What is Peking Chinese Food's health inspection score?

Peking Chinese Food has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peking Chinese Food last inspected?

Peking Chinese Food was last inspected on March 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peking Chinese Food have?

Peking Chinese Food has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peking Chinese Food safe to eat at?

Peking Chinese Food has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Peking Chinese Food serve?

Peking Chinese Food serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peking Chinese Food

Name: Peking Chinese Food
Address: 129 W NORTH AVE, Chicago, 60610
Rating: 80

129 W NORTH AVE, Chicago

Data may be outdated — inspected 3/18/2025

▲Improving

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0Good

Chinese•Old Town

Ranked #217 of 367 in Old TownBetter than 90% of chinese restaurants

Improving

4 inspections

Last: Mar 18, 2025

low confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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129 W NORTH AVE, Chicago, IL 60610

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Violation Timeline

May 2022

1 inspections

6 basic

May

Apr 2023

1 inspections

1 high priority

2 intermediate

4 basic

Jul 2024

1 inspections

2 basic

Jul

Mar 2025

1 inspections

2 basic

Inspection History

4 records on file

2 Canvass2 Complaint

Mar 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RUST BUILDING UP ON THE SHELVING AND FAN VENTS IN THE WALK IN COOLING UNIT. INSTRUCTED TO CLEAN, PAINT OR REPLACE SHELVING AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD STORED IN AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT BETWEEN THE DEEP FRYERS, THE STOVE UNIT AS WELL AS THE COLD PREP TABLE AND PREP TABLE WITH A BUILD UP OF SPILLAGE, GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−4 pts

Jul 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD OF DUST AND SUBTANCE ON THE METAL SHELVING AND THE PLASTIC IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF DUST UNDER THE HOOD VENTILATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND OR FOOD CONTACT SURFACES BELOW.

Base deductions−4 pts

Apr 23

Complaint InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW EGGS STORED ABOVE READY TO EAT FOODS (COOKED FRIED CHICKEN) IN THE WALK-IN COOLER. DISCUSSED THAT READY TO EAT FOODS MUST BE PLACED ON TOP SHELF ABOVE RAW EGGS. EMPLOYEE REORGANIZED WALK-IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TMPERATURE OF RAW GROUND PORK ON PREP COUNTER; TEMPERATURE MEASURED AT 59.9F. ALL COLD TCS FOODS MUST BE MEASURED AT 41F AND BELOW. APPROXIMATELY 1.5 POUNDS AT AN APPROXIMATE COST OF $35.00 DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE FOOD CONTAINERS SCATTERED IN THE KITCHEN DOES NOT HAVE A LABEL. FACILITY MUST PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED HANDLE OF MESH UTENSIL ON COOKLINE IS USED TO WHISK RAW EGGS BEFORE COOKED, UTENSIL (HANDLE) IS THEN DIPPED INTO STANDING CUP OF WATER NEAR WOK STATIONS TO CLEAN OFF FOOD DEBRIS. DISCUSSED WITH MANAGER TO PROVIDE SEPARATE UTENSIL TO WHISK RAW EGGS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SINGLE USE PLASTIC CUPS AND METAL BOWLS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE SEASONINGS AND FOODS. FACILITY MUST PROVIDE SCOOP WITH A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES THROUGHOUT. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REUSED CARDBOARD USED AS LINING FOR SHELVES AND ALSO TO STORE FOOD IN CHEST FREEZER NEAR REGISTER. FACILITY MUST PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACES FOR FOOD AND FOOD CONTACT SURFACES.

Base deductions−28 pts

May 22

Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE, AND MAINTAIN SMOOTH CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED REAR ONE-DOOR FREEZER IN THE BACK HALLWAY WITH BROKEN GASKETS. INSTRUCTED TO REPLACE OR REPAIR THE BROKEN GASKET IN SAID FREEZER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW PRESSURE AT THE HAND WASHING SINK IN TOILET ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD OF GREASE ON COOKING OIL CONTAINER IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST AT VENT IN TOILET ROOM AND BUILD UP OF GREASE ON FILTERS AND VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED TWO MALE FOOD EMPLOYEES WITH OUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS ON SITE.

Base deductions−12 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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