What is Lo's China Kitchen Inc.'s health inspection score?

Lo's China Kitchen Inc. has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lo's China Kitchen Inc. last inspected?

Lo's China Kitchen Inc. was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lo's China Kitchen Inc. have?

Lo's China Kitchen Inc. has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lo's China Kitchen Inc. safe to eat at?

Lo's China Kitchen Inc. has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Lo's China Kitchen Inc. serve?

Lo's China Kitchen Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lo's China Kitchen Inc.

Name: Lo's China Kitchen Inc.
Address: 2800 W IRVING PARK RD, Chicago, 60618
Rating: 83

2800 W IRVING PARK RD, Chicago

Last Inspected: 10/17/2025

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0Good

American•North Center

Ranked #252 of 551 in North CenterBetter than 17% of american restaurants

Improving

6 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

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

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+18 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

2800 W IRVING PARK RD, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

1 intermediate

2 basic

Jan

Sep 2024

1 inspections

5 basic

Mar 2025

1 inspections

1 intermediate

4 basic

Mar

Sep 2025

1 inspections

2 intermediate

2 basic

Oct 2025

2 inspections

1 high priority

4 intermediate

6 basic

Oct

Inspection History

6 records on file

1 Complaint Re-Inspection2 Complaint3 Canvass

Oct 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FACILITY REPLACED MOP SINK WITH NEW SINK NEXT TO SPEED RACK WITHOUT SPLASH GUARD. INSTRUCTED TO INSTALL SPLASH GUARDs ON BOTH SIDES OF SINK TO PREVENT CONTAMINATION.

Base deductions−2 pts

Oct 25

Complaint InspectionFail

1 High4 Med5 Basic

10 total

60/100inspection score

−40 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINK MADE INACCESSIBLE BY LARGE POT BEING STORED IN BASIN. INSTRUCTED TO MAINTAIN HANDWASHING SINK SO THAT IT IS ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (4)

−20 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED 2 PIECES OF UNCOVERED RODENT BAIT IMPROPERLY PLACED IN PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN ONLY COVERED RODENT BAIT STATIONS PLACED BY LICENSED TECHNICIANS. PRIORITY VIOLATION 7-38-015. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED REUSED PLASTIC CONTAINERS CONTAINING INGREDIENTS OTHER THAN WHAT IS ON LABEL. INSTRUCTED ALL FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME OF CONTENTS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 100 RODENT DROPPINGS THROUGHOUT PREP, DISH, AND DINING AREAS AND APPROXIMATELY 20 LIVE FLIES IN REAR PREP AND DISH AREAS. INSTRUCTED TO REMOVE DROPPINGS AND FLIES, RECEIVE ADDITIONAL PEST CONTROL SERVICE, AND MAINTAIN FACILITY FREE OF PESTS. PRIORITY VIOLATION 7-38-020(A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAPS TO OUTSIDE AT BOTTOM AND MIDDLE OF SCREEN DOOR AT REAR EXIT. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT FITTING EXTERIOR OPENINGS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO BACKFLOW PREVENTION DEVICE ON HOSE BIB NEXT TO UTILITY SINK (HOSE CURENTLY CONNECTED). MUST INSTALL A BACKFLOW PREVENTION DEVICE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT AND BROKEN TILES THROUGHOUT FLOOR OF REAR PREP AND DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF GREASE, GRIME, DIRT, AND FOOD DEBRIS ON WALLS, CEILING VENTS, VENTILATION HOOD, SIDES AND INTERIOR OF COOKING EQUIPMENT, PIPES/CONDUITS AND ALONG FLOORS UNDERNEATH COOK LINE, 3 COMPARTMENT SINK AND EQUIPMENT. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN IN GOOD CONDITION. MUST CLEAN AND REMOVE ALL FOOD DEBRIS, LITTER AND DUST FROM FLOORS/WALLS/CEILINGS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 3 EXPIRED FOOD HANDLER CARDS ON SITE DURING INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−40 pts

Sep 25

Complaint InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED RAW SHELLFISH THAWING AT ROOM TEMPERATURE AT THE 3-COMPARTMENT SINK. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER REFRIGERATION OR UNDER RUNNING WATER AT 70.0F OR LESS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT CONTROL DEVICES INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT AT THE 3-COMPARTMENT SINK. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE AND INSTALL INSECT CONTROL DEVICES SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF OPEN FOOD, CLEAN EQUIPMENT OR UTENSILS AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN EQUIPMENT (CUTTING BOARDS) WRAPPED IN PLASTIC/ORIGINAL PACKAGING STORED ON SHELF IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE CLEAN EQUIPMENT AND STORE EQUIPMENT OUTSIDE OF PROHIBITED AREAS SUCH AS TOILET ROOMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LID OF MAIN COOK LINE AREA LINE COOLER IN POOR REPAIR, LOOSE AND UNABLE TO FORM TIGHT SEAL ALONG GASKETS. INSTRUCTED TO REPAIR OR REPLACE LINE COOLER LID AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

Base deductions−14 pts

Mar 25

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK INGREDIENT BINS CONTAINING SUGAR AND SALT WITHOUT LABELS. INSTRUCTED THE PERSON IN CHARGE TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN WALK-IN COOLER AND FREEZER IN THE REAR PREP AREAL. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS AT LEAST SIX INCHES FROM FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND 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 EMPLOYEE TOILET ROOM WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED TO ORGANIZE TOILET ROOM AND KEEP ITEMS ELEVATED OFF OF FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEE PERSONAL ITEMS BEING STORED THROUGHOUT PREP AREA. INSTRUCTED THE PEROSN IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.

Base deductions−13 pts

Sep 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED KNIVES STORED BETWEEN THE WALLS AND PIPING BY THE HAND WASHING SINK AT THE REAR. INSTRUCTED TO CLEAN AND PROPERLY STORE ALL KNIVES INSID A KNIFE RAG OR A CLEAN DRAWER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA, COOKING EQUIPMENT AND SHELVES. MUST ALSO CLEAN AND MAINTAIN FANS INSIDE THE REFRIGERATION UNIT AT KITCHEN PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−10 pts

Jan 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE OF FROZEN BEEF. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAIN THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES, RACKS AND CONDENSER FAN COVER WITH DUST AND BLACK MOLDLIKE BUILD UP INSIDE ONE DOOR REACH-IN COOLER (ACROSS THE FRYER).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA.

Base deductions−9 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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