Canvass Re-Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Restaurant · Chicago, IL
Mui's Feida Bakery
2228 S Wentworth Ave
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass
Feb 26, 2026
Fail
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 60-70 MOUSE DROPPINGS ON THE FLOOR IN THE MAIN KITCHEN UNDER THE THREE COMP SINKS AND BY THE FLOOR MIXERS. INSTRUCTED TO CLEAN AREAS. RECOMMENDED TO HAVE PEST CONTROL SERVICE PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION CITATION 7-38-020(A) ISSUED FOR CONTROL OF VERMIN AND INSECTS.
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 insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: COOKING EQUIPMENT EXTERIOR SURFACES AREA AROUND WOK STATION, PREP TABLES, HOT HOLDING UNIT, REFRIDGERATION UNIT, EXTERIOR SURFACE OF STEAMER IN KITCHEN. 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS AND WALLS IN KITCHEN BASEMENT AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN UNDER AND AROUND EQUIPMENTS.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED DUST AND GREASE IN THE VENTILATION SYSTEM ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
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 issuesOfficial record from Chicago Department of Public Health, Feb 26, 2026 · Original Source
Canvass
May 19, 2025
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED NO LABELS FOR BULK STORAGE CONTAINERS. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS 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 problemsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
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.
More about employee hygiene or health policy issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
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 problemsOfficial record from Chicago Department of Public Health, May 19, 2025 · Original Source
Canvass Re-Inspection
May 15, 2024
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-602.11(A; B:1-4,6,7; C; D): OBSERVED CONTAINERS OF TOFU PREPARED AND PACKAGED ON SITE STORED IN A REFRIGERATOR IN THE LOBBY WITH NO LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD.
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 problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12: FACILITY MISSING 2 SINK STOPPERS FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11: OBSERVED THE FLOORS MISSING GROUT UNDER THE 3 COMPARTMENT SINK IN THE CENTER OF THE MAIN LEVEL, REAR PREP AREA. INSTRUCTED TO INSTALL GROUT 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 problemsOfficial record from Chicago Department of Public Health, May 15, 2024 · Original Source
Canvass
May 8, 2024
Fail
8 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE OPEN AND OPERATING.
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 issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED AN INACCESSIBLE HANDWASHING SINK IN THE MAIN LEVEL, REAR FOOD PREP/DISHWASHING AREA. A SPEED RACK WITH BAKED BREADS WAS STORED IN FRONT OF THE SINK AND COMMERCIAL BAKING EQUIPMENT ON THE SIDE WAS BLOCKING ACCESS AND HIDING THE HANDWASHING SINK. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN THE TWO DOOR REFRIGERATOR IN THE UPSTAIRS REAR FOOD PREP AREA AND IN THE WALK-IN COOLER IN THE BASEMENT. FOUND APPROXIMATELY 28 EGGS (65.4-67.4F) AND MILK (50.3) IN THE TWO DOOR REFRIGERATOR. FOUND A BOWL WITH 2 WHOLE CHICKENS (54.6F) AND TWO BINS OF PORK (51.0F-57.9F). MANAGER DISCARDED APPROXIMATELY 100LBS AT $250 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED CONTAINERS OF TOFU PREPARED AND PACKAGED ON SITE STORED IN A REFRIGERATOR IN THE LOBBY WITH NO LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD.
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 problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROXIMATELY 60 MICE DROPPINGS THROUGHOUT THE FACILITY. ALSO, OBSERVED 5-7 SMALL FLIES AT THE TIME OF THE INSPECTION. THE FOLLOWING FLOORS ON THE MAIN LEVEL, REAR FOOD PREP/DISHWASHING AREA WERE OBSERVED WITH MICE DROPPINGS: UNDER THE HANWASHING SINK ON THE WOOD, UNDER THE 3 COMPARTMENT SINK, THROUGHOUT THE AREA WHERE THE DRY INGREDIENTS (FLOUR AND SUGAR) WERE STORED, ON THE SIDE OF THE 2 DOOR REFRIGERATER NEAR THE SHRINE ON THE FLOOR, AND BEHIND THE BAKING EQUIPMENT. IN THE BASEMENT: BEHIND THE HOT HOLDING TO THE LEFT OF THE STAIRS, UNDER THE SHELVING UNIT ELEVATING THE FLOUR, BEHIND FREEZERS. THE SMALL FLIES WERE OBSERVED THROUGHOUT THE MAIN LEVEL REAR FOOD PREP AREA, ESPECIALLY NEAR THE THREE COMPARTMENT SINK USED TO WASH DISHES. INSTRUCTED TO ELIMINATE SMALL FY ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 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.
More about signs of rodents or insectsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
FACILITY MISSING 2 SINK STOPPERS FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOORS MISSING GROUT UNDER THE 3 COMPARTMENT SINK IN THE CENTER OF THE MAIN LEVEL, REAR PREP AREA. INSTRUCTED TO INSTALL GROUT 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 problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 06/27/2023, REPORT #2577917 #49: INSTRUCTED TO CLEAN THE COOKING EQUIPMENT SURFACES AND AREA AROUND WOK STATION. CLEAN PREP TABLE BOTTOMS AND INTERIORS OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED. #55: OBSERVED THE FLOOR UNDER COOKING EQUIPMENT AND OTHER KITCHEN EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND OTHER MATTER. CLEAN FLOOR IN SUB PUMP STORAGE ROOM AND IN BASEMENT PREP AREA WHERE NEEDED. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. #55: OBSERVED STORAGE AREA IN BASEMENT AND SECTION OF DINING AREA NEEDS ORGANIZING; ORGANIZE AND MAINTAIN WHERE NEEDED. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, May 8, 2024 · Original Source