What is Mei Shung Chinese Restaurant's health inspection score?

Mei Shung Chinese Restaurant has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mei Shung Chinese Restaurant last inspected?

Mei Shung Chinese Restaurant was last inspected on June 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mei Shung Chinese Restaurant have?

Mei Shung Chinese Restaurant has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mei Shung Chinese Restaurant safe to eat at?

Mei Shung Chinese Restaurant has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mei Shung Chinese Restaurant serve?

Mei Shung Chinese Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mei Shung Chinese Restaurant

Name: Mei Shung Chinese Restaurant
Address: 5511 N BROADWAY, Chicago, 60640
Rating: 60

5511 N BROADWAY, Chicago

Last inspected 9mo ago

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0Fair

Chinese•Uptown

Ranked #524 of 745 in UptownBetter than 57% of chinese restaurants

Declining

4 inspections

Last: Jun 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

5511 N BROADWAY, Chicago, IL 60640

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Violation Timeline

Feb 2023

1 inspections

4 basic

Feb

Apr 2024

1 inspections

3 intermediate

10 basic

May 2024

1 inspections

2 basic

May

Jun 2025

1 inspections

1 high priority

1 intermediate

8 basic

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE METHOD OF COOLING NOODLES IN THE REACH-IN COOLER IS INADEQUATE. INSTRUCTED MANAGEMENT THAT FOOD MUST BE UNCOVERED DURING THE COOLING PROCESS.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FRONT AND BACK DOOR OPEN AT THE TIME OF INSPECTION. INSTRUCTED TO CLOSE ALL DOORS TO THE OUTSIDE OF FACILITY TO PREVENT PEST ENTRY.

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED FACILITY REUSING SINGLE USE THANK YOU BAGS TO STORE GREENS AND VEGETABLES IN THE WALK-IN COOLER. INSTRUCTED MANAGEMENT THAT SINGLE USE BAGS MAY NOT BE REUSED AND TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF PREP COOLER IN FRONT OF COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST REMOVE DIRT/DUST RESIDUE AND CLEAN THE INSIDE OF UTILITY SINK AND HANDSINK LOCATED OUTSIDE OF EMPLOYEE RESTROOM AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SINK TO BE LOOSE FROM THE WALL IN THE EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN WALLS AND FLOORS BEHIND ALL COOKING AND CLEANING EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED IN THE BUCKETS THROUGHOUT THE KITCHEN PREP AREA AND IN THE EMPLOYEE RESTROOM. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER CERTIFICATE FOR THE ONE FOOD HANDLER ON SITE. INSTRUCTED MANAGEMENT THAT ANY FOOD EMPLOYEE HANDLING FOOD THAT IS NOT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST COMPLETE A FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−31 pts

May 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
4-101.19 INSTRUCTED TO DEFROST REACH IN FREEZER IN THE KITCHEN WITH HEAVY ICE BUILD-UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR STORAGE ROOM (UNUSED WASHROOM) TO PREVENT PEST HARBORAGE. ADDITIONAL CLEANING AND MAINTAINING REAR OUTSIDE AREA. MUST REMOVE UNUSED COOKING EQUIPMENT.

Base deductions−4 pts

Apr 24

Canvass InspectionFail

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND OVER 50 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN THE PREP AREA, 20 MICE DROPPINGS IN REAR STORAGE AREA, 15 DROPPINGS INSIDE WASHROOM. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DEFROST REACH IN FREEZER IN THE KITCHEN WITH HEAVY ICE BUILD-UP.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (BAMBOO SHOOTS) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, 2 COMPARTMENT SINK AND (2) HANDSINKS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR STRIPPED HOT WATER FAUCET HANDLE AT HANDSINK IN FRONT COFFEE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN, AND IN STORAGE ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD WITH EXCESSIVE GREASE ACCUMULATION ABOVE COOKING EQUIPMENT IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES, UNUSED EQUIPMENT IN REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WASHROOM BY THE DINING AREA AREA IN POOR REPAIR WITH LOOSE AND MISSING WALL TILES. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−35 pts

Feb 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS UNDERNEATH COOKING EQUIPMENT IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A STORAGE ROOM WITH CLUTTER AND ITEMS ON THE FLOOR, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE THE STORAGE ROOM AND KEEP ITEMS ELEVATED OFF OF FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNT-OUT LIGHTBULB IN UNDERNEATH THE HOODED VENT IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE THE BURNOUT LIGHTBULB AND MAINTAIN ADEQUATE LIGHTING.

Base deductions−8 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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