What is Brightwok Kitchen's health inspection score?

Brightwok Kitchen has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brightwok Kitchen last inspected?

Brightwok Kitchen was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brightwok Kitchen have?

Brightwok Kitchen has 22 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brightwok Kitchen safe to eat at?

Brightwok Kitchen has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Brightwok Kitchen serve?

Brightwok Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brightwok Kitchen

Name: Brightwok Kitchen
Address: 21 E ADAMS ST, Chicago, 60603
Rating: 64

21 E ADAMS ST, Chicago

Last Inspected: 1/29/2026

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0Fair

American•The Loop

Ranked #569 of 871 in The LoopBetter than 22% of american restaurants

Improving

3 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

4 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+23 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

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21 E ADAMS ST, Chicago, IL 60603

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Violation Timeline

Jul 2025

1 inspections

1 high priority

7 basic

Jul

Jan 2026

2 inspections

3 high priority

4 intermediate

7 basic

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES,SHAKERS,ETC)

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,ROLLING CARTS,DISH RACKS,SINK BASINS,PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS, WALK IN COOLER-FAN GUARD COVERS,SHELVING UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE DAMAGED WALL ON BOTH SIDES AT FRONT ENTRY TO PREP AREA IN POOR REPAIR AND LOOSE WALL BASES IN HALLWAY LEADING TO REAR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Base deductions−11 pts

Jan 26

Canvass InspectionFail

3 High3 Med4 Basic

10 total2 risk factors

37/100inspection score

−53 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN.RICE,STEAK,EGGS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)MANAGER ARRIVED ON SITE AT 3:33 P.M.(COS)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED HOT HOLDING CABINET AT 75.2F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 11 LBS. COOKED RICE-98.6F-114.6F IN HOT HOLDIMG UNIT.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 11LBS. $6.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF 3- DOZEN SHELLED EGGS-49.5F,1LBS. SHREEDED SWEET POTATOS-49.1F IN A PAN AT GRILL . PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.4LBS. $30.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION )(COS)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SQUEEZE BOTTLES,SHAKERS,ETC)

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,ROLLING CARTS,DISH RACKS,SINK BASINS,PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS, WALK IN COOLER-FAN GUARD COVERS,SHELVING UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WALL ON BOTH SIDES AT FRONT ENTRY TO PREP AREA IN POOR REPAIR AND LOOSE WALL BASES IN HALLWAY LEADING TO REAR PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2619990 7/2/25 NOT CORRECTED-#47-4-101.19 : OBSERVED RUST ON GREEN SHELVING UNITS IN WALK IN COOLER AND ON LOWER SHELF OF PREP TABLE IN MIDDLE OF REAR PREP. INSTRUCTED TO REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND MIDDLE PREP TABLE IN REAR PREP, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.#49-4-601.11(B) : OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AND MAINTAIN.#51-5-205.15 : OBSERVED DRAIN PIPE LEAKING AT HANDWASHING SINK IN REAR PREP/DISHWASHING AREA( NEAR WALK IN COOLER). INSTRUCTED TO REPAIR DRAIN PIPE OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA( NEAR WALK IN COOLER) AND MAINTAIN.#55-6-501.12 : OBSERVED GREASE BUILDUP AND DEBRIS ON FLOORS IN FRONT PREP AREA UNDER AND BEHIND COOKING EQUIPMENT . INSTRUCTED MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT IN TH

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

License InspectionPass w/ Conditions

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED DURING LICENSE INSPECTION(NOTE: CITATION FOR VIOLATION ISSUED DURING CANVASS INSPECTION ON 07/02/2025)

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON GREEN SHELVING UNITS IN WALK IN COOLER AND ON LOWER SHELF OF PREP TABLE IN MIDDLE OF REAR PREP. INSTRUCTED TO REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER AND MIDDLE PREP TABLE IN REAR PREP, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN PIPE LEAKING AT HANDWASHING SINK IN REAR PREP/DISHWASHING AREA( NEAR WALK IN COOLER). INSTRUCTED TO REPAIR DRAIN PIPE OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA( NEAR WALK IN COOLER) AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON GROUND UNDERNEATH AND SURROUNDING GREASE CONTAINER. INSTRUCTED TO CLEAN GROUND UNDERNEATH AND SURROUNDING GREASE CONTAINER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED NON SMOOTH AREA ON PLANK ON WALL ABOVE THREE COMPARTMENT. INSTRUCTED TO SMOOTHLY REPAIR PLANK ABOVE WALL ABOVE THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP AND DEBRIS ON FLOORS IN FRONT PREP AREA UNDER AND BEHIND COOKING EQUIPMENT . INSTRUCTED MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT IN THE FRONT PREP AREA. OBSERVED DEBRIS ON FLOORS UNDERNEATH SHELVING AND IN CORNERS IN STORAGE CLOSET. INSTRUCTED TO CLEAN FLOORS UNDERNEATH SHELVING AND IN CORNERS IN STORAGE CLOSET.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING MECHANICAL VENTILATION IN BOTH ALL GENDER WASHROOMS. INSTRUCTED TO REPAIR OR INSTALL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY IN BOTH ALL GENDER WASHROOMS.

Base deductions−24 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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