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BLACKWOOD BBQ

251 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

BLACKWOOD BBQ has been inspected 6 times by Chicago Department of Public Health since October 5, 2023. The most recent inspection, on May 21, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on June 25, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 May 20, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 21, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on May 21, 2026. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 once on May 20, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, AND PORK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS BUILD UP ON PREP AREA SHELVES/TABLE TOPS. MUS CLEAN AND MAINTAIN EQUIPMENT.
  2. Canvass

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COOKED CORN AND COLESLAW FOODS HELD AT INADEQUATE TEMPERATURES 48 AND 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1 POUND OF COOKED CORN HELD AT 48 F AND 1 POUND OF COLESLAW HELD AT 46 F ($20). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
  3. Recent Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, AND PORK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FACILITY DOES NOT HAVE A CLEAN UP KIT & POLICY FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO DISCHARGE OF VOMIT AND DIARRHEAL INCIDENTS. FACILITY MUST PROVIDE KIT & POLICY FOR EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SINK IN REAR PREP INACCESSIBLE FOUND FILLED 8QT FOOD STORAGE CONTAINER IN HAND SINK. INSTRUCTED TO REMOVE FOOD STORGE CONTAINER. INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • 15# PORK SAUSAGE LINKS WRAPPED COMPLETLY COVERED IN WALK IN COOLER IS 177.2F, 10# SHREDDED BBQ JACK FRUIT SEEDS CONATINER WRAPPED IN WALK-IN COOLER IS 105.4F. FOOD DID NOT COOL FROM 135°F TO 70°F WITHIN TWO HOURS AND FROM 135°F TO 41°F OR LESS WITHIN A TOTAL OF 6 HOURS. REVIEWED COOLING REQUIREMENTS AND DISCUSSED HACCP CONCEPT WITH EMPLOYEE AND PERSON IN CHARGE. 25# OF INADEQUATELY COOLED FOOD WAS DISCARDED WITH VALUE OF $150.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED METAL BASKET FILPPED UPSIDE DOWN AND USED FOR ELEVATION IN REAR PREP WALK-IN COOLER. INSTRUCTED NOT TO USE METAL BASKET FOR ELEVATION WHICH IS NOT EASILY CLEANABLE. REPLACE WITH A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL MEETING NSF/ANSI CERTIFICATION OF USE WITH A FOODSERVICE FACILITY.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 10/16/23, REPORT #2583398. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B), CITATION ISSUED
  5. License

    0 infractions

  6. License

    0 infractions

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