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DENA KITCHEN

3306 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

DENA KITCHEN has been inspected 12 times by Chicago Department of Public Health since September 5, 2014. The most recent inspection, on November 5, 2025, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 separate inspections, most recently on April 6, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 separate inspections, most recently on August 12, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 2, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 7 separate inspections, most recently on April 6, 2023. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE WITH NO CITY OF CHICAGO SANITATION CERTIFICATE.MUST PROVIDE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER AT PREMISES WHILE HANDLING TCS FOODS.(HANDLES CHICKEN,AND BEEF,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-012.MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT HAND SINK AT JUICE BAR AREAS.MUST PROVIDE.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Observed bulk storage containers located on shelves of prep tables and in rear storage without labels. Must provide when items are not in original packaging.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Observed water damaged ceiling tiles near toilet room attached to dining area. Instructed to replace and maintain in good condition.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Observed basement floor in need of dustless cleaning method. Instructed to deep clean and maintain.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Observed one expired food allergen certificate posted on site, instructed to renew.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE MICROWAVE, STOVE, PREP COOLER AND EXTERIOR OF THE GREASE TRAP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT.
  5. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER. MUST CLEAN SHELVES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM UNDER AND AROUND SHELVES AND CORNERS. MUST CLEAN FLOOR AND MAINTAIN.
  6. Canvass

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGN IN CUSTOMERS TOILET ROOM.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSEREVED NO DATE MARKING ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT SILVERWARE WITH HANDLES IN UPRIGHT POSITION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE CARDBOARD FROM LOWER SHELF OF PREP TABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,PIPES OF COOKING EQUIPMENT.WOK STATION,PREP TABLES,STOVE & OVEN,EXTERIOR OF GREASE TRAP IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE STAINED CEILING TILES IN HALLWAY LEADING TO TOILET ROOM AND DINING AREA,BROKEN CONCRETE FLOOR IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT,UNDER AND AROUND SHELVING UNITS IN REAR STORAGE AREA AND FLOOR DRAINS.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE LIGHT SHIELD IN REAR FOOD STORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR SOME EMPLOYEES.MUST PROVIDE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2232526 10/30/18 #58-OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)
  7. Suspected Food Poisoning

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE MICROWAVE, PREP COOLERS AND GREASE TRAP.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED CERTIFIED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATES. MUST SHOW PROOF OF TRAINING.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD SHELVING IN REAR PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING STOVE IN REAR PREP COOKING AREA.
  9. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY FANS AT THE REAR KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE PROPER KNIFE RACK (NOTED KNIVES STORED IN BETWEEN PREP COOLER AND PREP TABLE AND INSIDE TIN CANS).-------INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH EXCESSIVE FOOD DEBRIS, SIDES OF ALL COOKING EQUIPMENT WITH GREASE ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK, STORAGE AND PREP SHELVES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT FRONT, REAR PREP/COOKING AREA AND IN BASEMENT, ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS.---------NEEDS TO DETAIL CLEAN AND MAINTAIN FLOOR IN REAR STORAGE AREA WITH EXCESSIVE BLACK GREASE ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE THROUGHOUT REAR PREP/COOKING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES, UNUSED EQUIPMENT, AND CLUTTER STORED IN PREP/COOKING AREA, REAR STORAGE, INSIDE OFFICE, OUTSIDE AREA, IN BASEMENT AND INSIDE OF GARAGE (REAR OUTSIDE AREA) TO PREVENT PEST HARBORAGE. MUST REORGANIZE.--------USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASHCLOTHS IN PREP/COOKING AREA. INSTRUCTED TO PROPERLY STORE IN A BUCKET WITH SANITIZING SOLUTION.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • NO CHILDREN ALLOWED IN THE KITCHEN. ONLY AUTHORIZED PERSONNEL ALLOWED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  11. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT ACCUMULATION ON BASEMENT FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
  12. License

    0 infractions

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