Chinatown Kitchen Liberty Village

Inspection history 6 visits

1. 2026
2. Passed Sep 23 Score 56 ▼14

   Inspection

   16 violations, 3 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
   • Minor Insects, rodents present
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Non food contact surfaces of equipment not clean
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
3. Passed Feb 11 Score 70 ▲12

   Inspection

   4 violations

   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Non food contact surfaces of equipment not clean
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
4. 2025
5. Passed Dec 18 Score 58 ▼14

   Inspection

   15 violations, 3 critical

   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Minor Improper thawing procedures used
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Dressing rooms dirty, not provided, improperly located
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Insects, rodents present
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
6. Passed Mar 3 Score 72 ▲3

   Inspection

   8 violations, 1 critical

   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Insects, rodents present
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

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