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FRANK'S CHICAGO SHRIMP HOUSE

4459 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

FRANK'S CHICAGO SHRIMP HOUSE has been inspected 12 times by Chicago Department of Public Health since June 16, 2011. The most recent inspection, on July 21, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on February 20, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on December 20, 2023. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 8 times across 6 separate inspections, most recently on October 11, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 5 times across 4 separate inspections, most recently on December 20, 2023. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 4 times across 4 separate inspections, most recently on December 20, 2023. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 5LBS OF SHRIMP IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF (58F-70F). INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL COLD HELD ITEMS AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 5LBS OF SHRIMP AT COST OF $50. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
  3. Canvass

    5 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • FOOD HANDLER EATING IN PREP AREA. INSTD TO EAT IN DESIGNATED AREA ONLY.
    • 35. APPROVED THAWING METHODS USED
      • SHRIMP IMPROPERLY THAWING IN STANDING COLD WATER. INSTD TO THAW PROPERLY (I.E. UNDER CONSTANT RUNNING WATER, UNDER REFRIGERATION, OR AS PART OF COOKING PROCESS)
    • 40. PERSONAL CLEANLINESS
      • BOTH MALE FOOD HANDLERS WITH BEARDS. INSTD TO WEAR EFFECTIVE BEARD RESTRAINTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER HANDWASH SINK IN POOR REPAIR , MISSING FLOOR TILES AND UNEVEN SURFACE. INSTD TO REPAIR FLOOR SO AS TO BE SMOOTH, EVEN AND EASILY CLEANBLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2 MALE FOOD HANDLERS ON SITE WITHOUT FOOD HANDLER TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
  4. Canvass

    0 infractions

  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AT THIS TIME, INSTRUCTED TO PROVIDE NECESSARY ITEMS AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED A BAG OF FROZEN SHRIMP IMPROPERLY THAWING IN A SINK OF COLD WATER, INSTRUCTED TO HAVE THE COLD WATER RUNNING TO THAW, NOT SITING IN COLD WATER.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO FOOD MEASURING DEVICE ON SITE , INSTRUCTED TO PROVIDE AND MAINTAIN FOOD METAL STEM THERMOMETER. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY COOLER STORAGE RACKS, INSTRUCTED TO REMOVE THE RUST, AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATE, INSTRUCTED TO PROVIDE NEW VALID CERTIFICATE.
  6. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DRAIN LINE WATER LEAK UNDER THE 3 COMPARTMENT SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  7. Complaint Re-Inspection

    0 infractions

  8. Complaint

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1515431 DATED 12/24/2014: 32 OBSERVED CHEST FREEZER IN REAR STORAGE ROOM WITH TOP IN DISREPAIR. REPAIR TOP TO CHEST FREEZER AND MAINTAIN. 32 OBSERVED CONDENSER OF WALK IN COOLER LEAKING INTO BUS PAN. CONDENSER MUST BE REPAIRED SO THAT THERE IS NO LEAKING. MAINTAIN. 36 OBSERVED LIGHT IN REAR DRY STORAGE ROOM NOT SHEILDED. SHIELD AND MAINTAIN LIGHT. CHLORINE TEST STRIPS MUST BE PURCHASED IN ORDER TO INDICATE PROPER AMOUNT OF BLEACH IN SANITIZER SOLUTION. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CHEST FREEZER IN REAR STORAGE ROOM WITH TOP IN DISREPAIR. REPAIR TOP TO CHEST FREEZER AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CONDENSER OF WALK IN COOLER LEAKING INTO BUS PAN. CONDENSER MUST BE REPAIRED SO THAT THERE IS NO LEAKING. MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT IN REAR DRY STORAGE ROOM NOT SHEILDED. SHIELD AND MAINTAIN LIGHT.
  10. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (SHRIMP, FISH, ETC). INSTD TO PROVIDE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012. SERIOUS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALK-IN COOLER CEILING IN POOR REPAIR, LOOSE. INSTD TO REPAIR SAME AND HAVE TIGHT FITTING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHTSHIELD AND ENDCAPS AT LIGHT ABOVE 3-COMPARTMENT SINK.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOUR FRYERS,CABINETS BELOW AND THE FILTERS ABOVE HAS GREASE BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE EAST MIDDLE WALL TO THE FLOOR HAS A ONE FOURTH GAP BETWEEN THEM SO NO INSECT OR RODENT HARBORAGE. ALSO PROVIDE BASEBORDS AT THIS WALL AND THROUGHOUT PREMISES WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND THE PIPES UNDER THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK. ALSO SEAL THE ALL HOLES AND CRACKS IN THE WALLS THROUGHOUT SO NO INSECT OR RODENT HARBORAGE. CLEAN THE WALL UNDERNEATH THE 3 COMPARTMENT.
  12. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVER IN TOILET ROOM WITH DUST ACCUMUKATION. CLEAN SAME.

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