WOK'S UP RESTAURANT.

Chicago Health Dept

1751 N SHEFFIELD AVE · LINCOLN PARK, CHICAGO

Last inspected 2012.

3 inspections on record since 2010 · Last inspected Feb 2012.

Last inspected Feb 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2012

INSPECTION HISTORY

FEB 8

2012

PASS W/ CONDITIONS 4 violations 1 CRITICAL

Critical Sanitation

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION OF FOOD (EGG NOODLES AND CUT BROCCOLI) STORED IN CARDBOARD BOXES. OBSERVED 6 BOXES OF EGG NOODLES STORED IN CARDBOARD BOXES MARKED AS LIQUID EGGS WITHOUT A LINER OR WRAPPING OF THE NOODLES. ALSO OBSERVED CUT BROCCOLI STORED IN A CARDBOARD BOX MARKED SUBWAY RIPE TOMATOES. MANAGEMENT DISCARDED 70# OF FOOD WORTH $36. CRITICAL VIOLATION 7-38-005A.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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. OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY.

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. DETAIL CLEAN THE FOOD STORAGE CONTAINERS IN THE WALK-IN COOLER, PREP COOLERS, AND VENTILATION HOOD AND FILTERS.

MAR 15

2010

PASS 4 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.WIRE RACKS ABOVE THREE COMPARTMENT SINK FOR CLEAN POT STORAGE DIRTY WITH ENCRUSTED GREASE AND FOOD DEBRIS, MUST CLEAN.

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.EXTERIOR GAS STOVE WITH EXCESSIVE GREASE AND FOOD CART WITH GREASE AND FOOD ENCRUSTED. MUST CLEAN AND MAINTAIN.

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.FLOOR UNDER WOK COOKS LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN/REMOVE.

Minor Plumbing & Waste

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

MAR 8

2010

FAIL 8 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED COOKS LINE COOLER AT 52.5F WITH FOODS SUCH AS RAW EGGS @ 56.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. APPROXIMATELY ONE DOZEN EGGS @ 56.8F AND 20LBS ASSORTED CUT VEGETABLES @ 50F IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. ALL FOODS DISCARDED.

Serious Sanitation

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 2-2-09 #154910 NOT CORRECTED. #33- THE FOLLOWING NEED CLEANING, GREASE ON VENTILATION HOOD. WIRE RACKS IN PREP COOLERS AND WALK IN COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED.ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.

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.LEFT LINE COOLER WITH MISSING & BROKEN RUBBER GASKETS, MUST REPLACE. WIRE RACKS ABOVE THREE COMPARTMENT SINK FOR CLEAN POT STORAGE DIRTY WITH GREASE, MUST CLEAN AND MAINTAIN.

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. EXTERIOR GAS COOKING STOVE WITH GREASE AND FOOD ACCUMULATION MUST CLEAN AND MAINTAIN. COOKS LINE FOOD CART WITH ACCUMULATED FOOD AND GREASE MUST CLEAN.

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. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE, MUST CLEAN/REMOVE. EXTERIOR AND INTERIOR OF BOTH COOKS LINE COOLERS DIRTY, MUST CLEAN.

Minor Employee Hygiene

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. REAR EXPOSED HAND SINK WITH NO WATER. MUST PROVIDE HOT AND COLD RUNNING WATER AND USE ADJACENT WASHROOM WASH BOWL OR FRONT PREP EXPOSED HAND SINK FOR HAND WASHING. THREADED NOZZLE ON FRONT EXPOSED HAND SINK MUST REMOVE.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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