What is Lawrence Fish Chinatown's health inspection score?

Lawrence Fish Chinatown 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 Lawrence Fish Chinatown last inspected?

Lawrence Fish Chinatown was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lawrence Fish Chinatown have?

Lawrence Fish Chinatown has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lawrence Fish Chinatown safe to eat at?

Lawrence Fish Chinatown 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 Lawrence Fish Chinatown serve?

Lawrence Fish Chinatown serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lawrence Fish Chinatown

Name: Lawrence Fish Chinatown
Address: 234-236 W 31ST ST, Chicago, 60616
Rating: 83

234-236 W 31ST ST, Chicago

Last Inspected: 1/21/2026

▲Improving

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0Good

American•Chinatown

Ranked #200 of 465 in ChinatownBetter than 22% of american restaurants

Improving

5 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

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

-5 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+14 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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234-236 W 31ST ST, Chicago, IL 60616

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Violation Timeline

Nov 2024

1 inspections

1 basic

Nov

Jan 2025

2 inspections

3 intermediate

6 basic

Feb 2025

1 inspections

1 high priority

3 intermediate

3 basic

Feb

Jan 2026

1 inspections

3 basic

Inspection History

5 records on file

2 Canvass1 Short Form Complaint1 Canvass Re-Inspection1 License

Jan 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ON THE EXTERIOR SURFACE AND INTERIOR BOTTOM OF THE FRYERS; INSTRUCTED TO CLEAN AND MAINTAIN. INSTRUCTED TO CLEAN THE INTERIOR OF THE TWO DOOR FREEZER IN THE REAR KITCHEN TO REMOVE ICE AND RESIDUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER THE FRYERS TO REMOVE GREASE AND CLEAN FLOOR UNDER THREE COMP SINK AND DISHMACHINE IN REAR KITCHEN.
58ALLERGEN TRAINING AS REQUIRED−2
ONE CERTIFIED FOOD SERVICE MANAGER DOES NOT HAVE A FOOD ALLERGEN TRAINING CERTIFICATE; INSTRUCTED TO PROVIDE DOCUMENTATION OF TRAINING.

Base deductions−6 pts

Feb 25

Short Form Complaint InspectionPass w/ Conditions

1 High3 Med3 Basic

7 total1 risk factor

64/100inspection score

−31 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 CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND IMPROPER HOT HOLDING TEMPERATURES FOR TCS FOOD ITEMS. DEEP FRIED SHRIMP, FISH, AND SWEET POTATOES FOUND HOT HOLDING TEMPERATURES RANGING 74.3F-83.1F. APPROXIMATELY 8LBS AT $55 WERE DISCARDED AT THIS TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOOD ITEMS INCLUDING VARIOUS FISH UTILIZED FOR SUSHI IN MULTIPLE COLD HOLDING UNITS IN THE FRONT PREP AREA. YELLOW TAIL (PLATED FOR TOGO ORDER), TUNA, WHITE TUNA, SUPER WHITE TUNA, SHRIMP, SCALLOPS, CREAM CHEESE AND MAHI MAHI FOUND IN SUSHI COOLERS ABOVE PREP AREAS AND IN THE FRONT DISPLAY COLD HOLDING UNIT. MENTIONED TCS FOOD ITEMS WERE FOUND AT TEMPERATURES RANGING 45.1F-54.0F, APPROXIMATELY 15LBS AT $135 WORTH OF PRODUCT DISCARDED AT THIS TIME. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: OBSERVED FOOD STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP AREA, NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED DEEP FRYER UNITS WITH GREASE NOT COVERED WHILE FACILITY IS NOT OPEN AND OPERATING. INSTRUCTED TO COVER, IN ORDERTO PREVENT POTENTIAL CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED TOGO CONTAINERS AND TABLEWARE (SPOONS AND FORKS) NOT INVERTED THROUGHOUT FACILITY. INSTRUCTED TO INVERT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Canvass Re-Inspection InspectionPass

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 THROUGHOUT THE REAR FOOD PREP AREA, NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED DEEP FRYER UNITS WITH GREASE NOT COVERED WHILE FACILITY IS NOT OPEN AND OPERATING. INSTRUCTED TO COVER, IN ORDERTO PREVENT POTENTIAL CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED TOGO CONTAINERS AND TABLEWARE (SPOONS AND FORKS) NOT INVERTED THROUGHOUT FACILITY. INSTRUCTED TO INVERT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−11 pts

Jan 25

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDERCOOKED FOODS ON THE DINE IN MENUS ON SITE. MUST PROVIDE AND MAINTAIN ON ALL MENUS. PRIORITY FOUNDATION-7-38-005, NO CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP AREA, NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL ALL STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DEEP FRYER UNITS WITH GREASE NOT COVERED WHILE FACILITY IS NOT OPEN AND OPERATING. INSTRUCTED TO COVER, IN ORDERTO PREVENT POTENTIAL CONTAMINATION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED TOGO CONTAINERS AND TABLEWARE (SPOONS AND FORKS) NOT INVERTED THROUGHOUT FACILITY. INSTRUCTED TO INVERT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−16 pts

Nov 24

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO RECEPTACLES WITH LIDS IN THE GENDER-NEUTRAL TOILET ROOMS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN FOR DISPOSAL OF FEMININE PRODUCTS.

Base deductions−2 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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