What is Brightwok Kitchen's health inspection score?

Brightwok Kitchen has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brightwok Kitchen last inspected?

Brightwok Kitchen was last inspected on July 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brightwok Kitchen have?

Brightwok Kitchen has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brightwok Kitchen safe to eat at?

Brightwok Kitchen has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Brightwok Kitchen

Name: Brightwok Kitchen
Address: 21 E ADAMS ST, Chicago, 60603
Rating: 79

21 E ADAMS ST, Chicago

Last inspected 9mo ago

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0Good

The Loop

Ranked #377 of 865 in The Loop

Declining

5 inspections

Last: Jul 2, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.2

Avg Violations

9 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

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-12 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) 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

21 E ADAMS ST, Chicago, IL 60603

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Violation Timeline

Jul 2022

1 inspections

2 intermediate

4 basic

Jul

Sep 2023

1 inspections

1 intermediate

3 basic

Jul 2024

1 inspections

Jul

Apr 2025

1 inspections

2 basic

Jul 2025

1 inspections

1 high priority

1 intermediate

2 basic

Jul

Inspection History

5 records on file

5 Canvass

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-55.5F. OBSERVED COLD TCS FOODS, RAW EGGS IN SHELL(55.4F), RICE NOODLES(49.8F), AND SHREDDED KALE AND CABBAGE(50.9F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT IN THE FRONT PREP AREA.

Base deductions−19 pts

Apr 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT IN THE FRONT PREP AREA.

Base deductions−4 pts

Jul 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED NO LABELS FOR THE PREPACKAGED DESSERTS FOR SALE. INSTRUCTED TO PROVIDE LABELS CONTAINING THE BUSINESS NAME, BUSINESS ADDRESS, INGREDIENTS AND IF ANY ALLERGENS ARE PRESENT IN THE PRODUCT.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED EXCESSIVE FOOD DEBRIS AROUND THE STOVE AND FLAT TOP GRILL. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED EXCESSIVE FOOD AND DIRT DEBRIS THROUGHOUT, ALSO OBSERVED EXCESSIVE GREASE DEBRIS BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER UNABLE TO PROVIDE PROOF OF ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 pts

Jul 22

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 4LBS OF SHREDDED CHICKEN AT 48.9F AND 1LBS OF STEAK AT 48.4F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $20. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BROWN SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINERS BY THE DRY STATION WITHOUT LABEL CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (4)

−8 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND THE DUMSPTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLEAR AND BLOODY LIQUID POOLING ON FLOORS IN WALK IN COOLER. INSTRUCTED TO KEEP FLOORS CLEAN AND DRY TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT FOOD PREPARATION AREA FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON VENT IN THE DRY STORAGE AREA AND THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−18 pts

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Community Safety Reports

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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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