What is Minghin Cuisine's health inspection score?

Minghin Cuisine has a SafeDine safety score of 76 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Minghin Cuisine last inspected?

Minghin Cuisine was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Minghin Cuisine have?

Minghin Cuisine has 57 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Minghin Cuisine safe to eat at?

Minghin Cuisine has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Minghin Cuisine serve?

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

Official Health Record

Minghin Cuisine

Name: Minghin Cuisine
Address: 2162-2170 S ARCHER AVE, Chicago, 60616
Rating: 76

2162-2170 S ARCHER AVE, Chicago

Last Inspected: 2/10/2026

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0Good

American•Chinatown

Ranked #265 of 459 in ChinatownBetter than 17% of american restaurants

Improving

9 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

6.3

Avg Violations

2 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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

2162-2170 S ARCHER AVE, Chicago, IL 60616

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Violation Timeline

May 2022

1 inspections

3 basic

May

Dec 2022

1 inspections

2 intermediate

7 basic

Oct 2023

2 inspections

2 intermediate

3 basic

Oct

May 2024

1 inspections

6 basic

Aug 2024

1 inspections

2 high priority

4 intermediate

4 basic

Aug

Mar 2025

1 inspections

5 high priority

4 intermediate

3 basic

Jan 2026

1 inspections

1 intermediate

5 basic

Jan

Feb 2026

1 inspections

1 intermediate

5 basic

Inspection History

9 records on file

4 Complaint3 Canvass1 Suspected Food Poisoning1 Complaint Re-Inspection

Feb 26

Complaint InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP AT THE BOTTOM OF THE OUTER DOOR OF THE DIM SUM KITCHEN; INSTRUCTED TO RODENT PROOF DOOR COMPLETELY AS REQUIRED.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED FOR STORAGE INSIDE OF THE WALK-IN COOLER AND WALK IN FREEZERS; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RUBBER GASKETS OF ONE THREE DOOR COOLER IN THE MAIN KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO UNIT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS, CLEAN EXTERIOR SURFACES OF FRYERS, CLEAN PIPING CONNECTED TO FRYERS ALONG THE WALL TO REMOVE GREASE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICE AT EMPLOYEE WASHROOM DOOR IN MAIN KITCHEN; INSTRUCTED TO INSTALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED AND INSIDE OF WALK-IN COOLERS/FREEZERS.

Base deductions−15 pts

Jan 26

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP AT THE BOTTOM OF THE OUTER DOOR OF THE DIM SUM KITCHEN; INSTRUCTED TO RODENT PROOF DOOR COMPLETELY AS REQUIRED.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED FOR STORAGE INSIDE OF THE WALK-IN COOLER AND WALK IN FREEZERS; INSTRUCEED TO USE FOOD GRADE BAGS FOR FOOD STORAGE AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RUBBER GASKETS OF ONE THREE DOOR COOLER IN THE MAIN KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO UNIT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS, CLEAN EXTERIOR SURFACES OF FRYERS, CLEAN PIPING CONNECTED TO FRYERS ALONG THE WALL TO REMOVE GREASE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICE AT EMPLOYEE WASHROOM DOOR IN MAIN KITCHEN; INSTRUCTED TO INSTALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED AND INSIDE OF WALK-IN COOLERS/FREEZERS.

Base deductions−15 pts

Mar 25

Complaint InspectionPass w/ Conditions

5 High4 Med3 Basic

12 total

24/100inspection score

−76 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINKS IN THE TOILET ROOM AND IN THE FOOD PREP AREA BOTH LOCATED IN THE DINNER PREP KITCHEN MISSING HAND DRYING PROVISIONS. MUST PROVIDE AND MAINTAIN AT ALL TIMES. PAPER TOWEL WAS PROVIDED UPON REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SOAP DISPENSER AT THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK IN THE DINNER PREP KITCHEN BROKEN AND NOT ABLE TO DISPENSE HANDWASHING SOAP. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGN AT THE SINK ON THE SECOND FLOOR NEAR THE DISHWASHING MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK STORED ON SITE WTIH NO SHELLSTOCK TAGS. FOUND AN OPENED BOX OF MUSSELS AND A CRATE OF OYSTERS WITH NO SHELLSTOCK TAG LOCATED INSIDE THE WALK-IN COOLER IN THE DINNER PREP KITCHEN.INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 10LBS AT $155 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MAINTENANCE ARRIVED ON SITE AND REPAIRED MACHINE. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE PREP AREAS ON SITE. FOUND THE FOLLOWING IN THE DINNER PREP KITCHEN NOT MEETING COMPLIANCE: COOKED CHICKEN IN THE PREP AREA (52.9F), PREPACKAGES OF BEEF FOUND ON THE LOWER SHELF OF A PREP TABLE (48.0F-50.0F). FOUND THE FOLLOWING IN THE DIM SUM PREP KITCHEN: A BOWL BEEF (54.0F) INSIDE OF THE WALK-IN COOLER AND APPROXIMATELY 20 EGGS IN A TWO DOOR COOLER (59.0F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 28LBS AT $215 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED APRROXIMATELY 20 OR MORE OPEN BLUE BAIT PACKAGES THROUGHOUT THE PREP AREAS ON SITE. BAIT PACKAGES WERE FOUND ON FLOORS, SHELVES, UNDER SHELVES ETC. INSTRUCTED TO REMOVE ALL OPEN RODENT BAIT STATIONS AND INFORMED MANAGER THAT RODENT BAIT SHALL BE CONTAINED IN A COVERED, TAMPER-RESISTANT BAIT STATION. PRIORITY VIOLATION 7-38-015, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHOD. FOUND PREPACKAGES OF BEEF BEING THAWED AT ROOM TEMPERATURE ON A SHELF UNDER A PREP TABLE IN THE DINNER PREP KITCHEN. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FRONT ENTRANCE OF THE FACILITY OPEN AND NEVER CLOSE ALSO FOUND A SMALL OPENING AT THE BOTTOM OF THE REAR EXIT DOOR IN THE DINNER PREP KITCHEN. INSTRUCTED TO RODENT PROOF FACILITY AND MAINTAIN.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A POOL OF STANDING WATER ABOUT 2 1/2 INCHES HIGH ON THE FLOOR INSIDE THE AQUARIUM OF LIVE SHELLSTOCK STORAGE AREA. THE MENTIONED AREA WAS ACROSS FROM THE DISHWASHING AREA IN THE DINNER PREP KITCHEN. INSTRUCTED TO REMOVE WATER AND MAINTAIN. WATER WAS REMOVED BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE DOOR IN THE TOILET ROOM IN THE DINNER PREP KITCHEN, NOT SELF CLOSING INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON MENTIONED DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALL FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING IN BOTH PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−76 pts

Aug 24

Suspected Food Poisoning InspectionPass w/ Conditions

2 High4 Med4 Basic

10 total1 risk factor

47/100inspection score

−48 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES IN THE DIM SUM PREP AREA. ONE FOOD HANDLER WITH GLOVES ON TOUCHED A DIRTY PLATE AND THEN PREPARED FOOD ITEMS. ONE FOOD HANDLER TOUCH THEIR FACE WITH GLOVES AND THEN PREPARED READY TO EAT FOOD ITEMS. AND ONE FOOD HANDLER WITH GLOVES RUBBED THEIR HANDS ON THEIR CLOTHES AND BEGAN TO PREPARE FOOD ITEMS. INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE CHANGING TASK. PRIORITY 7-38-010, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN ALL FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED VARIOUS STEAMED DUMPLINGS AND EGG YOLK BUNS FOUND SITTING IN ROOM TEMPERATURES AT IMPROPER TEMPERATURES. DUMPLINGS AND EGG YOLK BUNS WERE STORED ON THE FOOD RPEP TABLE ACORSS FROM THE STEAMING EQUIPMENT (68.0F-80.0F) AND SHEET TRAYS OF DUMPLINGS (84.9F-97.0F) ON THE SPEED RACK NEAR THE DIM SUM PREP AREA. THE DUMPLINGS WERE FILLED WITH PORK, SHRIMP, VEGETABLE. APPROXIMATELY 15LBS AT $180 WERE DISCARDED. IN THE CONTON KITCHEN, FRIED CHICKEN (50.0F) FOUND IN ROOM TEMPERATURE ACROSS FROM THE DEEP-FRYING UNITS.INSTRUCTED TO REFRAIN FROM STORING HOT FOODS IN ROOM TEMPERATURE. HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES IN THE DIM SUM, 2ND FLOOR, AND THE CONTON KITCHEN PREP AREAS. IN THE DIM SUM FOUND 10 EGGS FOUND AT 51.0F. IN THE 2ND FLOOR PREP AREA FOUND 6-8 PACKAGES OF FISH AT 77.0 F, IN THE THREE COMPARTMENT SINK BASIN WITH STANDING WATER AND ALSO APPROXIMATELY 195 EGGS FOUND AT ROOM TEMPERATURE AT 52-54.0F. IN THE CONTON KITCHEN FOUND APPROXIMATELY 8 WHOLE CHICKENS IN STANDING WATER IN THE THREE COMPARTMENT SINK AT 56.0F, RAW BEEF (51.7F) AND CHICKEN (52.3F) FOUND IN THE THREE DOOR COLD HOLDING UNIT. APPROXIMATELY 125 LBS AT $550 WORTH OF FOOD DISCARDED AT THIS TIME. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CONSOLIDTED WITH VIOLTION #21
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS. OBSERVED CHICKEN AND FISH BEING THAWED IN THE 2ND FLOOR PREP AREA AND THE CONTON KITCHEN IN STANDING WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED STICKY INSECT TRAPS FILLED WITH DEAD FLIES THROUGHOUT THE FACILITY ESPECIALLY ON THE SECOND FLOOR PREP AREA. TRAPS WERE STORED ON THE CEILING ABOVE FOOD PREP TABLES. INSTRUCTED TO REPLACE AND RELOCATE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE BINS THROUGHOUT THE FACILITY NOT COVERED, WHILE UNATTENDED/NOT IN USE. INSTRUCTED TO COVER AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A THREE DOOR PREP COOLER IN THE CONTON KITCHEN WITH THE MIDDLE DOOR NOT STAYING CLOSED. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GRIME AND GREASE BUILD UP ON THE PIPES BEHIND THE COOKING EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−48 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDES OF ALL REACH IN AND WALK IN COOLERS AND FREEZERS WITH A BUILD UP OF DUST, DIRT, FOOD DEBRIS AND SPILLAGE. ALSO OBSERVED ITEMS IN CONTAINERS ON FLOOR OF UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS AND TO REMOVE ITEMS FROM FLOOR AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE METAL SHELVING UNITS IN THE REACH IN COOLERS RUSHING A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF MISCELLANEOUS ITEMS STORED ON FLOOR IN WATER HEATER AREA. INSTRUCTED REMOVE ITEMS AS NEEDED TO AVOID POSSIBLE PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN WALL TILE LOWER LEFT SIDE OF WALK IN COOLER UNIT IN THE MAIN KITCHEN AREA JUST LEFT OF THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS, FLOORS AND CEILINGS THROUGHOUT REAR GREASE COOKING AREA WITH A BUILD UP OF DIRT, STAINS, FOOD DEBRIS AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT BULBS OUT UNDER THE HOOD VENTILATION UNIT IN THE PREP AREA OVER THE STOVE UNITS. INSTRUCTED TO REPLACE ALL BULBS AS NEEDED.

Base deductions−12 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Complaint InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SOME BULK FOOD CONTAINERS IN KITCHEN NOT LABELED WITH COMMON NAME (SUGAR, FLOUR, CORNSTARCH). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK ITEM CONTAINERS WITH COMMON NAME AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30 MOUSE AND RAT DROPPINGS IN THE FOLLOWING AREAS; IN DOWNSTAIRS KITCHEN UNDERNEATH SHELVING AND PREP TABLES, IN UPSTAIRS LIQOUR DRY STORAGE ROOM UNDER AND AROUND SHELVING, IN UPSTAIRS KITCHEN AREA IN CORNER BY PREP TABLE. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, AND INFORM PEST CONTROL SERVICE OF ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED BOWLS, POTS, AND CONTAINERS IMPROPERLY STORED. INSTRUCTED PERSON IN CHARGE TO STORE ALL EQUIPMENT INVERTED TO PREVEN CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIORS AND INTERIORS OF ALL COLD HOLD UNITS AND WALK IN COOLERS TO HAVE GRIME AND BUILD UP OF DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD AND GREASE SPLATTERS UNDERNEATH DISH MACHINE ON WALLS AND PIPES. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Base deductions−16 pts

Dec 22

Canvass InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETER NEED AT INTERIOR REACH IN COOLER AT DIM SUM KITCHEN. INSTRUCTED TO INSTALL AND MAINTAIN AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS IN PREP KITCHEN IN NEED OF LABELS. INSTRUCTED TO IDENTIFY ALL COMMODITIES.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INTRUCTED TO CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SPONGES ON COUNTER. WORN AND DISCOLORED. INSTRUCTED TO CHANGE SPONGES OFTEN OR DISCONTINUE USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN BOTH PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 3 COMPARTMENT SINK FAUCET IN DIM SUM KITCHEN IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
WASTE CANS IN NEED OF COVERS IN LADIES ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN NEED OF CLEANING ALONG WALL BASES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN

Base deductions−24 pts

May 22

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEED TO REPLACE WORN AND DISCOLORED BOARDS. INSTRUCTED TO REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE COOLER DOOR HANDLE IN NEED OF REPLACING, WHERE BROKEN. CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN BOTH PREP KITCHENS IN NEED OF REGROUTING. INSTRUCTED TO GROUT AND MAINTAIN.

Base deductions−6 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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