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KOHOKU-KU RAMEN CHICAGO

1136 W THORNDALE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

KOHOKU-KU RAMEN CHICAGO has been inspected 11 times by Chicago Department of Public Health since April 4, 2023. The most recent inspection, on February 26, 2026, recorded 3 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on February 26, 2026. 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 2 times across 2 separate inspections, most recently on July 12, 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 January 24, 2025. For example: PROPER REHEATING PROCEDURES FOR HOT HOLDING

  • 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 once on January 24, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on July 12, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

11 inspections

  1. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE WOK STATION, STOVE AND DEEP FRYERS WITH ENCRUSTED GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE WALLS OF THE PREP AREA EXPECIALLY AROUND THE EXPOSED HAND WASHING SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE ENCRUSTED GREASE ON THE VENTILATION HOOD AND FILTERS.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • NOTED APPROXIMATELY 5 LBS COOKED RICE INSIDE THE HOT HOLDING RICE COOKER FROM THE PREVIOUS DAYS SERVICE BEING SLOWLY REHEATED INSIDE AT AN IMPROPER TEMPERATURE OF 100.7F. REVIEWED PROPER REHEATING PROCEDURES OF RAPIDLY REHEATING PREPARED TCS FOODS TO 165F OR ABOVE THEN TO HOLD HOT AT A MINIMUM TEMPERATURE OF 135F. RICE DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED CLEAN UTENSILS HANGING DIRECTLY ABOVE THE HAND WASHING SINK. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN-USE COOKS LINE RICE SCOOP BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 64.9F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTREMELY DIRTY SMALL WHITE GARBAGE CONTAINER AT THE HAND SINK. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED WATER LEAKING ONTO THE FLOOR FROM PIPING UNDER THE HAND WASHING SINK. MUST REPAIR.----NOTED A RUBBER HOSE ATTACHED TO THE NOZZLE OF THE THREE COMPARTMENT SINK TO EXTEND THE NOZZLE. MUST REMOVE HOSE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ALONG BASEBOARDS IN VARIOUS AREAS THROUGHOUT THE FACILITY WHICH IS UNEVEN AND UNABLE TO CLEAN. MUST REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----FLOOR UNDER THE REAR KITCHEN METAL RACK SHELVING WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE COOK ON SITE. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2597602 ON 7-17-24. #55-: 6-201.11--- FLOORS UNDER AND BEHIND THE WOK LINE WITH DIRT, DEBRIS AND EXCESSIVE GREASE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. License Re-Inspection

    2 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • : 4-903.11(A;C)-- ALL STORED ITEMS IN THE MOP CLOSET MUST BE ELEVATED FROM THE FLOORS TO ALLOW CLEANING AND MONITORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114--- ALL UNUSED EQUIPMENT, CONSTRUCTION MATERIALS, PREP TABLE WITH SINK STORED AT THE REAR OUTDOOR AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING. : 6-201.11--- FLOORS UNDER AND BEHIND THE WOK LINE WITH DIRT, DEBRIS AND EXCESSIVE GREASE.----EXCESSIVE DUST ON CEILING LIGHT AND VENT COVER ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.
  5. License

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HAND WASHING SINK IN THE FOOD PREP AREA/COOKS LINE WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS WITH SPLASH GUARDS AS NEEDED. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS SUCH AS RICE NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED APPROXIMATELY 20-30 MICE DROPPINGS IN THE FOLLOWING AREAS: AT THE CASHIERS STATION, IN THE WASHROOM ALONG WALL NEXT TO THE SINK, ALONG THE BASEBOARD UNDER THE DISH MACHINE AND METAL RACK SHELVING IN THE SAME DISH AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS. LAST PEST SERVICE REPORT DATED 6-19-24 WITH NO ACTIVITY NOTED. RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY IN ALL AREAS MUST BE ELEVATED FROM THE FLOORS TO ALLOW CLEANING AND MONITORING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • GAS STOVE TOP ON THE COOKS LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • RAW WOODEN PALLET USED AS ELEVATION UNDER THE TWO DOOR TALL REACH-IN COOLER AND WOODEN LINERS UNDER THE KITCHEN METAL RACK SHELVING MUST BE PAINTED/SEALED TO BE CLEANABLE AND NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING BASEBOARD COVING UNDER THE DISHWASHING THREE COMPARTMENT SINK, DISH HAND SINK AND DISH MACHINE. BASEBOARD NOTED WITH OPEN GAPS/HOLES. MUST SEAL WITH COVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT THE FACILITY UNDER SINKS, DISH MACHINE, UNDER AND BEHIND THE WOK LINE, UNDER THE ELEVATED TWO DOOR REACH-IN COOLER, IN MOP CLOSET, UNDER ALL METAL RACK SHELVING WITH DIRT, DEBRIS AND EXCESSIVE GREASE.----EXCESSIVE DUST ON CEILING LIGHT AND VENT COVER ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN ALL.-----WALLS IN THE WASHROOM AND MOP CLOSET IN POOR REPAIR WITH BROKEN PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----MISSING FLOOR TILES AT THE ENTRANCE TO THE WASHROOM. MUST REPLACE TO BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED EQUIPMENT, CONSTRUCTION MATERIALS, PREP TABLE WITH SINK STORED AT THE REAR OUTDOOR AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
  6. Canvass

    0 infractions

  7. Short Form Complaint

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO PAPER TOWELS AT HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE THE FREEZER UNIT FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FRYER AT THE PREP TABLE ENCRUSTED WITH GREASE AND DIRT AT THE PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ESPECIALLY BY THE DISH WASHING AREA WITH STAINED RUNNING WATER, DIRT AND FOOD PARTICLES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • 8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS 47, 53, 55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2573729 DATED 4/5/2023 NOT CORRECTED:- --4-202.16: NOTED FOIL PAPER USED TO LINE SHELVES. MUST ALSO NOT USE CARDBOARD BOXES TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST. --6-501.19: NOTED THE BATHROOM DOOR AT THE FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF-CLOSING DEVICE AT THE DOOR AND MAINTAIN. --6-201.11: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING:- --FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE 3-COMPARTMENT SINK. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  10. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED DOOR OF SERVICE PREP COOLER IN POOR REPAIRS (ONE OF THE DOORS LOOSE AND MISSING SCREWS) AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR AT THE FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING:- --FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE 3 COMPARTMENT SINK. --PEELING PAINT AT BOTTOM WALL OF THE BATHROOM --DIRTY AND DUSTY FANS INSIDE THE 2 DOOR REFRIGERATION UNIT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  11. License

    0 infractions

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