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C-DAWG'S BARBEQUE LLC

3146 E 133RD ST, CHICAGO, IL 60633 · Restaurant

Inspection summary

C-DAWG'S BARBEQUE LLC has been inspected 3 times by Chicago Department of Public Health since November 18, 2024. The most recent inspection, on July 2, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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 July 2, 2025. 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 once on April 10, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 2, 2025. For example: MISCELLANEOUS / PUBLIC HEALTH ORDERS

  • 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 once on November 18, 2024. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 once on November 18, 2024. For example: ALLERGEN TRAINING AS REQUIRED

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.

3 inspections

  1. Canvass

    2 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING OF TCS FOODS DURING THE INSPECTION. OBSERVED ABOUT 5 LBS OF COOKED PORK SAUSAGE LINKS AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 101F AND ABOUT 15 LBS OF COOKED RIBS AT INADEQUATE HOT HOLDING TEMPERATURE OF 118F LOCATED IN A HOT HOLDING UNIT. FOOD HANDLER STATED THAT THE "FOOD WAS BEING REHEATED" WHEN INSPECTOR ASKED FOR A LOG CONTAINING THE TIME THE TCS FOOD WAS PLACED IN THE HOT HOLDING UNIT THE FOOD HANDLER STATED "HE DID NOT HAVE ANY LOG" WHEN THE INSPECTOR ASKED WHAT WAS THE FINAL TEMPERATURE THE TCS FOODS WERE BEING REHEATED TO, THE FOOD HANDLER STATED "AROUND 140F OR SOMETHING LIKE THAT" INSPECTOR THEN INSTRUCTED THAT IF THE FACILITY IS USING TIME AS A TEMPERATURE CONTROL OR REHEATING THEN A LOG WITH THE INITIAL TEMPERATURE, TIME FRAME OF REHEATING IN A HOT HOLDING UNIT, AND FINAL TEMPERATURE MUST BE ON SITE IN ORDER FOR THE DEPARTMENT TO VERIFY THE REHEATING PROCESS DURING THE INSPECTION. WHEN THE INSPECTOR INSTRUCTED THE FACILITY TO DISCARD SAID TCS FOODS BOTH THE FEMALE MANAGER AND THE MALE FOOD HANDLER REFUSED TO DISCARD TCS FOODS. INSPECTOR THEN INSTRUCTED FOR A SECOND TIME THAT ALL HOT HOLDING TCS FOODS MUST BE DISCARDED WHILE THE INSPECTOR IS ON SITE, THE MALE FOOD HANDLER STATED THAT "THE FACILITY IS GONNA CLOSE ANYWAY" NO TCS FOODS WERE DISCARD DURING THE TIME INSPECTOR WAS ON SITE DUE TO FACILITY REFUSING TO DISCARD TCS FOODS THAT ARE AN IMMINENT HAZARD TO THE PUBLIC. AREA SUPERVISOR NOTIFIED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • 8-402.30 INSPECTOR NOT ALLOWED TO COMPLETE THE INSPECTION DUE TO THE OPERATOR STATING THAT THE INSPECTION REPORT AND CITATIONS WERE TO BE FINISHED OUTSIDE OF THE FACILITY ON THE FACILITY'S BENCH. OPERATOR MUST ALLOW FULL ACCESS AND ALLOW INSPECTORS TO COMPLETE THE INSPECTION AND INSPECTION REPORTS IN IT'S ENTIRETY.
  2. Canvass

    2 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN THAWING IN STANDING WATER. INSTRUCTED MANAGER TO THAW UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4" GAP ON BOTTOM RIGHT CORNER IF REAR DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR.
  3. License

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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