What is China Ling's health inspection score?

China Ling has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was China Ling last inspected?

China Ling was last inspected on May 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does China Ling have?

China Ling has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is China Ling safe to eat at?

Yes, China Ling has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does China Ling serve?

China Ling serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

China Ling

Name: China Ling
Address: 7075 N WESTERN AVE, Chicago, 60645
Rating: 85

7075 N WESTERN AVE, Chicago

Last inspected 12mo ago

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

4 inspections

Last: May 1, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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

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7075 N WESTERN AVE, Chicago, IL 60645

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Violation Timeline

Nov 2022

1 inspections

1 high priority

11 basic

Nov

Oct 2023

1 inspections

1 basic

Oct 2024

1 inspections

4 basic

Oct

May 2025

1 inspections

1 intermediate

1 basic

Inspection History

4 records on file

4 Canvass

May 25

Canvass InspectionLatestPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SOME BULK CONTAINERS NOT LABELED (RICE) AT PREP AREA. INSTRUCTED MANAGER MUST LABEL BULK CONTAINERS.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR/INTERIOR OF 3-COMPARTMENT SINK AND ALL COOLERS. MUST CLEAN INTERIOR/EXTERIOR OF ALL COOLERS AND 3-COMPARTMENT SINK.

Base deductions−7 pts

Oct 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED SOME FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR 3-COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON WALLS AROUND AND BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED GREASE/FOOD DEBRIS ON VENTILATION HOOD/FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.

Base deductions−8 pts

Oct 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR OF REACH IN COOLER AND CHEST FREEZER UNCLEAN. CLEAN AND MAINTAIN.

Base deductions−2 pts

Nov 22

Canvass InspectionPass

1 High11 Basic

12 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE SURFACES OF THE EQUIPMENT UNDER THE VENTILATION HOOD WERE OBERVED WITH SEVERE GREASE BUILD UP. ON THE OUTERIOR OF THE DEEP-FRYING UNIT IN THE SAME SAID LOCATION THERE ARE DRIED UP GREASE DROPLETS UNDER THE UNIT. INSTRUCTED TO DEEP CLEAN ALL EQUIPMENT UNDER THE VENTILATION HOOD, SO THAT THE EQUIPMENT IS SOIL FREE AND MAINTAIN.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED INSIDE OF THE BULK DRY FOOD STORAGE CONTAINERS ON THE REAR DRY FOOD STORAGE RACK WERE PLASTIC BOWLS AND METAL BOWLS USED TO TRANSFER THE INGREDIENTS. INSTRUCTED TO USE PROPER UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED A STACK OF DISPOSABLE ALUMINUM HALF PANS AND A POT STORED ON A RACK INSIDE OF THE EMPLOYEE TOILET ROOM IN THE FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC TO-GO CONTAINERS USED TO TRANFER OF THE FRIED CHICKEN INSIDE OF THE FOOD STORAGE CONTAINER, IN THE TWO DOOR REFRIGERATION UNIT ACROSS FROM THE VENTILATION HOOD.INSTRUCTED TO LIMIT THE USE OF SINGLE-SERVICE/USE ARTICLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A BROKE DOWN CARDBOARD BOX USED TO LINE THE SHELVING UNIT OF THE DRY FOOD STORAGE ITEMS AT THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE THE CARDBOARD BOX TO MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE THREE-COMPARTMENT SINK BEING STOPPED UP WITH THREE PLASTIC DISPOABLE LIDS. INSTRUCTED TO PROVIDE THREE APPROPROATE SINK STOPPERS FOR ALL OF THE COMPARTMENTS IN THE THREE-COMPARTMENT SINK AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNIT IN THE COLD HOLDING UNIT WITH THE PREP TABLE ATTATCHED, LOCATED ACROSS FROM THE VENTILATION HOOD WITH SEVERE RUST BUILD UP. INSTRUCTED TO CLEAN, AND RESURFACE SAID SHELVING UNITS OR REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE VENT ATTATCHMENTS ABOVE ON THE OIUTSIDE OF THE VENTILATION HOOD WITH DUST AND DIRT BUILD UP ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN SAID VENT ATTATCHMENTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE REAR OF THE FACILITY WHERE THE DRY FOOD STORAGE RACK AND FREEZER CHEST IS LOCATED AND INSIDE OF THE WALK-IN COOLER NOT MAINTAINED WITH FLOUR, SAUCE, AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL THE FLOORS LISTED ABOVE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND MISSING WALL BASES UNDER THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR SAID WALL BASES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD WITH SEVERE GREASE AND DIRT BUILD UP ON THE FILTERS AND THE SPRINKLER SYSTEM. THE FAUCET HEADS UNDER THE VENTILATION HOOD HAD DRIED UP GREASE DROPLETS. INSTRUCTED TO CLEAN THE ENITRE VENTILATION HOOD AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BLOWN OUT LIGHT BULBS UNDER THE VENTILATION HOOD. INSTRUCTED TO REPLACE OR REPAIR SAID LIGHT BULBS AND MAINTAIN.

Base deductions−32 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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