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BLACKWOOD BBQ

305-307 W LAKE ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

BLACKWOOD BBQ has been inspected 14 times by Chicago Department of Public Health since May 24, 2013. The most recent inspection, on October 30, 2025, found no infractions.

4 of 14 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: Handwashing and staff hygiene, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on November 6, 2023. 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 October 8, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 November 28, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 12 times across 7 separate inspections, most recently on October 8, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 10 times across 7 separate inspections, most recently on October 8, 2019. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK IN THE REAR DISH AREA NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Non-Inspection

    0 infractions

  6. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THAT INSECT CONTROL LAMP IS INSTALLED ON WALL BY WALK IN COOLER AND ABOVE SHELVING WITH FOOD. MUST REMOVE AND INSTALL DEVICE AWAY FROM FOOD STORAGE
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED THAT SINGLE SERVICE ITEMS ARE STORED IN REAR HALL ON SHELVING THAT IS NOT PREVIOUSLY DISCLOSED OR APPROVED ALSO STORED IN SAME ROOM WITH GARBAGE DUMPSTER. MUST REMOVE AND STORED FOOD RELATED ITEMS IN STORAGE WITH SMOOTH EASY CLEANABLE WALLS, FLOORS AND CEILING
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DIRT AND GARBAGE ON FLOOR AROUND GARBAGE DUMPSTERS . MUST CLEAN AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THAT GARBAGE CONTAINERS ARE STORED IN HALLWAY IN REAR AND LIDS WHERE WIDE OPENED.MANAGER COVERED CONTAINER DURING INSPECTION. PRIORITY FOUNDATION VIOLATION.7-38-020(b) CITATION ISSUED
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST COVERED AND MAINTAIN COVERED TRASH CAN IN DINING AREA THAT IS LOCATED IN CLOSE PROXIMITY TO SINGLE SERVICE UTENSILS AND SODA-DRINK DISPENSING UNITS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN DUSTY CEILING TILES IN FOOD PREP AREA AND DISH WASHING AREA
  7. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 3- COMPARTMENT SINK LEAKY. INSTRUCTED TO REPAIR.
  8. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the hot holding unit: beef brisket @ 118.8F - 122.0F; turkey @ 123.3F - 126.7F. Found sliced tomatoes sitting on top of prep cooler @ 53.6F. Instructed must keep all potentially hazardous foods at 40F or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed floor heavily soiled in back hallway (where dumpster are stored). Must detail clean floors. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed light not working in utility sink closet. Must repair. Must provide adequate lighting in all areas to allow for proper cleaning. Must maintain same.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR IN FRONT OF EXIT DOOR ACROSS FROM THE DUMPSTER AREA CRACKED AND UNEVEN. INSTRUCTED TO REPAIR SO AS TO BE EVEN, SMOOTH AND EASILY CLEANABLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED A WASH CLOTH ON TOP OF A REAR PREP TABLE. INSTRUCTED TO ALWAYS KEEP IN SANITIZING SOLUTION UNTIL USED.
  10. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHILDED ABOVE FRONT PREP AREA.MUST INSTALL SHIELDS.
  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DURING INSPECTION FOUND SEALED, WRAPPED AND BOXED SINGLE SERVICE UTENSILS BEING STORED ON THE SHELVING RACK IN THE STAFF RESTROOM. MUST REMOVE ALL ABOVE STATED ITEMS FROM THE RESTROOM AND STORE IN AN APPROPRIATE LOCATION AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED. FOUND WASH CLOTH SITTING ON TOP OF A PREP TABLE IN THE REAR DISH WASHING AREA.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE STANDING WATER ON FLOOR UNDER/AROUND 3-COMP SINK AT REAR. KEEP DRY AS POSSIBLE AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER 3-COMP SINK AT PIPE. MUST REPAIR.
  13. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHIELDED LIGHTS/BULBS AT HANGING LIGHTS OVER PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN STAFFS WASHROOM, ORGANNIZE AND MAINTAIN AT ALL TIMES.
  14. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AT CORNERS IN THE REAR HALLWAY WHERE THE GARBAGE DUMPSTERS ARE LOCATED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING AT WALL AROUND PIPE LOCATED IN THE MOP SINK TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A TALLER SPALSH GUARD AT THE FRONT EXPOSED HANDWASHING SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE REAR HALLWAY WHERE THE GARBAGE DUMPSTERS ARE LOCATED.

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