CHICAGO, IL - Health department officials identified compliance issues at MINGHIN CUISINE in an inspection dated 04/10/2023.
The facility operates from 1232-1234 S MICHIGAN AVE in South Loop, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved pest control. Inspectors documented: Person in Charge Present, Demonstrates Knowledge, and Performs Duties - Comments: 2-101.11 Observed the Person in Charge Without a Valid/original City of Chicago Food Service Sanitation Certificate Posted for Public View. Instructed All Persons in Charge Must Have an Original/valid City of Chicago Food Service Sanitation Certificate Posted for Public View and Be on Site at All Times. Priority Foundation. Citation Issued Under Violation #2.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.
The second violation concerned hand hygiene and handwashing facilities. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: 2-101.11 Observed No City of Chicago Food Service Sanitation Manager on Site While Tcs Foods (rice, Beef) Are Being Prepared Handled and Served to the Public. Instructed a City of Chicago Food Service Sanitation Manager with an Original/valid Certificate Posted Must Be on Site at All Times the Facility Is Open and Operating. Priority Foundation. Citation Issued 7-38-012.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The third violation regarded food storage practices. Inspectors documented: Food Properly Labeled. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The fourth violation regarded supervisory requirements. Inspectors documented: Original Container - Comments: 3-302.12 Observed Spices (salt, Garlic, Chili Oil Etc) Out of the Original Containe. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Untrained employees may unknowingly create food safety hazards.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/10/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HANDWASHING SIGN AT THE SINK ON THE SECOND FLOOR NEAR THE DISHWASHING MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINKS IN THE TOILET ROOM AND IN THE FOOD PREP AREA BOTH LOCATED IN THE DINNER PREP KITCHEN MISSING HAND DRYING PROVISIONS. MUST PROVIDE AND MAINTAIN AT ALL TIMES. PAPER TOWEL WAS PROVIDED UPON REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SOAP DISPENSER AT THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK IN THE DINNER PREP KITCHEN BROKEN AND NOT ABLE TO DISPENSE HANDWASHING SOAP. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH ABOVE VIOLATION.; REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED SHELLSTOCK STORED ON SITE WTIH NO SHELLSTOCK TAGS. FOUND AN OPENED BOX OF MUSSELS AND A CRATE OF OYSTERS WITH NO SHELLSTOCK TAG LOCATED INSIDE THE WALK-IN COOLER IN THE DINNER PREP KITCHEN.INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 10LBS AT $155 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE (NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. MAINTENANCE ARRIVED ON SITE AND REPAIRED MACHINE. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE PREP AREAS ON SITE. FOUND THE FOLLOWING IN THE DINNER PREP KITCHEN NOT MEETING COMPLIANCE: COOKED CHICKEN IN THE PREP AREA (52.9F), PREPACKAGES OF BEEF FOUND ON THE LOWER SHELF OF A PREP TABLE (48.0F-50.0F). FOUND THE FOLLOWING IN THE DIM SUM PREP KITCHEN: A BOWL BEEF (54.0F) INSIDE OF THE WALK-IN COOLER AND APPROXIMATELY 20 EGGS IN A TWO DOOR COOLER (59.0F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 28LBS AT $215 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED; TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED APRROXIMATELY 20 OR MORE OPEN BLUE BAIT PACKAGES THROUGHOUT THE PREP AREAS ON SITE. BAIT PACKAGES WERE FOUND ON FLOORS, SHELVES, UNDER SHELVES ETC. INSTRUCTED TO REMOVE ALL OPEN RODENT BAIT STATIONS AND INFORMED MANAGER THAT RODENT BAIT SHALL BE CONTAINED IN A COVERED, TAMPER-RESISTANT BAIT STATION. PRIORITY VIOLATION 7-38-015, CITATION ISSUED; APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHOD. FOUND PREPACKAGES OF BEEF BEING THAWED AT ROOM TEMPERATURE ON A SHELF UNDER A PREP TABLE IN THE DINNER PREP KITCHEN. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE FRONT ENTRANCE OF THE FACILITY OPEN AND NEVER CLOSE ALSO FOUND A SMALL OPENING AT THE BOTTOM OF THE REAR EXIT DOOR IN THE DINNER PREP KITCHEN. INSTRUCTED TO RODENT PROOF FACILITY AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A POOL OF STANDING WATER ABOUT 2 1/2 INCHES HIGH ON THE FLOOR INSIDE THE AQUARIUM OF LIVE SHELLSTOCK STORAGE AREA. THE MENTIONED AREA WAS ACROSS FROM THE DISHWASHING AREA IN THE DINNER PREP KITCHEN. INSTRUCTED TO REMOVE WATER AND MAINTAIN. WATER WAS REMOVED BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE DOOR IN THE TOILET ROOM IN THE DINNER PREP KITCHEN, NOT SELF CLOSING INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON MENTIONED DOOR AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ALL FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING IN BOTH PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.; HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES IN THE DIM SUM PREP AREA. ONE FOOD HANDLER WITH GLOVES ON TOUCHED A DIRTY PLATE AND THEN PREPARED FOOD ITEMS. ONE FOOD HANDLER TOUCH THEIR FACE WITH GLOVES AND THEN PREPARED READY TO EAT FOOD ITEMS. AND ONE FOOD HANDLER WITH GLOVES RUBBED THEIR HANDS ON THEIR CLOTHES AND BEGAN TO PREPARE FOOD ITEMS. INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE CHANGING TASK. PRIORITY 7-38-010, CITATION ISSUED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN ALL FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.; PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS STEAMED DUMPLINGS AND EGG YOLK BUNS FOUND SITTING IN ROOM TEMPERATURES AT IMPROPER TEMPERATURES. DUMPLINGS AND EGG YOLK BUNS WERE STORED ON THE FOOD RPEP TABLE ACORSS FROM THE STEAMING EQUIPMENT (68.0F-80.0F) AND SHEET TRAYS OF DUMPLINGS (84.9F-97.0F) ON THE SPEED RACK NEAR THE DIM SUM PREP AREA. THE DUMPLINGS WERE FILLED WITH PORK, SHRIMP, VEGETABLE. APPROXIMATELY 15LBS AT $180 WERE DISCARDED. IN THE CONTON KITCHEN, FRIED CHICKEN (50.0F) FOUND IN ROOM TEMPERATURE ACROSS FROM THE DEEP-FRYING UNITS.INSTRUCTED TO REFRAIN FROM STORING HOT FOODS IN ROOM TEMPERATURE. HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES IN THE DIM SUM, 2ND FLOOR, AND THE CONTON KITCHEN PREP AREAS. IN THE DIM SUM FOUND 10 EGGS FOUND AT 51.0F. IN THE 2ND FLOOR PREP AREA FOUND 6-8 PACKAGES OF FISH AT 77.0 F, IN THE THREE COMPARTMENT SINK BASIN WITH STANDING WATER AND ALSO APPROXIMATELY 195 EGGS FOUND AT ROOM TEMPERATURE AT 52-54.0F. IN THE CONTON KITCHEN FOUND APPROXIMATELY 8 WHOLE CHICKENS IN STANDING WATER IN THE THREE COMPARTMENT SINK AT 56.0F, RAW BEEF (51.7F) AND CHICKEN (52.3F) FOUND IN THE THREE DOOR COLD HOLDING UNIT. APPROXIMATELY 125 LBS AT $550 WORTH OF FOOD DISCARDED AT THIS TIME. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CONSOLIDTED WITH VIOLTION #21; APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHODS. OBSERVED CHICKEN AND FISH BEING THAWED IN THE 2ND FLOOR PREP AREA AND THE CONTON KITCHEN IN STANDING WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS: PLACE FOOD IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED STICKY INSECT TRAPS FILLED WITH DEAD FLIES THROUGHOUT THE FACILITY ESPECIALLY ON THE SECOND FLOOR PREP AREA. TRAPS WERE STORED ON THE CEILING ABOVE FOOD PREP TABLES. INSTRUCTED TO REPLACE AND RELOCATE.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE ICE BINS THROUGHOUT THE FACILITY NOT COVERED, WHILE UNATTENDED/NOT IN USE. INSTRUCTED TO COVER AND MAINTAIN.; PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A THREE DOOR PREP COOLER IN THE CONTON KITCHEN WITH THE MIDDLE DOOR NOT STAYING CLOSED. INSTRUCTED TO REPAIR AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GRIME AND GREASE BUILD UP ON THE PIPES BEHIND THE COOKING EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDES OF ALL REACH IN AND WALK IN COOLERS AND FREEZERS WITH A BUILD UP OF DUST, DIRT, FOOD DEBRIS AND SPILLAGE. ALSO OBSERVED ITEMS IN CONTAINERS ON FLOOR OF UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS AND TO REMOVE ITEMS FROM FLOOR AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE METAL SHELVING UNITS IN THE REACH IN COOLERS RUSHING A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BROKEN WALL TILE LOWER LEFT SIDE OF WALK IN COOLER UNIT IN THE MAIN KITCHEN AREA JUST LEFT OF THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF MISCELLANEOUS ITEMS STORED ON FLOOR IN WATER HEATER AREA. INSTRUCTED REMOVE ITEMS AS NEEDED TO AVOID POSSIBLE PEST HARBORING.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WALLS, FLOORS AND CEILINGS THROUGHOUT REAR GREASE COOKING AREA WITH A BUILD UP OF DIRT, STAINS, FOOD DEBRIS AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT BULBS OUT UNDER THE HOOD VENTILATION UNIT IN THE PREP AREA OVER THE STOVE UNITS. INSTRUCTED TO REPLACE ALL BULBS AS NEEDED.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SOME BULK FOOD CONTAINERS IN KITCHEN NOT LABELED WITH COMMON NAME (SUGAR, FLOUR, CORNSTARCH). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK ITEM CONTAINERS WITH COMMON NAME AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 MOUSE AND RAT DROPPINGS IN THE FOLLOWING AREAS; IN DOWNSTAIRS KITCHEN UNDERNEATH SHELVING AND PREP TABLES, IN UPSTAIRS LIQOUR DRY STORAGE ROOM UNDER AND AROUND SHELVING, IN UPSTAIRS KITCHEN AREA IN CORNER BY PREP TABLE. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, AND INFORM PEST CONTROL SERVICE OF ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED BOWLS, POTS, AND CONTAINERS IMPROPERLY STORED. INSTRUCTED PERSON IN CHARGE TO STORE ALL EQUIPMENT INVERTED TO PREVEN CONTAMINATION.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXTERIORS AND INTERIORS OF ALL COLD HOLD UNITS AND WALK IN COOLERS TO HAVE GRIME AND BUILD UP OF DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE FOOD AND GREASE SPLATTERS UNDERNEATH DISH MACHINE ON WALLS AND PIPES. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN..
Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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