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SALTED

734 N LAUREL AVE, LOS ANGELES, CA 90046 · Shared Kitchen User (Long Term)

Inspection summary

SALTED has been inspected once by Chicago Department of Public Health, on October 15, 2025. The most recent inspection, on October 15, 2025, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 15, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 2 times on October 15, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

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.

1 inspection

  1. Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK DRY FOOD CONTAINERS ON ELEVATED SHELF IN THE REAR KITCHEN AREA MISSING LABELS. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (SCOOPS AND SPOONS) STORED IN STILL WATER LESS THAN 135.0F AT THE KITCHEN HOT HOLDING LINE. INSTRUCTED TO MAINTAIN IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACES OR IN WATER AT 135.0F OR ABOVE BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HANDLE ON LID OF RICE WARMER AND PLASTIC RICE PADDLE IN POOR REPAIR, CRACKED AND MELTED FROM HEAT WITH SURFACES NO LONGER SMOOTH AND EASILY-CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE DAMAGED UTENSILS AND MAINTAIN ALL UTENSILS IN GOOD REPAIR AND CALIBRATION.
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