What is Mo's Asian Bistro's health inspection score?

Mo's Asian Bistro has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mo's Asian Bistro last inspected?

Mo's Asian Bistro was last inspected on May 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mo's Asian Bistro have?

Mo's Asian Bistro has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mo's Asian Bistro safe to eat at?

Yes, Mo's Asian Bistro has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Mo's Asian Bistro

Name: Mo's Asian Bistro
Address: 1353-1355 W FULLERTON AVE, Chicago, 60614
Rating: 86

1353-1355 W FULLERTON AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #230 of 754 in Lincoln Park

Improving

4 inspections

Last: May 16, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

100

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

1353-1355 W FULLERTON AVE, Chicago, IL 60614

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

8 basic

Mar

Jul 2024

2 inspections

1 high priority

2 intermediate

11 basic

May 2025

1 inspections

May

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

May 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jul 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.

Base deductions−4 pts

Jul 24

Canvass InspectionFail

1 High2 Med9 Basic

12 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT SUSHI PREP AREA. MUST PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS INSIDE 2-DOOR PREP COOLER SUCH AS COOKED CHICKEN AT 49.3F COOKED BEEF 48.8F AND COOKED SHRIMP AT 56.9F. MUST MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMARELY #30 OF FOOD VALUE $150. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 2-DOOR FRONT SUSHI PREP COOLER. MUST PROVIDE AND MAINTAIN.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR PREP COOLER LOCATED IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILD UP INSIDE MEAT CHEST FREEZER LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE ICE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN MAIN KTCHEN FODD PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW BROKEN FLOOR TILES IN REAR PREP DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULBS IN REAR FOOD STORAGE AREA. MUST REPLACE BURN OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTHING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP OR FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2573430 ON 03/29/2024. #37. ALL BULK FOODS SUCH AS CORN STARCH ETC. MUST BE LABELED WITH THE PRODUCT COMMON NAME. #41. ALL PREP AREA WIPING CLOTHS' MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE. #44. ALL STORED ITEMS THROUGHOUT FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOOR. #47. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE DISPOSABLE FOOD GRADE BAGS OR WASHABLE CONTAINERS. #49.THE FOLLOWING FOOD CONTACT SURFACES NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE: THE INTERIOR AND EXTERIOR OF ALL FREEZERS AND COOLERS. BULK FOOD CONTAINERS. INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, OVENS, TOASTER OVEN, MICROWAVE, FOOD CART. MUST CLEAN AND MAINTAIN ALL. #49. ALL SHELVING THROUGHOUT FACILITY, FRONT AND REAR PREP AREAS DIRTY WITH GREASE, FOOD DEBRIS AND DIRT. ALL HAND WASHING SINKS WITH ENCRUSTED FOOD DEBRIS AND GREASE ON HANDLES, SINK SURFACES INCLUDING SOAP AND TOWEL DISPENSER

Base deductions−38 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS SUCH AS CORN STARCH ETC. MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS' MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED ITEMS THROUGHOUT FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE DISPOSABLE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING FOOD CONTACT SURFACES NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE: THE INTERIOR AND EXTERIOR OF ALL FREEZERS AND COOLERS. BULK FOOD CONTAINERS. INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, OVENS, TOASTER OVEN, MICROWAVE, FOOD CART. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL SHELVING THROUGHOUT FACILITY, FRONT AND REAR PREP AREAS DIRTY WITH GREASE, FOOD DEBRIS AND DIRT.----ALL HAND WASHING SINKS WITH ENCRUSTED FOOD DEBRIS AND GREASE ON HANDLES, SINK SURFACES INCLUDING SOAP AND TOWEL DISPENSERS. MUST CLEAN ALL AND MAINTAIN.----MUST NOT USE CARDBOARD OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ALL FOOD PREP AREAS, DISH AREA, DRY FOOD STORAGE AREAS, BEHIND ICE MACHINE AND UNDER FRONT THREE COMPARTMENT SINK AND CASHIER STATION WITH DIRT, GREASE AND FOOD DEBRIS.----NOTED DIRTY FLOOR DRAINS AT THE DISH AREA AND UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST CLEAN ALL AND MAINTAIN.-----BLACKENED, MOLDY WALL CAULKING AT THE ONE COMPARTMENT PREP SINK AT THE FRONT SUSHI PREP. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM 12-15-21 REPORT #2545666. #58- OBSERVED PROOF OF ALLERGEN TRAINING IS NEEDED FOR ALL CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−21 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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