SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Complaint
Feb 10, 2026
Pass
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A GAP AT THE BOTTOM OF THE OUTER DOOR OF THE DIM SUM KITCHEN; INSTRUCTED TO RODENT PROOF DOOR COMPLETELY AS REQUIRED.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED GROCERY BAGS BEING USED FOR STORAGE INSIDE OF THE WALK-IN COOLER AND WALK IN FREEZERS; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE AT ALL TIMES.
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.
OBSERVED THE RUBBER GASKETS OF ONE THREE DOOR COOLER IN THE MAIN KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO UNIT.
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.
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS, CLEAN EXTERIOR SURFACES OF FRYERS, CLEAN PIPING CONNECTED TO FRYERS ALONG THE WALL TO REMOVE GREASE.
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.
NO SELF CLOSING DEVICE AT EMPLOYEE WASHROOM DOOR IN MAIN KITCHEN; INSTRUCTED TO INSTALL 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.
CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED AND INSIDE OF WALK-IN COOLERS/FREEZERS.
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.
Official record from Chicago Department of Public Health, Feb 10, 2026 · Original Source
Canvass
Jan 22, 2026
Pass
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A GAP AT THE BOTTOM OF THE OUTER DOOR OF THE DIM SUM KITCHEN; INSTRUCTED TO RODENT PROOF DOOR COMPLETELY AS REQUIRED.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED GROCERY BAGS BEING USED FOR STORAGE INSIDE OF THE WALK-IN COOLER AND WALK IN FREEZERS; INSTRUCEED TO USE FOOD GRADE BAGS FOR FOOD STORAGE AT ALL TIMES.
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.
OBSERVED THE RUBBER GASKETS OF ONE THREE DOOR COOLER IN THE MAIN KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO UNIT.
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.
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS, CLEAN EXTERIOR SURFACES OF FRYERS, CLEAN PIPING CONNECTED TO FRYERS ALONG THE WALL TO REMOVE GREASE.
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.
NO SELF CLOSING DEVICE AT EMPLOYEE WASHROOM DOOR IN MAIN KITCHEN; INSTRUCTED TO INSTALL 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.
CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED AND INSIDE OF WALK-IN COOLERS/FREEZERS.
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.
Official record from Chicago Department of Public Health, Jan 22, 2026 · Original Source
Complaint
Mar 4, 2025
Pass w/ Conditions
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE HANDWASHING SINKS IN THE TOILET ROOM AND IN THE FOOD PREP AREA BOTH LOCATED IN THE DINNER PREP KITCHEN MISSING HAND DRYING PROVISIONS. MUST PROVIDE AND MAINTAIN AT ALL TIMES. PAPER TOWEL WAS PROVIDED UPON REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED
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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED SHELLSTOCK STORED ON SITE WTIH NO SHELLSTOCK TAGS. FOUND AN OPENED BOX OF MUSSELS AND A CRATE OF OYSTERS WITH NO SHELLSTOCK TAG LOCATED INSIDE THE WALK-IN COOLER IN THE DINNER PREP KITCHEN.INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 10LBS AT $155 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
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.
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MAINTENANCE ARRIVED ON SITE AND REPAIRED MACHINE. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED
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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE PREP AREAS ON SITE. FOUND THE FOLLOWING IN THE DINNER PREP KITCHEN NOT MEETING COMPLIANCE: COOKED CHICKEN IN THE PREP AREA (52.9F), PREPACKAGES OF BEEF FOUND ON THE LOWER SHELF OF A PREP TABLE (48.0F-50.0F). FOUND THE FOLLOWING IN THE DIM SUM PREP KITCHEN: A BOWL BEEF (54.0F) INSIDE OF THE WALK-IN COOLER AND APPROXIMATELY 20 EGGS IN A TWO DOOR COOLER (59.0F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 28LBS AT $215 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED APRROXIMATELY 20 OR MORE OPEN BLUE BAIT PACKAGES THROUGHOUT THE PREP AREAS ON SITE. BAIT PACKAGES WERE FOUND ON FLOORS, SHELVES, UNDER SHELVES ETC. INSTRUCTED TO REMOVE ALL OPEN RODENT BAIT STATIONS AND INFORMED MANAGER THAT RODENT BAIT SHALL BE CONTAINED IN A COVERED, TAMPER-RESISTANT BAIT STATION. PRIORITY VIOLATION 7-38-015, CITATION ISSUED
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
OBSERVED IMPROPER THAWING METHOD. FOUND PREPACKAGES OF BEEF BEING THAWED AT ROOM TEMPERATURE ON A SHELF UNDER A PREP TABLE IN THE DINNER PREP KITCHEN. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.
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.
OBSERVED THE FRONT ENTRANCE OF THE FACILITY OPEN AND NEVER CLOSE ALSO FOUND A SMALL OPENING AT THE BOTTOM OF THE REAR EXIT DOOR IN THE DINNER PREP KITCHEN. INSTRUCTED TO RODENT PROOF FACILITY AND MAINTAIN.
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.
OBSERVED A POOL OF STANDING WATER ABOUT 2 1/2 INCHES HIGH ON THE FLOOR INSIDE THE AQUARIUM OF LIVE SHELLSTOCK STORAGE AREA. THE MENTIONED AREA WAS ACROSS FROM THE DISHWASHING AREA IN THE DINNER PREP KITCHEN. INSTRUCTED TO REMOVE WATER AND MAINTAIN. WATER WAS REMOVED BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
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.
OBSERVED THE DOOR IN THE TOILET ROOM IN THE DINNER PREP KITCHEN, NOT SELF CLOSING INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON MENTIONED DOOR 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.
OBSERVED ALL FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING IN BOTH PREP AREAS. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Mar 4, 2025 · Original Source
Suspected Food Poisoning
Aug 30, 2024
Pass w/ Conditions
10 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED POOR HYGIENIC PRACTICES IN THE DIM SUM PREP AREA. ONE FOOD HANDLER WITH GLOVES ON TOUCHED A DIRTY PLATE AND THEN PREPARED FOOD ITEMS. ONE FOOD HANDLER TOUCH THEIR FACE WITH GLOVES AND THEN PREPARED READY TO EAT FOOD ITEMS. AND ONE FOOD HANDLER WITH GLOVES RUBBED THEIR HANDS ON THEIR CLOTHES AND BEGAN TO PREPARE FOOD ITEMS. INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE CHANGING TASK. PRIORITY 7-38-010, CITATION ISSUED
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN ALL FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
OBSERVED VARIOUS STEAMED DUMPLINGS AND EGG YOLK BUNS FOUND SITTING IN ROOM TEMPERATURES AT IMPROPER TEMPERATURES. DUMPLINGS AND EGG YOLK BUNS WERE STORED ON THE FOOD RPEP TABLE ACORSS FROM THE STEAMING EQUIPMENT (68.0F-80.0F) AND SHEET TRAYS OF DUMPLINGS (84.9F-97.0F) ON THE SPEED RACK NEAR THE DIM SUM PREP AREA. THE DUMPLINGS WERE FILLED WITH PORK, SHRIMP, VEGETABLE. APPROXIMATELY 15LBS AT $180 WERE DISCARDED. IN THE CONTON KITCHEN, FRIED CHICKEN (50.0F) FOUND IN ROOM TEMPERATURE ACROSS FROM THE DEEP-FRYING UNITS.INSTRUCTED TO REFRAIN FROM STORING HOT FOODS IN ROOM TEMPERATURE. HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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.
OBSERVED IMPROPER THAWING METHODS. OBSERVED CHICKEN AND FISH BEING THAWED IN THE 2ND FLOOR PREP AREA AND THE CONTON KITCHEN IN STANDING WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.
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.
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES IN THE DIM SUM, 2ND FLOOR, AND THE CONTON KITCHEN PREP AREAS. IN THE DIM SUM FOUND 10 EGGS FOUND AT 51.0F. IN THE 2ND FLOOR PREP AREA FOUND 6-8 PACKAGES OF FISH AT 77.0 F, IN THE THREE COMPARTMENT SINK BASIN WITH STANDING WATER AND ALSO APPROXIMATELY 195 EGGS FOUND AT ROOM TEMPERATURE AT 52-54.0F. IN THE CONTON KITCHEN FOUND APPROXIMATELY 8 WHOLE CHICKENS IN STANDING WATER IN THE THREE COMPARTMENT SINK AT 56.0F, RAW BEEF (51.7F) AND CHICKEN (52.3F) FOUND IN THE THREE DOOR COLD HOLDING UNIT. APPROXIMATELY 125 LBS AT $550 WORTH OF FOOD DISCARDED AT THIS TIME. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CONSOLIDTED WITH VIOLTION #21
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.
OBSERVED STICKY INSECT TRAPS FILLED WITH DEAD FLIES THROUGHOUT THE FACILITY ESPECIALLY ON THE SECOND FLOOR PREP AREA. TRAPS WERE STORED ON THE CEILING ABOVE FOOD PREP TABLES. INSTRUCTED TO REPLACE AND RELOCATE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED THE ICE BINS THROUGHOUT THE FACILITY NOT COVERED, WHILE UNATTENDED/NOT IN USE. INSTRUCTED TO COVER AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED A THREE DOOR PREP COOLER IN THE CONTON KITCHEN WITH THE MIDDLE DOOR NOT STAYING CLOSED. INSTRUCTED TO REPAIR 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.
OBSERVED GRIME AND GREASE BUILD UP ON THE PIPES BEHIND THE COOKING EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Aug 30, 2024 · Original Source
Canvass
May 7, 2024
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED A BUILD UP OF MISCELLANEOUS ITEMS STORED ON FLOOR IN WATER HEATER AREA. INSTRUCTED REMOVE ITEMS AS NEEDED TO AVOID POSSIBLE PEST HARBORING.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHT BULBS OUT UNDER THE HOOD VENTILATION UNIT IN THE PREP AREA OVER THE STOVE UNITS. INSTRUCTED TO REPLACE ALL BULBS AS NEEDED.
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.
OBSERVED THE INSIDES OF ALL REACH IN AND WALK IN COOLERS AND FREEZERS WITH A BUILD UP OF DUST, DIRT, FOOD DEBRIS AND SPILLAGE. ALSO OBSERVED ITEMS IN CONTAINERS ON FLOOR OF UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS AND TO REMOVE ITEMS FROM FLOOR AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
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.
Official record from Chicago Department of Public Health, May 7, 2024 · Original Source
Complaint Re-Inspection
Oct 11, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 11, 2023 · Original Source
Complaint
Oct 3, 2023
Fail
5 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED EXTERIORS AND INTERIORS OF ALL COLD HOLD UNITS AND WALK IN COOLERS TO HAVE GRIME AND BUILD UP OF DEBRIS. INSTRUCTED PERSON IN CHARGE TO 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.
OBSERVED SOME BULK FOOD CONTAINERS IN KITCHEN NOT LABELED WITH COMMON NAME (SUGAR, FLOUR, CORNSTARCH). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK ITEM CONTAINERS WITH COMMON NAME AND MAINTAIN.
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.
OBSERVED APPROXIMATELY 30 MOUSE AND RAT DROPPINGS IN THE FOLLOWING AREAS; IN DOWNSTAIRS KITCHEN UNDERNEATH SHELVING AND PREP TABLES, IN UPSTAIRS LIQOUR DRY STORAGE ROOM UNDER AND AROUND SHELVING, IN UPSTAIRS KITCHEN AREA IN CORNER BY PREP TABLE. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, AND INFORM PEST CONTROL SERVICE OF ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
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.
OBSERVED EXCESSIVE FOOD AND GREASE SPLATTERS UNDERNEATH DISH MACHINE ON WALLS AND PIPES. INSTRUCTED PERSON IN CHARGE 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.