Skip to content
Loading map…

KING GARDEN RESTAURANT

6954-6956 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

KING GARDEN RESTAURANT has been inspected 4 times by Chicago Department of Public Health since March 3, 2016. The most recent inspection, on March 30, 2017, found no infractions.

2 of 4 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: Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 24, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 6 times across 2 separate inspections, most recently on August 24, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on August 24, 2016. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 once on March 3, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 24, 2016. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, PREVIOUSLY NOTED ON LAST REPORT, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, SERIOUS CITATION ISSUED: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 03/03/2016, REPORT #1632607, VIOLATION LISTED BELOW: 32 FOIL ON TOP OF SURFACES, INSTRUCTED TO REMOVE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, AND USING CARRYOUT BAGS FOR FOOD STORAGE, INSTRUCTED TO INVEST IN FOOD GRADE BAGS, 33 COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY, 34 FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT, IN KITCHEN AND STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, 35 WALLS IN KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND REPAINT, 38 NO THREE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE, REAR CUSTOMER BATHROOM USED FOR STORAGE AREA, INSTRUCTED TO CAP OFF TOILET, IF GOING TO BE USED AS A STORAGE AREA, 41 CLUTTER STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, SERIOUS VIOLATION: 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INADEQUATE STORAGE SHELVES FOR DRY FOOD ITEMS, INSTRUCTED TO PROVIDE SHELVING THATS 6 INCHES FROM FLOOR,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  4. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOIL ON TOP OF SURFACES, INSTRUCTED TO REMOVE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE, AND USING CARRYOUT BAGS FOR FOOD STORAGE, INSTRUCTED TO INVEST IN FOOD GRADE BAGS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT, IN KITCHEN AND STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND REPAINT,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO THREE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK, INSTRUCTED TO PROVIDE, REAR CUSTOMER BATHROOM USED FOR STORAGE AREA, INSTRUCTED TO CAP OFF TOILET, IF GOING TO BE USED AS A STORAGE AREA,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BATHROOM/STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

Nearby inspected facilities

Own this business? Add a badge to your website