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AROMA HOT POT

2026 S CLARK ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

AROMA HOT POT has been inspected 4 times by Chicago Department of Public Health since July 26, 2024. The most recent inspection, on February 18, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 3 separate inspections, most recently on February 18, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 2 separate inspections, most recently on February 4, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 4, 2026. For example: FOOD SEPARATED AND PROTECTED

  • 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 2 times across 2 separate inspections, most recently on March 17, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 March 17, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

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 Re-Inspection

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED FOR FOOD SERVICE SANITATION CERTIFICATES.
    • 15. FOOD SEPARATED AND PROTECTED
      • INADEQUATE FOOD PROTECTION. NO PROTECTIVE BARRIER OBSERVED AT THE SIDE OF THE SELF SERVICE COLD FOOD BAR; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-005 ISSUED FOR FOOD REQUIREMENTS.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND NO CHEMICAL SANITIZER AT LOW TEMP DISHMACHINE AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-025 CITATION FOR EQUIPMENT STANDARDS. MACHINE NOT IN USE AT TIME OF INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL REINSPECTED BY CDPH WITH PROPER CHEMICAL.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND COOKED RICE, CRAB RANGOON, SPRING ROLLS, SESAME BALLS, CHICKEN NUGGETS AND ONION RINGS AT HOT HOLDING UNIT AT TEMPERATURES RANGING BETWEEN 100F AND 112F. INSTRUCTED THAT ALL HOT HOLDING FOOD ITEMS MUST BE MAINTAINED AT 135F OR ABOVE AT ALL TIMES. 10 LBS OF FOOD ITEMS VALUED AT $100. PRIORITY VIOLATION CITATION ISSUED FOR FOOD REQUIREMENTS 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND EXTERIOR SURFACES TO REMOVE GREASE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET KNOB AT THE EXPOSED HANDSINK IN THE DISHWASHING AREA IN MISSING FOR THE HOT WATER; INSTRUCTED TO REPLACE KNOB.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE CEILING VENTS AND INSIDE OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN AND WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOME WATER STAINED CEILING TILE IN THE WASHROOMS; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  3. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY MISSING THE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 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. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE AND THE DISHWASHING MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF INSPECTION. PRIORITY VIOLATION #7-38-025, NO CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. FOUND SPRING ROLLS (129.0F), SEASME BALLS 99.8F, AND FRIED FISH TOFU (100.1F) ON THE FRONT SELF-SERVICE BUFFET. APPROXIMATELY 6LBS AT $33 WORTH OF PRODUCT DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND A CONTAINER OF RAW FISH (52.0F) IN THE 1 COMPARTMENT SINK IN THE REAR FOOD PREP AREA, SLICED HONEYDEW MELON (52.1F) IN THE SELF-SERVICE BUFFET IN A COLD HOLDING UNIT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 13LBS AT $50 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED A BUCKET WITH TOWELS AND A SPRAY BOTTLE WITH UNKNOWN CHEMICAL AND NOT LABELED. THE BUCKET OF CHEMICALS WAS STORED ON THE FOOD PREP TABLE IN THE REAR FOOD PREP AREA AND THE SPRAY BOTTLE WAS STORED ON THE A LOWER SHELF BEHIND A FOOD PREP TABLE. MUST PROVIDE PROPER MARKING ON ALL CHEMICAL CONTAINERS. BUCKET AND SPRAYER BOTTLE WAS LABELED PRIORITY FOUNDATION VIOLATION 7-38-015, CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED A BUCKET OF RAW FISH AND WATER BEING THAWED IN THE ONE COMPARTMENT SINK IN THE REEAR FOOD PREP AREA. INSTURCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED TWO BULK DRY INGREDIENTS AND A SQUIRTT BOTTLE NOT LABELED WITH THE FOOD ITEMS COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED RAW MEATS PLATED FOR SERVICE STORED NEAR THE HANDWASHING SINK/ PAPER TOWEL DISPENSER IN THE REAR PREP AREA. INSTRUCTED TO RELOCATE FOOD ITEM TO AVOID CONTAMINATING FOOD ITEMS AFTER HANDWASHING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLER MUST TAKE CORUSE AND MAINTAIN RECORDS ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  4. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN DISHWARE NOT INVERTED ON THE DISH RACK AND SHELF IN THE DISHWASHING AREA. INSTRUCTED TO INVERT ALL MENTIONED DISHWARE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED A MISSING RECEPTACLE WITH A LID, IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE FOR DISPOSAL OF FEMININE PRODUCTS AND MAINTAIN.

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