What is Dongpo Impression's health inspection score?

Dongpo Impression 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 Dongpo Impression last inspected?

Dongpo Impression was last inspected on March 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dongpo Impression have?

Dongpo Impression has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dongpo Impression safe to eat at?

Dongpo Impression 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 Dongpo Impression serve?

Dongpo Impression serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dongpo Impression

Name: Dongpo Impression
Address: 228 W CERMAK RD, Chicago, 60616
Rating: 83

228 W CERMAK RD, Chicago

Last Inspected: 3/27/2026

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0Good

American•Chinatown

Ranked #199 of 465 in ChinatownBetter than 22% of american restaurants

Improving

8 inspections

Last: Mar 27, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

4.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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228 W CERMAK RD, Chicago, IL 60616

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Violation Timeline

Oct 2023

2 inspections

1 intermediate

4 basic

Oct

May 2024

1 inspections

7 basic

Jun 2025

2 inspections

4 high priority

4 intermediate

4 basic

Jun

Mar 2026

3 inspections

13 intermediate

Inspection History

8 records on file

3 Complaint Re-Inspection1 Complaint2 Canvass Re-Inspection2 Canvass

Mar 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint Re-Inspection InspectionFail

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Mar 26

Complaint InspectionFail

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−45 pts

Jun 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionFail

4 High4 Med4 Basic

12 total

32/100inspection score

−68 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINK NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT REAR PREP HANDSINK (63F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE IN EMPLOYEE RESTROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REFRIGERATOR TO BE AT IMPROPER TEMPERATURE AT 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED COLD HOLDING UNIT TO BE AT IMPROPER TEMPERATURE AT 54F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. SEE ABOVE.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REFRIGERATOR, WALKIN-COOLER, AND PREP COOLER. IMPROPER: PORK 57.1 F, CHICKEN 60.1F, AND FISH TO 58.5 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 75 MOUSE DROPPINGS ON THE FLOOR OF THE REAR PREP AREA ALONG ALL WALLS AND ALONG WALLS IN KITCHEN PREP AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−68 pts

May 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEES IN THE FOOD PREP AREAS NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER TO HAVE ALL EMPLOYEES WEAR A HAIR RESTRAINT WHEN IN THE FOO PREP AREA. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR OF THE ICE MACHINE WITH PINK AND GRAYISH BUILD UP ON THE WHITE PANEL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARDS WITH DARK STAINS AND GROOVES. INSTRUCTED MANAGER TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR/EXTERIOR OF THE OVEN AND THE EXTERIOR OF THE DEEP FRYER IN THE PREP AREA WITH EXCESSIVE AMOUNTS OF FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL COOKING EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBERVED THE FOLLOWING WITH THICK FOOD, GREASE, DIRT AND DEBRIS: -ALL OF THE PREP TABLES (TOP AND LOWER SURFACES). -INTERIOR/EXTERIOR OF THE COOLERS/FREEZERS, INCLUDING THE RUBBER GASKETS AND RACKS. -STORAGE RACKS IN THE PREP AND WALK IN COOLER. -INTERIOR/EXTERIOR OF ALL OF THE HAND WASHING SINKS IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE BASE OF THE FAUCET OF THE SINK BY THE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR SINK AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN THE FOOD PREP, DISH WASHING AREA, UNDER/AROUND ALL HEAVY EQUIPMENT, SINKS, STORAGE RACKS AND IN ALL CORNERS WET AND WITH EXCESSIVE AMOUNTS OF FOOD, DEBRIS, DIRT AND GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT. -OBSERVED THE WALLS AROUND EVERY SINK, THE DISH WASHER, COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD SPLATTER, DIRT AND GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT.

Base deductions−14 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass Re-Inspection InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MOUSE DROPPINGS ON SITE IN THE FOLLOWING AREAS; TWO-DOOR REACH IN COOLER IN PREP AREA, BEHIND WALK IN COOLER IN REAR PREP AREA, ON CONTAINERS NEAR DISH MACHINE. OBSERVED APPROXIMATELY 10 LIVE ROACHES ON SITE IN THE FOLLWING AREAS; ON FLOOR IN REAR PREP AREA NEAR DISH MACHINE, ON THREE COMPARTMENT SINK, ON WALL BEHIND THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO FULLY ABATE ALL ACTIVITY AND REMOVE ALL MOUSE DROPPINGS, SANITIZING ALL AREAS. PRIORITY VIOLATION #7-38-020(A).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MICROWAVE OVENS IN FRONT PREP AREA NOT CLEAN. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AND HANDSINK. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY VIOLATION #7-38-025.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE FOR CERTFIED MANAGER. INSTRUCTED PERSON IN CHARGE THAT ANY CERTIFIED MANAGER MUST OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2567808 NOT CORRECTED; #16 INTERIOR OF REACH IN COOLER IN NEED OF CLEANING. ALL SHELVES IN NEED OF CLEANING. INSTRUCTED TO CORRECT AND MAINTAIN. #39 INTERIOR OF DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. #44 ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED AREA. KNIVES CAN NOT BE STORED IN BETWEEN THE TABLES.CORRECT AND MAINTAIN. #55 FLOORS AND WALLS IN REAR PREP IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. #56 HOOD FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE DRIPPING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INSTRUCTED PERSON IN CHARGE TO BRING ALL LISTED VIOLATIONS INTO COMPLIANCE AND MAINTAIN. PRIORITY FOUNDATION #7-42-090.

Base deductions−13 pts

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Community Safety Reports

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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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