What is Qiao Lin Hot Pot's health inspection score?

Qiao Lin Hot Pot has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Qiao Lin Hot Pot last inspected?

Qiao Lin Hot Pot was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Qiao Lin Hot Pot have?

Qiao Lin Hot Pot has 38 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Qiao Lin Hot Pot safe to eat at?

Yes, Qiao Lin Hot Pot has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Qiao Lin Hot Pot serve?

Qiao Lin Hot Pot serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Qiao Lin Hot Pot

Name: Qiao Lin Hot Pot
Address: 2105 S JEFFERSON ST, Chicago, 60616
Rating: 85

2105 S JEFFERSON ST, Chicago

Last Inspected: 1/27/2026

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0Excellent

American•Chinatown

Ranked #157 of 465 in ChinatownBetter than 22% of american restaurants

Stable

8 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

5 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 issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+4 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

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2105 S JEFFERSON ST, Chicago, IL 60616

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Violation Timeline

Oct 2023

2 inspections

2 high priority

2 intermediate

5 basic

Oct

Jul 2024

1 inspections

4 basic

Jan 2025

2 inspections

5 intermediate

6 basic

Jan

Feb 2025

1 inspections

2 intermediate

3 basic

Jan 2026

2 inspections

1 intermediate

8 basic

Jan

Inspection History

8 records on file

1 Canvass Re-Inspection3 Canvass1 Recent Inspection1 Short Form Complaint1 Complaint Re-Inspection1 Complaint

Jan 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED TO STORE FOODS IN REFRIGERATION AND FREEZER UNITS; INSTRUCTED TO REFRAIN FROM USING GROCERY BAGS AND USE FOOD GRADE STORAGE BAGS FOR FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN UNDER ALL PREP TABLES AND COUNTERS. CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN CEILING VENTS IN DISHWASHING AREA TO REMOVE DUST ACCUMULATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES OBTAIN VALID CERTIFICATES.

Base deductions−8 pts

Jan 26

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY ON PREMISES. FOUND 20 OR MORE KNATS ON THE WALL AND CEILING IN THE SMALL PREP AREA. INSTRUCTED TO HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK AND TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED FOR CONTROL OF VERMIN AND INSECTS.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED TO STORE FOODS IN REFRIGERATION AND FREEZER UNITS; INSTRUCTED TO REFRAIN FROM USING GROCERY BAGS AND USE FOOD GRADE STORAGE BAGS FOR FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN UNDER ALL PREP TABLES AND COUNTERS. CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN CEILING VENTS IN DISHWASHING AREA TO REMOVE DUST ACCUMULATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE EMPLOYEES OBTAIN VALID CERTIFICATES.

Base deductions−13 pts

Feb 25

Recent Inspection InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED BULK DRY INGREDIENT, STORAGE CONTAINERS NOT LABELED IN THE SIDE PREP AREA. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH INGREDIENT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13: OBSERVED TWO ELECTRICAL INSECT CONTROL DEVICES STORED ON WALLS ABOVE FOOD PREP TABLES IN TWO DIFFERENT SIDE PREP AREAS. INSTRUCTED TO RELOCATE DEVICES FROM ABOVE FOOD PREP TABLES MENTIONED IN PREP AREAS AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED THE ICE SCOOP IMPROPERLY STORED INSIDE THE ICE MACHINE. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE LOWER SHELVES UNDER THE FOOD PREP TABLES WITH RUST. INSTRUCTED TO REMOVE RUST, RESURFACE TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED SLIGHT GREASE AND FOOD BUILD UP ON THE FLOOR BEHIND THE GREASE TRAP UNDER THE STOVES IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Jan 25

Short Form Complaint InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED BULK DRY INGREDIENT, STORAGE CONTAINERS NOT LABELED IN THE SIDE PREP AREA. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH INGREDIENT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13: OBSERVED TWO ELECTRICAL INSECT CONTROL DEVICES STORED ON WALLS ABOVE FOOD PREP TABLES IN TWO DIFFERENT SIDE PREP AREAS. INSTRUCTED TO RELOCATE DEVICES FROM ABOVE FOOD PRRP TABLES MENTIONED IN PREP AREAS AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED THE ICE SCOOP IMPROPERLY STORED INSIDE THE ICE MACHINE. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE LOWER SHELVES UNDER THE FOOD PREP TABLES WITH RUST. INSTRUCTED TO REMOVE RUST, RESURFACE TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED SLIGHT GREASE AND FOOD BUILD UP ON THE FLOOR BEHIND THE GREASE TRAP UNDER THE STOVES IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Jan 25

Canvass InspectionPass w/ Conditions

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOOD. FOUND 15 DOZEN AND 3 EGGS AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA, THE TEMPERATURES RANGED 56.3F-58.1F. MANAGER DISCARDED APPROX. 30LBS AT $70 WORTH OF PRODUCT. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY INGREDIENT, STORAGE CONTAINERS NOT LABELED IN THE SIDE PREP AREA. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH INGREDIENT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED TWO ELECTRICAL INSECT CONTROL DEVICES STORED ON WALLS ABOVE FOOD PREP TABLES IN TWO DIFFERENT SIDE PREP AREAS. INSTRUCTED TO RELOCATE DEVICES FROM ABOVE FOOD PRRP TABLES MENTIONED IN PREP AREAS AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP IMPROPERLY STORED INSIDE THE ICE MACHINE. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE LOWER SHELVES UNDER THE FOOD PREP TABLES WITH RUST. INSTRUCTED TO REMOVE RUST, RESURFACE TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT GREASE AND FOOD BUILD UP ON THE FLOOR BEHIND THE GREASE TRAP UNDER THE STOVES IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−21 pts

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARD BOARD BEING USED AS A LINER ON SHELVING UNITS IN REAR FOOD SERVICE AREA AND IN FRONT FOOD SERVICE AREAS. INSTRUCTED TO REMOVE ALL AS A MEANS OF BEING ABLE TO PROPERLY CLEAN AND MAINTAIN AREAS ALSO PREVENTING POSSIBLE INSECT HARBORING IN AREAS WHERE FOUND.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF GREASE AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE COOLING UNITS AND REACH IN FREEZERS WITH A BUILD UP OF FOOD DEBRIS ON INSIDE WALLS, FLOOR OF UNITS AND LINING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS AND WALLS IN ALL FOOD PREP AREAS WITH A BUILD UP OF FOOD STAINS, FOOD SPLATTER, DIRT AND DEBRIS BUILD UP. UPON ENTRY OF FACILITY IN THE REAR FOOD SERVICE AREA OBSERVED A BUILD UP OF DISHES LEFT OVER FROM THE NIGHT BEFORE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AND INSTRUCTED NOT TO LEAVE FOOD SOILED DISHES OUT OVER NIGHT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING.

Base deductions−8 pts

Oct 23

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR OF COLD HOLDING UNITS WITH BUILD UP OF FOOD DEBRIS AND GRIME. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME AND DEBRIS THROUGHOUT KITCHEN AREA UNDER SHELVING, SINKS, AND BEHING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Base deductions−4 pts

Oct 23

Complaint InspectionFail

2 High2 Med3 Basic

7 total2 risk factors

54/100inspection score

−36 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH FOOD SANITATION TRAINING.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CERTIFICATE AS WELL AS CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS (BEEF, RICE, PORK) ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 30LBS OF BEEF KIDNEYS IN PREP AREA AT A TEMPERATURE OF 75.7F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD FOODS MUST BE AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED 30LBS OF BEEF KIDNEYS AT A COST OF $100. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED BEEF BEING IMPROPERLY THAWED ON THE FLOOR OF THE PREP AREA AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE THAWING MUST OCCUR UNDER REFRIDGERATION OR POTABLE COLD RUNNING WATER.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR OF COLD HOLDING UNITS WITH BUILD UP OF FOOD DEBRIS AND GRIME. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME AND DEBRIS THROUGHOUT KITCHEN AREA UNDER SHELVING, SINKS, AND BEHING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (2× +5)−10 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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