Restaurant · Chicago, IL

Ben's Noodles & Rice

Name: Ben's Noodles & Rice
Address: 1139 W Bryn Mawr Ave, Chicago, IL

1139 W Bryn Mawr Ave

Last inspected Mar 4, 2026 · View Map ↗ · Compare ↗

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Pass w/ Conditions

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Canvass

Mar 4, 2026

Pass w/ Conditions

5 recorded violations

notedCode 5Other

Official wording

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector’s notes

OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED DEAD COCKROACHES ON THE WALL OF THE DISHWASHING ROOM. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

CLEAN THE ENCRUSTED GREASE BUILDUP ON THE PREP TABLES, ROLLING CART, GREASE TRAPS, DEEP FRYER, AND WOK STATION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

CLEAN THE GREASE BUILDUP ON THE WALL BEHIND THE COOKING EQUIPMENT AND IN THE CORNER OF THE FOOD PREP AREA. CLEAN THE GREASE BUILDUP ON THE BASEBOARD AND FLOOR ALONG THE WALLS AND BENEATH THE COOKING EQUIPMENT. CLEAN THE GREASE AND FOOD BUILDUP UNDER THE 3-COMPARTMENT SINK AND AROUND THE GREASE TRAP IN THE DISHWASHING AREA. CLEAN DUST FROM THE CEILING AND CEILING TILES IN THE FOOD PREP AND DISHWASHING AREA. CLEAN THE FLOOR AND WALLS OF THE MOP CLOSET.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

NO FOOD HANDLER CERTIFICATES WERE PROVIDED FOR THE FOOD HANDLERS WORKING IN THE KITCHEN. MANAGEMENT INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Mar 4, 2026 · Original Source

Canvass

Jun 6, 2025

Pass

5 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED THE INTERIOR OF THE UPRIGHT, PREP, AND REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED DRAINPIPES LEAKING UNDER HAND WASHING SINK IN MAIN PREP AREA AND REAR WAREWASHING AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPES AND MAINTAIN.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jun 6, 2025 · Original Source

Canvass

Sep 6, 2024

Pass

8 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

EXTREMELY SOILED HAND WASHING SIGNAGES ON THE COOKS LINE. MUST REPLACE.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

ALL BULK FOODS INCLUDING SPICES MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

KNIVES NOTED IMPROPERLY STORED BETWEEN THE WALL AND ELECTRICAL CONDUITS. MUST PROPERLY STORE IN USE KNIVES.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

MUST NOT USE CARDBOARD OR CLOTH TOWELS AS LINER INSIDE COOLERS/FREEZERS.----ALL SHELVING THROUGHOUT THE KITCHEN COOKS LINE WITH GREASE, FOOD DEBRIS AND RUST. MUST CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

NOTED HANGING CLOTH CURTAINS AT ENTRANCE TO THE KITCHEN EXTREMELY DIRTY AND STAINED. MUST CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES ON SITE. MUST PROVIDE.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

NOTED IMPROPER THAWING OF FROZEN SHRIMP. SHRIMP IN STANDING WATER. REVIEWED PROPER METHODS OF THAWING FROZEN FOODS.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 45Equipment and utensils