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SINHA, LTD

2018 W ADAMS ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

SINHA, LTD has been inspected 20 times by Chicago Department of Public Health since April 28, 2011. The most recent inspection, on April 9, 2026, recorded 4 infractions.

6 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 9, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on June 5, 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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 April 9, 2026. 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 June 5, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES 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.

20 inspections

  1. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND EGGS AT IMPROPER COLD HOLDING TEMPERATURES RANGING 49.0F-53.6F FOUND IN THE REFRIGERATOR IN THE OUTDOOR GARAGE. ALSO, FOUND PICO DE GALLO AT 50.1F OUT AT ROOM TEMPERATURE IN THE PREP AREA. INSTRUCTED ALL TCS FOODS MUST BE AT A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. APPROXIMATELY 17LBS AT $78 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY INGREDIENTS NOT LABLED IN STORAGE CONTAINERS IN THE PANTRY NEAR THE FRONT FOOD PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HANDWASHING SINK IN THE FOOD PREP AREA IN NEED OF A SPLASH GUARD TO PROTECT CLEAN DISHWARE STORED NEXT TO SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED COOKING AND SERVING UTENSILS NOT INVERTED IN THE FOOD PREP AREA. INSTRUCTED TO INVERT AND MAINTAIN.
  2. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE OF THE REFRIGERATOR IN THE GARAGE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST PROVIDE VALID FOOD HANDLER CERTIFICATES.
  3. Non-Inspection

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED ON THE FLOOR IN REAR DRY STORAGE/MOP AREA. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM FLOOR.
  6. Non-Inspection

    0 infractions

  7. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED STORAGE CONTAINERS IN PANTRY WITHOUT LABELS. INSTRUCTED TO LABEL ALL FOODS THAT ARE NOT IN ORIGINAL CONTAINER.
  8. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO CLEAN DISHES STORAGE RACK.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK.
  9. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RICE STORED IN A GARBAGE CAN. INSTRUCTED TO PROPERLY STORE IN A FOOD GRADE CONTAINER AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Backflow preventer not located to be serviced and maintained. Instructed to provide an approved backflow preventer or air gap between the water supply inlet and the unit. INSTRUCTED TO PROVIDE AND MAINTAIN
  10. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE ON OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (COOKED BASMATI RICE,COOKED BLACK BEANS, DICED TOMATES, COOKED YUCCA (COUS COUS), WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE DISCARD OR USE BY DATE LABELS ON ALL FOOD ITEMS REFRIGERATED, COOKED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN.PRIORITY FOUNDATON VIOLATION. 7-38-005. NO CITATION ISSUED .
    • 40. PERSONAL CLEANLINESS
      • NOTED NO PROPER HAIR RESTRAINTS ON ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED FOIL USED AS A LINER ON EQUIPMENT RACKS NEXT TO GRILL AND FRYER. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILTY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING COMPLETION CERTIFICATE POSTED ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENT.
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA IS SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR THE SINK.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN DISHWAHING AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP AT COVING. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT 3 COMPARTMENT SINK FAUCET. MUST CORRECT AND MAINTAIN.
  13. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE BOTTOM SURFACE AND STORAGE RACKS IN ALL OF THE REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE GARAGE STORAGE AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR A HAIR RESTRAINT. MAINTAIN SAME.
  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE TOILET ROOM IN THE DINING AREA. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHTS IN THE PREP AREA OR USE SHATTER PROOF BULBS (MUST BE ABLE TO PROVE THEY ARE SHATTER PROOF).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  15. Canvass

    0 infractions

  16. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED TO POST OR INCLUDE IT ON THE MENU.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK.
  17. Canvass

    0 infractions

  18. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN BETWEEN EQUIPMENT NEEDS CLEANING TO REMOVE DEBRIS.
  19. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE DRY GOODS PANTRY SHELVES ARE STICKY, CLEAN AND SANITIZE THE SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE BASEBOARD BEHIND THE EAST REFRIGERATOR AND FREEZER HAS A HOLE, REPAIR THE HOLE.
  20. Canvass

    0 infractions

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