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Nepal House

158 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

Nepal House has been inspected 7 times by Chicago Department of Public Health since January 11, 2024. The most recent inspection, on June 24, 2026, recorded 6 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 5 times across 3 separate inspections, most recently on June 24, 2026. 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 January 22, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 January 22, 2024. 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 7 times across 4 separate inspections, most recently on June 24, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 June 24, 2026. 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.

7 inspections

  1. Canvass

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SEAL AROUND THE THREE COMPARTMENT SINK WITH A BUILD UP OF A DARK SUBSTANCE. INSTRUCTED TO REPLACE SEAL, KEEP CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE REACH IN COOLING UNIT IN NEED OF A DETAIL CLEANING FROM FOOD DEBRIS ON THE BASE FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE DEEP FRYER UNIT IN NEED OF A DETAIL CLEANING FROM GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL AND CEILING COVERINGS IN THE REAR DISH WASHING AREA AND THE REAR FOOD PREP AREA IN NEED OF A DETAIL CLEANING FROM A BUILD UP OF DUST,DIRT AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR ALONG THE EDGES OF THE WALL UNDER AND AROUND DISH WASHING AREA AND THE FOOD PREP AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE FAN VENTS IN THE REAR FOOD SERVICE AREA WITH A BUILD UP OF HEAVY DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS NEEDED AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
  2. Canvass

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE CUTTING BOARD AT THE COOKLINE PREP TABLE WITH DEEP CUTTING GROOVES AND DARK STAINS ON BOTH SIDES. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INSIDE OF THE MICROWAVE UNIT IN NEED OF A DETAIL CLEANING OF FOOD DEBRIS AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INSIDE OF THE DISH MACHINE WITH A HEAVY CALCIUM BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE DRAIN AT THE DISH WASHING MACHINE WITH A HEAVY SLIMY LIKE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE GROOVES OF THE ICE MACHINE DOOR WITH A BUILD UP OF DUST, DIRT AND POSSIBLE FOOD CRUMBS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE ICE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE A/C VENTS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SIDES OF COOKING EQUIPMENT WITH A BUILD UP OF GREASE SPILLAGE/SPLATTER. INSTRUCTED TO KEEP SIDES OF ALL COOKING AND NON EQUIPMENT CLEAN AND CLEAR OF GREASE AND FOOD DEBRIS AS A MEANS OF PREVENTING PEST ACTIVITY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EQUIPMENT IN THE REAR FOOD SERVICE AREA AND THE WALK IN COOLER WITH THE FACTORY PROTECTIVE COVERING IN PLACE STILL. INSTRUCTED TO REMOVE COVERING FROM WALK IN COOLER FLOOR, SHELVING AND EQUIPMENT AS A MEANS OF MAKING SURE ALL AREAS ARE EASY TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS ALONG THE WALLS IN THE FOOD PREP AND DISH WASHING AREA WITH A BUILD UP OF SMALL DEBRIS (POSSIBLE FOOD) INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES BELOW AND OR FOODS BEING PREPARED IN AREA.
  4. License Re-Inspection

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN WASHROOMS AND KITCHEN. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO VISIBLE THERMOMETER IN WALKIN COOLER, ONE DOOR REFRIGERATOR AND TWO DOOR COLD HOLDING UNIT. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN ALL COLD HOLDING UNITS.
  5. License Re-Inspection

    0 infractions

  6. License

    0 infractions

  7. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN WASHROOMS AND KITCHEN. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER ON PREMISES TO ENSURE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO VISIBLE THERMOMETER IN WALKIN COOLER, ONE DOOR REFRIGERATOR AND TWO DOOR COLD HOLDING UNIT. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN ALL COLD HOLDING UNITS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO DUMPSTER ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN DUMPSTER IN GOOD CONDITION ON PREMISES AT ALL TIMES . PRIORITY FOUNDATION VIOLATION 7-38-020(B)

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