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HALE MCDONALD'S

2525 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60616 · Restaurant

Inspection summary

HALE MCDONALD'S has been inspected 8 times by Chicago Department of Public Health since September 26, 2022. The most recent inspection, on June 10, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on November 26, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on September 26, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on December 4, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 9 times across 6 separate inspections, most recently on June 10, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times across 2 separate inspections, most recently on December 4, 2025. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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. Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE ON THE WALL AND FLOOR BY THE FRYERS ON THE BACK COOKING AREA; INSTRUCTED TO CLEAN AND ALSO FLOOR UNDER GRILLS WHERE NEEDED. LIGHT DUST OBSERVED ON THE FAN COVERS INSIDE OF THE WALK-IN COOLER.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN, HAMBURGERS, FRENCH FRIES, ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINK NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT KICHEN PREP HANDSINK (63F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS AT REAR STORAGE AREA NEAR EXIT DOOR. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  4. Canvass Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED THE COLD HOLDING UNTIS ON SITE WITH NO AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: OBSERVED THE FLOOR TILES IN THE DISHWASHING AREA MISSING GROUT. INSTRUCTED TO REGROUT FLOORS TO MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114: OBSERVED THE REAR AREA WHERE THE FRESH AND USED COOKING OIL TANKS ARE STORED WITH CLUTTER. INSTRUCTED TO DECLUTTER AND MAINTAIN.
  5. Complaint

    4 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE REFRIGERATOR UNDER THE FOOD LINE PREP TABLES AT AN IMPROPER TEMPERATURE OF 51.1F. THE FOOD (SLICED CHEESE) OBSERVED INSIDE THE UNIT WAS TIME STAMPED AS A PUBLIC HEALTH CONTROL. INSTRUCTED MUST HAVE ALL COLD HOLDING UNITS REACH 41F OR BELOW AT ALL TIMES. UNIT WAS TAGGED AND HELD FOR INSPECTION. PLEASE REVIEW COMMENTS FOR TAG REMOVAL ONCE COOLER IS REPAIRED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED THE COLD HOLDING UNTIS ON SITE WITH NO AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE REAR AREA WHERE THE FRESH AND USED COOKING OIL TANKS ARE STORED WITH CLUTTER. INSTRUCTED TO DECLUTTER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR TILES IN THE DISHWASHING AREA MISSING GROUT. INSTRUCTED TO REGROUT FLOORS TO MAKE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
  6. Short Form Complaint

    0 infractions

  7. Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE HOT WATER FAUCET AT THE HANDSINK IN THE BEVERAGE PREP AREA; INSTRUCTED TO REPAIR LEAK AT FAUCET.
  8. License

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDES OF ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREAVE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL DRINK NOZZLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT REAR HAND SINK FAUCET INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOT ALL EMPLOYEES ON SITE HAVE FOOD HANDLER CERTIFICATES AT THIS TIME. INSTRUCTED TO OBTAIN AND MAINTAIN FOR ALL EMPLOYEES.

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