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BROWN BAG SEAFOOD CO.

150 N RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

BROWN BAG SEAFOOD CO. has been inspected 7 times by Chicago Department of Public Health since February 6, 2019. The most recent inspection, on June 17, 2026, recorded 2 infractions.

1 of 7 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: Handwashing and staff hygiene, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on April 10, 2025. For example: PERSONAL CLEANLINESS

  • 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 on March 30, 2022. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 31, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 9, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

7 inspections

  1. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP GREATER THAN 1/4" AT THE REAR KITCHEN AREA EXTERIOR DOOR (TO PARKING GARAGE). INSTRUCTED TO INSTALL DOOR SWEEP OR OTHER MEANS TO ELIMINATE GAP BENEATH DOOR AND MAINTAIN ALL OUTER OPENINGS ADEQUATELY PROTECTED FROM ENTRY OF PESTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS BENEATH SHELVING AND 3-COMPARTMENT SINK IN THE REAR KITCHEN AREA AND FLOORS OF THE UTILITY CLOSET AREA SOILED WITH DRIED FOOD DEBRIS AND GREASE SOIL. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, GREASE, AND OTHER SOILS AND MAINTAIN.
  2. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • Food handler with long hair not restraints, Instructed to wear proper hair restraints.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees personal clothing stored on food containers shelf. Instructed to store away.
  3. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers not labeled, instructed to label and maintain.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Fly trap placed on clean utensils rack, instructed to keep away.
    • 40. PERSONAL CLEANLINESS
      • Cooks with long beard not wearing beard restraints, instructed to wear.
  4. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE BOTTOM OF THE TWO-DOOR REACH-IN THE FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
  5. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED HOT FOODS ON STEAM TABLE AT MAIN PREPLINE AT IMPROPER TEMPERATURES: CHICKEN 125F. PRIORITY VIOLATION CITATION ISSUED 7-38-005. DISPOSED 1 POUND TCS FOODS. VALUE 40 DOLLARS. MUST MAINTAIN HOT FOOD AT 135F OR ABOVE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LOCATED IN PREP COOLERS ON HOT LINE AT IMPROPER COLD HOLDING TEMPERATURES. FOUND FISH CURRY AT 49F AND KIMCHI AT 46F. MANAGER DISCARDED SAID TCS FOODS AT APPROX 2LB WITH A $50 COST. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 35. APPROVED THAWING METHODS USED
      • FOUND VACCUM PACKAGED TUNA THAWED IN PREP COOLER ON HOTLINE. INSTRUCTED MANAGER TO REMOVE TUNA BEFORE THAWING PER PACKAGE INSTRUCTIONS.
  6. License

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
  7. License

    0 infractions

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