What is Happy Lamb Hot Pot's health inspection score?

Happy Lamb Hot Pot has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happy Lamb Hot Pot last inspected?

Happy Lamb Hot Pot was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy Lamb Hot Pot have?

Happy Lamb Hot Pot has 28 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy Lamb Hot Pot safe to eat at?

Happy Lamb Hot Pot has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Happy Lamb Hot Pot serve?

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

Official Health Record

Happy Lamb Hot Pot

Name: Happy Lamb Hot Pot
Address: 2312 S WENTWORTH AVE, Chicago, 60616
Rating: 65

2312 S WENTWORTH AVE, Chicago

Last Inspected: 1/12/2026

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0Fair

American•Chinatown

Ranked #348 of 459 in ChinatownBetter than 17% of american restaurants

Declining

4 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-14 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

2312 S WENTWORTH AVE, Chicago, IL 60616

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Violation Timeline

Apr 2024

2 inspections

1 high priority

2 intermediate

10 basic

Apr

Feb 2025

1 inspections

3 intermediate

5 basic

Jan 2026

1 inspections

2 high priority

5 basic

Jan

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Jan 26

Canvass InspectionLatestPass w/ Conditions

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CERTIFIED MANAGER ON DUTY.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY. THE PERSON IN CHARGE HAS NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED FOR FOOD SERVICE SANITATION CERTIFICATES.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN WALK IN FREEZER; INSTRUCTED TO USE FOOD GRADE STORAGE BAGS FOR FOOD ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER BLADE AT PREP TABLES, EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOM AREA OF FRYERS, WOK STATION AND INTERIORS OF REFRIGERATION UNITS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED WASTE RECEPTACLE IN THE WOMENS WASHROOM; INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS AROUND UNDER AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT. ALSO CLEAN IN BASEMENT AREA UNDER STORAGE SHELVES.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass InspectionPass w/ Conditions

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS. FOUND 15 DOZEN EGGS ON THE FLOOR AT ROOM TEMPERATURE IN THE REAR PREP AREA RANGING 55.2F-60.0F. ALSO FOUND KIMCHI AND TWO DIFFERENT SALADS AT THE FRONT SELF-SERVICE SALAD/ OIL BAR AT IMPROPER COLD HOLDING TEMPERATURES OF 46.6F-55.0F. THE COLD HOLDING UNIT WAS NOT ON. INSTRUCTED MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 17LBS AT $90 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 7-38-005, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS FOR TCS FOODS. FOUND A CONTAINER OF OCTOPUS AND BOXES OF CHICKEN FOUND THAWING AT ROOM TEMPERATURE. INSTRUCTED TO USE PROPER METHODS OF THAWING TCS FOODS, SUCH AS LEAVING FROZEN TCS FOOD ITEMS INSIDE A COLD HOLDING UNIT OVERNIGHT TO THAW.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ELECTRICAL INSECT CONTROL DEVICES PLUGGED UP ON DINING ROOM TABLES. INSTRUCTED TO REFRAIN FROM STORING ON DINING TABLES FOR CONSUMERS AND FROM ABOVE FOOD PREP SERVICES.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DRY INGREDIENT STORAGE CONTAINERS, PREP PLATED DRY GOODS FOR CONSUMERS, AND DEEP FRYERS WITH GREASE INSIDE NOT COVERED WHILE NOT IN USE AT THE TIME OF THE INSPECTION. INSTRUCTED TO COVER ALL FOOD ITEMS AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A METAL BUCKET SUBMERGED IN ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO USE ITEMS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS IN CONTAINERS AND BUCKETS STORED ON THE FLOORS IN THE REAR AND BASEMENT PREP AREAS. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE THREE COMPARTMENT SINK AND THE FLOORS NEAR THE REAR DISHWASHING AREA FILLED WITH DIRTY DISHES AND DISHWARE WITH OLD FOOD. INSTRUCTED TO REFRAIN FROM STORING A SUBTANTIAL AMOUNT OF DIRTY DISHWARE FROM THE PREVIOUS SERVICE DAY TO PREVENT FEEDING SOURCES FOR PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HANDWASHING SINK IN THE BASEMENT PREP AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−25 pts

Apr 24

License Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED THE PREP COOLER IN THE REAR FOOD PREP AREA LOCATED ACROSS FROM THE STOVE WITHOUT AN AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AND MAINAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17: OBSERVED RAW WOOD ON THE SHELVING UNITS IN THE BASEMENT. INSTRUCTED TO REMOVE WOOD OR PAINT WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: OBSERVED A DAMAGED RUBBER GASKET IN THE PREP COOLER ACROSS FROM THE WOK STATION. INSTRUCTED TO REPLACE RUBBER GASKET AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED DEBRIS IN THE PREP COOLER ACROSS FROM THE WOK STATION. INSTRUCTED TO CLEAN MENTIONED PREP COOLER AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO LIDED RECEPTACLES IN THE WOMEN'S TOILET ROOM NEAR THE DINING AREA. INSTRUCTED TO PROVIDE FOR DISPOSAL OF FEMININE PRODUCTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED CLUTTER ACROSS FROM THE HANDWASHING SINK IN BASEMENT. INSTRUCTED TO ELEVATE, DECLUTTER AND ORGANIZE MENTIONED AREA AND MAINTAIN.

Base deductions−15 pts

Apr 24

License InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED A 2 COMPARTMENT SINK AT THE FRONT SERVICE COUNTER WHERE BEVERAGES WILL BE PREPARED AND A LOW TEMPERATURE DISHWASHING MACHINE. INSTRUCTED TO INSTALL A SINGLE HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS, FOOD DISPENSING, AND WAREWASHING AREAS. THE HANDWASHING SINK MUST MEET COMPLIANCE BY HAVING WATER FROM AN APPROVED SOURCE BY THE CITY OF CHICAGO, HAVE HOT AND COLD RUNNING WATER (100-120 F), AND FULLY EQUIPPED WITH HANDWASHING CLEANSER AND HAND DRYING PROVISIONS. PRIORITY FOUNDATION #7-38-030(C), NO CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THE PREP COOLER IN THE REAR FOOD PREP AREA LOCATED ACROSS FROM THE STOVE WITHOUT AN AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AND MAINAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD ON THE SHELVING UNITS IN THE BASEMENT. INSTRUCTED TO REMOVE WOOD OR PAINT WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A DAMAGED RUBBER GASKET IN THE PREP COOLER ACROSS FROM THE WOK STATION. INSTRUCTED TO REPLACE RUBBER GASKET AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS IN THE PREP COOLER ACROSS FROM THE WOK STATION. INSTRUCTED TO CLEAN MENTIONED PREP COOLER AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO LIDED RECEPTACLES IN THE WOMEN'S TOILET ROOM NEAR THE DINING AREA. INSTRUCTED TO PROVIDE FOR DISPOSAL OF FEMININE PRODUCTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER ACROSS FROM THE HANDWASHING SINK IN BASEMENT. INSTRUCTED TO ELEVATE, DECLUTTER AND ORGANIZE MENTIONED AREA AND MAINTAIN.

Base deductions−25 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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