ITEMS ARE PROTECTED FROM ANY SOURCES OF CONTAMINATION SUCH AS ICE AND WATER DRIPPAGE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS STORED IN STAGANT WATER AT ROOM TEMPERATURE NEXT TO THE RICE COOKER. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION SUCH AS CLEAN AND DRY BOWL IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL LINING SHELVES IN PREPARATION AREA AND ABOVE WOKS AND PLASTIC LINING PRESENT ON MICROWAVE IN REAR. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY FOOD DEBRIS BUILD UP ON THE BOTTOM SHELVES IN THE REACH IN COOLER AT FRONT PREPARATION AREA. OBSERVED HEAVY FOOD DEBRIS AND TRASH BUILD UP ON TOP OF MICROWAVE IN REAR PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND REMOVE ALL LOOSE FOOD PIECES AND ACCUMULATION AND MAINTAIN FREE OF FOOD DEBRIS BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A MOP STORED FULLY SUBMERGED IN WATER IN BUCKET IN REAR UTILITY SINK AREA. INSRTUCTED TO STORE MOP TO ALLOW IT TO DRY IN BETWEEN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE OF TWO EMPLOYEES IN FACILITY WITHOUT PROOF OF FOOD HANDLER TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES COMPLETE FOOD HANDLING TRAINING AND MAINTAIN PROOF OF COMPLETION.

Base deductions−22 pts

Dec 23

Canvass InspectionPass

1 High7 Basic

8 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS ARE STORED ON THE FLOOR IN PREP, STORAGE, AND WALK-IN COOLERS/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE TIN CANS AND GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS AND SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH TOXIC FOOD GRADE PAINT AND - OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE DISHWASHING AREA AND DRY STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
3-501.15(B) OBSERVED FRIED CHICKEN STORED ON TOP OF BULK OIL BOXES IN THE FOOD PREP AREA AT ROOM TEMPERATURE AS A COOLING METHOD. INSTRUCTED TO USE PROPER COOLING METHODS FOR COOLING TCS FOODS AND MAINTENANCE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED A STAINLESS STEEL BOWL STORED IN A BULK FOOD STORAGE CONTAINER FILLED WITH RICE IN THE DRY FOOD STORAGE CLOSET. INSTRUCTED TO USE ALTERNATIVE KITCHEN UTENSILS WITH HANDLES TO USE TO GET THE RICE OUT OF THE STORAGE CONTAINER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C) OBSERVED FOUR KNIVES IMPROPERLY STORED IN THE DISHWASHING AREA BETWEEN THE FOOD PREP TABLE AND THE WALL. INSTRUCTED TO STORE SAID UTENSILS AND MAINTAIN THEM PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED THE SHELVING UNITS IN THE COOKING LINE AREA, FOOD DEBRIS, OLD CARDBOARD, AND EGG CONTAINERS. INSTRUCTED TO CLEAN ALL SHELVING UNITS AT SAID LOCATION AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED THE FLOORS AND ALONG THE WALLS THROUGHOUT THE FACILITY ESPECIALLY IN THE DRY FOOD STORAGE CLOSET, THE DISHWASHING AREA, AND WALK-IN COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED CLUTTER IN THE DISHWASHING AREA WITH STACKED BINS AND EMPTY FOOD BINS. I ALSO OBSERVED IN THE WALK-COOLER THAT THE SHELVING UNITS WERE LINED WITH CARDBOARD SIGNS MAKING THE SURFACE NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DECLUTTER ALL AREAS TO AVOID POSSIBLE HARBORAGE FOR PEST AND MAINTENANCE.

Base deductions−20 pts

Oct 22

Canvass InspectionFail

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FRIED CHICKEN STORED ON TOP OF BULK OIL BOXES IN THE FOOD PREP AREA AT ROOM TEMPERATURE AS A COOLING METHOD. INSTRUCTED TO USE PROPER COOLING METHODS FOR COOLING TCS FOODS AND MAINTENANCE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A STAINLESS STEEL BOWL STORED IN A BULK FOOD STORAGE CONTAINER FILLED WITH RICE IN THE DRY FOOD STORAGE CLOSET. INSTRUCTED TO USE ALTERNATIVE KITCHEN UTENSILS WITH HANDLES TO USE TO GET THE RICE OUT OF THE STORAGE CONTAINER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED FOUR KNIVES IMPROPERLY STORED IN THE DISHWASHING AREA BETWEEN THE FOOD PREP TABLE AND THE WALL. INSTRUCTED TO STORE SAID UTENSILS AND MAINTAIN THEM PROPERLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNITS IN THE COOKING LINE AREA, FOOD DEBRIS, OLD CARDBOARD, AND EGG CONTAINERS. INSTRUCTED TO CLEAN ALL SHELVING UNITS AT SAID LOCATION AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE DISHWASHING AREA WITH STACKED BINS AND EMPTY FOOD BINS. I ALSO OBSERVED IN THE WALK-COOLER THAT THE SHELVING UNITS WERE LINED WITH CARDBOARD SIGNS MAKING THE SURFACE NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DECLUTTER ALL AREAS TO AVOID POSSIBLE HARBORAGE FOR PEST AND MAINTENANCE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS AND ALONG THE WALLS THROUGHOUT THE FACILITY ESPECIALLY IN THE DRY FOOD STORAGE CLOSET, THE DISHWASHING AREA, AND WALK-IN COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/04/2021, REPORT #2501097 #47 NOTED ASSORTED FOOD ITEMS ON COUNTERTOPS AND REFRIGERATION UNITS AND FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS. #52 NOTED CONDENSED WATER DRIPPING FROM THE VENTILATION OF THE WALK-IN COOLER COLLECTING INSIDE CONTAINERS ON SHELVE ABOVE FOOD ITEMS. INSTRUCTED TO REDIRECT WATER INTO THE FLOOR DRAIN. #53 NOTED WASHROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN'S AND UNISEX WASHROOMS. #56 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED

Base deductions−22 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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