What is See Thru Chinese Kitchen's health inspection score?

See Thru Chinese Kitchen has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was See Thru Chinese Kitchen last inspected?

See Thru Chinese Kitchen was last inspected on March 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does See Thru Chinese Kitchen have?

See Thru Chinese Kitchen has 28 total violations across 13 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is See Thru Chinese Kitchen safe to eat at?

Yes, See Thru Chinese Kitchen has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does See Thru Chinese Kitchen serve?

See Thru Chinese Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

See Thru Chinese Kitchen

Name: See Thru Chinese Kitchen
Address: 5609 W DIVISION ST, Chicago, 60651
Rating: 100

5609 W DIVISION ST, Chicago

Last Inspected: 3/18/2026

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0Excellent

Chinese•Humboldt Park

Ranked #4 of 22 in Humboldt ParkBetter than 90% of chinese restaurants

Improving

6 inspections

Last: Mar 18, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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5609 W DIVISION ST, Chicago, IL 60651

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Violation Timeline

Jan 2025

2 inspections

13 basic

Jan

Aug 2025

1 inspections

1 high priority

2 intermediate

3 basic

Feb 2026

2 inspections

1 high priority

8 intermediate

Feb

Mar 2026

1 inspections

Inspection History

6 records on file

1 Short Form Complaint2 Canvass Re-Inspection2 Canvass1 Complaint

Mar 26

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionOut of Business

1 High8 Med

9 total1 risk factor

45/100inspection score

−50 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (8)

−40 pts

43IN-USE UTENSILS: PROPERLY STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Complaint InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER DISHWASHING AT THE THREE-COMPARTMENT SINK. EMPLOYEE WASHING DISHES AT THE THREE-COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH, RINSE, AND SANITIZE AS REQUIRED BY THE CODE. NONE OF THE BASINS WAS SET UP FOR DISHWASHING. INSTRUCTED MANAGEMENT ALWAYS TO SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE THREE-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND INSIDE THE WALK-IN COOLER: 3 CONTAINERS AND A BOWL OF RAW CHICKEN (55.4F-70.1F), A CONTAINER OF SHRIMP (61.2F). FOUND INSIDE THE PREP COOLER: TOMATO WEDGES (51.9�F). INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPROXIMATELY 59LBS AT $165 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY FOOD STORAGE CONTAINERS NOT LABELED IN THE REAR FOOD PREP AREA. INSTRUCTED TO LABEL AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING IN NEED OF DEEP CLEANING: THE LOWER SHELVES UNDER THE FOOD PREP TABLES, THE OUTERIOR AND INTERIOR OF THE COLD HOLDING UNITS, THE CARTS WITH WHEELS BEING USED TO HOLD FOOD ITEMS, AND THE SIDES OF THE COOKING EQUIPMENT. ALL MENTIONED SURFACES FOUND WITH SEVERE GREASE AND FOOD BUILD UP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE TOILET ROOM CLUTTERED WITH COOKING EQUIPMENT. INSTRUCTED TO DECLUTTER AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS WITHOUT THE CERTIFIED FOOD MANAGER CERTIFICATE MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−26 pts

Jan 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11 OBSERVED FOOD ITEMS IN THE WALK IN FREEZER BEING STORED IMPROPERLY IN GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS PROPERLY IN FOOD GRADE BAGS/CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 OBSERVED MOP BEING STORED/DRYING IMPROPERLY. INSTRUCTED TO STORE PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED DIRTY OVERHEAD VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.

Base deductions−8 pts

Jan 25

Canvass InspectionFail

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOX OF CHICKEN WINGS STORED IMPROPERLY ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED TO STORE FOOD ITEMS PROPERLY; SIX INCHES FROM THE FLOOR.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS IN THE WALK IN FREEZER BEING STORED IMPROPERLY IN GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS PROPERLY IN FOOD GRADE BAGS/CONTAINERS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE DUMPSTER WITH LIDS NOT ABLE TO CLOSE DUE OVERLOADED WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPLATTERS/DEBRIS ON THE WALLS IN THE FOOD PREP AREAS AND FLOUR RESIDUE ON THE FLOOR IN THE DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP BEING STORED/DRYING IMPROPERLY. INSTRUCTED TO STORE PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIRTY OVERHEAD VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AT THE VENT HOOD IN THE FOOD PREP AREA AT THE GRILL AND FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.

Base deductions−18 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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