SDG DUBU SO GONG DONG TOFU & BBQ
711 W JACKSON BLVD, CHICAGO, IL 60661 · Restaurant
Inspection summary
SDG DUBU SO GONG DONG TOFU & BBQ has been inspected 7 times by Chicago Department of Public Health since April 11, 2018. The most recent inspection, on July 2, 2025, found no infractions.
4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 on August 22, 2019. For example:
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
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 August 18, 2023. For example:
APPROVED THAWING METHODS USED
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 once on August 22, 2019. For example:
PROPER DATE MARKING AND DISPOSITION
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 August 22, 2019. For example:
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
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 4 times across 2 separate inspections, most recently on August 22, 2019. 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
- Canvass
0 infractions
- Canvass
0 infractions
- Canvass
2 infractions
- 35. APPROVED THAWING METHODS USED
- OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING HALF FROZEN BEEF IN A METAL CONTAINER SITTING ON THE COUNTER IN THE KITCHEN. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED LEAKING FAUCET OF THE THREE-COMPARTMENT SINK THAT HAS TAPE ON IT. INSTRUCTED TO REPAIR LEAKING FAUCET AND REMOVE TAPE.
- 35. APPROVED THAWING METHODS USED
- Complaint
0 infractions
- Canvass
0 infractions
- Canvass
9 infractions
- 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
- NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; EGGS, BEEF, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED DIRTY POTS STORED IN THE BASIN OF THE HAND SINK IN THE PREP AREA. A HANDWASHING SINK may not be used for purposes other than handwashing. INSTRUCTED TO REMOVE POTS AND USE THE HAND SINK FOR HAND WASHING ONLY. PRIORITY FOUNDATION 7-38-030(C)
- 23. PROPER DATE MARKING AND DISPOSITION
- MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
- 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
- MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER COOKED FOOD. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REPALCE OR REPAIR CUTTING BOARDS ON PREP COOLERS. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST CLEAN FOOD DEBRIS AND WATER FROM FLOORS, INSTRUCTED TO MAINTAIN.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
- 58. ALLERGEN TRAINING AS REQUIRED
- ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
- 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
- License
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Observed foil used as liner on exterior surface of stove burner and shelving racks under small prep table, located between fryer and stove top. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove and ensure surface is smooth and easily cleanable. Maintain it all times.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Observed exposed and open faucet attachment to secondary water faucet at 3 compartment sink, in dish washing area. Instructed to remove and install proper faucet neck or install plumbing closure to prevent possible contamination. Maintain at all times. Observed loose drain pipe underneath 1 comp sink. Instructed manager to repair and maintain at all times.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- Observed bulk toilet supplies and chemicals stored in both restrooms. Instructed manager to remove and relocate to rear storage area near loading dock. Must maintain it all times.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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