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KFIRE

2528 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

KFIRE has been inspected 9 times by Chicago Department of Public Health since March 19, 2020. The most recent inspection, on July 16, 2025, found no infractions.

4 of 9 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, 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.

  • 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 5 times across 3 separate inspections, most recently on July 9, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 July 9, 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 once on July 10, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 separate inspections, most recently on December 1, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 2 times on July 10, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

9 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE SHUTE ATTACHED TO SELF SERVE FOUNTAIN DRINK DISPENSER IN LOBBY NOT CLEAN. INSTRUCTED TO REMOVE ICE AND CLEAN ALL INTERIOR SURFACES OF ICE MACHINE AND SHUTE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN PREP COOLER. CHEESE CURDS 52.3 F, CHICKEN 46, CHICKEN 48.6 F, PORK BELLY 48.8, SHORT RIB 48.7 F. PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MIXED LEAFY GREENS, CHOPPED LETTUCE, KIMCHI, PREPARED SAUCES AND CONDIMENTS) FROM COOLER AND DISCARDED AND DENATURED APPROX. 6O LBS VALUED AT $2500 PRIORITY VIOLATION 7-38-005 CITATION
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF PREP COOLER AT 47 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNIT TAGGED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED GREEN AND WHITE WIPING CLOTHS ON TOP OF COOKING EQUIPMENT AND TABLES IN KITCHEN/COOKLINE. INSTRUCTED TO PROVIDE PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION FOR HOLDING WIPING CLOTHS BETWEEN USES
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILD UP ON PREP AREA REACH IN COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN ALL COOLERS CONDENSERS.
  5. Canvass

    2 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED TCS FOOD (CHEESE SAUCE) IN REDUCED OXYGEN PACKAGING IN THE WALK-IN COOLER AND DATED 10/22/22. MANAGEMENT INSTRUCTED THAT AN APPROVED HACCP PLAN IS NEEDED FOR VACUUM PACKAGED TCS FOODS STORED MORE THAN 48 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO APPROVED HACCP PLAN ON THE PREMISES FOR REDUCED OXYGEN PACKAGED TCS FOODS STORED MORE THAN 48 HOURS. MANAGEMENT INSTRUCTED TO PROVIDE A HACCP PLAN APPROVED BY CDPH. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 FOR CITATION.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED . PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FRONT PREP AREA HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH BOWL MUST DRAIN QUICKLY.
  8. License

    6 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 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES INSIDE OF EITHER UNISEX WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO GARBAGE CANS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A GARBAGE CAN AT ALL HAND WASHING SINKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL OPENINGS IN THE WALL NEXT TO THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO COVER AND REPAIR ANY OPENINGS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  9. License

    0 infractions

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