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EL POLLO CRIS CRIS 2

2462 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

EL POLLO CRIS CRIS 2 has been inspected 5 times by Chicago Department of Public Health since September 7, 2023. The most recent inspection, on April 9, 2026, recorded 10 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 2 separate inspections, most recently on April 9, 2026. For example: NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

  • 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 5 times across 3 separate inspections, most recently on April 9, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on April 9, 2026. 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 2 times across 2 separate inspections, most recently on July 22, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 8, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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. Complaint

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PIC ON SITE DURING INSPECTION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ONE ON SITE WITH VALID CITY OF CHICAGO SANITATION CERTIFICATE AT TIME OF INSPECTION WHILE HANDLING TCS FOODS, IE...COOKED CHICKEN, TACOS, BURGERS ETC. INSTRUCTED PERSON ON SITE THAT HIS CERTIFICATE IS EXPIRED AND NEEDS TO ENROLL IN SANITATION CLASS. INSTRUCTED TO OBTAIN VALID CITY OF CHICAGO SANITATION CERTIFICATES AND HAVE PERSON AND CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO SIGNED COPIES OF THE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO HAVE ALL EMPLOYEES READ AND SIGN POLICY AND HAVE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT FOOD WITH HIS BARE HANDS. HE TOOK OUT A PAN OF DELI HAM AND WENT TO THE MIDDLE OF THE PAN TOOK OUT 2 SLICES, THEN TOUCHED 2 DIFFERANT HAMBURGER BUNS WITH HIS BARE HANDS. HE ALSO TOOK OUT 2 RAW HAMBERGUR PATTIES THAT HE PUT ON THE GRILL TO COOK FOR BUNS. AFTER BEING ASKED TO PUT GLOVES HE CONTINUED TO TOUCH THE FOOD WITH HIS BARE HANDS. FOOD WAS DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SIGNAGE IS NEEDED IN BATHROOM INSTRUCTED TO ADD AND MAINTAIN
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO SOAP AT THE ONLY HANDSINK IN THE PREP AREA. FOOD HANDLER PROVIDED A BOTTLE OF SOAP AT TIME OF INSPECTION PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND 2 LARGE CONTAINERS OF PAR COOKED CHICKEN SITTING ON WINDOW LEDGE BY GRILL. CHICKEN WAS FOUND TO BE IN BAD TEMPERATURE OF 50-70 DEGREES. ALL CHICKEN WAS DISCARDED AT THIS TIME. 1 PAN OF COOKED CHICKEN WAS FOUND IN HOT HOLDING UNIT AT 119.3 DEGREES. CHICKEN WAS DISCARDED. 50LBS $200.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN BASEMENT IN NEED OF CLEANING TO REMOVE A WHITE POWDER SPILL. CLEAN FLOORS UNDER 3 COMPARTMENT SINK AND ALONG FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
  2. Canvass Re-Inspection

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED NO LABELS ON THE BULK DRY STORAGE UNITS IN THE BASEMENT INSTRUCTED TO PROVIDE COMMON FOOD NAME AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12: OBSERVED THREE SINK STOPPERS MISSING FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBSERVED GREASE BUILD UP ON THE PIPES AND OUTERIOR OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. ALSO OBSERVED DEBRIS ON THE LOWER SHELVES UNDER THE FRONT SERVICE COUNTER AND UNDER THE COOKING EQUIPMENT. LASTLY, THE INTERIOR OF THE COLD HOLDING UNITS ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED THE WALLS UNDER THE FRONT SERVICE COUNTER/ PREP AREA WITH FOOD SPLATTERS AND IN NEED OF CLEANING. ALSO, FOUND THE STAIRS LEADING TO THE BASEMENT AND THE FLOOR THROUGHOUT THE BASEMENT WITH DRIED RICE, DRIED PEPPERS, ONION SHELLS AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO ALLERGEN FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGER MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  3. Canvass

    9 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND INSIDE A SIX DOOR COLD HOLDING UNIT: A CONTAINER OF COOKED RICE (81.1F), THREE CONTAINERS OF COOKED CHICKEN (49-54.0F) AND A CONTAINER OF RAW CHICKEN (49.5F). FOUND A CONTAINER OF COOKED CHICKEN (61.2F) ON THE SHELF UNDER THE GRILL AT ROOM TEMPERATURE. APPROXIMATELY 96LBS AT $278 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF BOTTOM HALF OF THE 6 DOOR REFRIGERATOR AT 49.8F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED, MUST BE REINSPECTED BY CDPH BEFORE USING UNIT. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON THE BULK DRY STORAGE UNITS IN THE BASEMENT INSTRUCTED TO PROVIDE COMMON FOOD NAME AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED TWO GLASS BEVERAGES IMPROPERLY STORED INSIDE THE ICE MACHINE. INSTRUCTED TO REMOVE AND MAINTAIN. BOTTLES WERE REMOVED AND DISCARDED AT THIS TIME.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THREE SINK STOPPERS MISSING FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD UP ON THE PIPES AND OUTERIOR OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. ALSO OBSERVED DEBRIS ON THE LOWER SHELVES UNDER THE FRONT SERVICE COUNTER AND UNDER THE COOKING EQUIPMENT. LASTLY, THE INTERIOR OF THE COLD HOLDING UNITS ARE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING AND UNABLE TO PROPERLY CLOSE THE LID. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS UNDER THE FRONT SERVICE COUNTER/ PREP AREA WITH FOOD SPLATTERS AND IN NEED OF CLEANING. ALSO, FOUND THE STAIRS LEADING TO THE BASEMENT AND THE FLOOR THROUGHOUT THE BASEMENT WITH DRIED RICE, DRIED PEPPERS, ONION SHELLS AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGER MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  4. License

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED AN ICE SCOOP BEING STORED BEHIND THE HAND-WASHING SINK FAUCET. INSTRUCTED TO STORE ICE SCOOP PROPERLY.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED SINGLE USE PLATES AND UTENSILS NOT INVERTED OR PROTECTED LOCATED AT THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROTECT FROM ANY POSSIBLE CONTAMINATION.
    • 46. GLOVES USED PROPERLY
      • 3-304.15(B-D) OBSERVED A FOOD HANDLER NOT USING GLOVES PROPERLY. INSTRUCTED TO REVIEW GLOVE USE WITH ALL FOOD HANDLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED A BAG OF ONION AND A BAG OF BEANS BEING STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FEMALE FOOD HANDLER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS WITH ALL FOOD HANDLERS WITHIN 30 DAYS OF HIRE.
  5. License

    0 infractions

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