ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mei Shung Chinese Restaurant last inspected?
The most recent inspection on record was on Sep 22, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Apr 30, 2024 to Sep 22, 2026.
Has Mei Shung Chinese Restaurant ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 30, 2024.
The Full Inspection History
5 inspections
Canvass Re-Inspection
Sep 22, 2026
Pass
3 recorded violations
notedCode 37Food source and labeling
Official Wording
Food properly labeled; original container
Inspector’s Notes
3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-102.11: **C** Characteristics- Single-Service and Single-Use NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED CLUTTER ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Sep 22, 2026 · Original Source
Canvass
Sep 15, 2026
Fail
14 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NOTED ALL HAND WASH SINKS AT THE FRONT AND REAR PREP AREAS INACCESSIBLE WITH COOKING WARE, SPONGES, SMALL EQUIPMENT REPAIR TOOLS ETC. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C).CITATION ISSUED.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED LEAKING PIPE AT THE BOTTOM U-JOINT OF THE HAND WASHING SINK BY THE COOKING STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
NOTED HEAVY CLUTTER (LARGE KITCHEN EQUIPMENT,STOVE, HANDWASHING ETC THROUGHOUT THE REAR AREA. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL UNNECESSARY EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED THE FOLLOWING CORE VIOLATIONS 45,47,49,51,55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2618995 DATED 6/11/2025 NOT CORRECTED:- --45) 4-502.13: OBSERVED FACILITY REUSING SINGLE USE THANK YOU BAGS TO STORE GREENS AND VEGETABLES IN THE WALK-IN COOLER. INSTRUCTED MANAGEMENT THAT SINGLE USE BAGS MAY NOT BE REUSED AND TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS. --47) 4-501.11: OBSERVED TORN GASKETS ON THE INSIDE OF PREP COOLER IN FRONT OF COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN. --49) 4-601.11(C): MUST REMOVE DIRT/DUST RESIDUE AND CLEAN THE INSIDE OF UTILITY SINK AND HANDSINK LOCATED OUTSIDE OF EMPLOYEE RESTROOM AND MAINTAIN. --51) 5-205.15: OBSERVED SINK TO BE LOOSE FROM THE WALL IN THE EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN. --55) 6-501.12: MUST DETAIL CLEAN WALLS AND FLOORS BEHIND ALL COOKING AND CLEANING EQUIPMENT AND MAINTAIN. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
NOTED ALL HAND WASH SINKS AT THE FRONT AND REAR PREP AREAS INACCESSIBLE WITH COOKING WARE, SPONGES, SMALL EQUIPMENT REPAIR TOOLS ETC. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C).CITATION ISSUED.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED LEAKING PIPE AT THE BOTTOM U-JOINT OF THE HAND WASHING SINK BY THE COOKING STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
NOTED HEAVY CLUTTER (LARGE KITCHEN EQUIPMENT,STOVE, HANDWASHING ETC THROUGHOUT THE REAR AREA. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL UNNECESSARY EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED THE FOLLOWING CORE VIOLATIONS 45,47,49,51,55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2618995 DATED 6/11/2025 NOT CORRECTED:- --45) 4-502.13: OBSERVED FACILITY REUSING SINGLE USE THANK YOU BAGS TO STORE GREENS AND VEGETABLES IN THE WALK-IN COOLER. INSTRUCTED MANAGEMENT THAT SINGLE USE BAGS MAY NOT BE REUSED AND TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS. --47) 4-501.11: OBSERVED TORN GASKETS ON THE INSIDE OF PREP COOLER IN FRONT OF COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN. --49) 4-601.11(C): MUST REMOVE DIRT/DUST RESIDUE AND CLEAN THE INSIDE OF UTILITY SINK AND HANDSINK LOCATED OUTSIDE OF EMPLOYEE RESTROOM AND MAINTAIN. --51) 5-205.15: OBSERVED SINK TO BE LOOSE FROM THE WALL IN THE EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN. --55) 6-501.12: MUST DETAIL CLEAN WALLS AND FLOORS BEHIND ALL COOKING AND CLEANING EQUIPMENT AND MAINTAIN. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Sep 15, 2026 · Original Source
Canvass
Jun 11, 2025
Pass
9 recorded violations
notedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED THE FRONT AND BACK DOOR OPEN AT THE TIME OF INSPECTION. INSTRUCTED TO CLOSE ALL DOORS TO THE OUTSIDE OF FACILITY TO PREVENT PEST ENTRY.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED SINK TO BE LOOSE FROM THE WALL IN THE EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
THE METHOD OF COOLING NOODLES IN THE REACH-IN COOLER IS INADEQUATE. INSTRUCTED MANAGEMENT THAT FOOD MUST BE UNCOVERED DURING THE COOLING PROCESS.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s Notes
OBSERVED FACILITY REUSING SINGLE USE THANK YOU BAGS TO STORE GREENS AND VEGETABLES IN THE WALK-IN COOLER. INSTRUCTED MANAGEMENT THAT SINGLE USE BAGS MAY NOT BE REUSED AND TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED TORN GASKETS ON THE INSIDE OF PREP COOLER IN FRONT OF COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
MUST REMOVE DIRT/DUST RESIDUE AND CLEAN THE INSIDE OF UTILITY SINK AND HANDSINK LOCATED OUTSIDE OF EMPLOYEE RESTROOM AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
MUST DETAIL CLEAN WALLS AND FLOORS BEHIND ALL COOKING AND CLEANING EQUIPMENT AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NO PROOF OF FOOD HANDLER CERTIFICATE FOR THE ONE FOOD HANDLER ON SITE. INSTRUCTED MANAGEMENT THAT ANY FOOD EMPLOYEE HANDLING FOOD THAT IS NOT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST COMPLETE A FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-101.19 INSTRUCTED TO DEFROST REACH IN FREEZER IN THE KITCHEN WITH HEAVY ICE BUILD-UP.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR STORAGE ROOM (UNUSED WASHROOM) TO PREVENT PEST HARBORAGE. ADDITIONAL CLEANING AND MAINTAINING REAR OUTSIDE AREA. MUST REMOVE UNUSED COOKING EQUIPMENT.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, May 7, 2024 · Original Source
Canvass
Apr 30, 2024
Fail
8 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR ETC)
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
INSTRUCTED TO DEFROST REACH IN FREEZER IN THE KITCHEN WITH HEAVY ICE BUILD-UP.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, 2 COMPARTMENT SINK AND (2) HANDSINKS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN, AND IN STORAGE ROOM.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
FOUND OVER 50 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN THE PREP AREA, 20 MICE DROPPINGS IN REAR STORAGE AREA, 15 DROPPINGS INSIDE WASHROOM. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
INSTRUCTED TO REPAIR STRIPPED HOT WATER FAUCET HANDLE AT HANDSINK IN FRONT COFFEE AREA.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.