Skip to content
Loading map…

CHI TEA

6474 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

CHI TEA has been inspected 5 times by Chicago Department of Public Health since December 17, 2024. The most recent inspection, on February 17, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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 4 times across 3 separate inspections, most recently on February 17, 2026. For example: PERSONAL CLEANLINESS

  • 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 February 10, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 February 10, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 10, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

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

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.

5 inspections

  1. Complaint Re-Inspection

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES.CITATION ISSUED.MUST PROVIDE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOODS.(HANDLES RAW CHICKEN,COLE SLAW,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-012.MUST PROVIDE.
    • 40. PERSONAL CLEANLINESS
      • FOODHANDLERS NOT WEARING HAIR RESTRAINT/BEARD RESTRAINTS.MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH NO FOODHANDLER TRAINING/CERTIFICATES.MUST PROVIDE.
  2. Complaint

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES.CITATION ISSUED.MUST PROVIDE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOODS.(HANDLES RAW CHICKEN,COLE SLAW,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-012.MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD WITH NO LABELS.(FLOUR,SUGAR,ETC.)MUST LABEL BULK FOOD.
    • 40. PERSONAL CLEANLINESS
      • FOODHANDLERS NOT WEARING HAIR RESTRAINT/BEARD RESTRAINTS.MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST KITS FOR 3COMPARTMENT SINK.PRIORITY FOUNDATION.CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH NO FOODHANDLER TRAINING/CERTIFICATES.MUST PROVIDE.
  3. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, AT PREP/KITCHEN AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP UNDER THREE COMPARTMENT MUST INSTALL OR TO KNOW THE LOCATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALL BY THE KNIFE RACK AT REAR PREP AREA MUST BE CLEANED,REMOVE GREASE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  4. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP PROVIDED IN BOTH EXPOSED HANDSINK IN PREP AREA.MUST PROVIDE FOR PROPE HANDWASHING.PRIORITY FOUNDATION VIOLATION :7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS PROVIDED AT BOTH EXPOSED HAND SINK.INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING PRIORITY FOUNDATION VIOLATION :7-38-030(C),
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO SANITIZER SOLUTION PROVIDED ON SITE TO BE USED FOR THREE COMPARTMENT SINK, TO BE ABLE TO WASH RINSE AND SANITIZE.MUST PROVIDED:PRIORITY 7-38-025
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SPLASH GUARD IS NEEDED BETWEEN THREE COMPARTMENT SINK AND TWO DOOR PREP COOLER IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK.MUST PROVIDE CHEMICAL TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE,AT PREP/KITCHEN AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP UNDER THREE COMPARTMENT MUST INSTALL OR TO KNOW THE LOCATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALL BY THE KNIFE RACK AT REAR PREP AREA MUST BE CLEANED,REMOVE GREASE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website