What is Saint's Alp Teahouse & Gourmet's health inspection score?

Saint's Alp Teahouse & Gourmet has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saint's Alp Teahouse & Gourmet last inspected?

Saint's Alp Teahouse & Gourmet was last inspected on August 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saint's Alp Teahouse & Gourmet have?

Saint's Alp Teahouse & Gourmet has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saint's Alp Teahouse & Gourmet safe to eat at?

Saint's Alp Teahouse & Gourmet has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Saint's Alp Teahouse & Gourmet serve?

Saint's Alp Teahouse & Gourmet serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Saint's Alp Teahouse & Gourmet

Name: Saint's Alp Teahouse & Gourmet
Address: 2157 S CHINA PL, Chicago, 60616
Rating: 71

2157 S CHINA PL, Chicago

Last inspected 7mo ago

▲Improving

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0Good

American•Chinatown

Ranked #335 of 459 in ChinatownBetter than 17% of american restaurants

Improving

4 inspections

Last: Aug 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+29 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

2157 S CHINA PL, Chicago, IL 60616

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Violation Timeline

May 2023

1 inspections

6 basic

May

Jun 2024

2 inspections

5 high priority

5 intermediate

4 basic

Aug 2025

1 inspections

5 basic

Aug

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE PREP AREA ON THE SECOND FLOOR WITH CLUTTER. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DECLUTTER, ORGANIZE AND MAINTAIN MENTIONED AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−10 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE POSTED AT THE WASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA AND MAINTAIN

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED IMPROPER THAWING FOR MEAT STORED IN A BASIN OF THE THREE COMPARTMENT SINK IN STANDING WATER. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED DEAD ROACHES ON THE FLOOR BY THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA AND IN THE WOMEN'S TOILET ROOM ON THE FIRST FLOOR. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD WITH GREASE BUILD UP ON THE EXTERIOR SURFACES. THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. THE SHELVING UNITS UNDER THE FOOD PREP TABLES WITH DEBRIS, ALSO THE ELECTRICAL BOX UNDER THE WOK STATION WAS OBSERVED WITH GREASE BUILD UP. INSTRUCTED TO CLEAN ALL MENTIONED SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED CARDBOARD BOXES BEING USED ON THE FLOOR IN THE WALK-IN COOLER. ALSO, OBSERVED THE MOP SINK CLOSET AND THE ELECTRICAL ROOM ON THE SECOND FLOOR WITH CLUTTER. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DECLUTTER, ORGANIZE AND MAINTAIN MENTIONED AREAS.

Base deductions−24 pts

Jun 24

Canvass InspectionFail

4 High3 Med2 Basic

9 total2 risk factors

31/100inspection score

−59 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED AN EMPLOYEE RINSE HANDS IN THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO MANAGER TO ENSURE FOOD HANDLERS ARE PROPERLY WASHING THEIR HANDS IN THE DESIGNATED HANDWASHING SINK IN THE MENTIONED AREA. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE POSTED AT THE WASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE 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. PRIORITY VIOLATION 7-38-025, CITATION ISSUED.

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING FOR MEAT STORED IN A BASIN OF THE THREE COMPARTMENT SINK IN STANDING WATER. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES ON THE FLOOR BY THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA AND IN THE WOMEN'S TOILET ROOM ON THE FIRST FLOOR. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 60 OR MORE MICE DROPPINGS THROUGHOUT THE FACILITY. THE FOLLOWING AREAS THE MICE DROPPINGS ARE THE FOLLOWING: ON THE FLOORS UNDER THE HANDWASHING SINK IN THE REAR AND FRONT FOOD PREP/BEVERAGE AREA, UNDER THE SHELVING UNITS NEAR THE WALK-IN COOLER, UNDER THE FOOD CARTS AT THE FRONT BEVERAGE PREP AREA, ON THE OUTLET BOX NEAR THE HANDWASHING SINK IN THE FRONT BEVERAGE PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT BEVERAGE PREP AREA, AND UNDERNEATH WHERE THE HIGH CHAIRS FOR CHILDREN ARE STORED ON THE STAIRCASE. INSTRUCTED TO REMOVE THE MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD WITH GREASE BUILD UP ON THE EXTERIOR SURFACES. THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. THE SHELVING UNITS UNDER THE FOOD PREP TABLES WITH DEBRIS, ALSO THE ELECTRICAL BOX UNDER THE WOK STATION WAS OBSERVED WITH GREASE BUILD UP. INSTRUCTED TO CLEAN ALL MENTIONED SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BOXES BEING USED ON THE FLOOR IN THE WALK-IN COOLER. ALSO, OBSERVED THE MOP SINK CLOSET AND THE ELECTRICAL ROOM ON THE SECOND FLOOR WITH CLUTTER. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND DECLUTTER, ORGANIZE AND MAINTAIN MENTIONED AREAS.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN CUTTING BOARDS DAILY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING AND OTHER EQUIPMENT IN KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO ORGANIZE AND MAINTAIN SECOND FLOOR AREA NOW USED FOR SOME STORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THE FOOD SERVICE MANAGER TO OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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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