What is Ahjoomah's Apron Corp.'s health inspection score?

Ahjoomah's Apron Corp. has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ahjoomah's Apron Corp. last inspected?

Ahjoomah's Apron Corp. was last inspected on June 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ahjoomah's Apron Corp. have?

Ahjoomah's Apron Corp. has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ahjoomah's Apron Corp. safe to eat at?

Ahjoomah's Apron Corp. has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ahjoomah's Apron Corp.

Name: Ahjoomah's Apron Corp.
Address: 218 W CERMAK RD, Chicago, 60616
Rating: 62

218 W CERMAK RD, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Chinatown

Ranked #357 of 459 in Chinatown

Improving

5 inspections

Last: Jun 3, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+30 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

218 W CERMAK RD, Chicago, IL 60616

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Violation Timeline

Apr 2023

1 inspections

2 intermediate

3 basic

Apr

May 2023

1 inspections

1 intermediate

1 basic

May 2024

1 inspections

5 high priority

1 intermediate

3 basic

May

May 2025

1 inspections

1 high priority

3 intermediate

10 basic

Jun 2025

1 inspections

4 basic

Jun

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E) OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN OR RPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−8 pts

May 25

Canvass InspectionFail

1 High3 Med10 Basic

14 total

55/100inspection score

−45 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGNAGE AT KITCHEN HANDSINK. INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: SUNNY SIDE EGGS ON MENU). FACILITY HAS USE OF ELECTRONIC MENUS DUE TO HEALTH CONCERNS, INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS (PRINT AND ELECTRONIC). (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE - LINK BELOW) PRIORITY FOUNDATION 7-38-005
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON THE FLOOR ALONG WALLS IN BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADVISED MANAGER THAT ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO CLEAN OR RPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
"OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−45 pts

May 24

Canvass InspectionPass w/ Conditions

5 High1 Med3 Basic

9 total

39/100inspection score

−61 pts

High Priority (5)

−50 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO APPROVED VARIANCE/HACCP PLAN ON SITE FOR SPECIAL PROCESSES FOR PREPARING KIMCHI ON SITE. INSTRUCTED TO STOP SPECIAL PROCESSES USED FOR PREPARING KIMCHI UNTIL VARIANCE/HACCP PLAN IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. APPROXIMATELY 15LBS OF KIMCHI AT $125 WORTH OF KIMCHI WAS DISCARDED AT THIS TIME. PLEASE SEE COMMENTS ON HOW TO OBTAIN AN APPROVED VARIANCE/ HACCP PLAN. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED TWO FOOD HANDLERS HANDLE READY TO EAT FOODS WITH BARE HANDS. ONE FOOD HANDLER USED BARE HANDS TO PUT CUT GREEN ONIONS IN A SOUP BOWL AND ANOTHER USED BARE HANDS TO CUT PANCAKE, BOTH FOOD ITEMS WERE FOR CONSUMERS. INSTRUCTED MANAGER MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS. APPROXIMATELY 5LBS AT $35 VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO VARIANCE OR HACCP PLAN ON SITE FOR SPECIAL PROCESS OF PREPARING KIMCHI ON SITE. INSTRUCTED OBTAIN AND MAINTAIN AN APPROVED VARIANCE/ HACCP PLAN FROM CDPH. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER COOLING METHOD FOR BEEF THAT WAS COOKED AND IMMEDIATELY OUT INTO WALK-IN COOLER. INSTRUCTED TO USE PROPER COOLING METHODS TO COOL TCS FOODS IN A TIMELY MANNER, BEFORE STORING IN A COLD HOLDING UNIT. THE BEEF TEMPERATURE WAS NOT OUT OF COMPLIANCE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED, EMAIL TO CDPH. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE PREP COOLER ACROSS FROM THE VENTILATION HOOD AND IN THE REAR FOOD PREP AREA NOT IN COLD HOLDING UNITS.THE FOLLOWING FOOD ITEMS THAT WERE FOUND OUT OF COMPLIANCE IN THE COOLER WERE: SHRIMP, PORK, RAW FISH, RAW, BEATEN, AND HARD-BOILED EGGS, SEA FOOD MIXTURES, SQUID, POTATOES, BEEF, TOFU, RAW AND COOKED CHICKEN, BEEF AND CHICKEN BROTH, DIFFERENT TYPES OF DUMPLINGS, FRIED SEAWEED ROLLS, COOKED NOODLES. THE FOLLOWING FOOD ITEMS WERE FOUND IN PREP AREAS AND NOT IN COLD HOLDING UNITS: CHICKEN, HARD-BOILED EGGS, AND KIMCHI. ALL MENTIONED FOOD ITEMS TEMEPERATURES RANGED 46.5F-77.0F. INSTRUCTED MANAGER COLD HOLDING FOODS MUST BE 41F OR BELOW AT ALL TIMES.MANAGER DISCARDED APPROXIMATELY 150LBS AT $200 WORTH OF PRODUCT. PRIORITY 7-38-005, CITATION ISSUED

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BIN OF CHICKEN STORED ON THE FLOOR UNDER THE SHELF OF A FOOD PREP TABLE AND BOWLS OF SPINACH STORED ON THE FLOOR NEAR THE MOP SINK. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND ATLEAST 6 INCHES FROM THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED 5-7 SAUCEPANS STORED IN THE MOP SINK BASIN IN THE REAR FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO REFRAIN FROM USING THE MOP SINK AS A STORAGE AREA FOR DIRTY DISHWARE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA AND SURROUNDING THE MOP SINK WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND MAINTAIN.

Base deductions−61 pts

May 23

Canvass Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK STORAGE CONTAINERS NOT LABELED; INSTRUCTED TO LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE AND ONE MANAGER WITHOUT A CERTIFICATE. INSTRUCTED TO OBTAIN VALID CERIFICATES.

Base deductions−7 pts

Apr 23

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK STORAGE CONTAINERS NOT LABELED; INSTRUCTED TO LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED RODENT ACTIVITY ON PREMISES. FOUND OVER 100 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT AND IN THE REAR STORAGE ROOM OF THE KITCHEN; INSTRUCTED TO CLEAN ALL AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE INTERIORS OF REFRIGERATION UNITS WHERE NEEDED, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT (WOKS, FRYER), CLEAN STORAGE SHELVES, CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS ON SHELF BY REAR EXIT DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS IN AREAS WHERE RODENT DROPPINGS MENTIONED ABOVE IN VIOLATION #38. CLEAN FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT AND INSIDE OF WALK-IN COOLER. CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT TO REMOVE DIRT AND SPLATTER.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE AND ONE MANAGER WITHOUT A CERTIFICATE; INSTRUCTED TO OBTAIN VALID CERTIFICATES.

Base deductions−16 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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