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HAROLD'S CHICKEN #55

129 W 87th ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

HAROLD'S CHICKEN #55 has been inspected 6 times by Chicago Department of Public Health since October 6, 2023. The most recent inspection, on May 13, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 3 times across 2 separate inspections, most recently on August 29, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on August 29, 2025. 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 August 1, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on August 1, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 1, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

6 inspections

  1. Canvass

    2 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THE GROUND AROUND OUTSIDE DUMPSTER WITH LITTER AND DEBRIS. MUST CLEAN AND MAINTAIN TO PREVENT POSSIBLE FOOD SOURCE FOR PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE FILTERS AND HOOD ABOVE THE FRYERS DUSTY. MUST CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE CONTAINERS IN WALK-IN COOLER WITHOUT PROPER LABELING WITH PRODUCT IDENTITY. INSTRUCTED TO LABEL ITEMS WITH DISCARD DATE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE SPLATTER ON FRYERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS ON HOOD SYSTEM WITH ACCUMULATION OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NEW EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO COMPLETE TRAINING.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    2 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • 2-301.14 OBSERVED A MALE FOOD HANDLER WITH A PLASTIC GLOVE ON, DRINKING FROM AN OPEN CUP, ON HIS PHONE, THEN HANDLING A TRAY WITH BREAD AS PUTTING AN APRON ON WITH SAME GLOVE O.N ANOTHER FOOD HANDLER RUNG OUT THE WIPING CLOTH AND WIPED THE COUNTER WITH GLOVE ON AND THEN HANDLED A TRAY WITH BREAD WITHOUT EITHER ONE WASHING HANDS ONLY CHANGED THE GLOVE. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • 8-404.13(B:4) PREVIOUS CORE VIOLATIONS FROM REPORT #2598439 8/1/24 NOT CORRECTED-#37-3-302.12 Inspector Comments: MUST LABEL SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.6-#38-202.15 : OBSERVED A GAP ALONG THE BOTTOM OF THE REAR DOOR; MUST MAKE DOOR TIGHT FITTING.#39-3-307.11 : MUST PROVIDES A SPLASH GUARD IN BETWEEN 2- THE COMPARTMENT SINK (PREP SINK) AND 3- THE COMPARTMENT (DISHWASHING SINK).#47-4-101.19 : MUST REMOVE CARDBOARD FROM LOWER SHELF OF PREP TABLE.#55-6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK-IN FREEZER. (PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  5. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST REMOVE PAPER TOWEL & SOAP DISPENSER FROM ABOVE 2- COMPARTMENT SINK.
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • OBSERVED 8-READY TO EAT PREPACKAGED DESSERTS (SLICED POUND CAKES) ON DISPLAY FOR SALE FROM AN UNAPPROVED SOURCE,NOT ABLE TO PROVIDE A SUPPLIERS INVOICE WITH COMPANY NAME ONLY A HAND WRITTEN RECEIPT ADDRESSED TO BUSINESS WAS PROVIDED. MUST PROVIDE PROPER INFO GIVEN. PRODUCT WAS DISCARDED BY MANAGER.APPX. 4LBS. $20.40. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOOD SUCH AS 10LBS. COLESLAW AT 56.5F IN INDIVIDUAL CONTAINERS IN A PAPER BUCKET SITTING ON COUNTER. APPX.2LBS. RAW CHICKEN WINGS AT 45.9F IN A BOX SITTING ON PREP TABLE. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.APPX.12LBS.$15.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GAURD IN BETWEEN 2- COMPARTMENT SINK (PREP SINK) AND 3- COMPARTMENT (DISH WASHING SINK).
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AND PAPER FOOD CONTAINERS TO BE INVERTED ON SHELVING UNIT TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE SINK STOPPERS HANDLES AT 3- COMPARTMENT SINK IN POOR REPAIR NOT ABLE TO HOLD WATER IN SINK BASINS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE CARDBOARD FROM LOWER SHELF OF PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE BOXES OFF OF FLOOR IN DRY FOOD STORAGE AREA AND STORE PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN FREEZER.
  6. License

    0 infractions

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