Skip to content
Loading map…

THEE ASIAN RESTAURANT

1811 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

THEE ASIAN RESTAURANT has been inspected 21 times by Chicago Department of Public Health since September 9, 2011. The most recent inspection, on December 31, 2024, found no infractions.

11 of 21 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 source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on March 21, 2023. 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 4 times across 3 separate inspections, most recently on February 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 23, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 21, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 28, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

21 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS LIKE FRIED RICE WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETER INSIDE SEVERAL PREP COOLERS IN REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED NO BACKFLOW PREVENTER CONNECTED TO ICE MACHINE. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.116 OBSERVED USED COOKING OIL CONTAINER IN REAR ALLEY COVERED IN HEAVY BUILD UP OF GREASE AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED HEAVY BUILD UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT ON FLOORS, WALLS, AND EQUIPMENT ALONG MAIN COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED BUILD UP OF GREASE ON FILTERS OF HOOD. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HANDWASHING SINK IN SMOOTHIE BAR CANNOT BE TURNED ON DUE TO BROKEN HOT WATER HANDLE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN ALL HANDWASHING SINKS FULLY SUPPLIED AND CAPABLE OF DELIVERING RUNNING WATER BETWEEN 100-120F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE SEVERAL PREP COOLERS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SMALL GAP ALONG SIDE OF REAR DOOR LEADING TO ALLEY. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT-FITTING DOOR CLOSURE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER CONNECTED TO THE ICE MACHINE. INSTRUCTED TO INSTALL FOLLOWING ALL RELEVANT LAWS, RULES, AND REGULATIONS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED USED COOKING OIL CONTAINER IN REAR ALLEY COVERED IN HEAVY BUILD UP OF GREASE AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY BUILD-UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT ON FLOORS, WALLS, AND EQUIPMENT ALONG THE MAIN COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING PANELS NEAR THE REAR EXIT DOOR IN THE REAR PREP AREA COVERED IN DUST AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD-UP OF GREASE ON FILTERS OF HOOD. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RIPPED AND BROKEN GASKETS ON BOTH DOORS OF PREP COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
  7. Canvass

    0 infractions

  8. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND A KIT WITH THE NECESSARY ARTICLES GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN OR POSTER NEAR TO HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE WALK-IN COOLERS AND PREP COOLERS. MUST LABEL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES.INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE AT THE ICE MACHINE AND SERVICE SINK. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING PIPE FROM UNDERNEATH EXPOSED HAND WASHING IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REGROUT FLOOR THROUGHOUT MAIN KITCHEN FOOD PREP AREA AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE ALLERGEN TRAINING CERTIFICATES INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  9. Canvass

    0 infractions

  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SQUID STORED IN GROCERY BAGS IN FREEZER UNIT. INSTRUCTED MANAGER TO STORE ALL FOOD PRODUCTS IN FOOD GRADE CONTAINERS OR BAGS. MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FREEZER, ON BOTTOM WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEANING MAINTAINED AT ALL TIMES. OBSERVED INTERIOR AND EXTERIOR OF MICROWAVE UNIT WITH FOOD DEBRIS AND GREASE BUILDUP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. OBSERVED BULK FOOD CONTAINERS WITH FOOD SPLATTER AND DEBRIS ON SHELVING UNIT IN REAR OF OPERATION. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILDUP ON VENT ABOVE HAND SINK IN DINING ROOM AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED GREASE BUILDUP ON VENTILATION ABOVE COOK LINE STATION. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELD IN WALK IN COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED SOILED/DIRTY APRONS HANGING NEAR ENTRANCE OF KITCHEN. INSTRUCTED MANAGER TO STORE DIRTY LINEN IN DESIGNATED AREAS AND TO ENSURE THAT STAFF WEARS CLEAN APRONS DURING PREP/SERVING. MAINTAIN AT ALL TIMES.
  11. Canvass

    0 infractions

  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-6-15,REPORT#1454224 #32- RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPAIR OR REPLACE. MUST CORRECT AND MAINTAIN #33-THE FOLLOWING IN NEED OF CLEANING: FRYERS, WOKS AND INTERIOR OF ICE MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN. #34- FLOORS IN NEED OF DETAIL CLEANING AT WALL BASES TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN #38-HOOD VENTILATION UNIT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION:7-42-090 TODAY 9-19-16 WE OBSERVED THE SAME VIOLATIONS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE AT ICE MACHINE,INSTRUCTED TO PROVIDE.
  14. Canvass

    0 infractions

  15. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPAIR OR REPLACE. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: FRYERS, WOKS AND INTERIOR OF ICE MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF DETAIL CLEANING AT WALL BASES TO REMOVE ALL FOOD DEBRIS AND BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION UNIT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATRES FOR ALL HANDLERS. MUST CORRECT AND MAINTAIN.
  16. Canvass

    0 infractions

  17. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND CORNERS IN PREP AREA(GREASE BUILDUP).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN WOMEN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN BEVERAGE PREP AREA. REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER AND DAMAGED LIGHT SHIELD IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  18. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original container.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood and filters, interior deep fryer cabinets not cleaned. Instructed to detail clean and sanitize
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor under cooking equipment and along wallbase not cleaned. Instructed to detail clean daily.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in storage room. Instructed to elevate supplies 6 inches or higher and away from wall.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop stored inside ice machine. Instructed to store in a sanitize holder or container.
  19. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food stored in coolers must be dated & labeled.Any open cans of food must be transferred into regular containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Detail clean,sanitize kitchen cooking equipments,ccoking stoves,deep fryers etc.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Replace,maintain burnt-out light bulbs in the kitchen areas.
  20. Canvass

    0 infractions

  21. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website