What is Hunan Gourmet's health inspection score?

Hunan Gourmet has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hunan Gourmet last inspected?

Hunan Gourmet was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hunan Gourmet have?

Hunan Gourmet has 36 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hunan Gourmet safe to eat at?

Hunan Gourmet has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hunan Gourmet serve?

Hunan Gourmet serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hunan Gourmet

Name: Hunan Gourmet
Address: 2520-2556 S ARCHER AVE, Chicago, 60608
Rating: 57

2520-2556 S ARCHER AVE, Chicago

Last Inspected: 2/10/2026

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0Fair

Chinese•Pilsen

Ranked #317 of 405 in PilsenBetter than 57% of chinese restaurants

Improving

4 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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

-43

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+28 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

2520-2556 S ARCHER AVE, Chicago, IL 60608

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Violation Timeline

Mar 2025

1 inspections

4 high priority

3 intermediate

6 basic

Mar

Apr 2025

1 inspections

1 basic

Feb 2026

2 inspections

6 high priority

5 intermediate

11 basic

Feb

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Feb 26

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP, STORAGE, WALK-IN COOLER, AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFFTHE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED EXCESSIVE CLUTTER IN FRONT COUNTER, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY ORGANIZE ALL AREAS TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.

Base deductions−6 pts

Feb 26

Canvass InspectionFail

6 High5 Med8 Basic

19 total3 risk factors

0/100inspection score

−101 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO POST VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FRONT HANDWASHING SINK IN POOR REPAIR, WATER DRAINING ON FLOOR WHEN IN USE, REAR HANDWASHING SINK NOT PROPERLY DRAINING. INSTRUCTED MANAGER TO REPAIR HANDWASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED REAR HANDWASHING SINK IN DISHWASHING AREA NOT ACCESSIBLE FOR HANDWASHING, FILLED WITH GLOVES AND UNNECESSARY ARTICLES. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM HANDWASHING SINK. PRIORITY FOUNDATION 7-38-030(C) SEE PREVIOUS VIOLATION FOR CITATION
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 53.1F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF COLD TCS FOOD (TOFU, BEEF, EGGS, FISH, SHRIMP, CHICKEN) 52.1F-52.5F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITAITON ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED SEVERAL CONTAINERS OF BEEF, CHICKEN, FISH IMPROPERLY THAWING ON PREP TABLES. INSTRUCTED MANAGER TO PROPERLY THAW FOOD UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE PREP COOLER NEAR WALK-IN COOLER. INSTRUCTED MANAGER TO PROVIDE OPERABLE THERMOMETERS IN ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOGBOOK AVAILABLE. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR AND PEST CONTROL LOGBOOK AVAILABLE UPON INSPECTION. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP, STORAGE, WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GROCERY BAGS USED FOR STORING FOOD IN WALK-IN COOLER. INSTRUCTED MANAGER TO PROVIDE PROPER FOOD STORAGE BAGS AND CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST KIT OR IRREVERSIBLE THERMOMETER FOR HIGH TEMPERATURE DISHMACHINE. INSTRUCTED MANAGER TO PROVIDE TEST KIT OR THERMOMETER FOR HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION 7-38-005
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN FRONT COUNTER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY ORGANIZE ALL AREAS TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOODS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.

Base deductions−101 pts

Risk factor bonus (3× +5)−15 pts

Apr 25

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11 OBSERVED RUST ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO REMOVE RUST.

Base deductions−2 pts

Mar 25

License InspectionFail

4 High3 Med6 Basic

13 total1 risk factor

28/100inspection score

−67 pts

High Priority (4)

−40 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGNS IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-303.11(A) OBSERVED NO ADEQUATE SANITIZER ON SITE TO PROPERLY SET UP THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY VIOLATION 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A 2 DOOR PREP COOLER ONLY MAINTAINING 49F DURING THE INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN 41F OR BELOW AT ALL TIMES. OBSERVED A PREP COOLER ACROSS FROM THE COOKING EQUIPMENT NOT TURNED ON AND MAINTAINING 41F OR BELOW, MANAGER STATES THE PREP COOLER WILL BE REMOVED. INSTRUCTED TO REMOVE SAID PREP COOLER OR TURN THE PREP COOLER ON AND MAINTAIN 41F FOR THE LICENSE RE-INSPECTION. PRIORITY VIOLATION 7-38-005.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE SIDE ENTRANCE DOOR WITH A ONE INCH GAP IN BETWEEN THE DOORS. INSTRUCTED TO MAKE SAID DOOR TIGHT FITIING AND RODENT PROOFED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED THE PEST CONTROL SERVICE CONTACT PROVIDED HAS AN ADDRESS OF 3552 SOUTH ARCHER HOWEVER THE ADDRESS OF THE FACILITY IS 2552 SOUTH ARCHER. INSTRUCTED TO PROVIDE A PEST CONTROL SERVICE CONTACT OR LOGBOOK FOR THE ADDRESS OF THE FACILITY. PRIORITY FOUNDATION 7-38-020(C).

Basic (6)

−12 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. OBSERVED NO HIGH TEMPERATURE DISH MACHINE TEST STRIPS (THAT MEASURE THE SURFACE TEMPERATURE OF 160F) ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11 OBSERVED THE INTERIOR OF THE 2 DOOR REFRIGERATOR WITH FOOD SPILLS. INSTRUCTED TO CLEAN. OBSERVED RUST ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO REMOVE RUST.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.13 OBSERVED THE DISH MACHINE NOT PROPERLY DRAINING INTO THE FLOOR DRAIN AND WATER AND SOAP BACKING UP FROM THE FLOOR DRAIN WHEN THE DISH MACHINE IS ON. INSTRUCTED TO CONVEY SEWAGE PROPERLY AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS AND DEAD INSECTS ON THE FLOORS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN THROUGHOUT.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.

Base deductions−67 pts

Risk factor bonus (1× +5)−5 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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