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BLACKWOOD BBQ

233 N Michigan AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

BLACKWOOD BBQ has been inspected 13 times by Chicago Department of Public Health since August 18, 2016. The most recent inspection, on March 28, 2025, recorded 1 infraction.

3 of 13 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, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 5 separate inspections, most recently on March 17, 2025. 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 4 times across 2 separate inspections, most recently on April 22, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 3 separate inspections, most recently on March 28, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 23, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on February 28, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

13 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • AMBIENT AIR THERMOMETER FOR TWO DOOR REACH-IN COOLER IN THE REAR PREP AREA IN DISREPAIR INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Canvass Re-Inspection

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (BEEF, PORK, MAC & CHEESE, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • AMBIENT AIR THERMOMETER FOR TWO DOOR REACH-IN COOLER IN THE REAR PREP AREA IN DISREPAIR INSTRUCTED TO REPAIR AND MAINTAIN.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PRIORITY FOUNDATION VIOLATION FROM REPORT #2613905 DATED 3/17/25 NOT CORRECTED: VIOLATION #10- "OBSERVED HANDWASHING SINK IN THE REAR PREP AREA NOT MAINTAINED. SINK IS INOPERABLE. INSTRUCTED TO REPAIR AND MAINTAIN" PRIORITY VIOLATION, 7-42-090. CITATION ISSUED.
  3. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (BEEF, PORK, BEANS, CHICKEN, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK IN THE REAR PREP AREA NOT MAINTAINED. SINK IS INOPERABLE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORTIY FOUNDATION VIOLATION, 7-38-030(C). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • AMBIENT AIR THERMOMETER FOR TWO DOOR REACH-IN COOLER IN THE REAR PREP AREA IN DISREPAIR INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN, PORK, BEEF) WERE BEING PREPARED AND SERVED AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO STORE WIPEING CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED CARDBOARD TRAYS STORED FACING UP ON THE SHELF AT THE END OF SERVING LINE. INSTRUCTED TO INVERT ALL SINGLE SERVICE ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE ACCUMULATION ON THE FAN GUARDS INSIDE OF REACH-IN COOLER 1 IN THE REAR. INSTRUCTED TO DEFROST AND CLEAN FAN GUARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF ALL REACH-IN COOLERS LOCATED IN THE FRONT AND REAR OF FACILITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND SPILLED FOOD DEBRIS ON THE FLOORS THROUGHOUT FRONT SERVING LINE AREA, IN THE REAR UNDER COOLING AND SHELVING EQUIPMENT, AND UNDER THREE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT THE FRONT AND REAR OF FACILITY.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • UNABLE TO PROVIDE PROOF OF ALLERGEN TRAINING ON SITE FOR FOOD MANAGERS. ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  5. Canvass

    1 infraction

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • plastic disposable utensils not stored properly, mouth piece exposed. Instructed to store in a way that mouth piece protected from customers contamination.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE FRONT PREP AREA DUE TO THE HOT WATER HANDLE BROKEN. TEMEPERATURE OF WATER WAS AT 78.9F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
  7. Non-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPARING FOOD WITH NO BEARD GUARD OR HAIR RESTRAINT. INSTRUCTED TO WEAR BEARD GUARD AND JAHIR RESTRAINT AT ALL TIMES WHEN PREPARING AND HANDLING FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN BLADE ON MOUNTED CAN OPENER. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN STAFF TOILET ROOM. INSTRUCTED TO MAINTAIN.
  9. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES TO HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO FOOD ITEMS (KEY LIME PIE & PECAN PIE) ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGE WITH FOOD ITEMS WITH NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • NOTED PERSON IN CHARGE WITH LONG BEARD AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING AND HANDLING FOOD.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED FOOD MANAGER THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A MISSING LIGHT-BULB IN THE 2-DOOR REFRIGERATOR UNIT NEAREST THE MANAGER OFFICE CORNER. INSTRUCTED TO PROVIDE BULB AND MAINTAIN LIGHTING IN THE UNIT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • GARBAGE CONTAINER STORED TOO CLOSE TO DISPOSABLE CONTAINERS, INSTRUCTED TO STORE AWAY
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH LONG BEARD NOT WEARING BREAD RESTRAINTS, INSTRUCTED TO WEAR.
  11. Canvass

    0 infractions

  12. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear exposed hand sink in rear kitchen prep area, next to 1 compartment sink had no splash guards, must provide splash guard to rear exposed hand sink in rear kitchen area next to 1 compartment sink.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area under 3 compartment sink area not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall/pipe that had exposed insulation in rear kitchen area, shall be repaired/sealed.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next inspection.
  13. License

    0 infractions

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