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FON FON CHINESE CUSINE

8253 S KEDZIE AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

FON FON CHINESE CUSINE has been inspected 13 times by Chicago Department of Public Health since September 4, 2018. The most recent inspection, on May 19, 2026, recorded 5 infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 15 times across 9 separate inspections, most recently on May 19, 2026. 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 9 times across 5 separate inspections, most recently on March 21, 2023. For example: APPROVED THAWING METHODS USED

  • 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 5 times across 3 separate inspections, most recently on June 3, 2021. 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 3 times across 3 separate inspections, most recently on February 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 13, 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.

13 inspections

  1. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES LAYING ON COUNTER TOPS AND PREP STATIONS. INSTRUCTED MANAGER TO PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN THE SHELVING INSIDE OF THE WALK IN COOLER TO REMOVE DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET BASE AT THE 3 COMP SINK WITH LEAKS. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE WASHROOM FIXTURES DIRTY. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED COBB WEBS AND DEBRIS IN CORNERS IN THE CEILING REAR AND IN THE DINING AREAS. MUST CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARBOARD BADLY STAINED, LINING THE SHELVING IN THE WALK IN COOLING UNIT. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING POSSIBLE MOLD BUILD UP AND POSSIBLE CONTAMINATION OF FOODS STORED IN COOLING UNIT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE DEEP FRYERS AND THE WOK STATION WITH A BUILD UP OF GREASE SPLATTER AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FLOOR OF THE WALK IN FREEZER UNIT WITH A BUILD UP OF FOOD DEBRIS AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BUILD UP OF GREASE ON THE WALL BEHIND THE COOKING STATION AND ON THE PIPES FOR WATER. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD STORAGE ON FLOOR IN WALK IN FREEZER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BOTTOM SHELVES OF PREP TABLES, EXTERIOR OF DRY STORAGE BINS AND WALK IN COOLER SHELVES NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR ALONG WALLBASE BEHIND COOKING LINE NOT CLEAN, DEBRIS/DIRT. INSTD TO CLEAN AND MAINTAIN SAME
  4. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STORED ON COUNTER. INSTD TO STORE IN SANTIZING SOLUTION WHEN NOT IN USE
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MULTI USE UTENSILS IMPROPERLY STORED IN ROOM TEMPERATURE STANDING WATER. INSTD TO STORE PROPERLY (EX. HOT WATER AT LEAST 135F OR ON A CLEAN SURFACE)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE DEBRIS/RESIDUE ON HANDLES OF DISPENSING SCOOPS FOR DRY STORAGE CONTAINERS. INSTD TO CLEAN AND MAINTAIN SAME
  5. Canvass

    3 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN CHICKEN THAWING OUT ON THE DRAIN BOARD OF THE 3 COMP SINK. INSTRUCTED MANAGER TO PROPERLY THAW FOODS UNDER RUNNING WATER OR INSIDE THE WALK IN COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SHELVING INSIDE THE WALK IN COOLER DIRTY. MUST CLEAN AND MAINTAIN. ALSO MUST DEFROST AND CLEAN THE INTERIOR OF THE FRONT DEEP FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, GREASE AND/OR DEBRIS.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE PREP COOLER; BEEF AT 50F, CHICKEN AT 50.1F, SHRIMP AT 50.2F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 8LBS OF FOOD AT $75. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE AT 50.8F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN IMPROPERLY THAWING AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE TO PROPERLY THAW UNDER REFRIGERATION OR COLD RUNNING WATER AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS FROM REPORT #2510752 DATED:06/03/2021 NOT CORRECTED; #53 TOILET ROOM RECEPTACLE IN NEED OF COVER. INSTRUCTED TO MAINTAIN COVERED AT ALL TIMES.#55 FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP.WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER.INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.#51 LEAK AT 3 COMPARTMENT SINK FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN. #49 ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP.INSTRUCTED TO CLEAN AND MAINTAIN.#47 CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL FOOD STAINS AND BUILD UP.INSTRUCTED TO CLEAN AND MAINTAIN. #41 ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION.INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  8. Canvass

    8 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE MARKED WITH THE COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL FOOD STAINS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL HANDLES AND DOORS ON REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT 3 COMPARTMENT SINK FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE IN NEED OF COVER. INSTRUCTED TO MAINTAIN COVERED AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
  9. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROX 30-LBS OF RAW SHRIMP AT IMPROPER TEMPERATURES OF , 64.0F, AND 67.0F INSIDE 3- COMPARTMENT SINK. INSTRUCTED TO MAINTAINED COLD FOODS AT 41.0F OR BELOW. FOOD WAS REMOVED BY ( PIC) AND DISCARDED AT COST APPROX $60.00-COS. PRIORITY VIOLATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED APPROX (2)- 40-LB PANS OF CHICKEN AT 29.0F BEING IMPROPERLY UNTHAWED UNDERNEATH PREP TABLE. INSTRUCTED TO UNTHAWED INSIDE COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE FOR ALL MANAGERS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  10. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CONTAINER OF BEAN SPROUTS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON PREP TABLES AND BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS INSIDE LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  11. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA EVENTS PROCEDURE AND CLEAN-UP KIT DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE AND THE NECESSARY ITEMS NEEDED FOR THE CLEAN-UP KIT. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, 57.2 F AND CHICKEN 53.1 F) HELD AT IMPROPER TEMPERATURES/COLD HOLDING. INSTRUCTED THAT COLD HOLDING FOR TCS FOODS SHOULD BE 41 DEGREE F OR BELOW. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN THE WALK IN COOLER AND THE 2-DOOR PREP COOLER. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE GREASE, AND FOOD DEBRIS ON THE COOKING EQUIPMENT IN THE KITCHEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE DEPOSITS, DUST, AND DEBRIS ON THE FLOORS IN THE CORNER AREAS OF THE FACILITY AS WELL AS ON THE FLOOR AREA NEXT TO THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION # 58 FROM REPORT #2213861 DATED SEPTEMBER 5, 2018 NOT CORRECTED. INSTRUCTED TO CORRECT AND MAINTAIN. #58 ALL CERTIFIED MANAGERS ARE REQUIRED TO HAVE ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED.
  12. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING SYSTEM ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 OBSERVED BULK CONTAINERS NOT LABELED WITH COMMON NAME OF THE ITEM AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.B OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE.
  13. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME,INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING SYSTEM ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED NO TEMPERATURE MEASURING DEVICE (METAL STEM ) FOR TAKING FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 OBSERVED BULK CONTAINERS NOT LABELED WITH COMMON NAME OF THE ITEM AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.13 OBSERVED NO TEST KIT ON PREMISES FOR TESTING CHLORINE SANITIZER.PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.12 OBSERVED NO HOT WATER HOT WATER TANK WENT OUT, INSTRUCTED TO REPAIR/REPLACE. PRIORITY FOUNDATION 7-38-030(c). NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.B OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.

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