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MR. GING CHOP SUEY INC.

3549 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

MR. GING CHOP SUEY INC. has been inspected 17 times by Chicago Department of Public Health since March 30, 2015. The most recent inspection, on June 24, 2026, found no infractions.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 5 times across 4 separate inspections, most recently on February 20, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 separate inspections, most recently on June 13, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 separate inspections, most recently on March 22, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 18 times across 9 separate inspections, most recently on January 7, 2026. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

  • 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 11 times across 4 separate inspections, most recently on March 22, 2021. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & 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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED OUTSIDE OIL TANK WITH HEAVY GREASE SPILLS ON LID. MUST CLEAN AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED LARGE TUBE ATTACHED TO CONDENSATION UNIT DRIPPING WITH WATER INTO BUCKET LOCATED IN WALK IN COOLER. WATER MUST BE DRAINED INTO AN APPROVED DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPILLS ON FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  3. Short Form Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13--MINOR GREASE BUILD UP INTERIOR OF COOKING FRYERS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114--OBSERVED SEVERAL EMPTY METAL CANS THROUGHOUT PREP AREA. MUST REMOVE.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MINOR GREASE BUILD UP INTERIOR OF COOKING FRYERS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL EMPTY METAL CANS THROUGHOUT PREP AREA. MUST REMOVE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 47F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 47-53F SUCH AS SHRIMP, BEEF AND COOKED NOODLES. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $175.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 49F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9/13/2023, REPORT #2581627. #49--OBSERVED HEAVY GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT AND INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN. #52-OBSERVED HEAVY GREASE ON TOP OF OUTSIDE OIL TANK. MUST CLEAN AND MAINTAIN. #55-OBSERVED FILTHY FLOORS WITH HEAVY GREASE SPILLS UNDER COOKING EQUIPMENT AND FOOD DEBRIS BY REAR DOOR AND MOP SINK AREA. MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. Canvass

    6 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT AND INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED HEAVY GREASE ON TOP OF OUTSIDE OIL TANK. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FILTHY FLOORS WITH HEAVY GREASE SPILLS UNDER COOKING EQUIPMENT AND FOOD DEBRIS BY REAR DOOR AND MOP SINK AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NUMEROUS OF CARD BORD BOXES STACKED BESIDE WALK IN COOLER. MUST REMOVE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MINOR GREASE BUILD UP ON FILTERS(LEFT SIDE) AT VENTILATION HOOD. CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 3-22-21 INSPECTION # 2497214. VIOLATION # 58 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED MANAGEMENT TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-42-090. MUST PROVIDE.
  8. Canvass

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 3-22-21 INSPECTION # 2497214. VIOLATION # 58 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED MANAGEMENT TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-42-090. MUST PROVIDE.
  9. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FOOD PREP AREA AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FEMALE FOOD HANDLER WITHOUT A HAIR RESTRAINT.INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS ON STORAGE RACK ABOVE THE 3-COMPARTMENT SINK AREA. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • INSTRUCTED TO PROPERLY STORE,INVERT SINGLE SERVE (FORKS,SPOONS) STORED ON TOP OF PREP TABLE TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARD ON TOP OF PREP LINE COOLER. INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AREAS INTERIOR OF THE MICROWAVE AND PREP COOLERS,STORAGE RACKS IN WALK-IN-COOLER WITH DRIED-UP FOOD DEBRIS SPILLS,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS AND KITCHEN STORAGE SHELFS AND SIDES OF HOT COOKING EQUIPMENTS AND BOTTOM SHELF OF STEAM-TABLE WITH FOOD DEBRIS/GREASE BUILD-UP.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HANDWASHING SINK.MUST REPAIR PLUMBING LEAK AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA AND DRY STORAGE (SIDE AREA BY WALK-IN-COOLER) ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS FULL OF GREASE BUILD-UP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR SIDE DRY STORAGE AREA BY WALK-IN-COOLER AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES FOR EASE IN CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON VENTILATION COVERS ON KITCHEN EXHAUST HOOD AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED MANAGEMENT TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  10. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR UNDER HOT LINE EQUIPMENT TO BE DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOOR UNDER HOT LINE EQUIPMENT. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL DIRTY AROUND THREE COMPARTMENT SINK..INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN WALLS AT THIS AREA. CORE VIOLATION
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1949192 ISSUED ON 08-11-2016. SERIOUS VIOLATION 7-42-090 #32 - RUSTY SHELVING INSIDE FRONT REACH-IN COOLER, INSTRUCTED TO REPLACE/RESEAL. #33 - VENTS ABOVE COOKING EQUIPMENT, EXTERIOR OF COOLERS, INTERIOR SHELVES WALK-IN COOLERS, AND ALL COOKING EQUIPMENT, (ESPECIALLY INTERIOR OF FRYERS) NOT CLEAN, INSTRUCTED TO CLEAN DAILY. #34 - FLOOR NOT CLEAN ENCRUSTED WITH GREASE AND DIRT, UNDER AND BEHIND COOKING EQUIPMENT, STORAGE AREAS, AND THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN. #41 - CLUTTER IN BATHROOM, INSTRUCTED TO CLEAN AND BETTER MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS.----INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK, ALL PREP AND STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR BASEBOARD IN REAR BY EXIT DOOR IN POOR REPAIR WITH BROKEN AND LOOSE BASEBOARD. INSTRUCTED TO FIX AND MAINTAIN AND MUST RESEAL UNSEALED FLOOR BASEBOARD AROUND REAR AREA.---------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH EXCESSIVE SLIMY MOLD LIKE BUILD-UP TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS WITH SOME DEBRIS ABOVE PREP/COOKING AREA.
  13. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE FRONT REACH-IN COOLER, INSTRUCTED TO REPLACE/RESEAL,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT, EXTERIOR OF COOLERS, INTERIOR SHELVES WALK-IN COOLERS, AND ALL COOKING EQUIPMENT, (ESPECIALLY INTERIOR OF FRYERS) NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN ENCRUSTED WITH GREASE AND DIRT, UNDER AND BEHIND COOKING EQUIPMENT, STORAGE AREAS, AND THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BATHROOM, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  14. Short Form Complaint

    0 infractions

  15. Canvass Re-Inspection

    0 infractions

  16. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 03/30/2015 , REPORT #1532438, VIOLATION LISTED BELOW: 32 INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER.---------MUST CLEAN AND REPLACE WORN OUT CAULKING BEHIND 3 COMPARTMENT SINK.---------MUST REMOVE ALUMINUM FOIL LINER AROUND STOVE. 33 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES WITH DRIED FOOD DEBRIS IN PREP AREA. 40 INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. 41 INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.----------MUST PROVIDE PROPER RAISED SHELVES 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING. SERIOUS CITATION ISSUED: 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN ENCRUSTED WITH GREASE AND DIRT, UNDER AND BEHIND COOKING EQUIPMENT, STORAGE AREAS, AND THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ONE EMPLOYEE WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
  17. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER.---------MUST CLEAN AND REPLACE WORN OUT CAULKING BEHIND 3 COMPARTMENT SINK.---------MUST REMOVE ALUMINUM FOIL LINER AROUND STOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES WITH DRIED FOOD DEBRIS IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.----------MUST PROVIDE PROPER RAISED SHELVES 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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