What is Kohoku-ku Ramen Chicago's health inspection score?

Kohoku-ku Ramen Chicago has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kohoku-ku Ramen Chicago last inspected?

Kohoku-ku Ramen Chicago was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kohoku-ku Ramen Chicago have?

Kohoku-ku Ramen Chicago has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kohoku-ku Ramen Chicago safe to eat at?

Yes, Kohoku-ku Ramen Chicago has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

Official Health Record

Kohoku-ku Ramen Chicago

Name: Kohoku-ku Ramen Chicago
Address: 1136 W THORNDALE AVE, Chicago, 60660
Rating: 92

1136 W THORNDALE AVE, Chicago

Last Inspected: 2/26/2026

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0Excellent

Edgewater

Ranked #29 of 237 in Edgewater

Stable

5 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

1 month 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 issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

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

1136 W THORNDALE AVE, Chicago, IL 60660

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Violation Timeline

Jul 2024

2 inspections

1 high priority

2 intermediate

8 basic

Jul

Jan 2025

1 inspections

1 intermediate

8 basic

Feb 2025

1 inspections

Feb

Feb 2026

1 inspections

3 basic

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection1 License Re-Inspection1 License

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE WOK STATION, STOVE AND DEEP FRYERS WITH ENCRUSTED GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE WALLS OF THE PREP AREA EXPECIALLY AROUND THE EXPOSED HAND WASHING SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE ENCRUSTED GREASE ON THE VENTILATION HOOD AND FILTERS.

Base deductions−6 pts

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionFail

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
NOTED APPROXIMATELY 5 LBS COOKED RICE INSIDE THE HOT HOLDING RICE COOKER FROM THE PREVIOUS DAYS SERVICE BEING SLOWLY REHEATED INSIDE AT AN IMPROPER TEMPERATURE OF 100.7F. REVIEWED PROPER REHEATING PROCEDURES OF RAPIDLY REHEATING PREPARED TCS FOODS TO 165F OR ABOVE THEN TO HOLD HOT AT A MINIMUM TEMPERATURE OF 135F. RICE DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED CLEAN UTENSILS HANGING DIRECTLY ABOVE THE HAND WASHING SINK. INSTRUCTED TO REMOVE AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE RICE SCOOP BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 64.9F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTREMELY DIRTY SMALL WHITE GARBAGE CONTAINER AT THE HAND SINK. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED WATER LEAKING ONTO THE FLOOR FROM PIPING UNDER THE HAND WASHING SINK. MUST REPAIR.----NOTED A RUBBER HOSE ATTACHED TO THE NOZZLE OF THE THREE COMPARTMENT SINK TO EXTEND THE NOZZLE. MUST REMOVE HOSE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ALONG BASEBOARDS IN VARIOUS AREAS THROUGHOUT THE FACILITY WHICH IS UNEVEN AND UNABLE TO CLEAN. MUST REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----FLOOR UNDER THE REAR KITCHEN METAL RACK SHELVING WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE COOK ON SITE. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2597602 ON 7-17-24. #55-: 6-201.11--- FLOORS UNDER AND BEHIND THE WOK LINE WITH DIRT, DEBRIS AND EXCESSIVE GREASE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−21 pts

Jul 24

License Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
: 4-903.11(A;C)-- ALL STORED ITEMS IN THE MOP CLOSET MUST BE ELEVATED FROM THE FLOORS TO ALLOW CLEANING AND MONITORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--- ALL UNUSED EQUIPMENT, CONSTRUCTION MATERIALS, PREP TABLE WITH SINK STORED AT THE REAR OUTDOOR AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING. : 6-201.11--- FLOORS UNDER AND BEHIND THE WOK LINE WITH DIRT, DEBRIS AND EXCESSIVE GREASE.----EXCESSIVE DUST ON CEILING LIGHT AND VENT COVER ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.

Base deductions−4 pts

Jul 24

License InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST INSTALL A HAND WASHING SINK IN THE FOOD PREP AREA/COOKS LINE WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS WITH SPLASH GUARDS AS NEEDED. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS SUCH AS RICE NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 20-30 MICE DROPPINGS IN THE FOLLOWING AREAS: AT THE CASHIERS STATION, IN THE WASHROOM ALONG WALL NEXT TO THE SINK, ALONG THE BASEBOARD UNDER THE DISH MACHINE AND METAL RACK SHELVING IN THE SAME DISH AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS. LAST PEST SERVICE REPORT DATED 6-19-24 WITH NO ACTIVITY NOTED. RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOORS TO ALLOW CLEANING AND MONITORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GAS STOVE TOP ON THE COOKS LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RAW WOODEN PALLET USED AS ELEVATION UNDER THE TWO DOOR TALL REACH-IN COOLER AND WOODEN LINERS UNDER THE KITCHEN METAL RACK SHELVING MUST BE PAINTED/SEALED TO BE CLEANABLE AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED EQUIPMENT, CONSTRUCTION MATERIALS, PREP TABLE WITH SINK STORED AT THE REAR OUTDOOR AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE FACILITY UNDER SINKS, DISH MACHINE, UNDER AND BEHIND THE WOK LINE, UNDER THE ELEVATED TWO DOOR REACH-IN COOLER, IN MOP CLOSET, UNDER ALL METAL RACK SHELVING WITH DIRT, DEBRIS AND EXCESSIVE GREASE.----EXCESSIVE DUST ON CEILING LIGHT AND VENT COVER ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.-----WALLS IN THE WASHROOM AND MOP CLOSET IN POOR REPAIR WITH BROKEN PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----MISSING FLOOR TILES AT THE ENTRANCE TO THE WASHROOM. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING BASEBOARD COVING UNDER THE DISHWASHING THREE COMPARTMENT SINK, DISH HAND SINK AND DISH MACHINE. BASEBOARD NOTED WITH OPEN GAPS/HOLES. MUST SEAL WITH COVING.

Base deductions−32 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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