What is Chef Xiong's health inspection score?

Chef Xiong has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chef Xiong last inspected?

Chef Xiong was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chef Xiong have?

Chef Xiong has 52 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chef Xiong safe to eat at?

Yes, Chef Xiong has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chef Xiong serve?

Chef Xiong serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chef Xiong

Name: Chef Xiong
Address: 2143 S ARCHER AVE, Chicago, 60616
Rating: 91

2143 S ARCHER AVE, Chicago

Last Inspected: 5/7/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Chinatown

Ranked #91 of 465 in ChinatownBetter than 22% of american restaurants

Improving

8 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

6.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 88/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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

Open location in Google Maps →

2143 S ARCHER AVE, Chicago, IL 60616

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2023

1 inspections

2 high priority

3 intermediate

7 basic

Feb

Mar 2023

1 inspections

Apr 2024

1 inspections

4 high priority

6 intermediate

10 basic

Apr

May 2024

2 inspections

1 high priority

3 intermediate

5 basic

Jul 2025

1 inspections

2 intermediate

4 basic

Jul

May 2026

2 inspections

5 intermediate

Inspection History

8 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass3 Canvass Re-Inspection

May 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Complaint InspectionFail

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−25 pts

Jul 25

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE COLD HOLDING UNIT. IMPROPER: 10LBS OF CHICKEN 50.3F AND 5 LBS OF COOKED NOODLES AT 49.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $75.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVEDVARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE COOLERS AND FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−18 pts

May 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionFail

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED HANDWASHING SINKS IN THE FRONT SERVICE COUNTER/ BEVERAGE PREP AREA WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (3)

−15 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED DRY INGREDIENT BOWLS ON A PUSHCART IN THE REAR FOOD PREP AREA WITH NO LABELS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111: OBSERVED 50 MICE DROPPINGS OR MORE THROUGHOUT THE FACILITY. THE FOLLOWING FLOORS WERE OBSERVED ON THE 1ST FLOOR REAR FOOD PREP AREA: ON THE LEDGE NEAR THE UPSTAIRS DOOR, ON THE FLOORS IN BETWEEN BUCKETS NEAR THE COLD HOLIDNG UNITS, UNDER THE 2 COMPARTMENT SINK, UNDER THE SHELVING UNITS WITH BOXES OF OIL, BEHIND THE DEEP-FRYING UNITS. MICE DROPPINGS WERE OBSERVED IN THE BASEMENT THROUGHOUT, ESPECIALLY ON THE FLOOR IN THE CREVICES NEXT TO THE GREASE TRAP UNDER THE STAIRCASE. INSTRUCTED TO REMOVE ALL MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE PRIORITY VIOLATION 7-38-020 (A), NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED AN OPENING AT THE BOTTOM OF THE FIRST ENTRANCE DOOR OF FACILITY. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED FOOD BUILD UP AND NOT MAINTAINED ON THE INTERIOR OF THE COLD HOLDING UNITS, INCLUDING WALK-IN COOLER AND THE COOKING EQUIPMENT IN THE MAIN FOOD PREP AREA AND THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED DAMAGED WALL TILE UNDER THE HANDWASHING SINK NEXT TO THE DEEP-FRYING UNITS HAS BEEN REPAIRED, HOWEVER THERE IS AN OPENING IN THE WALL NEXT TO THE PREP COOLER IN THE BASEMENT AND CRACKS AND CREVICES OBSERVED THROUGHOUT. INSTRUCTED TO REPAIR AND SEAL ALL OPENINGS AND CREVICES ON FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED THE FLOORS THROUGHOUT THE UPSTAIRS AND DOWNSTAIRS FACILITY ESPECIALLY IN THE WALK-IN COOLER AND UNDER THE DEEP-FRYING UNITS IN THE PREP STILL NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18: OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA WITH GREASE DROPLET AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED TWO EXPIRED FOOD HANDLER CERTIFICATES AT THE TIME OF THE INSPECTION. INSTRUCTED ALL FOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−35 pts

Apr 24

Canvass InspectionFail

4 High6 Med10 Basic

20 total1 risk factor

5/100inspection score

−90 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS IN THE REAR FOOD PREP AREA AND THE FRONT SERVICE COUNTER/ BEVERAGE PREP AREA WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINKS IN THE REAR FOOD PREP AREA, BASEMENT FOOD PREP/DISHWASHING AREA, AND THE FRONT SERVICE COUNTER/ BEVERAGE PREP AREA WITH NO HAND DRYING PROVISIONS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF PREP COOLER IN THE BASEMENT PREP/ DISHWASHING AREA FOUND AT 56.4F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. PLEASE, REVIEW COMMENTS FOR TAG REMOVAL. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Intermediate (6)

−30 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLDING HOLDING TEMPERATURES OF EGGS ON A PREP TABLE IN THE REAR FOOD PREP AREA AND IN A PREP COOLER IN THE BASEMENT. THE TEMPERATURES OF THE EGGS IN THE PREP AREA RANGED 53.6F-62.0F AND THE EGGS IN THE PREP COOLER IN THE BASEMENT WERE 62.4F. PERSON IN CHARGE DISCARDED APPROXIMATELY 1 BOX OF 15 DOZEN EGGS AND 120 EGGS (APPROXIMATELY 30 LBS) AT $85 PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CIATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY INGREDIENT BOWLS ON A PUSHCART IN THE REAR FOOD PREP AREA WITH NO LABELS. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH COMMON NAMES AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MICE INFESTATION. APPROXIMATELY OVER 1,000 MICE DROPPINGS THROUGHOUT THE FACILITY. THE FLOORS IN THE MAIN FOOD PREP AREA WERE OBSERVED WITH MICE DROPPINGS: SURROUNDING THE DEEP-FRYING UNITS, THE SHELVING UNITS WITH BOXES OF OIL STORED, THE PUSHCART NEAR THE WALK-IN COOLER, UNDER THE DISHWASHING EQUIPMENT, THE WOK STATION, ON THE STAIRS ON THE STAIRCASE LEADING UP AND DOWNSTAIRS, NEAR THE STAIRCASE LEADING TO UPSTAIRS, UNDER THE STAIRCASE LEADING TO UPSTAIRS, ON THE LEDGE NEAR THE DOOR UPSTAIRS, NEAR THE 1 COMPARTMENT SINK. THE FOLLOWING FLOORS IN THE BASEMENT FOOD PREP/ DISHWASHING AREA WERE OBSERVED WITH MICE DROPPINGS: ON THE STAIRS LEADING TO THE PREP AREA, ALONG THE WALLS WHERE UNUSED EQUIPMENT IS STORED, NEAR THE DEEP FREEZER CHEST, IN THE DRY STORAGE CLOSET. THE FLOOR ON THE SIDE OF SHELVING UNIT AT THE FRONT COUNTER/ BEVERAGE PREP AREA. THE FOLLOWING SURFACES WERE OBSERVED WITH MICE DROPPINGS: ON THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE MAIN FOOD PREP/DISHWA
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A STICKY TRAP HANGING FROM THE CEILING NEAR THE DRY STORAGE CLOSET IN THE BASEMENT PREP/ DISHWASHING AREA FILLED WITH DEAD FLIES. INSTRUCTED TO REMOVE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOGBOOK ON SITE. MUST PROVIDE RECORD OF VISITS AND SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN OPENING AT THE BOTTOM OF THE FIRST ENTRANCE DOOR OF FACILITY. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A PALLET BEING USED AS A SOURCE OF ELEVATION IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE PALLET AND PROVIDE PROPER SHELVING UNITS IN THE WALK-IN COOLER AT LEAST 6 INCHES FROM FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD BUILD UP AND NOT MAINTAINED ON THE INTERIOR OF THE COLD HOLDING UNITS, INCLUDING WALK-IN COOLER AND THE COOKING EQUIPMENT IN THE MAIN FOOD PREP AREA AND THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT WATER PRESSURE AT THE HANDWASHING SINK NEXT TO THE DEEP-FRYING UNITS IN THE MAIN FOOD PREP AREA NOT AS STRONG AS THE COLD WATER. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GREASE RECEPTACLE WITH GREASE ENCRUSTED ON THE UNIT AND THE AREA AROUND THE GREASE RECEPTACLE NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN THE RECEPTACLE AND AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE UPSTAIRS AND DOWNSTAIRS FACILITY ESPECIALLY IN THE WALK-IN COOLER AND UNDER THE DEEP-FRYING UNITS IN THE PREP WITH FOOD DEBRIS, DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER UNDER THE STAIRCASE IN THE MAIN FOOD PREP AREA AND UNNECCESSARY EQUIPMENT IN THE BASEMENT PREP AREA. INSTRUCTED TO DECLUTTER, ORGANIZE, AND REMOVE UNNECCESSARY EQUIPMENT IN ORDER TO PREVENT POTENTIAL HARBOARAGE POINTS FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED WALL TILE UNDER THE HANDWASHING SINK NEXT TO THE DEEP-FRYING UNITS. INSTRUCTED TO REPAIR AND SEAL ALL OPENINGS AND CREVICES ON FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA WITH GREASE DROPLET AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES AT THE TIME OF THE INSPECTION. INSTRUCTED ALL FOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED FOOD MANAGER MUST TAKEN ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−90 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionFail

2 High3 Med7 Basic

12 total

51/100inspection score

−49 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO HANDWASHING SINKS NOT ACCESSIBLE FOR HANDWASHING. THE MAIN KITCHEN HAND SINK WAS OBSTRUCTED BY BOXES OF OIL ON THE FLOOR AND IN BASEMENT PREP AREA SINK HAD PAPER TOWELS AND UTENSILS INSIDE OF IT. INSTRUCTED THAT SINKS MUST BE ACCESSIBLE AT ALL TIMES FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C) ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND NO CHEMICAL READING AT LOW TEMP DISHMACHINE. NO SANITIZER DISPENSING AT LOW TEMP DISHMACHINE AS REQUIRED TO SANITIZE DISHES AND UTENSILS; MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION ISSUED 7-38-025.

Intermediate (3)

−15 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL BULK CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND EVIDENCE OF RODENT INFESTATION. OBSERVED 500 MOUSE DROPPINGS ON THE FLOOR IN KITCHEN, ON BOTTOMS OF PREP TABLES, IN CORNER AREA BY HANDSINK, BEHIND BAR AND IN BASMENT ON FLOORS AROUND AND UNDER EQUIPMENT AND IN BASEMENT STORAGE ROOM ON SHELVES. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT. PRIORITY VIOLATION 7-38-020(A) ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
MUST REMOVE TWO DEAD MICE FOUND ON FLOOR BEHIND BAR AND IN BASEMENT.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SOME FOOD ITEMS STORED IN GROCERY BAGS IN WALK IN FREEZER IN THE BASEMENT; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING NEED TO BE CLEANED AND MAINTAINED: WINDOW FAN IN KITCHEN WINDOW TO REMOVE GREASE, FRYERS, STOVE, WOK STATION, PREP TABLES AND ROLLING CARTS, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND SHELVES INSIDE OF THE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL COOKING AND KITCHEN EQUIPMENT AND IN BASEMENT PREP AND STORAGE AREAS. CLEAN CEILING TILE AND LIGHT SHIELDS IN KITCHEN TO REMOVE DIRT BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM KITCHEN AND BASEMENT TO AVOID CLUTTER AND RODENT HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO PROTECTIVE SHIELDING FOUND ON LIGHTS ABOVE PREP TABLE IN BASEMENT; MUST PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SOME FOOD HANDLERS ON PREMISES DID NOT HAVE THE REQUIRED FOOD HANDLER TRAINING; INSTRUCTED TO OBTAIN.

Base deductions−49 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants