What is Chinese # 1 Kitchen's health inspection score?

Chinese # 1 Kitchen has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chinese # 1 Kitchen last inspected?

Chinese # 1 Kitchen was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chinese # 1 Kitchen have?

Chinese # 1 Kitchen has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chinese # 1 Kitchen safe to eat at?

Chinese # 1 Kitchen has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chinese # 1 Kitchen serve?

Chinese # 1 Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chinese # 1 Kitchen

Name: Chinese # 1 Kitchen
Address: 5833 S KEDZIE AVE, Chicago, 60629
Rating: 84

5833 S KEDZIE AVE, Chicago

Last Inspected: 10/17/2025

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0Good

Chinese•Chicago

Ranked #960 of 1000 in ChicagoBetter than 91% of chinese restaurants

Improving

6 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

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

+21 pts

100

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

5833 S KEDZIE AVE, Chicago, IL 60629

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Violation Timeline

Oct 2023

2 inspections

1 high priority

3 intermediate

4 basic

Oct

Jun 2024

2 inspections

1 high priority

3 intermediate

8 basic

Jul 2025

1 inspections

2 high priority

1 intermediate

7 basic

Jul

Oct 2025

1 inspections

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jul 25

Canvass InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total1 risk factor

56/100inspection score

−39 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ONSITE AT THE TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE STORED, PREPARED/HANDLED AND SERVED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE WITH EXCESSIVE BLACK SUBSTANCE. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD ITEMS STORED IN CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN PREP AREA UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS/COVERINGS. OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED DIRECTLY IN FOOD CONTAINERS WITH DRY FOOD ITEMS. INSTRUCTED TO REMOVE AND STORE PROPERLY BETWEEN USAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH/REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT COVERING MISSING OVERHEAD IN FOOD PREP AREA. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: DRY FOOD STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO HAVE LABELED WITH COMMON NAME AND MAINTAIN

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: EXCESSIVE RUST ON EXTERIOR OF GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. INSTD TO REMOVE RUST AND MAINTAIN. PLASTIC LINING NOTED ON EXTERIOR SIDES OF ICE MACHINE AND WALL BEHIND ICE MACHINE. INSTD REMOVE PLASTIC LINING SO AS TO BE SMOOTH, AND EASILY CLEANABLE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): THE FOLLOWING WITH EXCESSIVE GREASE, DUST AND FOOD DEBRIS ACCUMULATION: ALL STORAGE RACKS, DOOR HANDLES AND RUBBER GASKETS IN ALL COOLERS (PREP COOLERS AND WALK IN COOLERS), EXTERIOR OF STORAGE CONTAINERS, ENTIRE WOK LINE, ALL ATTACHED PIPING OF WOK LINE AND COOKING EQUIPMENT, AND LEGS/WHEELS OF ALL COOKING EQUIPMENT/FRYERS. INSTD TO CLEAN ALL AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.18: SINK AND TOILET IN WASHROOM SOILED AND NOT CLEAN. INSTD TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: WALLS AND LIGHT SWITCH COVER IN TOILET ROOM WITH EXCESSIVE BLACK SUBSTANCE AND SOILED. INSTD TO CLEAN AND MAINTAIN

Base deductions−13 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES, INTERNAL AIR TEMPERATURE OF 53.6F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED , ABLE TO MAINTAIN 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLIWNG TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: COOKED CHICKEN 48.0F, COOKED BEEF 49.9F, AND BEAN SPROUTS 53.8F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 15LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO HAVE LABELED WITH COMMON NAME AND MAINTAIN

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXCESSIVE RUST ON EXTERIOR OF GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. INSTD TO REMOVE RUST AND MAINTAIN. PLASTIC LINING NOTED ON EXTERIOR SIDES OF ICE MACHINE AND WALL BEHIND ICE MACHINE. INSTD REMOVE PLASTIC LINING SO AS TO BE SMOOTH, AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING WITH EXCESSIVE GREASE, DUST AND FOOD DEBRIS ACCUMULATION: ALL STORAGE RACKS, DOOR HANDLES AND RUBBER GASKETS IN ALL COOLERS (PREP COOLERS AND WALK IN COOLERS), EXTERIOR OF STORAGE CONTAINERS, ENTIRE WOK LINE, ALL ATTACHED PIPING OF WOK LINE AND COOKING EQUIPMENT, AND LEGS/WHEELS OF ALL COOKING EQUIPMENT/FRYERS. INSTD TO CLEAN ALL AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
SINK AND TOILET IN WASHROOM SOILED AND NOT CLEAN. INSTD TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AND LIGHT SWITCH COVER WITH EXCESSIVE BLACK SUBSTANCE AND SOILED. INSTD TO CLEAN AND MAINTAIN

Base deductions−28 pts

Oct 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

License InspectionFail

1 High3 Med4 Basic

8 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 60.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK IN COOLER SUCH AS 20LBS OF SHRIMP AT 60.1F, 20LBS OF CHICKEN AT 60.2F, 20 LBS OF BEEF AT 60.3F, AND 20 LBS OF EGG ROLLS AT 59.5F. MANAGER DISCARDED AND DENATURED A TOTAL 80 LBS AT $2000. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE AND FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−33 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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