Skip to content
Loading map…

K-KITCHEN

131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

K-KITCHEN has been inspected 21 times by Chicago Department of Public Health since February 18, 2010. The most recent inspection, on September 2, 2025, found no infractions.

6 of 21 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on December 9, 2024. For example: APPROVED THAWING METHODS USED

  • 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 2 times on December 9, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 9, 2022. 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 April 10, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 21 times across 9 separate inspections, most recently on April 10, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

21 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 35. APPROVED THAWING METHODS USED
      • Improper thawing of frozen chicken, Found 2 bags of frozen chicken being held in prep sink, Instructed to thaw frozen foods according to health code, ie.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No test strips available on site for quaternary ammonium sanitizer that is used at dish washing area, Instructed manager to obtain. Priority foundation violation 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • Inadequate number of sink stoppers available at 3-comp sink, Instructed to obtain for proper washing.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A SLOW DRAINING OF WATER AT THE HAND SINK. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
  5. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK AT ALL TIMES.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2282948, DATED 4/10/19. MUST CORRECT THE FOLLOWING VIOLATIONS: #55 MUST ORGANIZE OR REMOVE CLUTTER THROUGHOUT THE PREMISES, INSTRUCTED TO MAINTAIN. #58 ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE. PRIORITY FOUNDATION VIOLATION 7-42-090.
  8. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER ONSITE TO ENSURE THE ACCURACY OF HOT OR COLD FOOD TEMPERATURES. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, RICE,ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN, INSIDE THE DEEP FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS INSTEAD, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ORGANIZE OR REMOVE CLUTTER THROUGHOUT THE PREMISES, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTER, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  9. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed black mold like substance embedded throughout caulk line of the splash guard, located between 3 compartment sink and 1 comp sink. Instructed manager to resurface and or replace. Maintain at all times.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease buildup on hood filters, located above cook station. Instructed manager to detail clean and maintain it all times. Observed excessive food splatter and dried dirt on exterior surface of exposed hand sink. Instructed manager to detail clean and maintain at all times.
  10. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed potentially hazardous foods without labels in prep coolers and freezer. Instructed must label all potentially hazardous foods with prep date. Must maintain same.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed duct tape used on shelving unit where pots and pans are stored. Duct tape must be removed and repairs made to shelving. All surfaces must be smooth and easily cleanable. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease build up on shelving unit where pans are stored. (one pan stored here has excessive grease build up as well). Must remove all grease build up, detail clean and sanitize shelving unit. Must maintain same.
  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASH SOILED POTS, PANS AND SPOONS IN THE FIRST COMPARTMENT, THEN RINSE THESE ITEMS IN THE FIRST COMPARTMENT, THEN PLACE THE POTS, PANS AND SPOONS ONTO STORAGE SHELVES OR BACK INTO USE WITHOUT BEING PROPERLY SANITIZED. INSTRUCTED EMPLOYEES ON HOW TO PROPERLY USE THE THREE COMPARTMENT SINK BY DOING WASH IN THE FIRST COMPARTMENT, RINSE IN THE SECOND COMPARTMENT, THEN SANITIZE IN THE THIRD COMPARTMENT. CRITICAL CITATION ISSUED: 7-38-030
  13. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT ALL MUTLI USE ITEMS. (STORE UPSIDE DOWN)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL WORN CUTTING BOARDS ON SITE. MUST REPAIR OR REPLACE THE BROKEN HANDLE AND LID ON THE RICE COOKER AS NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN PREP TABLE WHERE TABLE TOP DEEP FRYER IS LOCATED. MUST ALSO DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE WALLS UNDER THE PREP TABLE STORING THE TABLE TOP FRYER AND REMOVE GREASE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  14. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED SUCH AS RICE IN HOT HOLDING UNIT AT 165.5F. MANAGER WAS TELEPHONED DURING THE INSPECTION TO BE INFORMED OF AN INSPECTOR ON SITE AND MANAGER ARRIVED DURING MIDDLE OF INSPECTION. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC SHOPPING BAGS AS FOOD CONTAINERS IN THE WALK-IN COOLER. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A LARGE ENOUGH SPLASH GUARD/FOOD PROTECTION SHIELD BETWEEN EXPOSED HAND SINK AREA AND HOT FOODS BEING PREPARED ON THE INDUCTION COOKER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE (3) STOPPERS FOR ALL THREE COMPARTMENTS OF THE SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  15. Canvass

    0 infractions

  16. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF PRODUCE STORAGE BINS INSIDE WALK IN COOLER TO REMOVE DEBRIS.
  17. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL MULTI-USE UTENSILS WITH THE HANDLES UP TO PREVENT FROM CONTAMINATION UNTIL USED. MUST PROPERLY STORE STORE KNIVES ON A KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESS ICE FROST BUILD-UP AT ICE BOX FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT COOKING PREP AREA AND AT WALK IN COOLER TO REMOVE FOOD DEBRIS AND STICKYNESS AT WALK-IN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMP SINK.
  18. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE CARTS AND SHELVES HAVE A GREASY BUILDUP THAT NEEDS TO BE CLEANED OFF.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE RICE COOKER AND MICROWAVE OVEN INTERIORS ARE DIRTY. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • USED WIPING CLOTHS LEFT OUT ON AND UNDER THE COUNTERS, STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
  19. Consultation

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE SUPPLIES/STOCK ABOVE THE FLOOR; CLEAN FLOOR DRAINS ALSO.
  20. Consultation

    0 infractions

  21. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior of sinks need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor drains need cleaning, & some stock must be elevated ooff the floor.

Nearby inspected facilities

Own this business? Add a badge to your website