What is 2 Asian Brothers's health inspection score?

2 Asian Brothers has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 2 Asian Brothers last inspected?

2 Asian Brothers was last inspected on January 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 2 Asian Brothers have?

2 Asian Brothers has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 2 Asian Brothers safe to eat at?

Yes, 2 Asian Brothers has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does 2 Asian Brothers serve?

2 Asian Brothers serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

2 Asian Brothers

Name: 2 Asian Brothers
Address: 3222 W FOSTER AVE, Chicago, 60625
Rating: 90

3222 W FOSTER AVE, Chicago

Last Inspected: 1/23/2026

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0Excellent

American•Lincoln Square

Ranked #89 of 447 in Lincoln SquareBetter than 17% of american restaurants

Improving

5 inspections

Last: Jan 23, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

3 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

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

3222 W FOSTER AVE, Chicago, IL 60625

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

3 basic

Jun

Mar 2023

1 inspections

2 basic

Apr 2024

1 inspections

1 intermediate

9 basic

Apr

Jun 2025

1 inspections

1 high priority

4 basic

Jan 2026

1 inspections

Jan

Inspection History

5 records on file

5 Canvass

Jan 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED RICE AND CHICKEN IN THE WALK-IN COOLER STORED COVERED WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE PLASTIC CUPS STORED IN BOX DIRECTLY ON THE FLOOR IN THE FRONT SMOOTHIE AREA. INSTRUCTED TO RELOCATE PLASTIC CUPS AND STORE SINGLE-USE/SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SINGLE-USE ALUMINUM SHEET PANS USED TO LINE NONFOOD-CONTACT SURFACES OF WOK STATION. INSTRUCTED TO REMOVE SINGLE-USE ALUMINUM SHEET PANS AND MAINTAIN ALL NONFOOD-CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY BUILD UP OF GREASE AND OIL ALOND NONFOOD-CONTACT SURFACES OF SHELVES AND OTHER EQUIPMENT THROUGHOUT THE COOK LINE AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLUSHIE MACHINE AT THE FRONT SMOOTHIE AREA NOT IN-USE OR NECESSARY TO OPERATIONS. INSTRUCTED TO REMOVE SLUSHIE MACHINE AND MAINTAIN PREMISES FREE FROM EQUIPMENT OR OTHER ITEMS UNNECESSARY TO FOOD OPERATIONS.

Base deductions−18 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
Observed TCS Foods held at improper temperatures. Observed beef broth held at 51.8F and sliced beef at 48.7F in 3 door reach in cooler across from wok station. Manager voluntarily discarded 5 lbs of broth and 1 lb of sliced beef with a value of $85. Instructed manager that all TCS foods must be held at or below 41F at all times. Priority violation, 7-38-005. Citation issued.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Observed tissue and napkin boxes stored below waste water lines in the basement storage area. Instructed manager to move items to not be stored below any waste lines.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed rusty and damaged shelves in the walk in cooler in the rear preparation area. Instructed manager to repair or replace shelves to provide a smooth and easily cleanable surface.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed torn gaskets on the door of 3 door reach in cooler at front of the rear grilling area. Instructed manager to replace damaged gasket.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Observed plastic lining on rolling cart shelf in the front smoother and drink preparation area. Instructed manager to remove protective film to provide a smooth and easily cleanable surface.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Observed the sides of the wok cooking station as well as sides of the equipment to be covered in grease and food residue. Instructed manager to clean and maintain cooking station to be free of grease and food residue build up.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Observed loose water spray nozzle from drink machine at front smoothie and drink preparation area. Instructed manager to secure or provide container for the water pray nozzle.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Damaged preparation sink faucet of 2 compartment prep sink in rear prep area. Instructed manager to remove duct tape and repair and maintain faucet.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed the floor under the 3 compartment sink in front smoother and drink preparation area to be soiled and have food debris present along walls, and the floor under shelves in the rear dry storage area to have flour and food residue. Instructed manager to clean and maintain area free of any spillage and debris build up.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Observed unnecessary items and clutter in the basement storage area as well as items stored on drink storage crates in rear. Instructed manager to clean and maintain area free of heavy clutter to prevent potential pest harborage.

Base deductions−23 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO HOT WATER IN 2 OF 2 3 COMPARTMENT SINKS. HOT WATER IN 3 COMPARTMENT SINKS MEASURED AT `100 AND 106 F (FRONT SMOOTHIE AREA AND BACK DISH AREA RESPECTIVELY). INSTRUCTED MANAGER TO ENSURE 3 COMPARTMENT SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 110 F. MNANAGER RESTORED HOT WATER. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT REAR THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. MANAGER SERVICED 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED

Base deductions−4 pts

Jun 22

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FRONT PREP/SERVICE AREA.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INSTRUCTED TO STORE FOOD AND NON FOOD ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK OR SODA CRATES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.

Base deductions−21 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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