What is Cho Sun OK Restaurant's health inspection score?

Cho Sun OK Restaurant has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cho Sun OK Restaurant last inspected?

Cho Sun OK Restaurant was last inspected on March 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cho Sun OK Restaurant have?

Cho Sun OK Restaurant has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cho Sun OK Restaurant safe to eat at?

Cho Sun OK Restaurant has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cho Sun OK Restaurant

Name: Cho Sun OK Restaurant
Address: 4200 N LINCOLN AVE, Chicago, 60618
Rating: 57

4200 N LINCOLN AVE, Chicago

Data may be outdated — inspected 3/10/2025

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0Fair

North Center

Ranked #451 of 559 in North Center

Stable

6 inspections

Last: Mar 10, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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4200 N LINCOLN AVE, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

2 high priority

1 intermediate

2 basic

Jan

Mar 2023

1 inspections

1 basic

Apr 2024

1 inspections

1 high priority

1 intermediate

6 basic

Apr

May 2024

1 inspections

2 basic

Oct 2024

1 inspections

3 high priority

1 intermediate

4 basic

Oct

Mar 2025

1 inspections

1 high priority

5 basic

Inspection History

6 records on file

2 Canvass2 Complaint1 Complaint Re-Inspection1 Short Form Complaint

Mar 25

Canvass InspectionLatestPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN BOTH WALK-IN COOLERS IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS AT LEAST SIX INCHES FROM FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY STROAGE SHELVES IN THE PRODUCE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DIRT UNDERNEATH 3-COMPARTMENT AND ONE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−20 pts

Oct 24

Complaint InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total2 risk factors

47/100inspection score

−43 pts

High Priority (3)

−30 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES, COUGHED ON THE HANDS AND PROCEEDED TO PICK A PLATED PLATE WITH FOOD TO SERVE A CUSTOMER. EMPLOYEE STILL DID NOT WASH HANDS, WASH HANDS OR WEAR GLOVES STILL. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASHING SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINK TO CONTROL AND REGULATE THE TEMPERATURE OF THE HOT RUNNING WATER. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-POTATOES 80.9F, KOREAN BEAN CAKE 78.4F, NOODLES 73.2F, KIMCHI 82.4F, POTATOE SALAD 49.5F, SHRIMP 44.6. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 17 LBS OF PRODUCTS WORTH $65.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER THROUGHOUT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SEVERAL DEAD ROACHES ALONG WALL BASE OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, SANITIZE FLOORS AND MAINTAIN.

Base deductions−43 pts

Risk factor bonus (2× +5)−10 pts

May 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.

Base deductions−4 pts

Apr 24

Complaint InspectionFail

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED APPROVED HAACP PLAN ON SITE FOR THE FERMENTATION OF KIMCHI. HAACP PLAN IS NOT BEING FOLLOWED. NO DAILY RECORDS ARE BEING KEPT FOR PH OR NA. MAINTAIN REQUIRED DAILY RECORDS. OBSERVED SUBMITTED AND APPROVED FLOOR PLAN OF BASEMENT INDICATES 2 LONG PREP TABLES. ONLY OBSERVED 1 SMALL 2FT BY 2 FT PREP TABLE NOT UNDER PROTECTIVE CEILING. MOVE PREP AREA BACK UNDER PROTECTIVE CEILING OR INSTALL ADDITIONAL PROTECTIVE CEILING. PRIORITY FOUNDATION VIOLATION 7-38-005

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 4 LIVE COCKROACHES IN BASEMENT. PRIORITY FOUNDATION VIOLATION 7-38-020(a)

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE WASHING OF VEGETABLES IN LARGE TUBS IN BASEMENT. WATER IN BEING FILLED BY GARDEN HOSE AND THEN DISPOSED OF IN FLOOR DRAIN. FOOD PREPARATION SINK MUST BE INSTALLED TO WASH AND RINSE VEGETABLES INCLUDING CABBAGE, RAW SPROUTS, GREEN ONION ETC. UNDER POTABLE RUNNING WATER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AREA UNDER 3 COMPARTMENT, HAND SINK AND 1 COMPARTMENT SINKS NEEDS TO BE KEPT CLEAN AND DRY. OBSERVED FLOOR IN BASEMENT MUST BE KEPT CLEAN AND DRY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLEEPING AREA IN DRY STORAGE ROOM. REMOVE ALL PERSONAL ITEMS FOR LIVING AND SLEEPING AND KEEP ALL PERSONAL ITEMS SEPARATE FROM FOOD AND FOOD RELATED ITEMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ALL BROOMS AND MOPS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD PREPARATION AND POSSIBLE COINTAMINAITON.

Base deductions−27 pts

Mar 23

Short Form Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.

Base deductions−2 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO COMPLETE HACCP PLAN OR VARIANCE PROVIDED FOR PRODUCTION OF KIMCHI. PREMISES MAKES KIMCHI ON PREMISES. INSTRUCTED MANAGER NOT TO PREPARE KIMCHI WITHOUT A HACCP APPROVAL AND OR VARIANCE FROM THE CITY OF CHICAGO PUBLIC HEALTH DEPARTMENT. (NOTED CUT NAPA CABBAGE SOAK IN BRINE MIXTURE AT ROOM TEMPERATURE FOR 8 HOURS). INSTRUCTED MANAGEMENT, NOT TO MAKE KIMCHI UNTIL HACCP PLAN IS APPROVED. MUST USE COMMERCIALLY MADE KIMCHI (FROM AN APPROVED PROCESSING PLANT). PRIORITY FOUNDATION 7-38-005.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED NO APPROVED VARIANCE FROM CHICAGO DEPT OF PUBLIC HEALTH ON THE PREMISES FOR KIMCHI THAT ARE MADE ON THE PREMISES. INSTRUCTED MANAGEMENT TO OBTAIN AN APPROVED VARIANCE BEFORE PREPARING KIMCHI. PRIORITY FOUNDATION 7-38-005.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ESTABLISHMENT HAS OPENING IN FRONT COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION/COOKING AREA IS ADJACENT TO THE CUSTOMER DINING AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.

Base deductions−29 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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