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FLAME'S GRILL & CHICKEN

10255 S WESTERN AVE, CHICAGO, IL 60643 · Restaurant

Inspection summary

FLAME'S GRILL & CHICKEN has been inspected 3 times by Chicago Department of Public Health since July 2, 2024. The most recent inspection, on August 4, 2025, recorded 1 infraction.

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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on November 25, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 25, 2024. 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 November 25, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 4, 2025. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • 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 3 times across 2 separate inspections, most recently on November 25, 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.

3 inspections

  1. Complaint

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON THE HOOD VENTILATION SYSTEM AND OIL OR GREASE RUNNING DOWN THE SIDE UNDER THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINTAION OF FOODS PREPARED.
  2. Complaint

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD ITEM CONTAINERS IN NEED OF COMMODITY NAME INSTRUCTED TO LABEL ALL CONTAINERS
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS INSTRUCTED TO CORRECT AND MAINTIAN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH DEEP CUTS AND DISCOLORATION IN NEED OF REPLACING INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDE OF ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND DEBRIS BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT FAUCET ON 3 COMP SINK IN NEED OF REPAIR. INSTRUCTED TO CORRECT AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND AROUND FRYERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MECHANICAL VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  3. Complaint

    9 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. INSTRUCTED TO OBTAIN SANITIZING BUCKETS FOR ALL WIPING CLOTHS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL MULTI USE UTENSILS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED MANNER. NOT STUCK BETWEEN THE SHELF GRATES. CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL RUBBER GASKETS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL SIDE OF COOKING EQUIPMENT AND REACH IN IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • WASTE CAN IN UNISEX WASHROOM IN NEED OF COVER. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE GREASE SPILLS AND BUILD UP. WALL AT FRONT DRINK STATION IN NEED OF DETAIL CLEANING TO REMOVE SPLATTER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN REAR PREP AREA IN NEED OF COVING UNDER HANDSINK. INSTRUCTED TO REPAIR AREA AND INSTALL COVING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND DUST BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE MUST HAVE FOOD HANDLER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.

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