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KING FISH AND CHICKEN FOOD MART

8101 S ASHLAND AVE, CHICAGO, IL 60620 · Grocery Store

Inspection summary

KING FISH AND CHICKEN FOOD MART has been inspected 4 times by Chicago Department of Public Health since December 20, 2022. The most recent inspection, on April 1, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on April 1, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on April 1, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 2, 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 December 2, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 2, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE ( BULK).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE EXTIOR OF THE BULK STORAGE CONTAINER, INTERIOR OF THE REACH IN COOLERS, DELI MEAT SLICER AND SHELVING UNDER COOKING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE FOLLOWING AREAS: INSIDE THE WALK IN COOLER UNDER SHELVING, UNDER CHIP DISPLAY SHELVING AND IN THE PREP AREA.
  2. Canvass

    17 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED IN AN OPEN SITE COOLER ON THE SALES FLOOR, SUCH AS 14 DOZEN EGGS-51.8F.6LBS. CAN CRAB-48.2F.13LBS. POLISH SAUSAGE-51.3F.2LBS. BOLOGNA-48.9F.3LBS. TURKEY SANDWICHES-53.6F.4LBS. BRATWURST-53.6F.3LBS. HOT DOGS-50.7F.2LBS.-CHICKEN HOT DOGS-49.8F.5LBS. BEEF POLISH SAUSAGE-48.0F.THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW. APPX.52LBS. $460.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED OPEN-FACE COLD HOLDING DISPLAY UNIT ON SALES FLOOR AT 55.4F WITH TCS FOODS STORED INSIDE. THE MANAGER ADJUSTED THE THERMOSTAT, AND THE AIR TEMPERATURE IS NOW 40.5F. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. (PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES, BULK, AND SHAKERS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM CENTER OF DOUBLE ENTRY DOORS MUST MAKE TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT 3- THE 3-COMPARTMENT SINK NEXT TO THE MEAT SLICER ON THE TABLE OR REMOVE THE TABLE FROM SAID AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIVES STORED BETWEEN THE PREP TABLE AND COOLER MUST BE STORED IN A CLEAN MANNER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON OVERHEAD DISH STORAGE RACK ABOVE 3- COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH 2- DOOR GLASS REACH IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN REAR STORAGE AREA,WALK IN COOLER AND FREEZER AND PROVIDE ADEQUATE SHELVING UNITS.MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACE AT MIXER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS TO BE IN GOOD REPAIR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, GRILL TABLE.MUST DEFROST BOTH ICE CREAM FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD SPLATTER FROM WALLS IN DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE HOLE IN WALL BEHIND DOOR TO PREP AREA,STAINED CEILING TILES ON SALES FLOOR AND REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS FROM MOP BUCKET TO DRY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS & GREASE BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
  3. License

    0 infractions

  4. License

    0 infractions

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