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BAI ORDO

2621 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

BAI ORDO has been inspected 6 times by Chicago Department of Public Health since December 12, 2023. The most recent inspection, on April 28, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 2 separate inspections, most recently on July 28, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 April 28, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on July 28, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 29, 2024. 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 December 12, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

6 inspections

  1. Canvass

    2 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • METHOD FOR COOLING POTATOES AND RICE IS INADEQUATE IN THE TWO DOOR COOLER. INSTRUCTED MANAGER THAT FOOD MUST BE UNCOVERED DURING THE COOLING PROCESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS WITH DARK STAINS AND OPEN SEAMS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARDS.
  2. Canvass

    11 infractions

    • 35. APPROVED THAWING METHODS USED
      • NOTED RAW MEAT BEING THAWED ON A PREP TABLE. REVIEWED PROPER THAWING METHODS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST NOT STORE CLEAN POTS AND PANS HANGING DIRECTLY ABOVE THE UTILITY MOP SINK.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN COOLERS. MUST USE FOOD GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TINFOIL AS LINER FOR SHELVING OR BACKSLASH ON THE GAS STOVE. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED PEELING PLASTIC ON THE EXTERIOR OF THE TALL REACH-IN FREEZER. MUST REMOVE.----NOTED FRONT TEA PREP AREA HAND WASHING SINK BADLY STAINED FROM TEA. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST CLEAN SINK AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST INSTALL A ONE COMPARTMENT PREP SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS IN THE FRONT TEA PREP AREA FOR DUMPING AND PREPARING TEA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT STORE SOILED MOPS AND DIRTY MOP BUCKET ON THE REAR WALKWAY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED EQUIPMENT MUST BE REMOVED FROM THE REAR PATIO TO PREVENT PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR AT THE FRONT TEA PREP AREA NEXT TO CABINET WITH DEBRIS. MUST CLEAN AND MAINTAIN.----NOTED CARDBOARD BEING USED AS MATTING FOR FLOORS UNDER THE COOKING EQUIPMENT AND AT THE DISH AREA. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATE OR PROOF OF NEW HIRING FOR EMPLOYEE ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN REAR DRY STORAGE STORAGE RACK WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAINBOARD FOR THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE DRAINBOARD FOR AIR DRYING OF CLEAN UTENSIL AND EQUIPMENTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD ON THE FLOOR OF THE PREP/DISHWASHING AREA BENEATH THE RUBBER MATS.INSTRUCTED TO REMOVE THE CARDBOARD LINERS FROM THE FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2586993 DATED:12/14/2023 #56--4-301.14 OBSERVED HOOD SYSTEMS NOT COMPLETELY COVERING GAS OVEN. INSTRUCTED MANAGER TO ENSURE VENTILATION HOOD SYSTEMS COVER GAS-POWERED EQUIPMENT IN GRIDDLE AREA. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN BY 11/5/2024. PRIORITY FOUNDATION VIOLATION 7-42-090.CITATION ISSUED.
  5. License Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED DRAIN PLUGS NOT PROPERLY WORKING IN THE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE DRAIN PLUGS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 OBSERVED HOOD SYSTEMS NOT COMPLETELY COVERING GAS OVEN. INSTRUCTED MANAGER TO ENSURE VENTILATION HOOD SYSTEMS COVER GAS-POWERED EQUIPMENT IN GRIDDLE AREA.
  6. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FRONT PREP AREA WITH NO HAND WASHING SINK. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DRAIN PLUGS PROPERLY WORKING IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE DRAIN PLUGS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD SYSTEMS NOT COMPLETELY COVERING GAS OVEN. INSTRUCTED MANAGER TO ENSURE VENTILATION HOOD SYSTEMS COVER GAS-POWERED EQUIPMENT IN GRIDDLE AREA.

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