[Editor’s note: The report mentioned here is from inspections conducted on August 20 and may not represent the future health inspection status of the food establishments.]
The Philadelphia Department of Health conducted a routine health inspection at Chili Szechuan on August 20, 2026. The inspection report identified multiple health code violations. The report noted missing supplies at handwashing sinks, improper food storage, and a missing lid on a trash can in the employee restroom.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Chili Szechuan
When: August 20, 2026
Where: 4626 Baltimore Ave, Philadelphia, PA 19143, United States
Chili Szechuan is a Chinese restaurant specializing in Sichuan cuisine. According to the inspection report, the violations included the following:
- The official report stated that, at the beginning of the inspection, the restaurant’s food safety certified person was not present. An employee with a City of Philadelphia Food Safety Certificate arrived toward the end of the inspection. Staff were advised that a certified food safety employee should be present during operating hours.
- Single-use towels, continuous towels, or air-drying devices were not available in the handwashing sink in the warewashing and food prep area. An employee provided paper towels for the handwashing sink during the inspection.
- The report also found that the handwashing sink in the serving area did not have single-use towels, continuous towels, air-drying devices, or soap. During the inspection, an employee provided paper towels and soap.
- Beef tripe was being defrosted in the three-bay sink instead of the designated prep sink with an indirect connection. The beef tripe was moved to a prep sink during the inspection.
- The report noted uncovered vegetables inside the walk-in cooler and on the food shelves of the cold prep refrigerator. Raw beef was stored inside the reach-in freezer. The PIC was instructed to take immediate corrective actions.
- A spray bottle with a chemical used to clean the tables was not marked with the common name of the chemical. The person in charge was asked to correct the violation and label the bottle properly.
- The temperature-measuring devices to ensure proper temperatures of equipment were not available or readily accessible inside the prep refrigerator in the kitchen.
- The food employees were not wearing hair restraints, such as nets or hats.
- A moist wiping cloth was lying on the table and was not stored in sanitizing solution in the kitchen area.
- Food containers without handles were in direct contact with bulk food ingredients.
- The restaurant was not storing clean plates and bowls covered or inverted in the kitchen and basement.
- A non-NSF/ANSI-approved ice machine was found in the kitchen.
- A cardboard lining was being used as shelving in the basement storage area.
- The report also stated that the restaurant’s handwashing sink faucet in the employee toilet room had a delayed hot water supply with low pressure.
- A broken self-closing door device and a missing trash can with a lid were also observed in the employee toilet room.
- The broom and dustpan were found on the floor and were not stored on an elevated surface in the utility tool rack.
A detailed health inspection report is available here.
Follow-Up Inspection
The report stated that the restaurant was in an unsatisfactory condition. The restaurant is required to correct all the violations before requesting a reinspection. Additionally, a License Eligibility Report (LER) was not issued during the inspection. A follow-up inspection will be conducted to verify compliance.
