Lin's Chinese Restaurant

Chicago Health Dept

3306 W FULLERTON AVE · LOGAN SQUARE, CHICAGO

Last inspected 2013.

6 inspections on record since 2010 · Last inspected Sep 2013.

Last inspected Sep 2013. Records may not reflect current conditions.

The numbers

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

SEP 2013

Inspection history

SEP 23

2013

PASS 4 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE SHELVING ABOVE AND NEXT TO THE PREP TABLE ARE DIRTY, CLEAN THE SHELVING.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE WALK IN COOLER AND PREP COOLER INTERIOR AND SHELVING ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOORS ARE DIRTY IN THE CORNERS UNDER THE THREE COMPARTMENT SINK, CLEAN THE FLOORS FROM CORNER TO CORNER.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

THE WALLS ARE DIRTY BEHIND THE DISHROOM, CLEAN THE WALL AND PAINT IT.

OCT 4

2012

PASS · 0 violations

SEP 25

2012

FAIL 4 violations 1 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

PEST CONTROL LOG BOOK NOT COMPLETE, NO PEST CONTROL BUSINESS LICENSE, TECH LICENSE, CHEMICALS USE, MAP, OR CURRENT PEST CONTROL REPORTS, SERIOUS CITATION ISSUED: 7-38-020

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN INTERIOR SHELVES OF FRONT REACH-IN COOLER AND TOPS AND SIDES OF COOKING EQUIPMENT, ESPECIALLY INTERIOR OF FRYERS

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS

Minor Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED MANAGER TO CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER FROM BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE.

MAR 29

2011

PASS 5 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SHELVINGS,FAN COVERS INSIDE WALLK-IN-COOLER,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,SIDES HOT COOKING EQUIPMENTS,DEEP FRYERS,KNIFE STORAGE AREA,SLICER,COOLERS,INTERIOR BASINS OF 3 COMP SINKS AND ATTACHED MULTI-USE UTENSIL SHELVING SAME AREA ETC.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS DIRTY BENEATH THE 3 COMP SINK AREA,DETAIL CLEAN FLOORS THROUGHOUT AND SEAL OPENINGS ON FLOOR BY HOT WATER TANKS LOCATED IN BASEMENT.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.

Minor Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.INSTRUCTED MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.

MAR 22

2011

FAIL 6 violations

Serious Plumbing & Waste

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND EXPOSED HANDSINK IN KITCHEN NOT MAINTAINED THAT IS VERY/VERY SLOW DRAINAGE.MUST REPAIR TO GOOD WORKING CONDITION AS REQUIRED AT ALL TIMES.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Minor Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

show all 6 inspections →

SEP 14

2010

PASS 7 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO STORE ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES UPSIDE DOWN(INVERT) AT ALL TIMES. MUST REMOVE KNIVES STORED BETWEEN 3COMP.DRAIN BOARD AND WALL.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON WALK IN COOLER FLOOR,AND DAMAGED SEAT COVER IN KITCHEN.

Minor Employee Hygiene

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING EQUIPMENTS OR UTENSILS WITH DEBRIS OR STAINS IN DIFFERENT AREAS OF FACILITY NEEDS CLEANING:TOILET BOWLS INTERIOR AND EXTERIOR,3COMP.SINKS & DRAIN BOARD,INSDE OVEN,INSIDE DEEPFRYER LOWER CASE, EXPOSE HAND WASH SINK IN KITCHEN, GAS PIPES UNDER HOOD,INSDE REACH IN COOLER AT FRONT CHECK OUT, AND WALK IN COOLER FLOOR.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOORS WITH DEBRIS AND GREASE UNDER STOVE AND UNDER DEEP FRYER,AND UNDER STORAGE SHELVES BY REAR EXIT DOOR.ALSO MUST ELEVATE BAGS OF RICE AND BOXES OF PRODUCTS 6" OFF THE FLOOR.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER DAMAGEDCEILING TILE AT RICE COOKER POTS S.W CORNER.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. OBSERVED CHEF/OWNER HANDLING FOODS IN KITCHEN WITH NO HAIR RESTAINT,INSTRUCTED TO RESTRAIN HAIR WHILE FOODS ARE HANDLED.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →

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