What is Haidilao Hot Pot Chicago Inc's health inspection score?

Haidilao Hot Pot Chicago Inc has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Haidilao Hot Pot Chicago Inc last inspected?

Haidilao Hot Pot Chicago Inc was last inspected on April 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Haidilao Hot Pot Chicago Inc have?

Haidilao Hot Pot Chicago Inc has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Haidilao Hot Pot Chicago Inc safe to eat at?

Yes, Haidilao Hot Pot Chicago Inc has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Haidilao Hot Pot Chicago Inc serve?

Haidilao Hot Pot Chicago Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Haidilao Hot Pot Chicago Inc

Name: Haidilao Hot Pot Chicago Inc
Address: 107 E CERMAK RD, Chicago, 60616
Rating: 93

107 E CERMAK RD, Chicago

Last Inspected: 4/9/2026

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0Excellent

American•Chinatown

Ranked #76 of 465 in ChinatownBetter than 22% of american restaurants

Improving

9 inspections

Last: Apr 9, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.9

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+7 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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107 E CERMAK RD, Chicago, IL 60616

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Violation Timeline

Apr 2022

1 inspections

2 basic

Apr

Aug 2022

1 inspections

1 high priority

1 intermediate

6 basic

Dec 2023

2 inspections

1 intermediate

6 basic

Dec

Apr 2024

1 inspections

2 high priority

2 basic

Jan 2025

1 inspections

1 high priority

1 basic

Jan

Mar 2025

1 inspections

1 basic

Mar 2026

1 inspections

1 high priority

1 intermediate

Mar

Apr 2026

1 inspections

Inspection History

9 records on file

1 Complaint Re-Inspection2 Complaint1 Recent Inspection4 Canvass1 Canvass Re-Inspection

Apr 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint InspectionFail

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTEDRisk Factor−10

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Recent Inspection InspectionPass w/ Conditions

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: OBSERVED LEAKS FROM THE SANITIZER DISPENSER ABOVE THE THREE COMPARTMENT SINK AND IN THE CORD UNDER THE THREE COMPARTMENT SINK. CREATING A POOL OF WATER ON THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Jan 25

Complaint InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LEAKS FROM THE SANITIZER DISPENSER ABOVE THE THREE COMPARTMENT SINK AND IN THE CORD UNDER THE THREE COMPARTMENT SINK. CREATING A POOL OF WATER ON THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. ONLY OBSERVED NATIONAL CERTIFICATE FROM SERVSAFE WITH EXAM DATE OF 01/23/2024. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE OPEN AND OPERATING. PLEASE REVIEW COMMENTS ON HOW TO OBTAIN THE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED AN INACCESSIBLE HANDWASHING SINK IN THE DISHWASHING AREA AND ANOTHER HANDWASHING SINK THE FOOD PREP AREA WHERE THE HOT FOODS ARE COOKED. THE SINK NEAR THE DISHWASHING AREA HAD A BIN INSIDE THE SINK AND STACKED DISHWASHER RACKS IN FRONT OF THE SINK. THE HANDWASHING SINK IN THE FOOD PREP AREA HAD A CART FILLED WITH FOOD ITEMS IN FRONT OF THE SINK. INSTRUCTED TO KEEP ALL HANDWASHING SINKS CLEAR, SO THAT THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED BOWLS AND PLATES STORED UNDER THE REAR FOOD PREP TABLES THROUGHOUT THE REAR PREP AREA NOT INVERTED. INSTRUCTED TO INVERT ALL TABLEWARE TO AVOID CONTAMINATION AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 12/11/2023, REPORT #2586723. OBSERVED SUMMARY REPORT FROM 04/18/2022 AND 04/27/2022 POSTED.INSTRUCTED MUST POST MOST RECENT SUMMARY REPORT FOR PUBLIC VIEW. ISSUED NEW SUMMARY REPORT AND POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION: 7-42-010(B), CITATION ISSUED

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass Re-Inspection InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN CERTIFICATE ON SITE FOR CERTIFIED MANAGER. INSTRUCTED PERSON IN CHARGE THAT ALL CERTIFIED MANAGERS ARE REQUIRED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE FOR REVIEW.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED: #25 OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: BEEF STEAKS). FACILITY HAS USE OF ELECTRONIC MENUS DUE TO HEALTH CONCERNS, INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS (PRINT AND ELECTRONIC). PRIORITY VIOLATION #7-42-090. CITATION ISSUED

Base deductions−6 pts

Dec 23

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU PRESENTED FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED (EX: BEEF STEAKS). FACILITY HAS USE OF ELECTRONIC MENUS DUE TO HEALTH CONCERNS, INSTRUCTED TO PROVIDE CONSUMER ADVISORY ON ALL MENUS (PRINT AND ELECTRONIC). PRIORITY FOUNDATION VIOLATION #7-38-005

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN CERTIFICATE ON SITE FOR CERTIFIED MANAGER. INSTRUCTED PERSON IN CHARGE THAT ALL CERTIFIED MANAGERS ARE REQUIRED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE FOR REVIEW.

Base deductions−11 pts

Aug 22

Canvass InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HAND WASHING SIGN NEED AT BAR HANDSINK INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED RAW FISH IN REACH IN COOLER STILL IN REDUCED OXYGEN PACKAGING. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE KEPT IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING AT FRONT BAR AREA TO REMOVE DARK SPOTS. INSTRUCTED TO CORRECT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL DOOR HANDLES AT REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ANY BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMP SINK IN SOUP PREP AREA. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER FRONT 3 COMP SINK IN BAR AREA IN NEED OF CLEANING TO REMOVE BUILD UP. FLOOR IN TO GO AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS FROM FLOOR AND DRAIN. INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−27 pts

Apr 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTIAN.
58ALLERGEN TRAINING AS REQUIRED−2
MANAGER ON DUTY WITH CITY OF CHICAGO SANITATION CERTIFICATE IN NEED OF ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−4 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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