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FAT SHACK

2140 N CLYBOURN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

FAT SHACK has been inspected 8 times by Chicago Department of Public Health since September 14, 2021. The most recent inspection, on October 8, 2025, found no infractions.

5 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on October 28, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 April 5, 2023. For example: PROPER COOLING TIME AND TEMPERATURE

  • 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 5 times across 3 separate inspections, most recently on November 4, 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 4 times across 2 separate inspections, most recently on November 4, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 4, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12//NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13//NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13//NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.
  4. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE MACHINES ATTACHED TO FOUNTAIN DRINK DISPENSER IN LOBBY WITH A BUILD-UP OF BLACK, BROWN AND PINK SUBSTANCE ON TOP INTERIOR OF ICE BIN, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS IN FRONT PREP AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED FOOD DEBRIS AND GREASE ON THE FLOORS UNDERNEATH KITCHEN FRYERS. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED NO LIDS ON RECEPTACLES IN BOTH UNISEX BATHROOMS. INSTRUCTED TO PROVIDE LIDS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BROKEN AND STAINED CEILING TILE IN LOBBY. STAINS ARE INDICATIVE OF A LEAK. INSTRUCTED TO ADDRESS ISSUE AND REPAIR AND REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF ALLERGEN TRAINING AND MUST PROVIDE AND MAINTAIN DOCUMENTATION ON SITE AT ALL TIMES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 20. PROPER COOLING TIME AND TEMPERATURE
      • NOTED APPROXIMATELY 5 LBS SHREDDED STEAK IN A 4" INCH DEEP METAL PAN WITH A METAL LID INSIDE THE COOKS LINE PREP COOLER AT AN IMPROPER TEMPERATURE RANGING BETWEEN 55.4F TO 58.5F. MANAGER STATES THE PRODUCT WAS RECENTLY PREPARED AND COOLED.NO TEMPERATURE COOLING LOGS ON SITE. COOLER TEMPERATURE NOTED AT 38.1F. REVIEWED PROPER COOLING METHODS FOR PREPARED TCS FOODS. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING HELD IN THE MENTIONED COOLER IN VIOLATION #33 NOTED AT IMPROPER TEMPERATURE OF 61.7F. ALL SAUCES DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #20 FOR CITATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED A COOKS LINE ONE DOOR REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE FOR ASSORTED MAYONNAISE BASED DRESSINGS AND SAUCES SUCH AS PARMESAN WING SAUCE AND RANCH DRESSING. COOLER TEMPERATURE NOTED AT 68.5F WITH DRESSING AT 61.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE.----TABLE TOP CAN OPENER NOTED WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL HAND WASHING SINKS WITH ACCUMULATED DIRT AND FOOD DEBRIS ON BASINS AND HANDLES.-----ALL SHELVING THROUGHOUT FACILITY WITH GREASE.-----ALL WHEEL CASTORS ON COOKS LINE EQUIPMENT WITH GREASE. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE PAPER AS A LINER FOR SHELVING THROUGHOUT OR CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST BE WASHABLE CONTAINERS. PLASTIC FOOD PREP INSTRUCTION CARDS MUST NOT BE ADHERED TO PREP SURFACES. PREP SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT ENTIRE FACILITY ALONG ALL BASEBOARDS, UNDER AND BEHIND ALL COOLERS AND EQUIPMENT, UNDER ALL SINKS THE EXCESSIVE DIRT, GREASE AND FOOD ACCUMULATION.----WALL THROUGHOUT THE FOOD PREP AREAS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.----MISSING BASEBOARD WALL COVING TILE AT THE ENTRANCE TO THE FRONT PREP. MUST REPLACE.----POOLING LIQUID ON THE FLOOR OF THE REAR PREP AT THE METAL SAFE. MUST REMOVE AND MAINTAIN DRY FLOORS.
  7. License

    0 infractions

  8. License

    0 infractions

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