What is Wen Cai Chinese Kitchen's health inspection score?

Wen Cai Chinese Kitchen has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wen Cai Chinese Kitchen last inspected?

Wen Cai Chinese Kitchen was last inspected on July 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wen Cai Chinese Kitchen have?

Wen Cai Chinese Kitchen has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wen Cai Chinese Kitchen safe to eat at?

Wen Cai Chinese Kitchen has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Wen Cai Chinese Kitchen serve?

Wen Cai Chinese Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wen Cai Chinese Kitchen

Name: Wen Cai Chinese Kitchen
Address: 2334 W CERMAK RD, Chicago, 60608
Rating: 65

2334 W CERMAK RD, Chicago

Last inspected 8mo ago

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0Fair

Chinese•Pilsen

Ranked #301 of 405 in PilsenBetter than 57% of chinese restaurants

Stable

3 inspections

Last: Jul 14, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

9 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

2334 W CERMAK RD, Chicago, IL 60608

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Violation Timeline

Sep 2023

1 inspections

1 high priority

2 intermediate

1 basic

Sep

Aug 2024

1 inspections

3 intermediate

4 basic

Jul 2025

1 inspections

2 intermediate

7 basic

Jul

Inspection History

3 records on file

2 Canvass1 Complaint

Jul 25

Canvass InspectionLatestPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SPICES BY THE WOK STATION OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS WITHOUT A LABEL WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY SPICES OUT OF THE ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FLY STRIP HANGING BY REAR HAND WASHING SINK. INSTRUCTED TO REMOVE FLY STRIP AND TO USE ONLY IN NON FOOD PREP AREAS. MAINTAIN SAME.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
PLASTIC CONTAINERS USED TO SCOOP TCS FOODS STORED IN THE REACH IN COOLERS NOT PROPERLY STORED. INSTRUCTED TO USE PROPER UTENSILS AND TO PROPERLY STORE SAID UTENSIL(S) IN A BIN/CONTAINER OR HANDLE UP IN THE PRODUCT WHEN NOT IN USE. MAINTAIN SAME.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALUMINUM FOIL BEING USED ON THE COOKING EQUIPMENT AND STORAGE RACKS AS A LINER. INSTRUCTED TO REMOVE FOIL AND KEEP SURFACES SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLES, EXTERIOR/INTERIOR OF THE SINKS (INCLUDING THE FAUCET KNOBS) WITH A BUILD UP OF FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE FOOD AND GREASE DEBRIS ON ALL COOKING EQUIPMENT, THE WOK STATION, INTERIOR OF FRYERS AND STOVE. INSTRUCTED TO CLEAN AND SANITIZE ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE FOOD PREP AREA WITH EXCESSIVE FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN UNDER ALL COOKING EQUIPMENT, UNDER THE 3-COMPARTMENT SINK, AROUND THE HOT WATER HEATER AND REFRIGERATORS, UNDER ALL PREP TABLES, AND ALL DRY STORAGE SHELVES. MAINTAIN SAME.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FILTERS ON THE VENTILATION HOOD WITH GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION FILTERS.

Base deductions−24 pts

Aug 24

Complaint InspectionPass w/ Conditions

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
3-501.17 OBSERVED READY-TO-EAT TCS FOODS (COOKED CHICKEN, COOKED EGG ROLLS) HELD IN A REFRIGERATOR FOR MORE THAN 24 HOURS AND NOT LABELED WITH THE DISCARD DATE. INSTRUCTED ALL READY-TO-EAT TCS FOODS THAT ARE HELD IN THE REFRIGERATOR FOR MORE THAN 24 HOURS MUST BE LABELED WITH DISCARD DATES NOT EXCEEDINGLY MORE THAN 7 DAYS (DAY 1 IS THE DAY OF PREPARATION). MANAGER PROVIDED LABELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SOME DRY STORAGE AND SPICES BY THE WOK STATION OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS WITHOUT A LABEL WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE AND SPICES OUT OF THE ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED FLY TRAPS HANGING BY THE HOT WATER HEATER. INSTRUCTED TO REMOVE.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED SCOOPS STORED DIRECTLY INSIDE OF THE CONTAINERS WITH TCS FOODS INSIDE. INSTRUCTED TO STORE SCOOPS PROPERLY AT ALL TIMES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD; ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS ON ALL COOKING EQUIPMENT, THE WOK STATION, INTERIOR OF FRYERS, STOVE, AND ACCUMULATED FOOD DEBRIS ON THE DOORS AND HANDLES OF THE REFRIGERATION UNITS AND GASKETS ON THE PREP COOLER, 2-DOOR REFRIGERATOR AND REFRIGERATOR. INSTRUCTED TO CLEAN AND SANITIZE ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS THROUGHOUT THE FOOD PREP AREA WITH EXCESSIVE FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN UNDER ALL COOKING EQUIPMENT, UNDER THE 3-COMPARTMENT SINK, AROUND THE HOT WATER HEATER AND REFRIGERATORS, UNDER ALL PREP TABLES, AND ALL DRY STORAGE SHELVES.

Base deductions−23 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High2 Med1 Basic

4 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 64F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. WALK-IN COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN WALK-IN COOLER: RAW EGGS 63.8F, RAW CHICKEN 60.3F, RAW BEEF 60.2F, TOFU 60.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100 LBS AND $350 WORTH OF FOOD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY STRIPS HANGING IN PREP AREA ABOVE HAND WASHING SINK AND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−22 pts

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Community Safety Reports

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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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