What is GO 4 Food Inc.'s health inspection score?

GO 4 Food Inc. has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was GO 4 Food Inc. last inspected?

GO 4 Food Inc. was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does GO 4 Food Inc. have?

GO 4 Food Inc. has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is GO 4 Food Inc. safe to eat at?

GO 4 Food Inc. has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does GO 4 Food Inc. serve?

GO 4 Food Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

GO 4 Food Inc.

Name: GO 4 Food Inc.
Address: 212 W 23RD ST, Chicago, 60616
Rating: 83

212 W 23RD ST, Chicago

Last Inspected: 2/9/2026

▲Improving

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0Good

American•Chinatown

Ranked #203 of 465 in ChinatownBetter than 22% of american restaurants

Improving

4 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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212 W 23RD ST, Chicago, IL 60616

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Violation Timeline

Mar 2023

1 inspections

1 intermediate

2 basic

Mar

May 2024

1 inspections

1 high priority

1 intermediate

5 basic

Mar 2025

1 inspections

1 intermediate

5 basic

Mar

Feb 2026

1 inspections

6 basic

Inspection History

4 records on file

4 Canvass

Feb 26

Canvass InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR PANEL OF ICE MACHINE IN BASEMENT, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, SHELVES INSIDE OF WALK IN COOLER IN BASEMENT, INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ON THE CEILING VENT IN THE KITCHEN; INSTRUCTED TO CLEAN. THE FLOORS IN THE WALK-IN COOLER IN THE BASEMENT, OUTSIDE OF THE WALK-IN COOLER UNDER SHELVES AND UNDER ALL COOKING EQUIPMENT NEED CLEANING; CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE CHEMICAL STORAGE AREA IN THE BASEMENT IN NEED OF ORGANIZING; ELEVATE ITEMS OFF OF THE FLOOR, ORGANIZE AND MAINTAIN. REMOVE UNNECESSARY ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
THE FOOD SERVICE MANAGER HAD NO REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO OBTAIN.

Base deductions−12 pts

Mar 25

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE IN ALL COLD HOLIDING UNITS ON SITE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BIN OF FROZEN SHRIMP UNDER RUNNING WATER IN THE MOP SINK BASIN. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS IN THE MOP SINK. THE MANAGER REMOVED THE CONTAINER OF SHRIMP FROM MOP SINK BASIN AT THIS TIME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING IN NEED OF CLEANING: THE GREASE TRAP IN THE PREP AREA, THE INTERIOR OF THE COLD HOLIDN UNITS, AND THE LIDS OF THE DRY INGREDIENT CONTAINERS IN THE PREP AREA AND IN THE BASEMENT STORAGE/DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE GENDER-NEUTRAL TOILET ROOM IN THE BASMENT WITHOUT A LID. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE REAR PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE AN UPDATED ALLERGEN CERTIFICATE.

Base deductions−15 pts

May 24

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAG ATTACHED TO BULK CONTAINER OF CLAMS AND OYSTERS LOCATED IN THE TWO DOOR REFRIGERATOR IN THE REAR FOOD PREP/DISHWASHING AREA, AT THE TIME OF INSPECTION. INFORMED MANAGER THAT TAG MUST REMAIN WITH THE CONTAINER OF SHELLSTOCK UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLSTOCK AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES ONCE CONTAINER WITH SHELLSTOCK IS SOLD OUT. APPROXIMATELY 20LBS AT $175 DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THE REFRIGERATOR WITH FRUIT IN THE BASEMENT MISSING THE AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP STORED ON TOP OF THE HOT WATER TANK NEAR THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO STORE SCOOP IN AN ADEQUATE CONTAINER TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING SURFACES IN NEED OF DEEP CLEANING: THE INTERIOR AND EXTERIOR OF THE COLD HOLDING UNITS IN THE FOOD PREP AREA AND IN THE BASEMENT, THE LOWER COMPARTMENT OF THE DEEP-FRYING UNIT, THE METAL SHELVING UNIT WITH SPICES STORED IN BETWEEN TWO COLD HOLDING UNITS ACROSS FROM THE VENTILATION HOOD, THE RED BOX UP TOP NEXT TO THE VENTILATION HOOD, THE PAPER TOWEL DISPENSER AT THE HANDWASHING SINK NEXT TO THE VENTILATION HOOD, AND THE LEDGES OF THE SPEED RACK STORED NEXT TO THE VENTILATION HOOD. REMOVE ALL GREASE BUILD UP AND FOOD DEBRIS ON THE MENTIONED SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT DUST BUILD UP ON THE CEILING FAN AND NEAR BY CEILING TILES IN THE REAR FOOD PREP AREA. ALSO, OBSERVED EXCESSIVE GREASE BUILD UP ON THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO REMOVE DUST AND GREASE BUILD UP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES IN THE FLOORS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE GROUT ON THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA AND UNDER THE CRAB AQUARIUM WITH FOOD DEBRIS AND THE FLOORS SURROUNDING THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH GREASE BUILD UP. INSTRUCTED TO CLEAN ALL FLOORS AND MAINTAIN.

Base deductions−25 pts

Mar 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK STORAGE CONTAINERS IN KITCHEN NOT LABELED; MUST LABEL WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN KITCHEN, EXTERIOR SURFACE OF STOVE, PREP TABLES AND CAN OPENER BLADE AT PREP TABLE. ALSO CLEAN BASEMENT STORAGE SHELVES AND INTERIORS OF FREEZER UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS AND WALLS IN KITCHEN AROUND UNDER AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN FLOORS IN BASEMENT AREA UNDER SHELVES AND IN CORNER AREAS WHERE NEEDED.

Base deductions−9 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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