Skip to content
Loading map…

NOORI CHICKEN CHICAGO

3223 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

NOORI CHICKEN CHICAGO has been inspected 4 times by Chicago Department of Public Health since February 15, 2024. The most recent inspection, on August 27, 2026, recorded 10 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on August 27, 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 once on August 27, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 4, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on May 30, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 10 times across 3 separate inspections, most recently on August 27, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK AT REAR PREP/DISH SLOWLY DRAINING. PERSON IN CHARGE WAS ADVISED TO UNCLOG SINK AS A POSSIBLE SOLUTION. INSTRUCTED TO CORRECT ISSUE AND MAINTAIN AT ALL TIMES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING PLATES AFTER SANITIZING AND AIR DRYING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FLOUR MIX STORED IN PLASTIC STORAGE TOTES (YELLOW & BLACK) IN REAR PREP. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE CONTAINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE UTILITY CLOSET. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  2. Canvass

    8 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED VARIOUS BOXED FOOD ITEMS STORED ON THE FLOOR IN THE FIRST SIDE DRY STORAGE CLOSET ON THE LEFT SIDE. INSTRUCTED MANAGER TO ELEVATE ALL BOXED FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED VARIOUS SINGLE SERVICE BOXES STORED ON THE FLOOR IN THE FIRST SIDE DRY STORAGE CLOSET ON THE LEFT SIDE. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE DOORS OF ALL THE FRYERS TO BE COVERED WITH TORN PROTECTIVE PLASTIC LAYERS. INSTRUCTED MANAGER TO REMOVE ALL TORN PROTECTIVE PLASTIC AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE PREP TABLE LOCATED BETWEEN THE DEEP FRYERS AND THE OVEN IN CORNER TO BE HEAVILY SOILED WITH SIGNIFICANT FLOUR BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE FOOD DEBRIS AND FLOUR BUILD UP.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE ICE MACHINE AND THE WATER DISPENSER IMMEDIATELY TO THE LEFT OF THE ICE MACHINE AT THE FRONT PREP AREA TO BE CONNECTED WITHOUT A BACKFLOW PREVENTION DEVICE. INSTRUCTED MANAGER TO LOCATE/PROVIDE A BACKFLOW PREVENTION DEVICE AT BOTH PIECES OF EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN THE FIRST SIDE DRY STORAGE CLOSET ON THE LEFT SIDE TO HAVE TRASH BUILT UP ON THE FLOOR BELOW THE SHELVES AT TIME OF INSPECTION. OBSERVED THE FLOOR BELOW ALL THE COOKING EQUIPMENT/FRYERS TO BE HEAVILY SOILED WITH GREASE BUILD UP AND THICK DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS TO MAINTAIN FREE OF EXCESSIVE BUILD UP.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO (2) LIGHTS IN THE OVERHEAD EXHAUST TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. INSTUCTED MANAGER TO REPAIR AND MAINTAIN ADEQUATE LIGHTING IN ALL PREP AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR ONE EMPLOYEE WORKING IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN PROOF OF FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.
  3. License

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAPS AT BOTH FRONT AND REAR EXIT DOORS SWEEPS. MUST RODENT PROOF BOTH DOORS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • STOPPERS MISSING/NOT WORKING AT BOTH 3-COMPARTMENT SINKS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR BOTH 3-COMPARTMENT SINKS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLES IN WASHROOMS. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED/WATER DAMAGED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE DAMAGED CEILING TILES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  4. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website