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NEW ERA LIN INC.

2124 S ARCHER AVE BSMT SUITE B, CHICAGO, IL 60616 · Restaurant

Inspection summary

NEW ERA LIN INC. has been inspected 3 times by Chicago Department of Public Health since March 15, 2024. The most recent inspection, on November 19, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on March 27, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 27, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on March 15, 2024. 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 March 15, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 2 separate inspections, most recently on March 27, 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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: OBSERVED NO VOMIT OR DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: OBSERVED THE REAR EXIT DOOR NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF SAID DOOR TO PREVENT POTENTIAL ENTRY POINTS FOR PEST AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED WHEN EMPLOYEES ARE HIRED ENSURE THAT THEY TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.
  3. License

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE. OBSERVED TWO NATIONAL FOOD MANAGER CERTIFICATES FOR PEOPLE WHO WERE NOT ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012, NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT OR DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO DISHWASHING SOAP ON SITE FOR WAREWASHING. INSTRUCTED THE FACILITY TO PROVIDE AND MAINTAIN A FOOD GRADE APPROPRIATE DISHWASHING SOAP TO PROPERLY WASH DISHWARE, AND UTENSILS. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOGBOOK ON SITE. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK FOR THE FACILITY, FROM AN ILLINOIS LICENSED PEST CONTROL COMPANY WITH RECORD OF VISITS AND IDPH LICENSE NUMBER. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT DOOR NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF SAID DOOR TO PREVENT POTENTIAL ENTRY POINTS FOR PEST AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED WHEN EMPLOYEES ARE HIRED ENSURE THAT THEY TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.

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