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ZALENG

2932 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

ZALENG has been inspected 2 times by Chicago Department of Public Health since August 2, 2024. The most recent inspection, on June 25, 2025, found no infractions.

1 of 2 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 3 times on August 2, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 August 2, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 2, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 2, 2024. 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 7 times on August 2, 2024. 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO WRITTEN EMPLOYEE HEALTH POLICIES ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. 90 DAY GRACE PERIOD GIVEN FOR NEW ESTABLISHMENT.PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO EASY TO ACCESS HANDWASH SINK IN KITCHEN AT COOKS LINE. INSTRUCTED TO PROVIDE HANDSINK OR RECONFIGURE KITCHEN EQUIPMENT SO THAT HANDWASH SINK BETWEEN 3 COMPARTMENT SINK AND 1 COMPARTMENT SINK IS EASILY ACCESSIBLE TO COOK LINE. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED. MANAGER CREATED A WALK-WAY BETWEEN PREP COOLER AND PREP TABLE FOR COOKS TO ACCESS HAND SINK.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED 2 DOOR COOLING UNIT WITH AMBIENT AIR OF 60 F. INSTRUCTED TO REMOVE OR REPAIR AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED NO SPLASH GAURD ON LEFT SIDE OF HANDWASH SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED RUSTED SHELVES ON RACKS OF WEST WALL IN WALK-IN COOLER AND RUST ON TOP OF GREASE TRAP IN DISH AREA. INSTRUCTED TO PAINT AND RESTORE TO A SMOOTH AND EASILY CLEANABLE SURFACE OR REPLACE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED SHELVES ABOVE 3 COMPARTMENT SINK NOT SELF-DRAINING. INSTRUCTED TO PROVIDE SELF DRAINING SHELVING FOR WAREWASHING SINK OR DRAINBOARDS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO DRAINBOARD AT 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE DRAINBOARD FOR THE AIR DRYING OF ALL CLEAN UTENSILS/DISHWARE IN THE KITCHEN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED GREASE, GRIME AND FOOD DEBRIS ON THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND SANITIZE THE INTERIOR AND EXTERIOR OF ALL EQUIPMENT AND PREP TABLES AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAK AT SPOUT OF HANDWASH SINK AND HOT WATER HANDLE AT 1 COMPARTMENT SINK LOOSE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED NO COVERED RECEPTACLE IN WOMENS WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED UNUSED DISHMACHINE IN DISH AREA. INSTRUCTED TO REMOVE UNUSED, UNNECESSARY ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED TRACKS ON DOORS FOR AC/HEATER AND WATER HEATER CLOSETS BROKEN. ALSO NOTED EXPOSED EXPANDING FOAM AROUND BASE OF GREASE TRAP INSTRUCTED TO REMOVE EXCESS FOAM AND REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED FOOD DEBRIS AND HEAVY GREASE BUILD UP ON THE FLOORS BEHING COOKING STATIONS IN THE KITCHEN, EVIDENCE OF LEAKS FROM CEILING ON THE WALLS ABOVE DISHMACHINE, NORTHEAST CORNER OF REAR DRY STORAGE AREA, AND ABOVE REAR EXIT DOOR. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED BROKEN AND STAINED LIGHT SHIELDING IN KITCHEN ABOVE 3 COMPARTMENT AND HANDWASH SINK. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED BLOWN OUT LIGHTBULBS AND LOW LIGHTING IN THE WASHROOM HALLS AND SERVICE HALL.

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