What is Niu B's health inspection score?

Niu B has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Niu B last inspected?

Niu B was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Niu B have?

Niu B has 43 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Niu B safe to eat at?

Niu B has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Niu B serve?

Niu B serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Niu B

Name: Niu B
Address: 888 S MICHIGAN AVE, Chicago, 60605
Rating: 80

888 S MICHIGAN AVE, Chicago

Last Inspected: 2/23/2026

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0Good

American•South Loop

Ranked #167 of 291 in South LoopBetter than 22% of american restaurants

Improving

7 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

6.1

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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888 S MICHIGAN AVE, Chicago, IL 60605

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Violation Timeline

Jul 2022

2 inspections

1 high priority

3 intermediate

6 basic

Jul

Feb 2023

2 inspections

4 high priority

5 intermediate

7 basic

Jun 2024

1 inspections

5 basic

Jun

Sep 2025

1 inspections

2 high priority

1 intermediate

6 basic

Feb 2026

1 inspections

1 intermediate

2 basic

Feb

Inspection History

7 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED RICE, FLOUR, AND SPICES REMOVED FROM ORIGINAL PACKAGING AND STORED IN CONTAINERS NEXT TO WOK STATION WITHOUT LABELS IDENTIFYING THE PRODUCT NAME. INSTRUCTED TO PROPERLY LABEL ALL CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ACCUMULATION INSIDE FRYER CABINET AND ON SIDES OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Base deductions−9 pts

Sep 25

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES.AT ABOUT 12:30PM CERTIFIED MANAGER MIN YANGARRIVED ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN FRONT HOT PREP AREA RENDERED INACCESSIBLE BY CONTAINER BEING PLACED INSIDE IT AND ALSO A BIG BIN BLOCKING THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SPICES, OUT OF THE ORIGINAL PACKAGING, AND STORED IN CONTAINERS NEXT TO THE WOK STATION, WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO PROVIDE LABELS WITH PRODUCT NAMES FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGING AND MAINTAIN

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND WALK-IN COOLER UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MINOR LEAK AT 3 COMPARTMENT SINK. INSTRUCTED TO REPLAIN AND REPLACE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE PROPER PPM) WHEN NOT IN USE. MAINTAIN SAME.
43IN-USE UTENSILS: PROPERLY STORED−2
MULTI USE UTENSILS STORED ON THE SIDE OF THE COOLERS/COOKING EQUIPMENT. INSTRUCTED TO PROPERLY STORE IN A KNIFE RACK OR CLEAN BIN. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
STORAGE RACKS AND LOWER SURACES OF COOLERS/FREEZERS WITH FOOD, SPILLS, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAIN UNDER THE DISH MACHINE, FLOORS IN THE CORNERS, WALK IN COOLER, UNDER/AROUND THE DISH MACHINE, COOLERS/FREEZERS AND COOKING EQUIPMENT WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAIN AND FLOORS THROUGHOUT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SEVERAL FOOD HANDLER CERTIFICATES WERE EXPIRED. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT CERTIFICATES.

Base deductions−10 pts

Feb 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Complaint InspectionFail

4 High5 Med7 Basic

16 total

21/100inspection score

−79 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12(A) OBSERVED INADEQUATE HOT WATER AT ALL THREE TOILET ROOMS HAND WASHING SINKS, HOT WATER AT THE TIME OF INSPECTION RANGED FROM 40F-45F. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN ADEQUATE HOT WATER AT ALL HAND WASHING SINKS AT LEAST AT 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO PAPER TOWELS AT THE FOOD PREP AREA HAND WASHING SINK BY THE DISH MACHINE. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-205.11 OBSERVED HAND WASHING SINK BLOCKED WITH A CONTAINER INSIDE OF THE BASIN OF THE HAND WASHING SINK AND A GARBAGE CAN IN FRONT OF THE HAND WASHING SINK. INSTRUCTED TO NEVER BLOCK HAND WASHING SINKS, HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED ACCUMULATED DEBRIS INSIDE OF THE ICE MACHINE AND CUTTING BOARD EXCESSIVELY STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE ALL WORN CUTTING BOARDS.

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA AND IN A 2 DOOR REFRIGERATOR; ABOUT 20 LBS OF COOKED CHICKEN RANGING BETWEEN 54F-72F IN THE FOOD PREP AREA AND IN THE WALK IN COOLER, OBSERVED ABOUT 1/2 LB OF RAW EGGS AT 65F AND ABOUT 3 LBS OF RAW SUSHI AT 48F LOCATED IN A TWO DOOR REFRIGERATOR. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED FACILITY IMPROPERLY THAWING DUCK AND PORK IN STAGNET WATER IN THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS IN COLD RUNNING WATER (NOT EXCEEDING 70F) AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SPICES, OUT OF THE ORIGINAL PACKAGING, AND STORED IN CONTAINERS NEXT TO THE WOK STATION, WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO PROVIDE LABELS WITH PRODUCT NAMES FOR ALL ITEMS OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED A LIVE COCKROACH INFESTATION IN THE FOOD PREP AREAS, OBSERVED ABOUT 100 LIVE ROACHES IN THE REAR FOOD PREP AREA UNDER A 2 DOOR PREP COOLER, INSIDE OF THE WHEELS OF THE PREP COOLER, UNDER THE LOW TEMPERATURE DISH MACHINE AND AROUND THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO ELIMINATE LIVE COCKROACH ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION. CITATION ISSUED 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 OBSERVED AN EXCESSIVE AMOUNT OF DEAD COCKROACH CARCASSES THROUGHOUT THE ENTIRE FOOD PREP AREA ON THE WALLS IN THE REAR DRY STORAGE AREA AND ON THE FLOOR THROUGHOUT THE REAR. INSTRUCTED TO CLEAN AND SANITIZE AND NEVER ALLOW DEAD INSECTS TO ACCUMULATED IN THE FOOD PREP AREAS.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED TABLEWARE NOT INVERTED ON THE SHELVES OF THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO INVERT ALL TABLEWARE TO PREVENT POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED FOOD, GREASE AND DIRT DEBRIS ON ALL COOKING EQUIPMENT, IN BETWEEN REFRIGERATION UNITS, ON THE WOK STATION, ON THE GASKETS OF ALL PREP COOLERS, ON THE LOWER SHELVES OF THE STORAGE AREAS OF THE FOOD PREP AREAS, ON THE SMALL TOASTED OVEN, AND ON THE VENTS ABOVE THE COOKING EQUIPMENT IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE DRY STORAGE AREA. INSTRUCTED TO LOCATE OR PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED HOLES IN THE WALLS, TAPE ON THE WALL BY THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE TAPE AND SEAL ALL HOLES IN THE WALLS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD GREASE AND DIRT DEBRIS ON THE WALLS AND FLOORS UNDER ALL COOKING EQUIPMENT IN THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED ITEMS STORED DIRECTLY ON THE GROUND UNDER THE 3 COMPARTMENT SINK, UNDER THE DISH MACHINE AND IN BOTH STORAGE AREAS AND CHEMICAL STORAGE CLOSET. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED BURNT OUT LIGHTING IN THE REAR FOOD PREP AREA ABOVE THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPLACE BULB AND PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−79 pts

Jul 22

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED SEVERAL DEAD ROACH CARCASSES IN STORAGE AND NEAR PREP AREAS AS WELL AS ON WALLS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO REMOVE ROACH CARCASSES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED HAND WASHING SINK AT BAR AREA WITH NO SPLASH GUARD. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED AN ACCUMULATION OF GREASE AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING: AROUND GRIDDLE AREAS, ON SIDE OF COOLERS, ON COOLER HANDLES, OUTSIDE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN THROUGHOUT FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED THE FLOORS UNDER AND AROUND VARIOUS KITCHEN EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND SOME KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN WALLS WHERE NEEDED.

Base deductions−11 pts

Jul 22

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK THROUGHOUT SERVICE AND PREP AREAS WITH NO HAND WASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE SIGNAGE.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SEVERAL DEAD ROACH CARCASSES IN STORAGE AND NEAR PREP AREAS AS WELL AS ON WALLS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO REMOVE ROACH CARCASSES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LIVE ROACH ACTIVITY ON PREMISES. OBSERVED 2 ROACHES IN DRY STORAGE AREA. INSTRUCTED MANAGER TO TREAT AREAS ACCORDINGLY. RECOMMENDED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A). CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED HAND WASHING SINK AT BAR AREA WITH NO SPLASH GUARD. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF GREASE AND SOIL BUILD UP THROUGHOUT KITCHEN INCLUDING: AROUND GRIDDLE AREAS, ON SIDE OF COOLERS, ON COOLER HANDLES, OUTSIDE OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN THROUGHOUT FACILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND VARIOUS KITCHEN EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE WALLS AROUND SOME KITCHEN EQUIPMENT IN NEED OF CLEANING; CLEAN AND MAINTAIN WALLS WHERE NEEDED.

Base deductions−26 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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