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BEST BBQ HOUSE, INC

2002 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

BEST BBQ HOUSE, INC has been inspected 6 times by Chicago Department of Public Health since April 16, 2019. The most recent inspection, on June 11, 2025, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on June 11, 2025. For example: PERSONAL CLEANLINESS

  • 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 4 times across 3 separate inspections, most recently on July 24, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 24, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 16, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 16, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

6 inspections

  1. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BROKEN LIGHT HOUSING WITH NON-FUNCTIONAL LIGHT INSIDE VENTILATION HOOD. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  2. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED LITTLE CONTAINERS OF FOOD ITEMS STORED ON THE FOOD PREP TABLE WITH NO COVERING, WHILE NOT IN USE. INSTRUCTED TO COVER TO PREVENT FROM CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIVES AND OTHER COOKING UTENSILS STORED ON THE SIDE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE FACILITY MISSING THREE SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE ACCUMULATION ON THE OUTERIOR SURFACE OF THE DEEP-FRYING UNIT IN THE PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HANDWASHING SINK IN THE FOOD PREP AREA WITH A SLOW DRAIN. WATER FILLS UP SINK BEFORE COMPLETION OF WASHING HANDS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS UNDER THE AND AROUND THE COLD HOLDING UNITS IN THE PREP AREA WITH SLIGHT LIQUID BUILD UP AND NOT MAINTAINED. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.
  3. Complaint

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND GREASE AT THE BOTTOM INTERIOR OF DEEP FRYER; INSTRUCTED TO CLEAN BOTTOM INTERIOR OF FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND AND BEHIND COOKING EQUIPMENT WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  4. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON-SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED FOODS BEING STORED IN GROCERY BAGS IN THE REACH-IN FREEZER. INSTRUCTED TO ONLY STORE ALL FOODS IN FOOD-GRADE CONTAINERS AND FOOD-GRADE BAGS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED DIRT AND DUST DEBRIS IN THE INTERIOR OF A UNUSED FRYER. INSTRUCTED TO CLEAN INTERIOR OR REMOVE THE FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS UNDER AND AROUND REFRIGERATION UNITS AND UNDER THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
  5. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED A BIOHAZARD KIT ON PREMISES USED FOR BODILY FLUID CLEAN UP. INSTRUCTED THE PERSON IN CHARGE THAT HE MUST WRITE A WRITTEN PROCEDURE FOR VOMIT AND DIARRHEAL CLEAN UP AS REQUIRED TO ACCOMODATE THE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ONE DRAIN STOPPER ON PREMISES FOR THE THREE COMP SINK; INSTRUCTED TO PROVIDE A TOTAL OF THREE STOPPERS FOR PROPER SET UP TO WASH RINSE AND SANITIZE UTENSILS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE TO OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  6. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED A BIOHAZARD KIT ON PREMISES USED FOR BODILY FLUID CLEAN UP. INSTRUCTED THE PERSON IN CHARGE THAT HE MUST WRITE A WRITTEN PROCEDURE FOR VOMIT AND DIARRHEAL CLEAN UP AS REQUIRED TO ACCOMODATE THE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • NO HOT HOLDING EQUIPMENT ON PREMISES FOR HOT FOODS. MENU SHOWS VARIOUS MEATS THAT WILL BE SKEWERED AND COOKED TO ORDER AND MEAT SERVED IN CASSEROLES. INSTRUCTED THAT HOT HOLDING EQUIPMENT WILL NEED TO BE ON PREMISES AT THE LICENSE REINSPECTION AND MUST BE ABLE TO MAINTAIN FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND NO PEST CONTROL LOG BOOK OR SERVICE CONTRACT ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A SIGNED CONTRACT AND PEST CONTROL LOG BOOK WITH ALL NECESSARY DOCUMENTS FOR HIS BUSINESS. PRIORITY FOUNDATION VIOLATION 738-020(A).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ONE DRAIN STOPPER ON PREMISES FOR THE THREE COMP SINK; INSTRUCTED TO PROVIDE A TOTAL OF THREE STOPPERS FOR PROPER SET UP TO WASH RINSE AND SANITIZE UTENSILS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE TO OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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