RestaurantLicence 1222562

China Lamp Restaurant

4603 S Ashland Ave, Chicago 60609

Latest verdictPassAug 27, 2026 · 1 month ago

Inspections23since Oct 19, 2010

Fail rate9.1%2 of 22 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass77%
Conditional14%
Fail9%

23 inspections from 2010 to 2026 · hover a mark

20132016201920222025

PassAug 27, 2026CanvassRisk 1 (High)
1. 52
  Sewage & waste water properly disposed
  Drain line from walk-in cooler condensation draining in hand sink, instructed to reroute to floor drain away from hand wash sink.
2. 55
  Physical facilities installed, maintained & clean
  Chipped and soiled dray wall behind rice cooker, instructed manager to install a durable smooth surface.
PassSep 22, 2025ComplaintRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed approximately 35 dead small and large cockroaches on the floors behind equipment, alongside walk in cooler, in unused dining area underneath booths, and rear storage ramp leading to outside garbage area. Instructed to remove , clean and sanitize said areas.
2. 49
  Non-food/food contact surfaces clean
  Observed grease build up on heavy equipment throughout prep and dried food debris on shelving units and inside cooling units. Instructed to clean and maintain.
3. 55
  Physical facilities installed, maintained & clean
  Observed excessive number of cardboard boxes stored on top of dining room tables and booth seats. Instructed to organize dining room and remove cardboard boxes to prevent pest harborage.must maintain premise.
ConditionalJul 5, 2024CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Noted internal temperatures of the following time/temperature control for safety food items inside the walk-in cooler to be improper: pork 46.0f. Manager immediately and voluntarily disposed of 30 lbs of products worth $100.00 through denaturing process. Priority violation #7-38-005. Citation issued.
PassJun 7, 2023CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Noted no label for bulk storage rice container. Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed frozen chicken stored in plastic storage bags in the freezer. Management instructed to use proper food grade storage bags and containers only.
3. 49
  Non-food/food contact surfaces clean
  Observed grease buildup on cooking equipment, walls, surrounding floors in the kitchen/prep areas. Instructed to degrease, clean and sanitize.
PassDec 1, 2022ComplaintRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Found approximately 1/4" gap on bottom middle of entry double doors. Instructed to make tight fitting and maintain.
2. 49
  Non-food/food contact surfaces clean
  Found cardboard on prep table. Instructed to remove to make a smooth and easy to clean surface, maintain.
3. 55
  Physical facilities installed, maintained & clean
  Found accumulated grease under cooking equipment in prep area. Found food residue on ceiling in prep area. Found dusty ceiling vents in prep area and in men's restroom. Instructed to clean and maintain all of the above.
4. 55
  Physical facilities installed, maintained & clean
  Found stained ceiling tiles in prep area and in men's restroom. Instructed to replace and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Found items stored on floor in unused restroom, and in rear storage area. Instructed to elevate all items at least 6" off floor for ease of cleaning, maintain.
No verdictNov 18, 2022Non-InspectionRisk 1 (High)
PassFeb 17, 2022CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean interior bottom of fryers to remove grease observed.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to clean the floor in the unused kitchen washroom, clean floor under cooking equipment and in corner areas of kitchen. Instructed to clean the walls around and behind cooking equipment and sinks where needed.
3. 55
  Physical facilities installed, maintained & clean
  Observed two missing floor tile under cooking equipment; instructed to replace floor tile where needed.
PassApr 8, 2021Canvass Re-InspectionRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Violation codes: 6-201.13 inspector comments: must repair or replace some damaged floor tiles where needed.
FailMar 31, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no signed employees health policies.must provide and maintain.(priority foundation 7-38-010)
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sink in dish washing area.must provide a hand sink with hot and cold running water and maintain.(priority foundation 7-38-030(c)(citation issued)
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Must provide hand washing signs at all hand sinks on site.
4. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in original package.
5. 49
  Non-food/food contact surfaces clean
  Must clean food debris build up on topside of wok station.
6. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must provide garbage cans with lids in unisex and women's toilet rooms.
7. 55
  Physical facilities installed, maintained & clean
  Must repair or replace some damaged floor tiles where needed.
ConditionalApr 17, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation #7-38-010
2. 5
  Procedures for responding to vomiting and diarrheal events
  No vomit or diarrhea procedure on site at time of inspection. Instructed to obtain and no citation issued maintain. Priority foundation #7-38-005
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing sink in the front prep/dish washing area. Instructed to provide and maintain. Priority foundation violation 7-38-030(c)
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Found no splash guard on hand washing sink located in the rear prep area. Instructed to provide and maintain
5. 23
  Proper date marking and disposition
  Variety of foods not properly labeled stored inside the walk in and front prep reach in cooler. Food prepared and held for more than 24 hours shall be properly labeled to indicate the day or date in which the food shall be discarded. Priority foundation violation 7-38-005
6. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths throughout t he facility. Instructed to store in sanitizing solution and maintain
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observe card board being used as a shelf liner. Instructed to remove and maintain
8. 49
  Non-food/food contact surfaces clean
  Observed shelves, fryers, etc with grease build up. Instructed to clean and maintain
9. 51
  Plumbing installed; proper backflow devices
  Found no service sink on site. Instructed to provide and maintain
10. 55
  Physical facilities installed, maintained & clean
  Observed ceiling tiles with large gaps, broken and missing tiles throughout the facility, debris throughout the facility, etc. Instructed to repair and maintain
11. 58
  Allergen training as required
  All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the american national standards institute or another reputable accreditation agency under the astm international e2659-09 (standard practice for certificate programs).
PassMay 15, 2017ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior and exterior of prep tables, rolling carts, prep coolers, freezer.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floors under all cooking equipment, along walls and in all corners in prep and storage areas.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls need cleaning and painting in washrooms. Seal all openings in walls and ceilings in washrooms. Remove peeling paint on wall behind 3-compartment sink.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Organize all coolers and freezers.
5. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Store wash cloths in sanitizing solution at the required ppm.
PassDec 22, 2016CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Some prepared foods in walk in cooler not labled.instructed management to properly lable foods -fifo
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Noted pots and pans not properly inverted after sanitizing.instructed management to invert pots and pans after sanitizing so as to air dry.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Noted cardoard liners on shelving and at prep areas. Instructed management to remove all cardboard liners.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors in basement need cleaning.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Wall at three compartment sink has a hole needs repair.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Exposed handsink at rear is slow draining needs to be repaired.
7. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Refrigerator themometers needed for all coolers.
8. 45
  Food handler requirements met
  Food handler requirements not met.
PassMay 5, 2016CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Label bulk containers at storage shelf in front prep area and under prep tables.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior bottom of upright reach in freezers.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floor of walk-in cooler.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace/repair water damaged ceiling tiles in mens front washroom.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove all clutter and unnecessary articles at rear prep area and at back of premises, organize and maintain at all times.
6. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Food handlers in prep/kitchen area must where proper hair restraints.
PassApr 23, 2015CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Noted a few prepared and precooked food items inside cooler not properly labeled. Must properly label food with name and date.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must invert dishes above prep table to protect from dust and debris.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean prep table and storage shelving to remove debris. Also clean shelving inside walk in cooler to remove debris.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors behind cooking equipment needs cleaning to remove grease and debris.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must clean light shields in the front dining area to remove debris.
6. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Must properly store wiping clothes inside sanitizing solution.
PassNov 6, 2014CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed chicken for soup in rear freezer stored in grocery bags, instructed to provide proper storage container/food grade bags(like zip lock bags).
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floor under fryer not clean, instructed to clean remove grease from floor.also clean floor under booths.
PassMar 25, 2014CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty reach in cooler storage racks in the 3 door cooler, instructed to remove rust.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed prep table not clean, instructed to clean and sanitize. Also clean up right freezer, and table storage area (remove food debris).
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed peeling paint behind rear 3 comp. Sink, and under hand sink in ladies room, instructed to remove and repaint. Observed graffiti on walls in both restrooms, instructed to remove and repaint.also replace all water damaged ceiling tiles, and clean inside ceiling light shields. Observed hole in ladies room wall begind door, need to repair(remove duct tape).
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed some clutter in rear storage, instructed to organize and remove any item not being used.
PassMay 30, 2013Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  New boards needed. Worn, discolored with deep cuts. Must replace and maintain at all times.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All cooking equipment in need of cleaning to remove all grease and food build up. Must clean and maintain at all times.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors under cooking equipment in need of cleaning to remove all debris and build up. Must remove heavy grease build up.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls at three compartment sinks area in need of cleaning to remove all splatter and build up.
ConditionalMay 20, 2013CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Found walk in cooler at improper temperature of 55.8 degrees air temperature. Cooler contains eggs, meat and vegetables. Instructed manager to discard food items and not use walk in cooler until reinspected by cdph. Critical violation 7-38-005(a) citation issued facilities to maintain proper temperature.
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found 10 dozen eggs at improper temperature in walk in cooler. 48.3 - 55.6 degrees. All eggs were discarded. Total value $45.00 10 lbs critical violation 7-38-005(a) citation issued potentially hazarous foods at improper temperature
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  New boards needed. Worn, discolored with deep cuts. Must replace and maintain at all times.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All cooking equipment in need of cleaning to remove all grease and food build up. Must clean and maintain at all times.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors under cooking equipment in need of cleaning to remove all debris and build up. Must remove heavy grease build up.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Walls at three compartment sinks area in need of cleaning to remove all splatter and build up.
PassJan 6, 2012CanvassRisk 1 (High)
1. 32
  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.rusty shelves in poor repair inside cooler by deep fryers.must repair or replace shelves.
2. 34
  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.debris around storage in rear door area and basement.must clean.
PassAug 25, 2011CanvassRisk 1 (High)
1. 34
  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. Clean debris from floors in rear storage area,rear area in basement.
PassFeb 17, 2011CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  The licensee shall inform the public in writing of the Chicago department of public health?s consumer advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers.must label all dry storage/spice bins/containers. Also label/date all food not in original containers-egg rolls,all meats,crab rangoon etc inside coolers and freezers.
2. 34
  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. Keep storage off floors in rear storage room.
PassNov 10, 2010Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must refrain from using plastic grocery bags and boxes to store unwrapped foods in coolers & freezers and from using boxes to drain excess oil from cooked foods prior to serving to customers
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean and paint walls in both washrooms & in dining area. Clean all dusty ceiling vents throughout. Must remove all traces of dripped paint from areas & surfaces that were not painted.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace missing light in reach-in cooler by rice cooker in food prep area and all blown ceiling lights throughout. Clean and/or replace all unclean light shields throughout
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Eliminate cluttered areas in rear sections of establishment
FailOct 19, 2010CanvassRisk 1 (High)
1. 29
  Previous minor violation(s) corrected 7-42-090
  The following previous minor violations noted on report# 158751 still not corrected: -33- clean the following: interior cabinets of deep fryers & oven, exposed washbowl in employee washroom, interiors & exteriors of coolers & freezers, exteriors of all cooking equipment, prep tables, storage shelves, hood & filters and all other unclean surfaces throughout. -34- replace or repair all broken floor tiles throughout. Detail clean floor throughout kitchen along all wall bases and in corners. -35- clean and paint walls in kitchen and in rear storage area. Replace all ceiling tiles that are no longer cleanable.- citation issued- serious for non compliance with existing violation
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must refrain from using plastic grocery bags to store unwrapped foods in coolers & freezers and from using boxes to drain excess oil from cooked foods prior to serving to customers
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean and paint walls in both washrooms in dining area. Clean all dusty ceiling vents throughout.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace missing light in reach-in cooler by rice cooker in food prep area and all blown ceiling lights throughout. Clean and/or replace all unclean light shields throughout.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Eliminate cluttered areas in rear sections of establishment.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

5510×
Physical facilities installed, maintained & clean
3410×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
359×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
328×
Food and non-food contact surfaces properly designed, constructed and maintained
496×
Non-food/food contact surfaces clean
416×
Wiping cloths: properly used & stored
336×
Food and non-food contact equipment utensils clean, free of abrasive detergents
104×
Adequate handwashing sinks properly supplied and accessible

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 1222562 — a business that changed hands may carry history from its predecessor.