Skip to content
Loading map…

FRIDA'S

3755 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

FRIDA'S has been inspected 2 times by Chicago Department of Public Health since October 29, 2012. The most recent inspection, on September 25, 2013, found no infractions.

1 of 2 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: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 on October 29, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 2 times on October 29, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 October 29, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times on October 29, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 October 29, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO CHLORINE OR QUATERNARY SANITIZING SOLUTION ON PREMISES WHILE FOODS BEING RE-HEATED ON STOVE TOP, DIRTY POTS AND PANS IN THREE COMPARTMENT SINK AND BAR THREE COMPARTMENT SINK SET TO WASH AND RINSE AND NOT TO SANITIZE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT KITCHEN OR BAR EXPOSED HAND SINKS AND KITCHEN EXPOSED HAND SINK NOT ACCESSIBLE. SINK BLOCKED BY LARGE BOX OF COOKING OIL. EMPLOYEE WENT TO STORE TO PURCHASE HAND SOAP AND PAPER TOWELS. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON SITE WHILE FOODS BEING PREPARED IN KITCHEN. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-12.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS MUST BE LABELED AND DATED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING THROUGHOUT KITCHEN. METAL FOOD CARTS WITH FOOD SPLATTER AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE ICE BIN AND INTERIOR DOOR OF MACHINE DIRTY. MUST CLEAN. INTERIOR AND EXTERIOR OF ALL COOKS LINE COOKING EQUIPMENT AND COOLERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT KITCHEN WITH DIRT AND DEBRIS, UNDER ALL COOKS LINE EQUIPMENT AND ALL SINKS. UNDER BASEMENT DRY FOOD AND SPICE STORAGE.MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • KITCHEN AND BAR FLOOR DRAINS EXTREMELY DIRTY WITH DEBRIS AND BLACK SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN. LEAK UNDER WOMANS WASHROOM WASHBOWL. SLOW DRAINING WASHBOWL IN MENS WASHROOM. MUST REPAIR ALL. NO HOT OR COLD RUNNING WATER PROVIDED FOR KITCHEN ONE COMPARTMENT PREP SINK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER FOR COOKS LINE TWO DOOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY ITEMS STORED ALONG OUTSIDE WALKWAY AND UNDER OUTDOOR STAIRWELL SUCH AS BUS PANS, BUCKETS, FURNITURE AND AWNING TO PREVENT RODENT HARBORING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.

Nearby inspected facilities

Own this business? Add a badge to your website