What is Xi'an Cuisine West Loop's health inspection score?

Xi'an Cuisine West Loop has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Xi'an Cuisine West Loop last inspected?

Xi'an Cuisine West Loop was last inspected on January 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Xi'an Cuisine West Loop have?

Xi'an Cuisine West Loop has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Xi'an Cuisine West Loop safe to eat at?

Xi'an Cuisine West Loop has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Xi'an Cuisine West Loop serve?

Xi'an Cuisine West Loop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Xi'an Cuisine West Loop

Name: Xi'an Cuisine West Loop
Address: 769 W JACKSON BLVD, Chicago, 60661
Rating: 43

769 W JACKSON BLVD, Chicago

Data may be outdated — inspected 1/30/2025

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0Poor

American•West Loop

Ranked #689 of 1000 in West LoopBetter than 17% of american restaurants

Improving

4 inspections

Last: Jan 30, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

15 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (43/100) 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

769 W JACKSON BLVD, Chicago, IL 60661

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Violation Timeline

May 2023

2 inspections

5 intermediate

9 basic

May

Apr 2024

1 inspections

4 high priority

3 intermediate

4 basic

Jan 2025

1 inspections

2 high priority

3 basic

Jan

Inspection History

4 records on file

2 Canvass1 Complaint Re-Inspection1 Complaint

Jan 25

Canvass InspectionLatestPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink in main prep area. Observed a food handler rinsing food in hand wash sink, large buckets placed in front of hand wash sink. Instructed to keep all hand wash sinks accessible and use only to wash hands. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at hand wash sinks at main prep kitchen, instructed to provide. Priority foundation violation 7-38-030(c)

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Observed spoons at smoothie station kept in standing water at room temp, instructed to keep utensils in-use according to health code.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Floors through out kitchen prep area not clean, grease spills, food debris and dirt noted under prep cook line, instructed to clean and maintain.
60PREVIOUS CORE VIOLATION CORRECTED−2
Previous core violation not corrected from report #2591918 dated 4-1-24 for violations# 47:(Using tin cans for food storage in food production area. instructed to use proper food containers. card board is used to cover shelves and counter tops through out kitchen, instructed to remove.) instructed manager to correct core violation within given time frame. Priority foundation violation 7-42-090

Base deductions−26 pts

Apr 24

Canvass InspectionPass w/ Conditions

4 High3 Med4 Basic

11 total2 risk factors

27/100inspection score

−63 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken, beef...) instructed to obtain. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided to dish room hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at dish room hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
Hot TCS foods held at improper temperature. Found 10 lbs of cooked pork held at 110.4f in a slow cooker, 4 lbs of sushi rice held at 94.3f, no PH lab testing letter nor PH meter for sushi rice provided. Instructed to hold all hot TCS foods at 135f or higher. Priority violation 7-38-005. food items discarded valued at $20.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers ( salt, sugar...) not labeled. Instructed to label and maintain.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Glue ribbon fly traps hung through out kitchen ceiling, instructed to remove from food prep are.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using tin cans for food storage in food production area. instructed to use proper food containers. card board is used to cover shelves and counter tops through out kitchen, instructed to remove.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy grease and dirt build up noted on deep fryers, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy grease and dirt build-up noted on floor behind cook line, instructed to clean and maintain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to provide additional lights.

Base deductions−63 pts

Risk factor bonus (2× +5)−10 pts

May 23

Complaint Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS AND WALK-IN COOLERS WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE WALK-IN COOLER AND A BAG OF ONIONS STORED ON THE FLOOR NEAR THE WALK-IN COOLER. 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
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED CARDBOARD USED AS A LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A SLOW WATER DRAIN IN THE HAND SINKS LOCATED IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−13 pts

May 23

Complaint InspectionFail

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN PORK SITTING ON THE COUNTER IN THE REAR FOOD PREP AREA. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOODS (RICE, EGGS, PORK) COOKED, DELIVERED AND SERVED. THE FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS AND WALK IN COOLER WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO CURRENT PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED THE PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR, AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE WALK-IN COOLER AND A BAG OF ONIONS STORED ON THE FLOOR NEAR THE WALK-IN COOLER. 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
OBSERVED CARDBOARD USED AS A LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW WATER DRAIN IN THE HAND SINKS LOCATED IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−30 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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