What is See Thru Chinese Kitchen #21's health inspection score?

See Thru Chinese Kitchen #21 has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was See Thru Chinese Kitchen #21 last inspected?

See Thru Chinese Kitchen #21 was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does See Thru Chinese Kitchen #21 have?

See Thru Chinese Kitchen #21 has 36 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is See Thru Chinese Kitchen #21 safe to eat at?

See Thru Chinese Kitchen #21 has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does See Thru Chinese Kitchen #21 serve?

See Thru Chinese Kitchen #21 serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

See Thru Chinese Kitchen #21

Name: See Thru Chinese Kitchen #21
Address: 5249 W Madison ST, Chicago, 60644
Rating: 77

5249 W Madison ST, Chicago

Last Inspected: 1/26/2026

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0Good

Chinese•Chicago

Ranked #788 of 1000 in ChicagoBetter than 90% of chinese restaurants

Declining

6 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

Latest

100% weight

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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5249 W Madison ST, Chicago, IL 60644

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Violation Timeline

Apr 2023

1 inspections

4 high priority

2 intermediate

12 basic

Apr

Jun 2024

2 inspections

3 intermediate

3 basic

Jul 2024

1 inspections

1 high priority

1 intermediate

Jul

Jul 2025

1 inspections

1 intermediate

2 basic

Jan 2026

1 inspections

1 high priority

1 intermediate

5 basic

Jan

Inspection History

6 records on file

4 Canvass1 Short Form Complaint1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEES EATING IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE DESIGNATED AREA OUTSIDE OF PREP AREA FOR EMPLOYEE MEALS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SOME BULK CONTAINERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BULK CONTAINERS NOT COVERED, FOOD ITEMS UNCOVERED AND STORED ON FLOOR INSIDE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY COVER AND ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR TO PROTECT FROM CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED HANDLE OF DISPENSING UTENSIL LAYING ON ICE INSIDE ICE MACHINE AND SLICED FRUIT INSIDE PREP COOLER. INSTRUCTED MANAGER TO PROPERLY STORE DISPENSING UTENSIL HANDLE ABOVE FOOD TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED WHITE CONTAINERS OF BULK INGREDIENTS WITH FADING/ERASED LABELS IN REAR STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO LABEL CONTAINERS AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SHELVING IN COOLER WITH BUILD UP OF FOOD DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.

Base deductions−9 pts

Jul 24

Short Form Complaint InspectionPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FOOD EMPLOYEE WASH KITCHENWARE AND UNTENSILS, RINSE AND DRY DURING TIME OF INSPECTION. NOTED EQUIPMENT NOT SANITIZED DURING MANUAL WASHING PROCESS AS REQUIRED BY CODE. INSTRUCTED TO PROPERLY SET UP 3-COMPARTMENT SINK AND SANITIZE BY IMMERSION FOR AT LEAST 30 SECONDS WITH SANITIZER STRENGTH AT LEAST 50 PPM AFTER BEING CLEANED. MUST BE MAINTAINED WHILE OPEN AND OPERATING. #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDES PROPERLY WORKING THERMOMETERS INSIDE ALL COOLING UNITS AND MAINTAINS

Base deductions−15 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE PROPERLY WORKING THERMOMETERS INSIDE OF ALL COOLING UNITS AND MAINTAIN

Base deductions−5 pts

Jun 24

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. NOTED 4 DOZEN EGGS STORED ON FLOOR IN REAR PREP AREA RANGING BETWEEN 79-91F, OBSERVED APPROXIMATELY 5 LBS COOKED EGG ROLLS AT 73F, 4 LBS CRAB RANGOON @49F STORED INSIDE 2 DOOR COOLING UNIT. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION.7-38-005. COST $50. PERSON IN CHARGE DISCARDED VOLUNTARILY.
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE PROPERLY WORKING THERMOMETERS INSIDE OF ALL COOLING UNITS AND MAINTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD EMPLOYEES WWITHOUT HAIR RESTRAINTS ON DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN WHILE HANDLING FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT (PREP TABLES, SHELVES, INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS, ROLLING CARTS, HOT HOLD UNITS, BLENDERS WITH ACCUMULATED DRIED FOOD DEBRIS. INSTRUCTED TO REMOVE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2574902 ON 4/25/23. THEY ARE AS FOLLOWS... 37)OBSERVED NO LABELS FOR BULK SUGAR, SALT, AND FLOUR STORAGE CONTAINERS STORED ON THE SHELVING UNIT NEAR THE REAR EXIT. THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES. 55) FLOORS NEED DETAILED CLEANING THROUGH TO REMOVE SPILLS, GREASE, AND DEBRIS. --OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED INSIDE THE UNISEX EMPLOYEE RESTROOM. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIME. --OBSERVED THE VENTS ON THE CEILING OF THE FOOD PREP AREA TO HAVE DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN THE FANS ON THE CEILING ABOVE THE FOOD PREP AREA. 57)OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. 58)OBSERVED N

Base deductions−16 pts

Apr 23

Canvass InspectionPass w/ Conditions

4 High2 Med12 Basic

18 total1 risk factor

21/100inspection score

−74 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN FRONT AREA RENDERED INACCESSIBLE BY BLENDER, SCOOPER AND CONTAINER BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN REAR PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT (CHICKEN) THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS FOR BULK SUGAR, SALT, AND FLOUR STORAGE CONTAINERS STORED ON THE SHELVING UNIT NEAR THE REAR EXIT. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP IMPROPERLY STORED IN ICE BIN. MUST STORE SCOOP HANDLE SIDE UP OUTSIDE ICE MACHINE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE 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 THE INSIDE OF THE WALK IN COOLER AND FREEZER WITH A BUILD UP OF DEBRIS AND DIRT ON FLOORS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE INTERIOR OF THE SMOOTHIE CHEST FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED DETAIL CLEANING THROUGH TO REMOVE SPILLS, GREASE AND DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED INSIDE THE UNISEX EMPLOYEE RESTROOM. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE VENTS ON THE CEILING THE FOOD PREP AREA TO HAVE DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN THE FANS ON THE CEILING ABOVE THE FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED MANAGER TO CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE,DEBRIS AND DUST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−74 pts

Risk factor bonus (1× +5)−5 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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