What is Eight Treasures Inc.'s health inspection score?

Eight Treasures Inc. has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Eight Treasures Inc. last inspected?

Eight Treasures Inc. was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Eight Treasures Inc. have?

Eight Treasures Inc. has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Eight Treasures Inc. safe to eat at?

Yes, Eight Treasures Inc. has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Eight Treasures Inc. serve?

Eight Treasures Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Eight Treasures Inc.

Name: Eight Treasures Inc.
Address: 2312-2314 S ARCHER AVE, Chicago, 60616
Rating: 93

2312-2314 S ARCHER AVE, Chicago

Last Inspected: 1/12/2026

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0Excellent

American•Chinatown

Ranked #63 of 459 in ChinatownBetter than 17% of american restaurants

Improving

4 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+10 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

2312-2314 S ARCHER AVE, Chicago, IL 60616

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Violation Timeline

Apr 2024

1 inspections

1 high priority

4 basic

Apr

May 2024

1 inspections

4 basic

Feb 2025

1 inspections

1 high priority

4 basic

Feb

Jan 2026

1 inspections

Inspection History

4 records on file

2 Canvass1 License Re-Inspection1 License

Jan 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE BIN FILLED WITH ICE BEHIND BAR AREA MISSING LID, EXPOSING ICE WHILE NOT IN USE. INSTRUCTED TO COVER ICE BIN TO PREVENT POSSIBLE SOURCES OF CONTAMINATION.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED A PLASTIC, DISPOSABLE BOWL STORED INSIDE A BULK DRY INGREDIENT CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE BOWL AND USE A UTENSIL WITH A HANDLE TO TRANSFER FOOD ITEMS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES AND BOWLS NOT INVERTED/COVERED DURING STORAGE, IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO INVERT/COVER ALL TABLEWARE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE FOOD MANAGER ON SITE WITH NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST OBTAIN AND MAINTAIN RECORD ON SITE.

Base deductions−18 pts

May 24

License Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED PLASTIC, DISPOSABLE BOWLS STORED IN THE DRY INGREDIENT STORAGE CONTAINERS ON SITE. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER INGREDIENTS TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11:OBSERVED TABLEWARE (BOWLS AND PLATES) NOT INVERTED ON THE SHELVING UNITS ABOVE THE PREP COOLERS AND PREP TABLES IN THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT OR COVER TABLEWARE TO AVOID CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17: OBSERVED A SHELVING UNIT MADE OF RAW WOOD NEAR THE EXIT DOOR IN THE FOOD PREP/DISWASHING AREA. INSTRUCTED TO SEAL RAW WOOD WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE INTERIOR OF THE TWO MICROWAVES WITH FOOD SPLATTERS, THE LOWER COMPARTMENTS OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP, AND THE STOVE TOPS WITH BURNT RESIDUE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED SURFACES.

Base deductions−8 pts

Apr 24

License InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE AT THE TIME OF THE INSPECTION) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AND REINSPECTED BY THE CDPH. UNIT TAGGED, PLEASE REVIEW COMMENTS FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC, DISPOSABLE BOWLS STORED IN THE DRY INGREDIENT STORAGE CONTAINERS ON SITE. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER INGREDIENTS TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED TABLEWARE (BOWLS AND PLATES) NOT INVERTED ON THE SHELVING UNITS ABOVE THE PREP COOLERS AND PREP TABLES IN THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT OR COVER TABLEWARE TO AVOID CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A SHELVING UNIT MADE OF RAW WOOD NEAR THE EXIT DOOR IN THE FOOD PREP/DISWASHING AREA. INSTRUCTED TO SEAL RAW WOOD WITH FOOD GRADE PAINT TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE TWO MICROWAVES WITH FOOD SPLATTERS, THE LOWER COMPARTMENTS OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP, AND THE STOVE TOPS WITH BURNT RESIDUE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED SURFACES.

Base deductions−18 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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