What is Peking Mandarin Restaurant's health inspection score?

Peking Mandarin Restaurant 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 Peking Mandarin Restaurant last inspected?

Peking Mandarin Restaurant was last inspected on May 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peking Mandarin Restaurant have?

Peking Mandarin Restaurant has 60 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peking Mandarin Restaurant safe to eat at?

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

Official Health Record

Peking Mandarin Restaurant

Name: Peking Mandarin Restaurant
Address: 3457-3459 W LAWRENCE AVE, Chicago, 60625
Rating: 57

3457-3459 W LAWRENCE AVE, Chicago

Last inspected 12mo ago

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Lincoln Square

Ranked #330 of 448 in Lincoln Square

Stable

7 inspections

Last: May 8, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

Open location in Google Maps →

3457-3459 W LAWRENCE AVE, Chicago, IL 60625

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

2 inspections

5 intermediate

14 basic

Jun

Mar 2023

1 inspections

2 high priority

5 basic

Mar 2024

2 inspections

4 high priority

2 intermediate

10 basic

Mar

May 2025

2 inspections

3 high priority

3 intermediate

12 basic

Inspection History

7 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

May 25

Canvass Re-Inspection InspectionLatestPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (B-D)--- NOTED FOODS BEING DISPENSED IN THE FRONT SERVER STATION AND COUNTER IE: HOT SOUP, COOKED RICE ETC. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER OR REMOVE ALL FOODS TO THE KITCHEN PREP.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14---- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.----BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR.----FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TAPE AS A SEALANT IN THE REAR KITCHEN. MUST BE SMOOTH AND CLEANABLE.----EXCESSIVE POOLING OF WATER ON THE FLOOR OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−21 pts

May 25

Canvass InspectionFail

2 High2 Med9 Basic

13 total

52/100inspection score

−48 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED FOODS BEING DISPENSED IN THE FRONT SERVER STATION AND COUNTER IE: HOT SOUP, COOKED RICE ETC. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER OR REMOVE ALL FOODS TO THE KITCHEN PREP.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES IN TWO COOLERS. COOKS LINE COOLER NOTED AT 46.7F WITH FOOD SUCH AS SHRIMP AT 47.1F. REAR TALL REACH-IN COOLER NOTED AT 49.2F WITH COOKED CHICKEN WINGS AT 54.1F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD IN THE BELOW MENTIONED COOLERS AT IMPROPER TEMPERATURES: COOKED CHICKEN AT 54.1F, SHRIMP AT 47.1, SCALLOPS AT 50F, BEEF AT 44.9F. APPROXIMATELY 100 LBS ASSORTED FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE UTENSILS BEING STORED IN A CONTAINER OF WATER AT THE HOT HOLDING RICE CONTAINER AT A TEMPERATURE OF 122.F. IF STORED IN HOT 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
COOKS LINE TWO DOOR COOLER CUTTING BOARD IN POOR REPAIR AND BADLY STAINED. MUST REPLACE OR RESURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TAPE AS A GRIP ON KNIVES ON COOKS LINE OR AS A MEANS OF REPAIR INSIDE THE WHITE, TALL REACH-IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE WALK-IN COOLER OR UNDER THE RICE HOT HOLDING UNIT.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT OR COLD RUNNING WATER AT THE ONLY HAND WASHING SINK IN THE PREP/DISH AREA. WATER TURNED OFF BECAUSE SINK IS UNABLE TO DRAIN. A PLUMBER WAS NOTIFIED AND ARRIVED DURING THE INSPECTION, REPAIRED THE SINK TO PROVIDE HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.----BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR.----FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TAPE AS A SEALANT IN THE REAR KITCHEN. MUST BE SMOOTH AND CLEANABLE.----EXCESSIVE POOLING OF WATER ON THE FLOOR OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2591190 ON 3-18-24 NOT CORRECTED. #47-OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.#57--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−48 pts

Mar 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12--OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−4 pts

Mar 24

Complaint InspectionFail

4 High2 Med8 Basic

14 total1 risk factor

29/100inspection score

−66 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (RICE,CHICKEN,EGG ROLLS ETC.)WHERE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT ON SITE AT ALL TIMES (TCS FOODS)ARE BEING PREPARED,HANDLED AND OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA SINK NOT ACCESSIBLE FOR USE.OBSERVED THE DRAIN PIPE UNDERNEATH SAID SINK DISCONNECTED AND EXCESSIVELY LEAKING ONTO CONTAINER WHEN IT IS BEING USED.INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED PLUMBING SERVICE FOR REPAIR AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPERTOWELS AT THE REAR EMPLOYEE UNISEX WASHROOM HANDWASHING SINK.INSTRUCTED TO PROVIDE HAND PAPERTOWELS AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CONSOLIDATE WITH ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE WHITE REFRIGERATION UNIT LOCATED AT KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE A VISIBLE,WORKING ACCURATE THERMOMETER FOR REFRIGERATION UNIT AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 RODENT (RAT) DROPPINGS ON THE FLOOR UNDERNEATH THE STAIRCASE LEADING TO THE BASEMENT AND IN CLUTTERED ROOM IN FRONT OF THE STAIRCASE IN SAME BASEMENT AREA.INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES WITH NO HAIR RESTRAINTS IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED TO PROPERLY STORE AND MAINTAIN ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER,INTERIOR OF PREP LINE COOLERS AND SIDES OF HOT COOKING WOK STATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNUSED BROKEN METAL BOARDS AND EQUIPMENTS STORED IN SMALL ROOM IN THE BASEMENT DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH THE COOKING WOK STATION WITH FOOD DEBRIS AND DETAIL CLEAN WALLS TO REMOVE FOOD SPLASHED DEBRIS AND SEAL NOTOCEABLE OPENINGS ON THE FLOORS IN BASEMENT AREAS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2573508 DATED:03/30/2023 #47--4-101.19: OBSERVED CABINET IN MEN'S TOILET ROOM MISSING PANEL. INSTRUCTED MANAGER TO REPAIR CABINET. #47--4-501.11: OBSERVED 3 COMPARTMENT SINK WITH ONLY 1 DRAIN PLUG WHICH ADEQUATELY FIT. INSTRUCTED MANAGER TO ENSURE THERE ARE 3 DRAIN PLUGS WHICH FIT. #55--6-201.13: OBSERVED PARTS OF BASE COVING MISSING IN REAR STAFF TOILET ROOM. INSTRUCTED MANAGER TO REPAIR BASE COVING. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 3/18/2024. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−66 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED EMPLOYEE TRANSFER READY TO EAT NOODLES FROM STRAINER TO PLATE USING BARE HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES UTILIZE UTENSILS AND GLOVES TO ENSURE NO BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER INSTRUCTED STAFF TO USE UTENSILS OR GLOVES. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN KITCHEN NOT DRAINING. WATER IN HAND WASHING SINK SAT FOR OVER 10 MINUTES AND DID NOT DRAIN. INSTRUCTED MANAGER TO PROVIDE AN ACCESSIBLE HANDWASHING SINK IN KITCHEN BY ENSURING THE SINK PROPERLY DRAINS. MANAGER CALLED PLUMBER TO REPAIR SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3 COMPARTMENT SINK WITH ONLY 1 DRAIN PLUG WHICH ADEQUATELY FIT. INSTRUCTED MANAGER TO ENSURE THERE ARE 3 DRAIN PLUGS WHICH FIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CABINET IN MEN'S TOILET ROOM MISSING PANEL. INSTRUCTED MANAGER TO REPAIR CABINET.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOAD BEING USED AS LINING IN INACTIVE OVEN HOOD. INSTRUCTED MANAGER TO REMOVE CARDBOARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY RACKS BEING UTILIZED IN REAR DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE STORAGE RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PARTS OF BASE COVING MISSING IN REAR STAFF TOILET ROOM. INSTRUCTED MANAGER TO REPAIR BASE COVING.

Base deductions−30 pts

Jun 22

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, PREP AND REACH-IN COOLERS AND INSIDE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE (2) WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE REAR PREP AREA OR PROVIDE SHATTER PROOFED LIGHT BULBS.

Base deductions−13 pts

Jun 22

Canvass InspectionFail

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT, NOTED CHICKEN WINGS STORED ON TOP OF PREP TABLE WITH AN INTERNAL TEMPERATURE OF 66.0F/65.4F/61.7F/63.6F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS TOTAL WEIGHT 320 LBS, TOTAL VALUE $1200. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL SOME FOOD CONTAINERS IDENTIFIED WITH COMMON NAME (RICE, SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND OVER 30 RAT DROPPINGS ALONG THE WALLS IN REAR STORAGE AREA, 20 RAT DROPPINGS UNDER AND AROUND COOLING EQUIPMENT IN REAR AREA. ALSO, FOUND 20 MICE DROPPINGS IN BEHIND CABINETS IN FRONT SERVICE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED

Basic (10)

−20 pts

43IN-USE UTENSILS: PROPERLY STORED−2
INSTRUCTED TO PROPERLY STORE KNIVES INTO KNIFE RACK, NOTED SOME KNIVES STORED IN BETWEEN PREP TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS AND STAIN IN REAR PREP AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (OYSTER SAUCE) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, PREP AND REACH-IN COOLERS AND INSIDE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALK-IN COOLER FLOOR WITH EXCESSIVE DRIED FOOD DEBRIS ACCUMULATION IN NEED OF DETAIL CLEANING, SAME AS INSIDE WALK-IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR KITCHEN AND STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE (2) WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REAR OUTSIDE AREA IN NEED OF DETAIL CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE REAR PREP AREA OR PROVIDE SHATTER PROOFED LIGHT BULBS.

Base deductions−40 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants