What is Kam Fung Restaurant's health inspection score?

Kam Fung Restaurant has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kam Fung Restaurant last inspected?

Kam Fung Restaurant was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kam Fung Restaurant have?

Kam Fung Restaurant has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kam Fung Restaurant safe to eat at?

Yes, Kam Fung Restaurant has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kam Fung Restaurant serve?

Kam Fung Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kam Fung Restaurant

Name: Kam Fung Restaurant
Address: 216 W 22ND PL, Chicago, 60616
Rating: 87

216 W 22ND PL, Chicago

Last Inspected: 2/2/2026

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0Excellent

American•Chinatown

Ranked #133 of 459 in ChinatownBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+8 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

216 W 22ND PL, Chicago, IL 60616

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Violation Timeline

Jan 2023

1 inspections

2 high priority

4 basic

Jan

Feb 2024

2 inspections

5 intermediate

8 basic

Mar 2025

1 inspections

1 high priority

1 intermediate

1 basic

Mar

Feb 2026

1 inspections

3 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RUBBER GASKETS AT THE THREE DOOR COOLER IN THE KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO AVOID ESCAPING AIR FROM THE UNIT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM OF THE FRYERS AND EXTERIOR SURFACES OF THE FRYER TO REMOVE GREASE. INSTRUCTED TO CLEAN THE CAN OPENER BLADE AT THE PREP TABLE. CORRECTED ON SITE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND THE DISHMACHINE AND THE FLOOR UNDER THE COOKING EQUIPMENT.

Base deductions−6 pts

Mar 25

Canvass InspectionPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE TOILET ROOM LOCATED IN THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE COLD HOLDING UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A DAMAGED RUBBER GASKET ON THE FAR-RIGHT DOOR OF THE THREE DOOR PREP COOLER ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−17 pts

Feb 24

Canvass Re-Inspection InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER IN THE PREP COOLER ACROSS FROM THE VENTILATION HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112: OBSERVED A STICKY TRAP FILLED WITH DEAD ROACHES IN THE BASEMENT UNDER THE SHELVING UNITS IN THE DRY STORAGE AREA. INSTRUCTED TO REMOVE AND REPLACE STICKY TRAPS IN ORDER TO TRACK PEST ACTIVITY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED RICE STORED ON A SHELVING UNIT WITHOUT A COVER UNDERNEATH THE DISHWASHING DRAINBOARD. INSTRUCTED TO RELOCATE SAID RICE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED GREASE ENCRUSTED IN THE CREVICES BETWEEN THE FOOD PREP TABLE AND PREP COOLER ACROSS FROM THE VENTILATION HOOD IN THE REAR FOOD AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED CUTTING BOARD ON THE PREP COOLER ACROSS FROM THE VENTILATION HOOD, WITH DARK GROOVES. ALSO, OBSERVED SLIGHT BLACK SUBSTANCE BUILD UP ON THE WALLS AND ABOVE THE ICE IN THE INSIDE OF THE ICE MACHINE, LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE GROOVES OR REPLACE CUTTING BOARDS. INSTRUCTED TO CLEAN AND MAINTAIN SAID ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIMENT IN THE REAR FOOD PREP AREA WITH SLIGHT GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−18 pts

Feb 24

Canvass InspectionFail

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER IN THE PREP COOLER ACROSS FROM THE VENTILATION HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 2 LIVE ROACHES. ONE ON THE DOUBLE DOOR LEAVING THE REAR FOOD PREP AREA AND IN THE FRONT BEVERAGE/FOOD PREP AREA ON THE SIDE OF THE WOODEN, MINIATURE SHRINE. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A), CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A STICKY TRAP FILLED WITH DEAD ROACHES IN THE BASEMENT UNDER THE SHELVING UNITS IN THE DRY STORAGE AREA. INSTRUCTED TO REMOVE AND REPLACE STICKY TRAPS IN ORDER TO TRACK PEST ACTIVITY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED RICE STORED ON A SHELVING UNIT WITHOUT A COVER UNDERNEATH THE DISHWASHING DRAINBOARD. INSTRUCTED TO RELOCATE SAID RICE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CUTTING BOARD ON THE PREP COOLER ACROSS FROM THE VENTILATION HOOD, WITH DARK GROOVES. ALSO, OBSERVED SLIGHT BLACK SUBSTANCE BUILD UP ON THE WALLS AND ABOVE THE ICE IN THE INSIDE OF THE ICE MACHINE, LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE GROOVES OR REPLACE CUTTING BOARDS. INSTRUCTED TO CLEAN AND MAINTAIN SAID ICE MACHINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ENCRUSTED IN THE CREVICES BETWEEN THE FOOD PREP TABLE AND PREP COOLER ACROSS FROM THE VENTILATION HOOD IN THE REAR FOOD AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE COOKING EQUIMENT IN THE REAR FOOD PREP AREA WITH SLIGHT GREAE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−23 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total1 risk factor

67/100inspection score

−28 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN AT ALL TIMES IN THE EVENT OF A VOMIT OR DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SIGNAGE MISSING AT EXPOSED HANDSINKS; INSTRUCTED TO POST AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR BOTTOM AND EXTERIOR SURFACES OF THE FRYERS NEED CLEANING. ALSO CLEAN THE CAN OPENER BLADE AT THE PREP TABLE IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS NEED THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
THE PERSON IN CHARGE HAS AN EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN A VALID CERTIFICATE.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 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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