What is Central East Asian Cuisine's health inspection score?

Central East Asian Cuisine has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Central East Asian Cuisine last inspected?

Central East Asian Cuisine was last inspected on September 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Central East Asian Cuisine have?

Central East Asian Cuisine has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Central East Asian Cuisine safe to eat at?

Central East Asian Cuisine has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Central East Asian Cuisine

Name: Central East Asian Cuisine
Address: 2353-2355 S WENTWORTH AVE, Chicago, 60616
Rating: 71

2353-2355 S WENTWORTH AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Good

Chinatown

Ranked #334 of 465 in Chinatown

Improving

6 inspections

Last: Sep 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

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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2353-2355 S WENTWORTH AVE, Chicago, IL 60616

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Violation Timeline

Apr 2024

2 inspections

2 high priority

1 intermediate

6 basic

Apr

Aug 2024

2 inspections

6 basic

Sep 2025

2 inspections

2 high priority

3 intermediate

11 basic

Sep

Inspection History

6 records on file

1 Canvass Re-Inspection1 Canvass2 Complaint1 License Re-Inspection1 License

Sep 25

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUTED TO PROVIDE.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E) OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN

Base deductions−11 pts

Sep 25

Canvass InspectionFail

2 High2 Med8 Basic

12 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN REAR KITCHEN PREP SERVING PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR KITCHEN PREP AREA. � PRIORITY FOUNDATION 7-38-030. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REAR KITCHEN PREP AREA. IMPROPER: PORK 55.6 F, EGGS 80.3F, AND BEEF AT 56.3F . MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $200.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
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.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
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.

Base deductions−46 pts

Aug 24

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOWLS AND CONTAINERS OF OILS AND SPICES ON THE PREP TABLES NOT COVERED THROUGHOUT FACILITY, WHILE NOT IN USE. INSTRUCTED TO COVER ALL FOOD ITEMS, WHILE NOT IN USE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS AND DRY GOODS NOT ELEVATED IN THE REAR DRY STORAGE AREA NEAR THE EIT DOOR LEADING TO THE GARAGE. INSTRUCTED TO ELEVATE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE PIPES AND FLOOR DRAIN BEHIND THE WOK COOKING EQUIPMENT WITH GREASE BUILD UP AND NOT MAINTAINED.

Base deductions−6 pts

Aug 24

Complaint InspectionNo Entry

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−6 pts

Apr 24

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−6 pts

Apr 24

License InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SOAP DISPENSER NOT WORKING AT HANDWASHING SINK IN PREP/DISHWASHING AREA WITH LOW TEMEPERATURE DISHWASHING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), NO CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE ON SITE WITHOUT CHEMICALS INSTALLED, SO UNIT NOT READY FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK ON SITE FOR NEW LICENSE ADDRESS. MUST INCLUDE RECORD OF VISITS AND COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), NO CITATION ISSUED

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−31 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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