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ASADA

180 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

ASADA has been inspected 17 times by Chicago Department of Public Health since December 12, 2014. The most recent inspection, on December 16, 2025, recorded 3 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on December 16, 2025. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on October 24, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on July 14, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on December 12, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 10 separate inspections, most recently on August 26, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

17 inspections

  1. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  2. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using Card board boxes to store nacho chips, Instructed to use proper utensils.
  3. Recent Inspection

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON THE DRY STORAGE SHELVES WHERE SEASONINGS ARE STORED. INSTRUCTED TO REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD DEBRIS AND SPLASH IN THE INTERIOR AND EXTERIOR OF THE MICROWAVE LOCATED IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 2 THREE-DOOR UNUSED COOLERS AND 1-DOOR UNUSED REACH-IN COOLER LOCATED THROUGHOUT THE FRONT AND REAR DISH AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  4. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2-DOOR REACH-IN COOLER STORED IN THE REAR FOOD PREP/ DISH AREA TO BE IMPROPER: CHICKEN 55.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD DEBRIS AND SPLASH IN THE INTERIOR AND EXTERIOR OF THE MICROWAVE LOCATED IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON THE DRY STORAGE SHELVES WHERE SEASONINGS ARE STORED. INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 2 THREE-DOOR UNUSED COOLERS AND 1-DOOR UNUSED REACH-IN COOLER LOCATED THROUGHOUT THE FRONT AND REAR DISH AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND RICE AT 120F LOCATED IN HOT HOLDING UNIT. MUST PROVIDE A MINIMUM HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. INSTRUCTED MANAGER TO DISCARD. 5 LBS OF RICE DISCARDED AT $50 PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • FOUND 3 COMPARTMENT SINK WASH, RINSE, AND SANITIZER BASIN FILLED WITH WATER. 3 COMPARTMENT SINK UNABLE TO DRAIN AT TIME OF INSPECTION. FACILITY UNABLE TO ADEQUATELY, WASH, RINSE, AND SANITIZE DISHES. SEWAGE SHALL BE CONVEYED TO THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM AND CONNECTIONS THAT ARE CONSTRUCTED, MAINTAINED, AND OPERATED ACCORDING TO LAW.PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED GARBAGE RECEPTACLE AT UNISEX TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE COVERED GARBAGE RECTAPLE FOR ANY TOILET ROOM WOMEN UTILIZE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND LITTER ON GROUND (OUTDOORS) UNDER AND BEHIND OPERATOR'S GARBAGE RECEPTACLE AT DESIGNATED REFUSE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN REFUSE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND UNUSED COOLERS, PREP TABLES AND EQUIPMENT ONSITE IN FRONT PREP AND REAR HALLWAY NEXT TO TOILET ROOM. INSTRUCTED MANAGER TO REMOVE CLUTTER, OR ORGANIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND HOOD FILTERS FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  7. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • WEAK HOT WATER PRESSURE AT REAR PREP AREA HAND WASH SINK. INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
  8. Non-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON THE FLOORS BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT LIGHT BULB UNDERNEATH VENTILATION HOOD IN FRONT PREP. INSTRUCTED TO REPLACE AND MAINTAIN.
  10. Canvass

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE) NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE KNIVES,FORKS IN CONDIMENTS-SODA AREA, KNIVES,FORKS FOR CONSUMER SELF SERVICE MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THAT REACH IN COOLER IN REAR PREP AREA HAVE SOME STANDING WATER FROM CONDENSE DRIP AND ITS NOT DRAINING PROPERLY. MUST CLEAN AND REPAIR-MAINTAIN THE CONDENSATION UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 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
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN UNSIEX EMPLOYEES BATHROOM
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED USED PAPER TOWELS ON FLOORS IN WASH ROOM AND DIRTY FIXTURES .MUST CLEAN AND MAINTAIN CLEAN EMPLOYEE WASHROOM FIXTURES AND FLOORS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM ALL EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  11. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed peeling paint on the walls near 1 compartment sink in kitchen area. Must repair or paint wall. Must maintain same
  12. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found prepackaged, potentially hazardous foods (sliced melon, deserts, etc.) in front customer beverage cooler. Instructed all customer accessible, prepackaged, potentially hazardous foods must be properly labeled with manufacturer name, address, list of ingredients and date. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed peeling paint on the walls near 1 compartment sink in kitchen area. Must repair or paint wall. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found slow draining hand sink in front prep area. Must repair and maintain. Found uncovered floor drain near utility sink. Must provide cover for drain. Must maintain same.
  13. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE BEANS,CHICKEN,BEEF,ETC) SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREPACKAGED COOKIES AT FROT COUNTER NOT LABLED WITH INGREDIENTS OF PRODUCTS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER HANDLE OF 1-COMP SINK LEAKY.MUST REPAIR.
  14. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UPPER PANEL NOT CLEAN.MUST CLEAN/MAINTAIN.
  15. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A 3RD WORKING SINK STOPPER FOR THE 3-COMP SINK IN THE BACK AREA. DURING INSPECTION ONLY FOUND 2 WORKING SINK STOPPERS AND ONE BROKEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE. MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES IN THE HALLWAY LEADING TO REAR EXIT DOOR AND IN THE REAR OFFICE. FOUND BOXES ON THE FLOOR AND MANY OTHER CONSTRUCTION MATERIAL IN THE OFFICE ON THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.
  16. License Re-Inspection

    0 infractions

  17. License

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • IMPROPER DRAINING AT 3-COMPARTMENT SINK IN REAR AND NO DRAINING AT MOP SINK AT BACK. MUST REPAIR. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD NEEDED AT FRONT EXPOSED HANDWASH SINK MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR OF DUST BUILD UP AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES/OPENINGS IN WALL AT REAR AND WHERE NECESSARY ALSO AROUND TUBING/PLUMBING INTO WALLS. PROVIDE MISSING VENT COVERS AT FRONT CEILING BY WINDOW.

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