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3 ASIAN SISTERS

818 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

3 ASIAN SISTERS has been inspected 4 times by Chicago Department of Public Health since October 18, 2024. The most recent inspection, on August 25, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 25, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 25, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 24, 2025. For example: NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 24, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 18, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED COOKIES AND SWEET BREADS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS AND ANY ALLERGEN WARNINGS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORE ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE COOLERS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES OF ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  2. Canvass

    3 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLER MAKING BARE HAND CONTACT WITH COOKED PORK USED FOR SALAD WRAP. INSTRUCTED TO WEAR GLOVES OR USE TONGS WHEN HANDLING READY TO EAT FOOD. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED 2 SPRAY BOTTLES OF DISINFECTANT IN WORKING CONTAINER WITH NO LABELING OF COMMON NAME. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. PRIORITY FOUNDATION VIOLATION. 7-38-015. CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
  3. License Re-Inspection

    0 infractions

  4. License

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM FOOD THERMOMETERS ON PREMISES. MUST PROVIDE A CALIBRATED METAL STEM THERMOMETER ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MUST PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. PRIORITY FOUNDATION 7-38-020(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK STOPPERS NOT WORKING. MUST PROVIDE WORKING STOPPERS FOR 3-COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

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