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WOW BAO

835 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

WOW BAO has been inspected 22 times by Chicago Department of Public Health since May 10, 2011. The most recent inspection, on April 15, 2026, recorded 1 infraction.

6 of 22 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 7 times across 5 separate inspections, most recently on April 15, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 6 separate inspections, most recently on May 1, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 1, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 18, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on February 2, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

22 inspections

  1. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. CERTIFIED FOOD MANAGER ARRIVED ON SITE APPROXIMATELY 45 MINUTES AFTER INSPECTION BEGAN. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SERVICE LINE HAND SINK WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED UNLOCKED COOLERS IN A SHARED STORAGE AREA. INSTRUCTED MANAGER TO LOCK COOLERS TO PREVENT TAMPERING.
  3. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VERIFIABLE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS; CHICKEN HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT BULB AND SHIELD MISSING FROM REAR PREP, INSTRUCTED TO REPLACE AND MAINTAIN
  4. Canvass Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SOME EMPLOYEES WITHOUT FOOD HANDLING TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • AS REQUIRED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING CERTIFCATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORGINAL CERTIFICATE WHILE PREPARING TCS FOODS (CHICKEN, FRIED RICE, DUMPLINGS, NOODLES). INSRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES WHILE OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 12 BLACK SMALL FLIES FLYING THROUGHOUT REAR PREP AREA AND ON THE OUTSIDE SURFACES OF ICE MACHINE AND CARDBOARD BOXES. INSRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE EVIDENCE OF PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PERSON IN CHARGE UNABLE TO LOCATE UTILITY SINK FOR FACILITY USE. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED POOLING WATER IN REAR PREP AREA ON FLOOR UNDERNEATH HEAVY EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SOME EMPLOYEES WITHOUT FOOD HANDLING TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • AS REQUIRED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING CERTIFCATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • Bare hand contact with Ready-to-eat foods. Observed a food handler assembling vegetables/chicken rolls that's ready to eat with his bare hands, Instructed manager not to handle ready-to-eat foods with bare hands. Priority violation 7-38-010.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • High temp dish machine with none-functional gauges. instructed to provide working accurate gauges for dish machine and maintain. Priority foundation violation 7-38-025.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No irreversible registering temperature indicator is provided and readily accessible for measuring the utensil surface temperature for the hot water dishwasher. Priority foundation violation 7-38-025.
  9. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND BLACK MOLD-LIKE SUBSTANCE ON GASKETS INSIDE 3-DOOR COOLER. MUST CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FOOD AND OTHER DEBRIS INSIDE OF FLOOR DRAIN. MUST CLEAN.
  10. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HOT WATER AT THE HANDWASHING SINKS LOCATED IN THE WOMENS' RESTROOMS ON THE SECOND AND THIRD FLOOR. WATER IS AT 70.0 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND BLACK MOLD-LIKE SUBSTANCE ON GASKETS INSIDE 3-DOOR COOLER. MUST CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FOOD AND OTHER DEBRIS INSIDE OF FLOOR DRAIN. MUST CLEAN.
  11. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A MINOR LEAK NOTED AT FRON HAND WASH SINK DRAIN LINE, INSTRUCTED TO REPAIR AND MAINTAIN.
  12. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - MUST PROVIDE A MASK FOR THE CLEAN UP KIT ON SITE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • - OBSERVED RAG STORED ON THE COUNTER IN FRONT PREP AREA. MUST REMOVE AND STORE ALL RAGS IN BUCKETS OF SANITIZING SOLUTION IN BETWEEN USE AND MAINTAIN. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • - OBSERVED MILK CRATES BEING USED AS STORAGE SHELVES IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS MUST PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DUST BUILD UP ON PREP AREAS FLOOR. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.
  14. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 16 LBS OF CHICKEN, PORK, BEEF RICE DUMBLING STORED IN FRONT PREP KITCHEN AT 62.4F, INSTRUCTED TO KEEP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $135
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE PLASTIC CONTAINERS USED FOR FOOD STORAGE, INSTRUCTED TO USE PROPER CONTAINERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  15. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE RUBBER GASKETS AROUND THE REACH-IN COOLER UNDER THE CONDIMENT STATIONS TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
  16. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS IN PREP AREAS.
  17. Canvass

    0 infractions

  18. Canvass

    0 infractions

  19. Canvass

    0 infractions

  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SOFT DRIKS DISPENSERS NOT CLEAN, DIRTY SYRUP BULD-UP NOTED AROUND, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO WORKING FAUCET ABOVE TOP LOADING FROZEN YOGURT MAKER, INSTRUCTED TO PROVIDE A HOT AND COLD RUNNING WATER LINES FOR PROPERLY WASHING MACHINE. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH WHEN READY.
  22. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF PREP SINK IN REAR NEED CLEANING All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK (SOAP/SANITIZERS) MUST BE ELEVATED OFF THE FLOOR The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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