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CENTRAL EAST ASIAN CUISINE

2353-2355 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

CENTRAL EAST ASIAN CUISINE has been inspected 6 times by Chicago Department of Public Health since April 4, 2024. The most recent inspection, on September 17, 2025, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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 September 10, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 separate inspections, most recently on September 10, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on September 17, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 10, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 10, 2025. For example: PROPER COLD HOLDING TEMPERATURES

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 Re-Inspection

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUTED TO PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) : OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E) OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN
  2. Canvass

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR KITCHEN PREP SERVING PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR KITCHEN PREP AREA.   PRIORITY FOUNDATION 7-38-030. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REAR KITCHEN PREP AREA. IMPROPER: PORK 55.6 F, EGGS 80.3F, AND BEEF AT 56.3F . MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $200.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS.
  3. Complaint

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOWLS AND CONTAINERS OF OILS AND SPICES ON THE PREP TABLES NOT COVERED THROUGHOUT FACILITY, WHILE NOT IN USE. INSTRUCTED TO COVER ALL FOOD ITEMS, WHILE NOT IN USE TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD ITEMS AND DRY GOODS NOT ELEVATED IN THE REAR DRY STORAGE AREA NEAR THE EIT DOOR LEADING TO THE GARAGE. INSTRUCTED TO ELEVATE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE PIPES AND FLOOR DRAIN BEHIND THE WOK COOKING EQUIPMENT WITH GREASE BUILD UP AND NOT MAINTAINED.
  4. Complaint

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  5. License Re-Inspection

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  6. License

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP DISPENSER NOT WORKING AT HANDWASHING SINK IN PREP/DISHWASHING AREA WITH LOW TEMEPERATURE DISHWASHING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE ON SITE WITHOUT CHEMICALS INSTALLED, SO UNIT NOT READY FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON SITE FOR NEW LICENSE ADDRESS. MUST INCLUDE RECORD OF VISITS AND COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

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