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BARWAQO RESTAURANT

6258 N CLARK ST, CHICAGO, IL 60660 · Restaurant

Inspection summary

BARWAQO RESTAURANT has been inspected 2 times by Chicago Department of Public Health since September 6, 2024. The most recent inspection, on May 12, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 6, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 6, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times on September 6, 2024. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on September 6, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on September 6, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Canvass

    0 infractions

  2. License

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT THE WASHROOM HALLWAY HAND SINK.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN UTENSILS ABOVE THE UTILITY MOP SINK OR HANGING ON THE MOP SINK SPLASH GUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN RUBBER DOOR GASKET ON THE KITCHEN TALL REACH-IN TWO DOOR COOLER. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • PEELING PLASTIC TACT PAPER LINER ON THE BOTTOM SHELVING OF THE COOKS LINE METAL PREP TABLE. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP ATTACHED TO THE DISH THREE COMPARTMENT SINK. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILES THROUGHOUT THE FACILITY MUST BE REPLACED.----MISSING/DAMAGED FLOOR TILES AT THE THREE COMPARTMENT SINK. MUST REPLACE TO BE SMOOTH AND CLEANABLE.----EXPANDING SPRAY FOAM USED AS WALL SEALANT THROUGHOUT THE PREMISES NOTED BUMPY AND UNABLE TO CLEAN. MUST CUT/SMOOTH TO BE CLEANABLE.----LOOSE UNATTACHED FLOOR DRAIN COVERS IN THE WASHROOM AND AT THE THREE COMPARTMENT SINK. MUST SECURE.----HOLE IN THE WALL SURROUNDING SOME PIPING UNDER THE EXHAUST HOOD. MUST SEAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING/DAMAGED BASEBOARD COVING THROUGHOUT THE WASHROOM, DISH AREA AND FOOD PREP AREA. MUST REPLACE/PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE GREASE ON THE ELECTRICAL CONDUITS AND PIPING IN THE EXHAUST HOOD AND BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INOPERABLE MECHANICAL VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPAIR/REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE PENDING CERTIFIED FOOD MANAGER.

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