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KAJIKEN

2161 S CHINA PL, CHICAGO, IL 60616 · Restaurant

Inspection summary

KAJIKEN has been inspected 5 times by Chicago Department of Public Health since October 4, 2023. The most recent inspection, on August 20, 2025, found no infractions.

1 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on August 12, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 12, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 12, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 4 separate inspections, most recently on August 12, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on June 4, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINK NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT EMPLOYEE WASHROOM HANDSINK (72F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 10PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE WAS SERVICED BY MANAGER DURING INSPECTION. PRIORITY VIOLATION #7-38-025. CITATION ISSUED .
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED RAW FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP AREA 10LBS OF BEEF AT 70.4F. MANAGER DISCARDED AND DENATURED A TOTAL 10LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  3. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS/EMPLOYEES NOT WEARING A HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED PIC TO HAVE EMPLOYEES IN THE FOOD PREP AREA WEAR HAIR RESTRAINTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS, UNDER/AROUND THE COOLERS/COOKING EQUIPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS. -WALLS AROUND THE SINKS AND COOKING EQUIPMENT WITH DIRT AND FOOD SPLATTER, VENTS IN THE TOILET ROOM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AND VENTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND THE FOOD HANDLERS ON SITE WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED PIC TO HAVE EMPLOYEES OBTAIN AND MAINTAIN VALID CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE CFM ON SITE DID NOT HAVE AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED HIM TO OBTAIN AND MAINTAIN SAID CERTIFICATE.
  4. Complaint Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP IN REAR DISH AREA ON FLOORS UNDER 3-COMPARTMENT SINK AND DISH MACHINE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  5. Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK PREVIOUSLY LOCATED IN FRONT PREP AREA REMOVED. INSTRUCTED PERSON IN CHARGE TO RE-INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE SUPPLIED WITH SOAP AND PAPER TOWELS TO BE EASILY ACCESSIBLE TO FOODSERVICE STAFF.PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED PINK MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE DRIPPING ONTO ICE (ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DISCARD ICE, CLEAN AND SANITIZE MACHINE, AND MANINTAIN. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP IN REAR DISH AREA ON FLOORS UNDER 3-COMPARTMENT SINK AND DISH MACHINE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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