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BUDLONG HOT CHICKEN

1008 W ARMITAGE AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

BUDLONG HOT CHICKEN has been inspected 5 times by Chicago Department of Public Health since May 1, 2023. The most recent inspection, on May 19, 2026, recorded 1 infraction.

None of the 5 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, Pests and Protecting food from contamination.

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.

  • 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 2 separate inspections, most recently on May 30, 2024. 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 May 1, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 May 1, 2023. 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 once on May 1, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 8 times across 3 separate inspections, most recently on May 19, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

5 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING WALL PANEL EXPOSING THE INTERIOR WALL CAVITY IN BASEMENT STORAGE AREA. INSTRUCTED TO REPAIR/REPLACE TO PREVENT PEST ENTRY.
  2. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, COLESLAW). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR WATER LEAK AT FAUCET HEAD AT 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE HOLE IN WALL LOCATED IN EMPLOYEE TOILET ROOM IN BASEMENT. MUST SEAL HOLE.
  3. Canvass Re-Inspection

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN THE UNISEX CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES IN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. INSTRCUETD TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN THE UNISEX CUSTOMERS WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES IN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. INSTRCUETD TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL THE EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN ALLERGEN TRAINING CERTIFICATES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2575204 ON 5/1/2023. #38. NOTED THE FRONT ENTRANCE OUTER AND INNER DOORS WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF BOTH DOORS. MUST PROVIDE A TIGHT-FITTING SEAL ON THE OUTER DOOR. #39 MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT COUNTER HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PITCHERS BREAD MUST NOT BE STORED UNDER WASTEWATER PIPELINES IN THE BASEMENT. MUST ENCASE PIPING TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT OR MOVE STORED BREAD. #45 ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREA MUST BE ELEVATED FROM THE FLOOR. #49. MUST NOT USE CLOTH TOWELS, CARDBOARD OR PAPER AS LINER FOR EQUIPMENT, SHELVING THROUGHOUT INCLUDING INSIDE FREEZER SHELVES. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE METAL SHELVING ON THE COOKS LINE. #55 ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED. #56 MUST PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. License

    12 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED THE FRONT ENTRANCE OUTER AND INNER DOORS WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF BOTH DOORS. MUST PROVIDE A TIGHT FITTING SEAL ON THE OUTER DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT COUNTER HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PITCHERS.----BREAD MUST NOT BE STORED UNDER WASTEWATER PIPELINES IN THE BASEMENT. MUST ENCASE PIPING TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT OR MOVE STORED BREAD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE MACHINES ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.---MUST NOT STORE UTENSILS BETWEEN THE WALL AND ELECTRICAL CONDUIT AT THE STEAM TABLE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN UTENSILS AT THE SHELVING ON THE MOP SINK, OR ABOVE THE HAND WASHING SINK IN THE MAIN KITCHEN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREA MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CLOTH TOWELS, CARDBOARD OR PAPER AS LINER FOR EQUIPMENT, SHELVING THROUGHOUT INCLUDING INSIDE FREEZER SHELVES.----MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE METAL SHELVING ON THE COOKS LINE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE A WASTE RECEPTACLE AT THE FRONT COUNTER HAND WASHING SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED RAW WOODEN LEDGE AT THE BASEMENT PREP HAND SINK AND RAW WOOD DOORWAY THRESHOLD TO THE BASEMENT PREP AREA. ALSO RAW WOOD WALL AT THE FRONT COUNTER BEVERAGE DISPENSING WITH OPEN CREVICES IN WALL. MUST SEAL ALL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE AND FOOD DEBRIS UNDER THE EQUIPMENT ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MISSING CEILING TILES ON THE WEST AND NORTH SIDES OF THE MAIN KITCHEN.----HOLE IN THE BASEMENT CEILING ABOVE THE BREAD STORAGE---OPEN SEAM/CREVICE IN THE CEILING OF THE WALK-IN COOLER.----OPEN SEAMS/CREVICE IN THE BASEBOARD COVING IN THE CUSTOMER WASHROOM. MUST REPLACE/SEAL ALL OPENINGS/HOLES IN WALLS AND CEILINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE UNATTACHED LIGHT SHIELD INSIDE THE WALK-IN COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES WITHIN 30 DAYS OF THE HIRING OF NEW EMPLOYEES AND PROVIDE PROOF OF TRAINING/CERTIFICATES.

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