Skip to content
Loading map…

SHABU PLUS CHINATOWN

2131 S ARCHER AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

SHABU PLUS CHINATOWN has been inspected 6 times by Chicago Department of Public Health since November 15, 2023. The most recent inspection, on February 10, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens 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.

  • 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 3 times across 2 separate inspections, most recently on February 18, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on February 18, 2025. 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 2 times across 2 separate inspections, most recently on February 18, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 February 13, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on February 10, 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.

6 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE PIPES ALONG THE WALL BEHIND THE FRYERS IN NEED OF CLEANING TO REMOVE GREASE NOTED. OBSERVED THE FLOORS UNDER FRYERS IN NEED OF CLEANING. OBSERVED THE FLOOR UNDER THE TABLE NEXT TO THE SMALL DISHWASHING MACHINE IN NEED OF CLEANING.
  2. Complaint Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR NEXT TO THE ICE MACHINE. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
  3. Complaint

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED AT NEAR ICE MACHINE (IN USE) AND DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION 7-38-025, CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS, THROUGHOUT FACILITY AT THE TIME OF THE INSPECTION. ON THE SELF SERVICE CONVEYER BELT (WHICH IS NOT A HOT OR COLDING UNIT) LOCATED IN THE DINING AREA FOUND: LOBSTER BALLS, FRIED SCALLOPS, FISH TOFU, QUAIL EGGS, RAW EGGS, VARIETY OF TOFU FOOD ITEMS, IMITATION CRAB, FRIED FISH BALL WITH CHEESE, CUT SWEET POTATOES, ROLLED FISH BALLS, SPAM, TOMATO WEDGES, CORN, BABY CORN, SHRIMP BAGS, DRIED BEAN CURDS TEMPERATURES RANGED 49.6F-66.7F. FOUND THE FOLLOWING ON SHELVES AT ROOM TEMPERATURE NEAR THE REAR CONVEYER BELT: SHRIMP BAGS, QUAIL EGGS, BABY CORN, DRIED BEAN CURDS, DUMPLINGS, AND FRIED TOFU RANGING TEMPERATURES OF 50.9F-68.0F. IN THE TWO DOOR COOLER NEAR CONVEYER BELT: VARIOUS TYPES OF TOFU AND FISH BALLS, AND DRIED BEAN CURDS TEMPERATURES RANGING 48.0F-53.2F. IN THE WALK-IN COOLER: A CONTAINER OF EGGS AND KIMCHI RANGING TEMPERATURES OF 48.2F-52.0F. LASTLY, CUT CANTALOUPE AND HONEYDEW MELON (51.2F) FOUND ON THE SELF-SERVICE BUFFET. NONE OF THE MENTIONED FOOD ITEMS WERE TIME STAMPED AND NO ACCURATE TEMPERATURE LOGBOOK WAS PROVIDED. THE TEMPERATURE LOG PROVIDED HAD NO DATES AND THE SAME TEMPERATURES WERE DOCUMENTED FOR ALL LISTED FOOD ITEMS ON LOG. ALL FOOD ITEMS WERE DISCARDED AT THE TIME OF THE INSPECTION. INSTRUCTED NOT TO USE CONVEYER BELT AS A HOT OR COLD HOLDING UNIT. MUST KEEP ALL COLD HOLDING FOODS 41F OR BELOW AT ALL TIMES. APPROXIMATELY 185LBS AT $380 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR NEXT TO THE ICE MACHINE. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
  4. License

    0 infractions

  5. License

    0 infractions

  6. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website