Star East

• resultPass w/ Conditions
• critical violations0
• last inspectedJanuary 4, 2024
• address5712 W Fullerton Ave, Chicago 60639

Is Star East clean?

Star East is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 4, 2024. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.

What did inspectors find at Star East?

These are the violations recorded at the most recent inspection on January 4, 2024, in plain English, with the city's own wording underneath.

• ⚠️Approved Thawing Methods Used • OBSERVED CHICKEN THAWING IN A BOX IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
  Approved Thawing Methods Used • OBSERVED CHICKEN THAWING IN A BOX IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • OBSERVED BULK FOOD CONTAINERS ON PREMISES WITHOUT A LABEL (FLOUR, RICE, SEASONINGS, ETC). INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINERS TO PROPERLY IDENTIFY FOOD ITEM.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
  Contamination Prevented During Food Preparation, Storage & Display • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
• ⚠️In-Use Utensils: Properly Stored • OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
  In-Use Utensils: Properly Stored • OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
• ⚠️Hot & Cold Water Available; Adequate Pressure • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 83.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 86.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 88.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 87.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. HOT WATER WAS RESTORED DURING WRITING OF REPORT. FOUND PROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 100.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 102.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 120.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 102.5F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
  Hot & Cold Water Available; Adequate Pressure • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 83.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 86.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 88.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 87.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. HOT WATER WAS RESTORED DURING WRITING OF REPORT. FOUND PROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT NEAR DRIVE THRU AT 100.5F, HOT WATER TEMPERATURE AT WASHING SINK BY THE COOKING/PREP AREA AT TEMP OF 102.4F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 120.3F. HOT WATER TEMPERATURE AT HAND SINK IN UNISEX BATHROOM FOUND AT 102.5F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS. • OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

When was Star East last inspected?

Star East has 22 inspections on record going back to January 12, 2010. The 12 most recent are shown below.

Star East vs Belmont Cragin

Belmont Cragin runs 60% clean across 787 tracked restaurants — 470 clean, 175 mid, 137 cooked.

Against the 787 spots Cooked tracks in Belmont Cragin, this one comes out cleaner than 32% of them.

Other spots in Belmont Cragin

• ✓! Garden Fresh Market
  mid · April 16, 2010
• ? Garden Fresh Market
  cooked · March 30, 2011
• ✓ Seven Lounge
  clean · May 18, 2026
• ✓ Chop Suey King
  clean · May 6, 2025
• ✓ Restaurant El Ranchito
  clean · May 26, 2026
• ✓ John's Market, Delikatesy
  clean · May 29, 2013

See every restaurant inspection in Belmont Cragin →

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 January 4, 2024. Inspection results describe one moment in a kitchen's life, not a permanent verdict.