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CHINA EXPRESS 168

4248 S WENTWORTH AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

CHINA EXPRESS 168 has been inspected 11 times by Chicago Department of Public Health since November 20, 2017. The most recent inspection, on October 5, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 5 times across 5 separate inspections, most recently on December 24, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on April 23, 2024. 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 April 6, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 27, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 27, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

11 inspections

  1. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using Tin cans and grocery bags for food storage, Instructed to use proper utensils.
  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL HEAVY EQUIPMENT IN PREP AREA IN NEED OF CLEANING (2 DOOR COOLER WITH COLD HOLD ATTACHED, WOK STATION AS WELL AS ALONGSIDE FRYER INCLUDING COILS. INSTRUCTED TO REMOVE GREASE BUILD UP AND FOOD DEBRIS AND MAINTAIN EQUIPMENT FREE OF ACCUMULATED BUILD UP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE PUDDLES OF GREASE AND FOOD DEBRIS UNDERNEATH WOK STATION AND FRYERS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE SAID AREA IN ORDER TO PREVENT PEST HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD EMPLOYEES AND MAINTAIN ON SITE FOR REVIEW.
  3. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR, ONION POWDER, PEPPER ) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS OR BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION IN THE KITCHEN AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXCESSIVE GREASE AND FOOD DEBRIS ON THE STOVE AND AROUND THE WORKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS, AND SHELVING WITH FLOUR, SUGAR, ETC. AND REMOVE DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  4. Canvass Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11- OBSERVED FOOD BOXES STORED ON THE FLOOR INSIDE WALK IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD STORAGE ITEMS SIX INCHES FROM THE FLOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17-INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE FOR EMPLOYEE TOILER ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12- MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT, WALK IN COOLER AND ALONG WALL BASES THROUGHOUT.
  5. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE REAR STORAGE AREA UNDER THE BULK DRY INGREDIENT CONTAINERS. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD BOXES STORED ON THE FLOOR INSIDE WALK IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD STORAGE ITEMS SIX INCHES FROM THE FLOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE FOR EMPLOYEE TOILER ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT, WALK IN COOLER AND ALONG WALL BASES THROUGHOUT.
  6. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY GOODS STORAGE CONTAINERS WITHOUT NAME OF ITEM INSIDE OF THE CONTAINER; INSTRUCTED TO LABEL CONTAINERS WITH COMMON NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING IN NEED OF CLEANING; CLEAN AND MAINTAIN: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYERS, WOK STATION, HOT HOLDING UNIT), BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF REFRIGERATION UNITS, INTERIORS OF REFRIGERATION UNITS WHERE NEEDED, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT, CEILING TILE AND VENTS TO REMOVE DUST OBSERVED, LIGHT SHIELDS TO REMOVE DUST OBSERVED, WALLS AT MOP SINK AREA AND BEHIND COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE FOOD HANDLERS UPDATE CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UNABLE TO PRODUCE TWO FOOD ALLERGEN TRAINING CERTIFICATES FOR TWO FOOD SERVICE MANAGERS; INSTRUCTED TO HAVE CERTIFICATES ON PREMISES AT ALL TIMES.
  7. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS AND LOWER SHELVES OF PREP TABLES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,STEAM TABLE,PREP TABLES,WOK STATION,PREP COOLER,PIPES OF COOKING EQUIPMENT.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST ELIMINATE BUCKETS USED FOR GARBAGE CANS AND PROVIDE GARBAGE CAN WITH LID.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT,WALK IN COOLER AND ALONG WALL BASES THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL BASES NEAR REAR DOOR AND WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN EXCESSIVE GREASE BUILD UP AT FILTERS AND HOOD OF COOKING EQUIPMENT.
  8. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST PROPERLY STORE UNUSED WIPING CLOTHS IN ADEQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLES FOR WASHROOM USED BY FEMALE EMPLOYEES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FLOOR ALONG WALL BASE, CORNERS AT REAR UNDER SHELVING.
  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED ( ,FISH, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND NO WIPING CLOTHS STORED IN SANITATION SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  10. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER SHELVING UNIT AND COOLER IN FRONT WEST STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENT ABOVE WALK-IN COOLER(DUST BUILDUP).
  11. License

    0 infractions

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