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PEKING CHINESE FOOD

129 W NORTH AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

PEKING CHINESE FOOD has been inspected 9 times by Chicago Department of Public Health since March 26, 2018. The most recent inspection, on June 22, 2026, recorded 3 infractions.

1 of 9 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, Food source, labelling and allergens and Protecting food from contamination.

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 7 times across 6 separate inspections, most recently on June 22, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on April 24, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times on April 24, 2023. For example: FOOD SEPARATED AND PROTECTED

  • 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 April 24, 2023. 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 once on November 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

9 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SHELVING INSIDE THE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING FROM DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FAN COVERS INSIDE THE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE OUTSIDE OF THE COOLING COMPRESSOR INSIDE THE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING FROM A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RUST BUILDING UP ON THE SHELVING AND FAN VENTS IN THE WALK IN COOLING UNIT. INSTRUCTED TO CLEAN, PAINT OR REPLACE SHELVING AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD STORED IN AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE COOKING EQUIPMENT BETWEEN THE DEEP FRYERS, THE STOVE UNIT AS WELL AS THE COLD PREP TABLE AND PREP TABLE WITH A BUILD UP OF SPILLAGE, GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
  3. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD OF DUST AND SUBTANCE ON THE METAL SHELVING AND THE PLASTIC IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BUILD UP OF DUST UNDER THE HOOD VENTILATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND OR FOOD CONTACT SURFACES BELOW.
  4. Complaint

    7 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW EGGS STORED ABOVE READY TO EAT FOODS (COOKED FRIED CHICKEN) IN THE WALK-IN COOLER. DISCUSSED THAT READY TO EAT FOODS MUST BE PLACED ON TOP SHELF ABOVE RAW EGGS. EMPLOYEE REORGANIZED WALK-IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TMPERATURE OF RAW GROUND PORK ON PREP COUNTER; TEMPERATURE MEASURED AT 59.9F. ALL COLD TCS FOODS MUST BE MEASURED AT 41F AND BELOW. APPROXIMATELY 1.5 POUNDS AT AN APPROXIMATE COST OF $35.00 DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY STORAGE FOOD CONTAINERS SCATTERED IN THE KITCHEN DOES NOT HAVE A LABEL. FACILITY MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED HANDLE OF MESH UTENSIL ON COOKLINE IS USED TO WHISK RAW EGGS BEFORE COOKED, UTENSIL (HANDLE) IS THEN DIPPED INTO STANDING CUP OF WATER NEAR WOK STATIONS TO CLEAN OFF FOOD DEBRIS. DISCUSSED WITH MANAGER TO PROVIDE SEPARATE UTENSIL TO WHISK RAW EGGS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SINGLE USE PLASTIC CUPS AND METAL BOWLS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE SEASONINGS AND FOODS. FACILITY MUST PROVIDE SCOOP WITH A HANDLE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES THROUGHOUT. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REUSED CARDBOARD USED AS LINING FOR SHELVES AND ALSO TO STORE FOOD IN CHEST FREEZER NEAR REGISTER. FACILITY MUST PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACES FOR FOOD AND FOOD CONTACT SURFACES.
  5. Complaint

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE, AND MAINTAIN SMOOTH CLEANABLE SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED REAR ONE-DOOR FREEZER IN THE BACK HALLWAY WITH BROKEN GASKETS. INSTRUCTED TO REPLACE OR REPAIR THE BROKEN GASKET IN SAID FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW PRESSURE AT THE HAND WASHING SINK IN TOILET ROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BUILD OF GREASE ON COOKING OIL CONTAINER IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST AT VENT IN TOILET ROOM AND BUILD UP OF GREASE ON FILTERS AND VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED TWO MALE FOOD EMPLOYEES WITH OUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS ON SITE.
  6. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, RICE, FLOUR, ETC., WHEN FOOD IS REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE TO PREVENT CROSS CONTAMINATION, AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR TORN INTERIOR LID OF DEEP FREEZER IN PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM FLOOR UNDER AND BEHIND HEAVY EQUIPMENT IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DUST ACCUMULATION FROM CEILING IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD FILTERS ABOVE COOKING EQUIPMENT, INSTRUCTED TO MAINTAIN.
  7. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON LIGHT SHIELD COVERS ABOVE PREP TABLES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT#2345256 ON 11/07/19. (58)OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 NO CITATION ISSUED.
  8. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN, NO CITATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP KIT, INSTRUCTED TO OBTAIN NO CITATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • COOKED FOOD ITEMS IN WALK-IN COOLER NOT DATED, INSTRUCTED TO LABEL PROPERLY, NO CITATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  9. License

    0 infractions

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