What is China HO Restaurant's health inspection score?

China HO Restaurant has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was China HO Restaurant last inspected?

China HO Restaurant was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does China HO Restaurant have?

China HO Restaurant has 39 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is China HO Restaurant safe to eat at?

China HO Restaurant has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does China HO Restaurant serve?

China HO Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

China HO Restaurant

Name: China HO Restaurant
Address: 5151 S PULASKI RD, Chicago, 60632
Rating: 50

5151 S PULASKI RD, Chicago

Last Inspected: 3/26/2026

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0Fair

Chinese•Brighton Park

Ranked #27 of 37 in Brighton ParkBetter than 90% of chinese restaurants

Declining

6 inspections

Last: Mar 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.5

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

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-21 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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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5151 S PULASKI RD, Chicago, IL 60632

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Violation Timeline

Nov 2022

1 inspections

2 high priority

2 intermediate

14 basic

Nov

Jun 2023

2 inspections

1 high priority

1 intermediate

4 basic

Aug 2024

1 inspections

2 high priority

1 intermediate

1 basic

Aug

Jul 2025

1 inspections

3 basic

Mar 2026

1 inspections

1 high priority

7 intermediate

Mar

Inspection History

6 records on file

2 Complaint3 Canvass1 Canvass Re-Inspection

Mar 26

Complaint InspectionLatestPass with Conditions

1 High7 Med

8 total1 risk factor

50/100inspection score

−45 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTEDRisk Factor−10

Intermediate (7)

−35 pts

22PROPER COLD HOLDING TEMPERATURES−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
KNIVES IMPROPERLY STORED INBETWEEN PREP COOLER AND PREP TABLE. INSTD TO STORE PROPERLY (IE KNIFE RACK)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL STORAGE SHELVES, DRY STORAGE CONTAINERS, INTERIOR OF COOLERS, AND INTERIOR CABINETS OF FRYERS NOT CLEAN, EXCESSIVE FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR UNDER AND BEHIND ENTIRE WOK LINE AND FRYERS NOT CLEAN, ENCRUSTED WITH GREASE, FOOD DEBRIS, AND GRIME. INSTD TO DETAIL CLEAN AND MAINTAIN SAME

Base deductions−6 pts

Aug 24

Canvass InspectionPass w/ Conditions

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE OF FOOD SERVICE MANAGER TRAINING ON SITE AT THE TIME OF INSPECTION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO PERSON IN CHARGE OF FOOD SERVICE MANAGER TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CERTIFICATE AND CERTIFIED MANAGER MUST BE ON-SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT PROPERLY LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER DAMAGED CEILING TILES IN DINING ROOM AREA. INSTRUCTED PERSON IN CHARGE REPAIR OR REPLAC AND MAINTAIN.

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D): MULTI USE EQUIPMENT (TRAYS) IMPROPER STORED ON FLOOR. INSTD TO ELEVATE AND STORE PROPERLY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: WALLS AND CEILING THROUGH OUT PREP AREA WITH EXCESSIVE FOOD DEBRIS, DUST. FLOOR UNDER AND BEHIND WOK LINE AND UNDER 3-COMPARTMENT SINK ALONG WALLBASE NOT CLEAN, EXCESSIVE DEBRIS/DIRT ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME

Base deductions−4 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER IN POOR REPAIR, AMBIENT TEMPERATURE OF 54.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO NOT USE UNTIL ABLE TO MAINTAIN COLD FOODS 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOOD AT IMPROPER COLD TEMPERATURES RANGING FROM 51.9F-58.0F IN PREP COOLER: COOKED SHRIMP, COOKED CHICKEN, COOKED BEEF, COOKED PASTA AND EGGS. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 2OLBS $200 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW. CITATION ISSUED PRIORITY 7-38-005

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MULTI USE EQUIPMENT (TRAYS) IMPROPER STORED ON FLOOR. INSTD TO ELEVATE AND STORE PROPERLY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AND CEILING THROUGH OUT PREP AREA WITH EXCESSIVE FOOD DEBRIS, DUST. FLOOR UNDER AND BEHIND WOK LINE AND UNDER 3-COMPARTMENT SINK ALONG WALLBASE NOT CLEAN, EXCESSIVE DEBRIS/DIRT ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME

Base deductions−19 pts

Nov 22

Complaint InspectionPass w/ Conditions

2 High2 Med14 Basic

18 total2 risk factors

32/100inspection score

−58 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE, MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,SHRIMP,CHICKEN,BEAN SPROUTS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 8LBS. COOKED DICED CHICKEN 45.3F.3LBS. RAW CHICKEN WINGS 45.5F.3LBS. COOKED SHRIMP 45.1F.35LBS. COOKED RICE 54.5F INSIDE OF 3- DOOR PREP COOLER AND WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.49 LBS. $95.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (14)

−28 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED INSIDE OF HOT WATER TANK/ELECTRICAL ROOM.MUST STORE PROPERLY TO PREVENT CROSS CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK IN REAR PREP AREA NEXT TO PREP TABLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE FROM PREP TABLES AND CUTTING BOARDS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE MUST STORE IN A CLEAN CONTAINER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION .
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GARBAGE BAG STORED ON TOP OF FOODS STORED ON TOPSIDE OF PREP COOLER MUST USE PLASTIC OR FOIL TO COVER FOOD PROPERLY.MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE INSIDE OF REACH IN FREEZER AND PROVIDE ADEQUATE FOOD STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS ON TOPSIDES OF PREP COOLERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYER CABINETS, STEAM TABLES,PREP TABLES, WOK STATION,GARBAGE CANS, FOOD STORAGE CONTAINERS,PIPES OF COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED LOWER WALL NEXT TO MOP SINK,STAINED CEILING TILES WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS THROUGHOUT PREP AND STORAGE AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNT OUT LIGHTS IN REAR HALLWAY LEADING TO TOILET ROOMS AND IN REAR PREP AREA.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 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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