Skip to content
Loading map…

BLACKWOOD BBQ

211 W ADAMS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

BLACKWOOD BBQ has been inspected 8 times by Chicago Department of Public Health since May 13, 2019. The most recent inspection, on December 30, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on October 8, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 3 separate inspections, most recently on August 25, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on August 4, 2022. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times on February 24, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 February 24, 2020. 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.

8 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Busing Tubs and racks for sauce bottles not clean, food debris noted, instructed to clean and maintain.
  3. Canvass

    4 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: PULLED CHICKEN AT 114.6F ETC. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1 LBS OF PRODUCTS WORTH $25.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS IN THE INTERIOR OF THE ONE-DOOR COOLER AND LOW BOY DRAWERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATE FOR EMPLOYEE. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass

    7 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD "LIQUID GOLD" (ONION GARLIC SAUCE) WITH A PREPARE BY DATE OF 7/22/22, SAID SAUCE IS MADE IN HOUSE. INSTRUCTED MANAGER TO DISCARD ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS WITHIN 7 DAYS OF PREPARATION. APPROX 4 QTS OF SAUCE AT $30 DISCARDED AND DENATURED. ALSO NOTED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD CHICKEN HELD FOR OVER 24 HOURS WITHOUT DISCARD. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE FOR ALL RTE/TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO INTERIOR THERMOMETERS AT BOTH REACH IN COOLERS LOCATED IN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND CONDIMENTS WITHOUT LABELS. MUST LABEL ALL ITEMS NOT IN ORIGINAL CONTAINER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING. CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOOR DRAIN UNDER 3-COMPARTMENT SINK WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND UNKNOWN LIQUID LEAKING IN DINING AREA. INSTRUTED MANAGER TO REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE SPILLS (POP AND JUICE) INSIDE BEVERAGE STATION CABINETS. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING IN SAID AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED POOLING WATER UNDER NEATH FRONT PREP AREA STEAM TABLES ON FLOOR DURING TIME OF INSPECTION. INSTRUCTED TO REMOVE TO MAINTAIN FREE OF PUDDLES OF WATER TO PREVENT SMALL FLY ACTIVITY.
  7. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED LARGE PITCHER WITH SPOUT STORED INSIDE HAND-SINK LOCATED IN FRONT PREP AREA DURING TIME OF INSPECTION. INSPECTOR UNABLE TO WASH HANDS. INSTRUCTED PERSON IN CHARGE TO REMOVE AND NOT USE HAND-SINKS FOR ANY OTHER PURPOSES OTHER THAN HAND-WASHING. MUST MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AVAILABLE @ HAND-SINK LOCATED IN REAR PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HAND WASHING. PAPER TOWELS PROVIDED. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS @IMPROPER HOT HOLDING TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 3 LBS OF BEEF @112.0F , AND 5 LBS OF PULLED PORK @ 119.0F LOCATED IN HOT HOLD UNIT IN FRONT PREP AREA. INSTRUCTED TO HOLD HOT FOODS @ 135.0F OR HIGHER AT ALL TIMES. MANAGER DISCARDED DURING THIS TIME. TOTAL COST OF FOOD $75. PRIORITY VIOLATION. #7-38-005.CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 5 LBS OF COLE SLAW LOCATED IN FRONT PREP COLD HOLD UNIT @ 46.0F DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD TCS ITEMS @ 41.0F AND BELOW AT ALL TIMES. MANAGER DISCARDED. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #21).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PEST ACTIVITY DURING TIME OF INSPECTION. NOTED APPROXIMATELY 15 SMALL BLACK LIVE FLIES THROUGHOUT FACILITY IN THE FOLLOWING PLACES ... NEAR WALK IN COOLER ON WALLS AND SHELVING UNIT, FLYING NEAR ICE MACHINE, AND ON BROWN PAPER MENU SCROLL LOCATED ON WALL IN FRONT PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL AND MINIMIZE SMALL BLACK LIVE FLY ACTIVITY.PRIORITY FOUNDATION VIOLATION. 7-38-020 (a). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE SPILLS (POP AND JUICE) INSIDE BEVERAGE STATION CABINETS. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING IN SAID AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED POOLING WATER UNDER NEATH FRONT PREP AREA STEAM TABLES ON FLOOR DURING TIME OF INSPECTION. INSTRUCTED TO REMOVE TO MAINTAIN FREE OF PUDDLES OF WATER TO PREVENT SMALL FLY ACTIVITY.
  8. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FACILITY NOT CLEAN WITH ACCUMULATION OF DUST BUILDUP ON COUNTERS, FLOORS, AND UNDER EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION IN BOTH RESTROOM DISCONNECTED (NONFUNCTIONAL) MUST REPAIR AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website