What is Aroma Hot Pot's health inspection score?

Aroma Hot Pot has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aroma Hot Pot last inspected?

Aroma Hot Pot was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aroma Hot Pot have?

Aroma Hot Pot has 29 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aroma Hot Pot safe to eat at?

Aroma Hot Pot has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Aroma Hot Pot serve?

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

Official Health Record

Aroma Hot Pot

Name: Aroma Hot Pot
Address: 2026 S CLARK ST, Chicago, 60616
Rating: 60

2026 S CLARK ST, Chicago

Last Inspected: 2/18/2026

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0Fair

American•Chinatown

Better than 17% of american restaurants

Improving

4 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-9 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

+34 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

2026 S CLARK ST, Chicago, IL 60616

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Violation Timeline

Jul 2024

1 inspections

1 high priority

2 basic

Jul

Mar 2025

1 inspections

2 high priority

5 intermediate

3 basic

Feb 2026

2 inspections

4 high priority

1 intermediate

11 basic

Feb

Inspection History

4 records on file

1 Canvass Re-Inspection2 Canvass1 License

Feb 26

Canvass Re-Inspection InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−10 pts

Feb 26

Canvass InspectionFail

4 High1 Med6 Basic

11 total2 risk factors

33/100inspection score

−57 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A 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.
15FOOD SEPARATED AND PROTECTED−10
INADEQUATE FOOD PROTECTION. NO PROTECTIVE BARRIER OBSERVED AT THE SIDE OF THE SELF SERVICE COLD FOOD BAR; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005 ISSUED FOR FOOD REQUIREMENTS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND NO CHEMICAL SANITIZER AT LOW TEMP DISHMACHINE AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-025 CITATION FOR EQUIPMENT STANDARDS. MACHINE NOT IN USE AT TIME OF INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED BY CDPH WITH PROPER CHEMICAL.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND COOKED RICE, CRAB RANGOON, SPRING ROLLS, SESAME BALLS, CHICKEN NUGGETS AND ONION RINGS AT HOT HOLDING UNIT AT TEMPERATURES RANGING BETWEEN 100F AND 112F. INSTRUCTED THAT ALL HOT HOLDING FOOD ITEMS MUST BE MAINTAINED AT 135F OR ABOVE AT ALL TIMES. 10 LBS OF FOOD ITEMS VALUED AT $100. PRIORITY VIOLATION CITATION ISSUED FOR FOOD REQUIREMENTS 7-38-005.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FAUCET KNOB AT THE EXPOSED HANDSINK IN THE DISHWASHING AREA IN MISSING FOR THE HOT WATER; INSTRUCTED TO REPLACE KNOB.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass InspectionPass w/ Conditions

2 High5 Med3 Basic

10 total

49/100inspection score

−51 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FACILITY MISSING THE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) 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. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE AND THE DISHWASHING MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF INSPECTION. PRIORITY VIOLATION #7-38-025, NO CITATION ISSUED

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. FOUND SPRING ROLLS (129.0F), SEASME BALLS 99.8F, AND FRIED FISH TOFU (100.1F) ON THE FRONT SELF-SERVICE BUFFET. APPROXIMATELY 6LBS AT $33 WORTH OF PRODUCT DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND A CONTAINER OF RAW FISH (52.0F) IN THE 1 COMPARTMENT SINK IN THE REAR FOOD PREP AREA, SLICED HONEYDEW MELON (52.1F) IN THE SELF-SERVICE BUFFET IN A COLD HOLDING UNIT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 13LBS AT $50 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED A BUCKET WITH TOWELS AND A SPRAY BOTTLE WITH UNKNOWN CHEMICAL AND NOT LABELED. THE BUCKET OF CHEMICALS WAS STORED ON THE FOOD PREP TABLE IN THE REAR FOOD PREP AREA AND THE SPRAY BOTTLE WAS STORED ON THE A LOWER SHELF BEHIND A FOOD PREP TABLE. MUST PROVIDE PROPER MARKING ON ALL CHEMICAL CONTAINERS. BUCKET AND SPRAYER BOTTLE WAS LABELED PRIORITY FOUNDATION VIOLATION 7-38-015, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED A BUCKET OF RAW FISH AND WATER BEING THAWED IN THE ONE COMPARTMENT SINK IN THE REEAR FOOD PREP AREA. INSTURCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED TWO BULK DRY INGREDIENTS AND A SQUIRTT BOTTLE NOT LABELED WITH THE FOOD ITEMS COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED RAW MEATS PLATED FOR SERVICE STORED NEAR THE HANDWASHING SINK/ PAPER TOWEL DISPENSER IN THE REAR PREP AREA. INSTRUCTED TO RELOCATE FOOD ITEM TO AVOID CONTAMINATING FOOD ITEMS AFTER HANDWASHING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLER MUST TAKE CORUSE AND MAINTAIN RECORDS ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−51 pts

Jul 24

License InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN DISHWARE NOT INVERTED ON THE DISH RACK AND SHELF IN THE DISHWASHING AREA. INSTRUCTED TO INVERT ALL MENTIONED DISHWARE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED A MISSING RECEPTACLE WITH A LID, IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE FOR DISPOSAL OF FEMININE PRODUCTS AND MAINTAIN.

Base deductions−14 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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