What is Plenty Chinese Restaurant's health inspection score?

Plenty Chinese Restaurant 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 Plenty Chinese Restaurant last inspected?

Plenty Chinese Restaurant was last inspected on November 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Plenty Chinese Restaurant have?

Plenty Chinese Restaurant has 31 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Plenty Chinese Restaurant safe to eat at?

Plenty Chinese Restaurant 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

Plenty Chinese Restaurant

Name: Plenty Chinese Restaurant
Address: 2002 W MONTROSE AVE, Chicago, 60618
Rating: 69

2002 W MONTROSE AVE, Chicago

Last Inspected: 11/20/2025

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0Fair

North Center

Ranked #395 of 551 in North Center

Declining

5 inspections

Last: Nov 20, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

6.2

Avg Violations

5 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 issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 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

2002 W MONTROSE AVE, Chicago, IL 60618

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Violation Timeline

Jun 2022

2 inspections

3 intermediate

9 basic

Jun

Jun 2023

1 inspections

1 intermediate

5 basic

Nov 2024

1 inspections

2 basic

Nov

Nov 2025

1 inspections

2 high priority

9 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Nov 25

Canvass InspectionLatestPass w/ Conditions

2 High9 Basic

11 total

62/100inspection score

−38 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
NOTED FOODS INSIDE THE COOKS LINE COOLER NOT PROPERLY PACKAGED/STORED UNCOVERED AND NOT PROPERLY SEGREGATED. REVIEWED PROPER FOOD STORAGE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EMPLOYEE PREPPING/FILLING WONTONS IN THE DINING ROOM ON A DINING ROOM TABLE WRAPPED WITH PLASTIC WRAP. ALSO NOTED IN-USE MIXING BOWL BEING STORED ON THE REAR OUTDOOR WALKWAY. FOODS NOT PROTECTED FROM CONTAMINATION. INSTRUCTED ALL FOOD PREP MUST BE PERFORMED ON CLEAN, SANITIZED SURFACES IN THE FOOD PREP AREA WITH ACCESS TO THE HAND WASHING SINK ETC. FOODS REMOVED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN MIXING BOWLS DIRECTLY UNDER THE HAND WASHING SINK.----MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE WASH BASIN OF THE THREE COMPARTMENT SINK.
43IN-USE UTENSILS: PROPERLY STORED−2
TABLE TOP CAN OPENER WITH EXCESSIVE FOOD DEBRIS AND RUST. MUST CLEAN AFTER EACH USE AND REMOVE RUST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION/SHELVING THROUGHOUT THE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INTERIOR BOTTOM SHELF OF THE WHITE TALL REACH-IN FREEZER WITH MISSING PLASTIC AND EXPOSED INSULATION. MUST REPLACE.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS BEING REPAIRED WITH TAPE ON THE DINING ROOM TALL REACH-IN COOLER. INSTRUCTED TO REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE FOLLOWING PLASTIC FOOD CONTAINERS EXTREMELY DIRTY AND FOOD STATINED; USED FOOD BUCKETS FOR FOOD STORAGE, BULK FOOD CONTAINERS,PLASTIC BUCKET FOR SPICE STORAGE.-----INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FOOD EQUIPMENT ON COOKS LINE, STOVE TOP AND BACKSPLASH WITH GREASE, FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS MATTING UNDER EQUIPMENT.-----SHELVING THROUGHOUT THE KITCHEN WITH GREASE, FOOD DEBRIS AND RUST. MUST CLEAN, MAINTAIN AND REMOVE RUST FROM SHELVING.----EXCESSIVE GREASE ON THE EXTERIOR OF BOTH THE GREASE TRAPS. MUST REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL FLOORS THROUGHOUT THE KITCHEN ESPECIALLY UNDER THE WOK, UNDER AND AROUND GREASE TRAPS(2), EQUIPMENT, SHELVING WITH GREASE DIRT AND FOOD DEBRIS.----WALLS THROUGHOUT THE KITCHEN WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.----WATER DAMAGED CEILING TILES THROUGHOUT THE KITCHEN AND DINING ROOM. INSTRUCTED TO REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

Base deductions−38 pts

Nov 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED MINOR GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INSTRUCTED TO PROVIDE A TRASH CAN WITH LID IN UNISEX TOILET ROOM.

Base deductions−4 pts

Jun 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS (FLOUR, RICE ETC) IDENTIFIED WITH COMMON NAME.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED BOXES OF OIL STORED ON FLOOR. INSTRUCTED TO PROPERLY STORE 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 2 DOOR PREP COOLER WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN THE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP SHELF UNDERNEATH PREP TABLE IN THE KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AND STORAGE AREA.

Base deductions−15 pts

Jun 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Complaint InspectionFail

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE PREP LINE COOLER.MUST PROVIDE AND MAINTAIN A WORKING ADEQUATE THERMOMETER IN COOLER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST INFESTATION THROUGHOUT THE PREMISES.AT THIS TIME OF INSPECTION OBSERVED OVER 400 RODENT (MICE) DROPPINGS THROUGHOUT THE PREMISES ALONG WALLS AND IN ALL CORNERS OF THE KITCHEN PREP AREA,UNDERNEATH THE COOKING WOK STATION AND ON TOP AND AROUND THE WATER HEATER NEXT TO THE 3-COMPARTMENT SINK AREA ALSO, ON FLOORS UNDER AND AROUND THE KITCHEN REFRIGERATION UNITS AND UNDERNEATH STOCK SHELFS AT FRONT SERVICE COUNTER AND UNDERNEATH ALL REFRIGERATION UNITS LOCATED ON WEST SIDE AT FRONT CUSTOMER DINING AREA.INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT (MICE) DROPPINGS AND SANITIZE ALL AFFECTED AREAS.PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY VIOLATION 7-38-020(A),CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT SCREEN DOOR WITH OPENINGS AND GAPS RIPPED ON SIDES.MUST PEST PROOF DOOR TO PREVENT PEST ENTRY.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT KITCHEN PREP AREA.INSTRUCTED TO PROPERLY STORE ALL WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN THE KITCHEN PREP AREA.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SERVING UTENSILS ON ROLLING CART NEXT TO WOK COOKING STATION NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN EXTERIORS OF GREASE TRAPS, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS,STOVE AND COOKING WOK STATION,ROLLING UNTILITY CART AND DEEP FRYER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE UNDERNEATH THE WOK STATION AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS,STORAGE RACKS AND COOLERS THROUGHOUT ALSO, DETAIL CLEAN WALLS THROUGHOUT THE KITCHEN PREP AREAS AND BEHIND EQUIPMENTS TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE KITCHEN STORAGE AREA AND REMOVE UNNECESSARY ARTICLES ON TOP OF THE COOLERS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS THROUGHOUT THE PREMISES.

Base deductions−33 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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