PASS W/ CONDITIONS
Risk 1 (High)
CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 14, 2026
Complaint
License #1740632
3
Total Violations
2
Critical
1
Major
1
Corrected On Site
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 14, 2026. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR DOOR LEADING OUTSIDE WITH 1/2 INCH GAP IN BOTTOM. INSTRUCTED MANAGER TO SEAL DOOR.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK REACH A MAXIMUM HOT WATER TEMPERATURE OF 105 F. INSTRUCTED MANAGER TO ENSURE 3 COMPARTMENT SINK HAS A MINIMUM HOT WATER TEMPERATURE OF 110 F AT ALL TIMES. MANAGER TURNED UP WATER HEATER. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK REACH A MAXIMUM HOT WATER TEMPERATURE OF 105 F. INSTRUCTED MANAGER TO ENSURE 3 COMPARTMENT SINK HAS A MINIMUM HOT WATER TEMPERATURE OF 110 F AT ALL TIMES. MANAGER TURNED UP WATER HEATER. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection