What is China Town Restaurant's health inspection score?

China Town Restaurant has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was China Town Restaurant last inspected?

China Town Restaurant was last inspected on March 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does China Town Restaurant have?

China Town Restaurant has 39 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is China Town Restaurant safe to eat at?

China Town Restaurant has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does China Town Restaurant serve?

China Town Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

China Town Restaurant

Name: China Town Restaurant
Address: 207 W CERMAK RD, Chicago, 60616
Rating: 55

207 W CERMAK RD, Chicago

Last Inspected: 3/24/2026

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0Fair

Chinese•Chinatown

Ranked #375 of 459 in ChinatownBetter than 57% of chinese restaurants

Declining

6 inspections

Last: Mar 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

1 month 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

Pest issues

Evidence of pests found during inspection

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

-38

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-28 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 62/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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

207 W CERMAK RD, Chicago, IL 60616

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Violation Timeline

May 2023

1 inspections

6 basic

May

Mar 2024

2 inspections

2 high priority

5 intermediate

7 basic

May 2025

2 inspections

3 high priority

3 intermediate

4 basic

May

Mar 2026

1 inspections

9 intermediate

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

Mar 26

Canvass InspectionLatestPass

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−45 pts

May 25

Canvass Re-Inspection InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 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.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-302.12 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E) OBSERVED FROZEN FOOD ITEMS IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

Base deductions−19 pts

May 25

Canvass InspectionPass w/ Conditions

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER TEMPERATURE AT 49.5F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. "

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 2LBS OF BEEF AT 47.2F AND 2LBS OF PORK AT 48.3F. MANAGER DISCARDED AND DENATURED A TOTAL 4LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 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.

Basic (2)

−4 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOOD ITEMS IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

Base deductions−34 pts

Mar 24

Complaint Re-Inspection InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS IN THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA AND THE FRONT DINING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED A DEAD ROACH ON TOP OF THE CONTAINER OF THE FLOUR IN THE REAR FOOD PREP AREA, UNDER THE DRAINBAORD OF THE THREE COMPARTMENT SINK, AND IN THE DRY STORAGE CLOSET IN THE DINING AREA. INSTRUCTED TO REMOVE DEAD ROACHES AND SANITIZE ALL AFFCTED SURFACES AND MAINTAIN.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED FACILITY MISSING TWO SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED A SMALL OPENING WITH A DEAD ROACH INSIDE IN THE WALL AND FLOOR UNDER THE DRAINBOARD OF THE THREE COMPARTMENT SINK IN THE FOOD PREP AREA ON THE MAINT FLOOR. INSTRUCTED TO SEAL SAID OPENING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED FLOORS IN THE WALK-IN COOLER WITH FOOOD DEBRIS AND ANIMAL BLOOD. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

Base deductions−16 pts

Mar 24

Complaint InspectionFail

2 High3 Med4 Basic

9 total1 risk factor

52/100inspection score

−43 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED IMPROPER HANDWASHING PROCEDURE. OBSERVED MALE FOOD HANDLER RINSE HANDS IN THE WATER INSIDE THE RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK, DRIED HANDS ON A WASHCLOTH ON THE PREP COOLER, AND STARTED TO PREPARE FOOD. INSTRUCTED TO ONLY WASH HANDS AT HANDWASHING SINK WITH SOAP AND DRY HANDS SINGLE USE HAND DRYING PROVISIONS (PAPER TOWEL). THE WASHCLOTH THAT WAS USED TO DRY THE FOOD HANDLER HANDS WAS DICARDED AT THIS TIME. PRIORITY 7-38-010, CITATION ISSUED
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINER OF MUSSELS, LOCATED IN THE PREP COOLER ACROSS FROM THE WOK STATION. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO MAINTAIN APPROVED SOURCES OF THE SHELLSTOCK TAGS FOR 90 DAYS ON PREMISES. MANAGER DISCARDED APPROXIMATELY 8LBS AT $60. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS IN THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA AND THE FRONT DINING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A DEAD ROACH ON TOP OF THE CONTAINER OF THE FLOUR IN THE REAR FOOD PREP AREA, UNDER THE DRAINBAORD OF THE THREE COMPARTMENT SINK, AND IN THE DRY STORAGE CLOSET IN THE DINING AREA. INSTRUCTED TO REMOVE DEAD ROACHES AND SANITIZE ALL AFFCTED SURFACES AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 40 RAT DROPPINGS IN THE PREP AREA IN THE BASEMENT. THE FOLLOWING AREAS IN THE BASEMENT WERE OBSERVED WITH RAT DROPPINGS ON THE FLOOR: ON THE SIDE OF THE WALK-IN COOLER, NEAR THE HOT WATER TANK, IN THE FAR BACK OF THE BASEMENT WHERE THE FLOORS ARE NOT FINISHED. INSTRUCTED TO REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY MISSING TWO SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A SMALL OPENING WITH A DEAD ROACH INSIDE IN THE WALL AND FLOOR UNDER THE DRAINBOARD OF THE THREE COMPARTMENT SINK IN THE FOOD PREP AREA ON THE MAINT FLOOR. INSTRUCTED TO SEAL SAID OPENING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN THE WALK-IN COOLER WITH FOOOD DEBRIS AND ANIMAL BLOOD. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 05/16/2023, REPORT # 2575945 #49: INSTRUCTED TO CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, CLEAN INTERIOR OF FREEZER UNIT. #51: THE FAUCET AT THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA IS IN POOR REPAIR; INSTRUCTED TO REPAIR FAUCET TO HAVE RUNNING HOT (100F) AND COLD WATER. (THIS TIME AREA WAS BEING USED FOR PREPPING AT THE TIME OF THE INSPECTION) #55: INSTRUCTED TO CLEAN FLOORS IN BASEMENT AREA AND IN KITCHEN UNDER AND AROUND EQUIPMENT. INSTRUCTED TO CLEAN WALLS IN BASEMENT AND KITCHEN AREA TO REMOVE SPLATTER. INSTRUCTED TO CLEAN THE WINDOW FAN ABOVE THE REAR EXIT DOOR IN KITCHEN TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN VENT FANS ON CEILINGS OF BOTH WASHROOMS TO REMOVE DUST. #56: VENT SYSTEMS ABOVE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS. #58: THE CERTIFIED MANAGER HAS NO FOOD ALLERGEN CERTIFICATE; INSTRUCTED TO OBTAIN A FOOD ALLERGEN CERTIFICATE. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED

Base deductions−43 pts

Risk factor bonus (1× +5)−5 pts

May 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, CLEAN INTERIOR OF FREEZER UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE FAUCET AT THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA IS IN POOR REPAIR; INSTRUCTED TO REPAIR FAUCET. (AREA NOT BEING USED FOR PREPPING AT THIS TIME)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS IN BASEMENT AREA AND IN KITCHEN UNDER AND AROUND EQUIPMENT. INSTRUCTED TO CLEAN WALLS IN BASEMENT AND KITCHEN AREA TO REMOVE SPLATTER. INSTRUCTED TO CLEAN THE WINDOW FAN ABOVE THE REAR EXIT DOOR IN KITCHEN TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN VENT FANS ON CEILINGS OF BOTH WASHROOMS TO REMOVE DUST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENT SYSTEMS ABOVE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED AN EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO OBTAIN VALID FOOD HANDLER CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
THE CERTIFIED MANAGER HAS NO FOOD ALLERGEN CERTIFICATE; INSTRUCTED TO OBTAIN A FOOD ALLERGEN CERTIFICATE.

Base deductions−12 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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