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JOE WILLIE'S SEAFOOD

337 S SACRAMENTO BLVD, CHICAGO, IL 60612 · Restaurant

Inspection summary

JOE WILLIE'S SEAFOOD has been inspected 5 times by Chicago Department of Public Health since October 15, 2018. The most recent inspection, on January 14, 2025, found no infractions.

1 of 5 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on November 5, 2024. 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 3 times across 2 separate inspections, most recently on October 29, 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 October 29, 2024. For example: APPROVED THAWING METHODS USED

  • 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 12 times across 4 separate inspections, most recently on November 5, 2024. 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 4 times across 3 separate inspections, most recently on November 5, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE INTERIOR OF THE CHEST FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE WALLS IN THE FOOD PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  3. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SOAP AT THE REAR PREP AREA AND WOMEN'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND WASHING SINKS AT BOTH FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SHRIMP THAWING IN A CONTAINER OF STANDING WATER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW ALL TCS FOODS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE FOOD STORAGE CONTAINERS, INTERIOR OF THE CHEST FREEZER, DEEP FRYERS, PREP TABLES AND TOP OF THE OVEN IN THE FOOD PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE DRAIN LINE FOR THE 3 COMPARTMENT SINK LEAKING. MANAGEMENT INSTRUCTED TO REPAIR. REPAIR THE TOILET IN THE EMPLOYEE WASHROOM THAT DOES NOT FLUSH.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE WALLS AND THE FLOOR IN THE FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
    • 62. COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
      • OBSERVED EVIDENCE OF SMOKING INSIDE OF THE ESTABLISHMENT. OBSERVED AN ASHTRAY IN THE CUSTOMER SEATING AREA, AN UNLIT OPEN CIGARETTE ON TOP OF A STORAGE SHELF, AND NUMEROUS CIGARETTE BUTTS ON THE FLOOR IN THE BASEMENT AND STORAGE AREAS. MANAGEMENT INSTRUCTED THAT NO SMOKING IS ALLOWED INSIDE OF THE FOOD ESTABLISHMENT. CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE 7-32-020(C). CITATION ISSUED.
  4. Canvass

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED POTS AND DISHES STORED IMPROPERLY ON THE STORAGE RACK IN THE REAR KITCHEN AREA. INSTRUCTED THAT POTS AND DISHES SHOULD BE STORED INVERTED TO ENSURE PROPER AIR DRYING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS AND SURFACES THROUGHOUT THE FACILITY IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN THE FLOORS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE.
  5. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED THE INTERIOR/EXTERIOR OF ALL REFRIGERATED UNITS AND DEEP FRYER IN IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - OBSERVED NO BACK FLOW PREVENTER DEVICE ON THE UTILITY SINK. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED FLOORS AND SURFACES THROUGHOUT THE FACILITY IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN THE FLOORS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED MISSING FLOOR TILES LOCATED BEHIND THE TOILET IN THE WASHROOM. INSTRUCTED TO EITHER REPLACE TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED IN THE TWO REAR STORAGE ROOMS. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIMES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED WATER STAINED CEILING TILES THROUGHOUT THE FACILITY. INSTRUCTED TO REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED CEILING AIR VENT LOCATED IN THE PREP AREA ABOVE THE DEEP FRYER WITH DUST BUILDUP. INSTRUCTED TO CLEAN.

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