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Sze Chuan Alley

3141 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

Sze Chuan Alley has been inspected 4 times by Chicago Department of Public Health since March 11, 2024. The most recent inspection, on August 4, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 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 5 times across 3 separate inspections, most recently on August 4, 2026. For example: APPROVED THAWING METHODS USED

  • 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 5 times across 4 separate inspections, most recently on August 4, 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 August 4, 2026. 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 August 4, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 July 10, 2025. For example: PERSONAL CLEANLINESS

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.

4 inspections

  1. Canvass Re-Inspection

    6 infractions

    • 35. APPROVED THAWING METHODS USED
      • 3-501.12: OBSERVED IMPROPER THAWING METHOD FOR TCS FOODS. FOUND IN THE MAIN PREP AREA AND IN THE BASEMENT RAW CHICKEN FOUND IN STILL WATER IN SINKS IN MENTIONED AREAS. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS RUNNING COLD WATER, CLEANING FOOD ITEMS IN SMALLER BATCHES, AND PLACING FOOD ITEMS IN COOLERS OVER NIGHT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED BULK DRY INGREDIENT STORAGE CONTAINERS NOT LABELED ON THE LOWER SHELF UNDER THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED A PLASTIC CUP STORED INSIDE THE DRY INGREDIENT CONTAINER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER DRY INGREDIENTS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBBSERVED THE SHELVES UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS THROUGHOUT FACILITY IN NEED OF CLEANING. INSTRUCTED TO CLEAN UNDER THE COOKING EQUIPMENT, UNDER THE PREP TABLES IN THE REAR PREP AREA, AND REMOVE STANDING WATER IN THE BASEMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
  2. Canvass

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES TCS FOODS THROUGHOUT FACILITY. FOUND IN STILL WATER IN THE TWO-COMPARTMENT SINK IN THE BASEMENT AREA TWO BAGS OF RAW CHICKEN THIGHS (75.9-77.9F). ALSO, FOUND IN THE TWO-DOOR COOLER IN THE REAR PREP AREA A CONTAINERS OF RAW, CHICKEN WINGETTES (69.3F) AND TWO WHOLE CHICKENS (69.7F-71.5F). OUT AT ROOM TEMPERATURE, ON THE TOP SHELF OF THE PREP TABLE IN THE REAR PREP AREA FOUND ABOUT 40 EGGS AT 78.1-79.9F). APPROXIMATELY 34LBS AT $195 WORTH OF PRODUCT DISCARDED AT THIS TIME. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING METHOD FOR TCS FOODS. FOUND IN THE MAIN PREP AREA AND IN THE BASEMENT RAW CHICKEN FOUND IN STILL WATER IN SINKS IN MENTIONED AREAS. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS RUNNING COLD WATER, CLEANING FOOD ITEMS IN SMALLER BATCHES, AND PLACING FOOD ITEMS IN COOLERS OVER NIGHT.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK DRY INGREDIENT STORAGE CONTAINERS NOT LABELED ON THE LOWER SHELF UNDER THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A PLASTIC CUP STORED INSIDE THE DRY INGREDIENT CONTAINER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER DRY INGREDIENTS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBBSERVED THE SHELVES UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS THROUGHOUT FACILITY IN NEED OF CLEANING. INSTRUCTED TO CLEAN UNDER THE COOKING EQUIPMENT, UNDER THE PREP TABLES IN THE REAR PREP AREA, AND REMOVE STANDING WATER IN THE BASEMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
  3. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE THE CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION CITATION WRITTEN ON VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN HANDLING/SERVING TCS FOODS (I.E. CHICKEN, BEEF, RICE, ETC.). INSTRUCTED TO HAVE A CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • TCS (PORK) FOOD SITTING IN WATER OF A COMPARTMENT ON THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW UNDER COLD RUNNING WATER, IN THE COOLER OR ADEQUATELY IN THE MICROWAVE. MAINTAIN PROPER THAWING METHODS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SPICES OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS IN THE REAR COOKING PREP AREA. INSTRUCTED TO PROVIDE LABELS FOR ALL SPICES THAT ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS/EMPLOYEES IN THE FOOD PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL ENTERING THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN BUCKET OF SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CAN OPENER INTHE REAR FOOD PREP AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS AND STORAGE RACKS IN THE BASEMENT AND 1ST FL WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FILTERS ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT WITH DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION FILTERS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS ON SITE HAVE NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO HAVE FOOD HANDLERS OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE.
  4. License

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED A MINOR BROWNISH SUBSTANCE INSIDE OF THE ICE MACHINE THAT IS LOCATED IN THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS FOR ALL SPICES THAT ARE OUT OF THE ORIGINAL PACKAGING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED MINOR FOOD AND GREASE DEBRIS INSIDE OF THE FRYER. INSTRUCTED TO CLEAN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

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