Brightwok Kitchen
Last inspected: Jul 2, 2025
67
Score
BRIGHTWOK KITCHEN, located at 21 E Adams St, Chicago, IL, underwent a moderate risk inspection on July 2, 2025. This inspection resulted in two critical and two minor violations concerning cold holding temperatures, cooling methods, equipment for temperature control, and the cleanliness of non-food contact surfaces. Across fifteen scored inspections, BRIGHTWOK KITCHEN has historically maintained a pattern of mostly low-risk assessments.
15
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 2, 2025
Routine
2 critical violations. 2 minor violations.
67
Apr 14, 2025
Routine
2 minor violations.
90
Jul 31, 2024
Routine
No violations found.
100
Sep 19, 2023
Routine
4 minor violations.
82
Jul 5, 2022
Routine
1 critical violation. 5 minor violations.
67
May 20, 2021
Routine
2 minor violations.
90
Oct 14, 2020
Reinspection
No violations found.
100
Oct 9, 2020
Routine
1 critical violation. 1 major violation. 6 minor violations.
58
Dec 12, 2019
Routine
3 minor violations.
86
May 30, 2018
Reinspection
No violations found.
100
May 23, 2018
Routine
5 minor violations.
78
Feb 8, 2017
Routine
2 minor violations.
90
Aug 5, 2016
Routine
2 minor violations.
90
Feb 22, 2016
Routine
2 minor violations.
90
Jul 20, 2015
License
1 minor violation.
95
Violations — Jul 2, 2025 Inspection
Proper cold holding temperatures
Inspector notes: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-55.5F. OBSERVED COLD TCS FOODS, RAW EGGS IN SHELL(55.4F), RICE NOODLES(49.8F), AND SHREDDED KALE AND CABBAGE(50.9F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 5LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON ONE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33
Non-food/food contact surfaces clean
Inspector notes: OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: MUST DETAIL CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT IN THE FRONT PREP AREA.
55
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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