What is MR Dumpling Chicago's health inspection score?

MR Dumpling Chicago has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MR Dumpling Chicago last inspected?

MR Dumpling Chicago was last inspected on November 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MR Dumpling Chicago have?

MR Dumpling Chicago has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MR Dumpling Chicago safe to eat at?

MR Dumpling Chicago has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

MR Dumpling Chicago

Name: MR Dumpling Chicago
Address: 2485 N CLARK ST, Chicago, 60614
Rating: 60

2485 N CLARK ST , Chicago

Data may be outdated — inspected 11/13/2023

▲Improving

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0Fair

Lincoln Park

Ranked #552 of 754 in Lincoln Park

Improving

3 inspections

Last: Nov 13, 2023

low confidence

Directions Order

Inspections

67%

Clean Rate

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+31 pts

100

Latest

100% weight

100

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

2485 N CLARK ST , Chicago, IL 60614

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Violation Timeline

Aug 2023

2 inspections

5 high priority

2 intermediate

11 basic

Aug

Nov 2023

1 inspections

Inspection History

3 records on file

2 Canvass1 Canvass Re-Inspection

Nov 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

5 High2 Med11 Basic

18 total2 risk factors

8/100inspection score

−82 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED IE: HOT FOODS IMPROPERLY HELD AT 50.5F INSIDE THE WALK-IN COOLER. MANAGER ARRIVED APPROXIMATELY ONE HOUR AFTER THE START OF THE INITIAL INSPECTION AFTER BEING TELEPHONED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE DISH WASHING AREA HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK USED TO STORE SILVERWARE AND TWO LARGE CONTAINERS OF SOY SAUCE STORED IN FRONT OF THE SINK BLOCKING IT. INSTRUCTED TO REMOVE AND MAKE ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED A LARGE CONTAINER FILLED TO THE TOP WITH RAW CHICKEN BEING STORED DIRECTLY OVER A CONTAINER OF COOKED CHICKEN INSIDE THE WALK-IN COOLER. ALSO, CASES OF RAW EGGS ON WALK-IN COOLER SHELVING DIRECTLY OVER RAW FRESH VEGETABLES. ALL FOOD REMOVED. REVIEWED PROPER FOOD PROTECTION AND STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR AREAS OF THE ICE MACHINE NOTED DIRTY. MUST CLEAN AND MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED A CONTAINER OF COOKED CHICKEN AND A METAL BOWL OF COOKED RICE ON THE PREP TABLE OF THE COOKS LINE AT IMPROPER HOT HOLDING TEMPERATURES. CHICKEN AT 50.5F AND RICE AT 117F. NO TEMPERATURE LOGS AVAILABLE OR COOLING LOGS. REVIEWED ALL HOT FOODS MUST BE HELD AT 135F OR ABOVE AND REVIEWED PROPER COOLING METHODS AND TEMPERATURE REQUIREMENTS FOR COOLING. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED APPROXIMATELY 20 LBS COOKED CHICKEN IN THE WALK-IN COOLER AND 10 LBS COOKED EGG ROLLS IN THE FRONT TWO DOOR COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO DATES ON ANY PREPARED TCS READY TO EAT FOODS. REVIEWED DATE LABELING REQUIREMENTS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED A BOX FOOD FREEZER IN THE BASEMENT BEING STORED DIRECTLY UNDER WASTEWATER PIPELINES. MUST REMOVE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED PRE-SET TABLES WITH EXPOSED FLATWARE AND DISHES. MUST NOT PRE-SET EXPOSED DISHWARE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PREVIOUSLY USED FOOD TIN CANS AS FOOD CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT AND SHELVING WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----STAND MIXER AND TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOODEN SHELVING UNDER THE COOKS LINE COOLER MUST BE PAINTED/SEALED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
EXTREMELY SLOW DRAINING HAND WASHING SINK AT THE FRONT PREP AREA. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER THE FRONT PREP THREE COMPARTMENT SINK, UNDER THE REAR PREP THREE COMPARTMENT SINK AND THROUGHOUT THE REAR PREP WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 8-10-21 REPORT #2523828 NOT CORRECTED. #37- NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENT NAME. #47- NOTED ICE BUILD-UP INSIDE THE UPRIGHT FREEZERS ON SHELVES. INSTRUCTED TO CLEAN, DEFROST AND MAINTAIN. #55-: INSTRUCTED TO CLEAN FLOORS, ESPECIALLY UNDERNEATH COOKING STOVE WITH GREASE. #56- NOTED LIGHTING AT THE REAR DRY STORAGE WITHOUT PROPER LIGHTING. INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELDS FOR THE BULBS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−82 pts

Risk factor bonus (2× +5)−10 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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