Complaint Re-Inspection
Oct 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 27, 2026 · Original Source
Restaurant · Chicago, IL
Wok! You Want
3051 N California Ave
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Wok! You Want last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Oct 30, 2023 to Oct 27, 2026.
- Has Wok! You Want ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 30, 2023.
The Full Inspection History
6 inspectionsComplaint
Oct 20, 2026
Fail
8 recorded violations
notedCode 10Handwashing
Official Wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
OBSERVED HAND WASHING SINK AT THE KITCHEN FOOD PREPARATION AREA BY THE COOKING STOVE INACCESSIBLE WITH FOOD CONTAINERS INSIDE THE SINK AND RICE COOKER INFRONT OF SINK. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE FOOD CONTAINERS AND RICE COOKER FROM THE HAND WASH SINK. 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.
More about handwashing problemsnotedCode 38Pests
Official Wording
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED EVIDENCE OF FLYING INSECTS ON PREMISES. OBSERVED APPROXIMATELY 60 LIVE SMALL FLYING INSECTS ON WALLS, CEILING AND CARDBOARD BOXES ON REAR KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND SANITIZED AFFECTED AREAS AND WHEREVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE FLYING INSECT PROBLEM 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.
More about signs of rodents or insectsnotedCode 39Contamination
Official Wording
Contamination prevented during food preparation, storage & display
Inspector’s Notes
OBSERVED CONTAINERS OF FOOD STORED ON FLOOR INSIDE WALK-IN COOLER AND WALK-IN FREEZER. MUST ELEVATE ITEMS FROM THE FLOOR AND MAINTAIN TO PREVENT CONTAMINATION.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 41Cleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES, PREP COOLERS, AND HAND WAHING SINKS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official Wording
Plumbing installed; proper backflow devices
Inspector’s Notes
OBSERVED LEAKING PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED NEXT TO 3-COMPARTMENT SINK IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED EXPOSED HANDWASHING SINK DRAINING SLOW IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
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.
More about water, plumbing, or sewage problemsnotedCode 56Facility maintenance
Official Wording
Adequate ventilation & lighting; designated areas used
Inspector’s Notes
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS
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.
More about building upkeep issuesnotedCode 60Other
Official Wording
Previous core violation corrected
Inspector’s Notes
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2618112 ON 05/27/2025. #36. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. #37. INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR ETC). #47. INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER IN THE KITCHEN. #47. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF (2) HANDSINKS, 3 COMPARTMENT SINK, MOPSINK AND INTERIOR AND EXTERIOR SIDES OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.MUST CLEAN AND MAINTAIN SOILED CLOTH CURTAIN BEHIND THE FRONT COUNTER. #49. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. -------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS AND FOOD CARTS. #55. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AND FLOOR DRAIN WITH EXCESSIVE GREASE AND FOOD DEBRIS THROUGHOUT KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT AND FLOORS THROUGHOUT WALK-IN COOLER. #55. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND THE KITCHEN. #55. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION AND CEILING VENT COVER WITH EXCESSIVE ABOVE FRONT SERVICE/DINING AREA. #57. FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Oct 20, 2026 · Original Source
Canvass
May 27, 2025
Pass
7 recorded violations
notedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
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.
More about equipment or utensil issuesnotedCode 35Food temperature
Official Wording
APPROVED THAWING METHODS USED
Inspector’s Notes
OBSERVED IMPROPER THAWING PROCEDURE OF CHICKEN. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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.
More about food kept at an unsafe temperaturenotedCode 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 (FLOUR, SALT, SUGAR 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.
More about food source, dating, or labeling problemsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN, REPAINT OR REPLACE RUSTY METAL STORAGE RACKS INSIDE THE WALK-IN COOLER.
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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. -------MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS AND FOOD CARTS.
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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR AND FLOOR DRAIN WITH EXCESSIVE GREASE AND FOOD DEBRIS THROUGHOUT KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT AND FLOORS THROUGHOUT WALK-IN COOLER.
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.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT 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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, May 27, 2025 · Original Source
Complaint Re-Inspection
Sep 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 23, 2024 · Original Source
Complaint
Sep 13, 2024
Fail
6 recorded violations
notedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
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.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD 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.
More about cleaning or sanitizing problemsnotedCode 60Other
Official Wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s Notes
NOTED THE FOLLOWING CORE VIOLATIONS 47, 53, 55,55,55 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2584319 DATED 10/30/23 NOT CORRECTED:- 47)....4-101.19:INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. 53)....6-501.19:INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT TOILET ROOM DOOR. 55)...6-201.17:INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION.MUST DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS ABOVE KITCHEN. 55)...6-201.11: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN THE KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT WITH EXCESSIVE DRIED FOOD DEBRIS AND GREASE ACCUMULATION. 55)...6-501.12:INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH SPILLAGE THROUGHOUT KITCHEN. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE KITCHEN FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED 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.
More about handwashing problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Sep 13, 2024 · Original Source
Canvass
Oct 30, 2023
Pass
5 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, SUGAR 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.
More about food source, dating, or labeling problemsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLERS AND REACH-IN COOLER IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD STORAGE 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.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official Wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s Notes
INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT TOILET ROOM DOOR.
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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION. MUST DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS ABOVE KITCHEN.
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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF (2) HANDSINKS, 3 COMPARTMENT SINK, MOPSINK AND SIDES OF ALL 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 30, 2023 · Original Source