What is Asian Cafe's health inspection score?

Asian Cafe has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Asian Cafe last inspected?

Asian Cafe was last inspected on August 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asian Cafe have?

Asian Cafe has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asian Cafe safe to eat at?

Asian Cafe has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Asian Cafe

Name: Asian Cafe
Address: 1053 W BELMONT AVE, Chicago, 60657
Rating: 66

1053 W BELMONT AVE, Chicago

Last inspected 8mo ago

▼Declining

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0Fair

Lakeview

Ranked #727 of 997 in Lakeview

Declining

5 inspections

Last: Aug 28, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

7.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-34

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-26 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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1053 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

Jul 2022

1 inspections

9 basic

Jul

Nov 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2024

1 inspections

1 intermediate

5 basic

Jul

Aug 2024

1 inspections

Aug 2025

1 inspections

1 high priority

2 intermediate

11 basic

Aug

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

1 High2 Med11 Basic

14 total

58/100inspection score

−42 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS IN THE EXPOSED HAND WASHING SINK IN FRONT BAR AREA AND REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE HAND WASHING SIGNS OR POSTERS.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER AND 1-DOOR DISPLAY COOLER. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL ALL BULK FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND SHELVING. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS INSIDE BULK FOOD STORAGE CONTAINERS IN REAR KITCHEN FOOD PREP AREA. MUST STORE ALL THE SCOOPS AND UTENSILS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BUCKETS OF FLOOR INSIDE WALK-IN COOLER AND IN KITCHEN FOOD PREP AREA. MUST ELEVATE OFF THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVIN INSIDE WALK-IN COOLER, UNDERNEATH PREP TABLES AND FOOD STORAGE SHELVING IN REAR OF KITCHEN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE MEAT CHEST FREEZER AND UP RIGHT TALL FREEZER. MUST REMOVE ICE AND CLEAN INTERIOR OF FRREZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF ALL HOT LINE COOKING EQUIMENT. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN FRONT BAR AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP ON FLOOR UNDER, AROUND AND BEHIND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS THROUGHOUT KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON WALLS BEHIND FOOD PREPARATION TABLES IN MAIN KITCHEN AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND GREASE BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS ON FOOD STORAGE SHELVING AND FOOD PREPARATION TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORGANIZE AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORE PERSONAL BELONGINGSIN A FOOD PREPARATION AREA AND FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEES STORAGE AREA FOR PERSONAL BELONGINGS.

Base deductions−42 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN FISH THAWING AT ROOM TEMPERATURE. INSTRUCTED MANAGER TO THAW USING APPRORIATE METHODS SUCH AS UNDER RUNNING COLD WATER OR UNDER REFRIGERATION BELOW 41 DEGREES.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS STORED IMPROPERLY IN BETWEEN USE: WHISKS STORED ON FIRE SUPPRESSION SYSTEM WITH WIRE AND SCOOPS FOR RICE STORED IN STAGNANT WATER. ISNTRUCTED MANAGER TO STORE ALL UTENSILS IN BETWEEN USE IN APPROPRIATE LOCATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ITEMS SUCH AS STYROFOAM CUPS AND BOWLS REUSED THROUGHOUT FACILITY. INTRUCTED TO DISCARD, AND MAY NOT RE-USE SINGLE SERVICE ITEMS .
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY FOOD DEBRIS BUILD UP IN GASKETS OF 2 DOOR REACH IN COOLER DOOR IN REAR PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF FOOD DEBRIS BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DOOR BROKEN AND NOT LOCKING IN MEN'S BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 11/08/2023, REPORT #2584920: #16) 4-602.11(B-E): THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. #49) 4-602.13: GREASE BUILD-UP AT WOK UNIT UNDER THE BURNERS AND TOP PART OF THE UNIT. MUST SCRAPE THE BUILD-UP OF ENCRUSTED, BURNED, GREASE BUILD-UP. CLEAN AND MAINTAIN. #55) 6-201.12: EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.

Base deductions−15 pts

Nov 23

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINERS, IT MUST BE LABELED FOOD WITH A COMMON NAME INSIDE THE COOLERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SHELVES INSIDE THE WALK-IN COOLER AND REAR STORAGE. ALSO, THE PREP TABLE BASE IS RUSTY AND UNABLE TO CLEAN. THE SURFACE MUST BE SMOOTH, CLEAN, AND NON-ABSORBENT SURFACE. REMOVE TOOLS FROM UNDER THE PREP TABLE STORED WITH COOKING UTENSILS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL SHELVING METAL FOOD CARTS THROUGHOUT THE KITCHEN ARE DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.MUST NOT USE CARDBOARD FOR SHELVING AND ALUMINUM FOIL AS LINER COOKING EQUIPMENT. GREASE BUILD-UP AT WOK UNIT UNDER THE BURNERS AND TOP PART OF THE UNIT.MUST SCRAPE THE BUILD-UP OF ENCRUSTED, BURNED, GREASE BUILD-UP.CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE WAS PROVIDED ON SITE, INSTRUCTED TO PROVIDE

Base deductions−25 pts

Jul 22

Canvass InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND WALK-IN COOLER FOOD STORED INSIDE 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
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD-UP INSIDE THE CHEST FREEZER AND UPRIGHT FREEZER ON THE FLOOR, AND SHELVES IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN'S WASHROOMS AND UNISEX WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER THROUGHOUT BASEMENT FOOD DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WATER LEAKING FROM THE CEILING AT THE BASEMENT FOOD DRY STORAGE ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN THE LEAKAGE. MUST CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, INCLUDING WET FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED NOT ENOUGH LIGHTING IN THE DISHWASHING AREA. OR NOT SHATTERPROOF. INSTRUCTED TO PROVIDE A SHATTERPROOF BULB OR PROTECTIVE SHIELD FOR THE BULBS.
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−18 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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