Kim's Home Cooking

• resultPass w/ Conditions
• critical violations1
• last inspectedJune 17, 2025
• address4829 N Kedzie Ave, Chicago 60625

Is Kim's Home Cooking clean?

Kim's Home Cooking is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on June 17, 2025. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Kim's Home Cooking?

These are the violations recorded at the most recent inspection on June 17, 2025, in plain English, with the city's own wording underneath.

• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED INADEQUATE HAND WASHING FACILITIES. FRONT PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. FRESH TOMATOES AND BEVERAGE BEING STORED INSIDE THE SINK. MANAGER REMOVED. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • OBSERVED AN EMPLOYEE WASHING DISHES AT THE THREE COMPARTMENT SINK WITH THE SINK SET TO WASH, RINSE AND SANITIZE WITHOUT CHLORINE OR QUATERNARY SANITIZER IN THE FINAL RINSE. MANAGEMENT STATES CHLORINE IS USED. 0 PPM CHLORINE NOTED AT THIS TIME. REVIEWED THE PROPER SANITIZATION LEVEL REQUIRED. INSTRUCTED TO PROPERLY SET THE SINK AND RE-WASH ALL DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
• ⚠️Proper Cooling Time And Temperature • OBSERVED IMPROPER COOLING OF COOKED BEEF. NOTED A LARGE, DEEP POT OF COOKED BEEF ON THE FLAT TOP GRILL AT 112.6F THAT THE MANAGER STATED WAS COOLING AND COOKED AT 11 AM. REVIEWED PROPER COOLING TIME AND TEMPERATURES. INSTRUCTED MANAGER TO REHEAT BEEF BACK UP TO 165F THEN THE BEGIN THE COOLING PROCESS AGAIN USING SHALLOW PANS, ICE BATHS, QUICK FREEZER CHILLS ETC.TO ACHIEVE 70F WITHIN 2 HOURS THEN TO 41F WITHIN 4 ADDITIONAL HOURS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
  Proper Cooling Time And Temperature • OBSERVED IMPROPER COOLING OF COOKED BEEF. NOTED A LARGE, DEEP POT OF COOKED BEEF ON THE FLAT TOP GRILL AT 112.6F THAT THE MANAGER STATED WAS COOLING AND COOKED AT 11 AM. REVIEWED PROPER COOLING TIME AND TEMPERATURES. INSTRUCTED MANAGER TO REHEAT BEEF BACK UP TO 165F THEN THE BEGIN THE COOLING PROCESS AGAIN USING SHALLOW PANS, ICE BATHS, QUICK FREEZER CHILLS ETC.TO ACHIEVE 70F WITHIN 2 HOURS THEN TO 41F WITHIN 4 ADDITIONAL HOURS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• 🌡️hot/cold holding temps off
  Proper Hot Holding Temperatures • NOTED A PAN OF FISH CAKES COVERED WITH PLASTIC WRAP ON TOP OF A CHEST FREEZER IN THE FRONT PREP AREA AT AN IMPROPER TEMPERATURE OF 85.7F. APPROXIMATELY 5 LBS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • ALL BULK FOOD CONTAINERS ON THE COOKS LINE INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
• ⚠️Personal Cleanliness • ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
  Personal Cleanliness • ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
• ⚠️In-Use Utensils: Properly Stored • NOTED IN-USE COOKS LINE RICE SCOOPS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 80.9F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
  In-Use Utensils: Properly Stored • NOTED IN-USE COOKS LINE RICE SCOOPS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 80.9F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
• ⚠️Single-Use/Single-Service Articles: Properly Stored & Used • ALL STORED ITEMS THROUGHOUT THE FRONT PREP AND THE HALLWAY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
  Single-Use/Single-Service Articles: Properly Stored & Used • ALL STORED ITEMS THROUGHOUT THE FRONT PREP AND THE HALLWAY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • ALL RAW WOODEN SHELVING IN THE FRONT AND REAR KITCHEN MUST BE PAINTED, SEALED AND NON-ABSORBENT.----MUST NOT USE PAPER TOWELS, CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT. ALL MUST BE SMOOTH AND CLEANABLE.----NOTED PEELING PLASTIC ON THE METAL FRONT DOOR OF THE DEEP FRYER. MUST REMOVE PEELING PLASTIC.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. • MISSING TILE COVING UNDER AND BEHIND THE THREE COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO REPLACE. • SOILED MOP HEADS WHEN NOT IN USE MUST BE STORED AT THE UTILITY SERVICE SINK INVERTED.
• 🥜allergen training missing
  Allergen Training As Required • ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE.

When was Kim's Home Cooking last inspected?

Kim's Home Cooking has 14 inspections on record going back to July 24, 2018. The 12 most recent are shown below.

Kim's Home Cooking vs Albany Park

Albany Park runs 58% clean across 828 tracked restaurants — 478 clean, 149 mid, 198 cooked.

Against the 828 spots Cooked tracks in Albany Park, this one comes out cleaner than 30% of them.

Other spots in Albany Park

• ✓ Saborcito Ecuatoriano
  clean · January 27, 2026
• ✓! Tim Tim's Express Grill
  mid · June 4, 2019
• ✓! Great Sea Chinese Restaurant
  mid · February 20, 2019
• ✓! Great Sea Chinese Restaurant
  mid · February 20, 2019
• ✓! Antojitos Pueblita
  mid · February 20, 2019
• ✓ Noonokabab
  clean · January 3, 2019

See every restaurant inspection in Albany Park →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 17, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.