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TASTE OF CHINA

2511 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

TASTE OF CHINA has been inspected 11 times by Chicago Department of Public Health since November 21, 2017. The most recent inspection, on June 24, 2026, recorded 5 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 separate inspections, most recently on June 24, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on October 10, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 10, 2024. 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 once on June 24, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 10 times across 5 separate inspections, most recently on June 24, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

11 inspections

  1. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED OPEN CONTAINERS OF BULK RICE, OIL AND FOOD CONTAINERS IN THE HALLWAY NEAR THE CUSTOMER WASHROOMS. MUST REMOVE FROM THE PUBLIC ACCESS OR PROVIDE SECURED/LOCKED/SEALED CONTAINERS. ALSO MUST USE THE ATTACHED LOCKS ON THE DINING ROOM COOLER CONTAINING PREPARED FOODS. ALL FOODS MUST BE PROTECTED FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED A RAW WOODEN BRACKET BEING USED TO SECURE A STONE KNIFE SHARPENER. INSTRUCTED TO PAINT/SEAL RAW WOOD TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CLOTH TOWELS AS LNER FOR WALL SHELVING AT THE FRONT PREP. SHELVING MUST BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED THE OPEN FLOOR DRAIN UNDER THE FRONT PREP THREE COMPARTMENT SINK SEALED WITH PLASTIC TAPE. MUST REMOVE PLASTIC TAPE FROM THE OPEN FLOOR DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE TWO BASEMENT FREEZERS.
  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT PREP/DISHWASHING AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST AND DIRT BUILD UP ON FLOOR DRAINS IN FOOD PREPARATION AREAS AND DISHWASHING AREAS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN REAR FOOD PREPARATION AREA/REAR DISHWASHASHING AREA. MUST PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  6. Non-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN FLAT HANDLE AT EXTERIOR OF THE TWO-DOOR REACH-IN COOLER.REPLACE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT WITH GREASE BUILD-UP. GREASE INSIDE THE DEEP FRYER BY THE COOKING EQUIPMENT AND WHEELS OF UNITS,CLEAN AND MAINTAIN. REPAIR/REPLACE BROKEN SCREEN MESH AT REAR SCREEN DOOR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE ON FLOOR UNDER THE DEEP FRYER BY THE COOKING EQUIPMENT AND BY THE WHEEL OF UNITS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLUTTER AROUND ICE MACHINE IN BASEMENT AREA,UNABLE TO CHECK BEHIND THE UNIT.REMOVE IT,AND ELEVATED ALL ITEMS 6" FROM FLOORS.
  8. Non-Inspection

    0 infractions

  9. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO 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.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST DETAIL CLEAN INTERIOR PANEL OF ICE MACHINE IN BASEMENT, INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. REPLACE BROKEN LID ON PREP COOLER. PROVIDE SINK STOPPERS FOR 3-COMP SINK. ADJUST LOWER THRESHOLD ON REAR EXIT DOOR. INSTRUCTED FACILITY TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE CUTTING BOARD IN PREP COOLER IN PREP AREA. 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.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POTS IN PREP AREA TOO LARGE TO FIT IN 3-COMP SINK. MUST PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE LARGE POTS, OR PROVIDE SMALLER POTS TO FIT INTO 3-COMP SINK. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS AND DUST FROM STORAGE SHELVES ON EQUIPMENT THROUGHOUT PREP AREA, INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE BACK-FLOW PREVENTION DEVICES ON MOP SINK IN REAR, AND ICE MACHINE IN BASEMENT, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN BOTH TOILET ROOMS, 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.
  10. License

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD CONTAINERS (FLOUR, SUGAR, SALT) IN PREP AREA, WHEN FOOD IS REMOVED FROM ORIGINAL PACKAGING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN DOOR GASKET ON THE 1-DOOR UPRIGHT COOLER IN PREP AREA. REMOVE RUST FROM STORAGE RACKS IN THE REACH IN COOLER & FREEZER IN THE PREP AREA. DEFROST PREP FREEZER BEHIND THE BAR. CLEAN RUST FROM GREASE TRAP UNDER MOP SINK IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD FROM FOOD STORAGE CONTAINERS AND LOWER SHELVES ON PREP TABLE. CLEAN DUST AND DEBRIS FROM CONTACT SURFACES THROUGHOUT PREP AREA. CLEAN SPIDER WEBS FROM LIGHT FIXTURES IN PREP AREA. CLEAN FOOD DEBRIS FROM THE INTERIOR OF REACH IN COOLERS AND FREEZER IN PREP AREA. CLEAN FOOD DEBRIS FROM STOVE, WOK, AND FRYER. ALSO, CLEAN INTERIOR CONTACT SURFACE OF ICE MACHINE IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DIRT AND DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA, BASEMENT AND IN CUSTOMER DINING AREA. ALSO, REPAIR MISSING GROUT FROM FLOOR IN FRONT OF HEAVY EQUIPMENT IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD AND FILTER IN PREP AREA. CLEAN DUST ACCUMULATION FROM CEILING VENTS IN MENS AND WOMENS TOILET ROOMS. ALSO, REPAIR UNFINISHED PLASTER ON WALL ABOVE FRONT WINDOW, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR BURNED OUT LIGHTS ABOVE SERVICE COUNTER IN CUSTOMER DINING AREA. ALSO, INSTALL LIGHT SHIELDS, OR SHATTER PROOF LIGHTS IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNWANTED ITEMS FROM THE FRONT OF THE RESTAURANT. ALSO, PROVIDE HOOKS TO HANG WET MOPS IN REAR.
  11. License

    0 infractions

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