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BOB-O'S HOT DOGS

8258 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

BOB-O'S HOT DOGS has been inspected 14 times by Chicago Department of Public Health since September 1, 2011. The most recent inspection, on May 6, 2026, recorded 1 infraction.

None of the 14 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 June 26, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 26, 2025. For example: PROPER COLD 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 4 times across 4 separate inspections, most recently on March 24, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on October 19, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on October 19, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF CURRENT FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES ON SITE AT ALL TIMES.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HANDSINKS IN KITCHEN PREP AREA AND IN WASHROOM. PERSON IN CHARGE PROVIDED DRYING PROVISION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED FOOD IN REFRIGERATOR AT IMPROPER TEMPERATURE, EGGS 61.5, HOT DOGS 46.9 F, POLISHES 49.1 F, COOKED SWEET PEPPERS, AMERICAN CHEESE 55.8 F, MOZZARELLA CHEESE 59.7 F, ICE CREAM 57.4 F, CHILI 46.9 F, ITALIAN BEEF 57.3 F APPROX 110 LBS VALUED AT $700 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR IN WALK-IN COOLER AT 64 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
  3. Canvass

    1 infraction

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED WATER CUP WITH STRAW AND NO LID ON CUTTING BOARD IN PREP AREA. MUST MOVE CUP AWAY FROM PREP AREA.
  4. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE REAR PREP/DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER AREA NOT MAINTAINED; WASTE GREASE CONTAINER WITH EXCESSIVE GREASE ON TOP OF CONTAINER AND GREASE SPILLAGE ONTO GROUND FLOOR THROUGHOUT DUMPSTER AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WASTE GREASE CONTAINER AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-020(b), CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTER AT REAR FOOD PREP AREA TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGERS WITH EXPIRED ALLERGEN TRAINING CERTIFICATES.MUST PROVIDE AND MAINTAIN AS REQUIRED.
  5. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  6. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD IN FRONT PREP AREA HAND SINK NEXT TO ICE CREAM PREP TABLE.MUST INSTALL A WASHABLE SPLASHGUARD AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN STORAGE RACKS INSIDE WALK-IN-COOLER TO REMOVE MOLD-LIKE BUILD UP AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASHROOM DOOR NOT SELF CLOSING.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD LINERS ON THE FLOOR INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REMOVE THE CARDBOARD FROM THE FLOOR AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2366259 DATED:03/24/2020 #51--BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED. Jun 24, 2020 #53--INSTRUCTED TO PROVIDE COVER/LID FOR TOILET ROOM RECEPTACLE. Jun 24, 2020 INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 10/26/2021. PRIORITY FOUNDATION VIOLATION 7-42-090.
  7. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND MISSING ITEM (APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) IN SPILL KIT. INSTRUCTED TO PROVIDE (PROCEDURE ON SITE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK ACCESSIBLE TO FOOD PREP/DISHWASHING AREA IN REAR. INSTRUCTED MANAGEMENT TO INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HANDSOAP AND HAND DRYING DEVICE OR PAPERTOWEL. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND INCOMPLETE CONSUMER ADVISORY OR DISCLOSURE AND REMINDER POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. INFORMATION PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE COVER/LID FOR TOILET ROOM RECEPTACLE.
  8. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CRATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY /KIT . PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK ACCESSIBLE TO FOOD PREP /DISHWASHING AREA AT THE REAR. INSTRUCTED MANAGEMENT TO INSTALL EXPOSED HAND SINK AT THIS AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE AND REMINDER FOR CONSUMER ADVISORY ON MENU/MENU BOARD. INSTRUCTED MANAGEMENT TO PUT DISCLOSURE AND REMINDER FOR CONSUMER AND REMINDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL/DATE ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ND SANITIZE THE FOLLOWING: INTERIOR PANEL OF THE UPPER COMPT OF THE ICE MAKER ; POTATO CUTTER; AND ALL PREP TABLES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS WITH HOLES AND PEELING PAINT BY THE 2 COMPT SINK. MUST SEAL THE HOLES AND SCRAPE PEELING PAINT AND RE PAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  10. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEES IMPROPERLY WASHING DISHES, (POTS AND PANS), SINKS NOT SET UP, WASHING WITH ONLY DISH DETERGENT NOT SANITIZING AT THIS TIME OF INSPECTION, INSTRUCTED THAT DISHES MUST BE WASHED, RINSED, AND SANITIZED, CRITICAL CITATION: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THREE COMPARTMENT SINK NOT LARGE ENOUGH TO EMERGE THE LARGEST PIECE OF EQUIPMENT, MUST PROVIDE A SINK THATS LARGE ENOUGH OR SMALLER POTS AND PANS, RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, INSTRUCTED TO RESEAL,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN IN REAR KITCHEN AREA, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO THREE SINK STOPPERS AT THREE COMPARTMENT SINK, AND LEAKING FAUCET AT 2 COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED WALL AND INTERIOR SIDE OF WALK-IN COOLER DOOR WITH RUST BUILD-UP. INSTRUCTED TO CLEAN AND REPAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL AND STORAGE RACKS WITH MOLD LIKE BUILD-UP AND FOOD DEBRIS INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  12. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, reach in cooler, must properly date food items in walk in cooler, and reach in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food cotact surafaces of cooler shelving, prep table lower shelving not clean, need detailed cleaning(crevices).
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, reach in cooler shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, under 3 compartment sink, and rear storage areas not clean, need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in rear kitchen area not clean(food splatter), needs cleaning.
  14. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored in coolers not labeled or dated. Instructed to properly cover all foods and date foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Interior panel of ice machine rusted. Instructed to replace rusted panel.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light covers in prep area not cleaned. Instructed to detail clean.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not visible inside coolers. Instructed to have thermometer conspiuous inside coolers.

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