Canvass
May 20, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 20, 2026 · Original Source
Restaurant · Chicago, IL
Wa! Kaoyu
2230 S Wentworth Ave
Last inspected May 20, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsCanvass Re-Inspection
Jun 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 4, 2025 · Original Source
Canvass
Apr 23, 2025
Fail
2 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED DRY INGREDIENT CONTAINERS NOT LABELED IN NEAR THE WOK STATION. INSTRUCTED TO LABEL WITH COMMON FOOD 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.
More about food source, dating, or labeling problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM 07/10/2024, REPORT # 2597300. #39: OBSERVED SOME EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE AND FOOD PREP TABLES. THE SAID PIPES WERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAINED. 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, Apr 23, 2025 · Original Source
Canvass
Jul 10, 2024
Pass w/ Conditions
7 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED A FOOD HANDLER DRINKING ABOVE THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO REFRAIN FROM DRINKING ABOVE FOOD ITEMS AND FOOD PREP ITEMS TO PREVENT CONTAMINATION.
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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED IN A TWO DOOR REFRIGERATOR AND A TWO DOOR PREP COOLER, BOTH IN THE REAR FOOD PREP AREA. FOUND APPROXIMATELY 2 DOZEN EGGS IN THE TWO DOOR REFRIGERATOR WITH TEMPERATURES RANGING 55.0F-57.0F. FOUND CUT LETTUCE (46.0F), PORK AND VEGETABLE DUMPLINGS (46.0F), PICKLED CUCUMBER (47.0F), HOT DOG SKEWERS (50.0F). MANAGER DISCARDED APPROXIMATELY 15LBS AT $100 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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF A PREP COOLER WITH TCS FOODS STORED INSIDE FOR SALE. TEMPERATURE WAS FOUND AT 50.2F. UNIT WAS REPAIRED BEFORE THE CONCLUSION OF THE INSPECTION. MUST HAVE COLD HOLDING UNITS 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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED ONLY PROBE STEM THERMOMETERS INSIDE SOME COLD HOLDING UNITS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AMBIENT AIR THERMOMETERS IN ALL COLD HOLDING UNITS AND MAINTAIN.
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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SOME EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE AND FOOD PREP TABLES. THE SAID PIPES WERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAINED.
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.
More about food not protected from contaminationnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO LIDED RECEPTACLES IN THE WOMENS TOILET ROOM. 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 FLOOR TILES MISSING GROUT NEAR THE DISHWASHING MACHINE IN THE REAR FOOD PREP AREA.OBSERVED STANDING WATER IN THE OPENINGS OF THE FLOOR TILES. INSTRUCTED TO REGROUT MENTIONED FLOOR TILES 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, Jul 10, 2024 · Original Source
Consultation
Jun 21, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 21, 2024 · Original Source