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KINGFISH SEAFOOD & SHRIMP 2

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

Inspection summary

KINGFISH SEAFOOD & SHRIMP 2 has been inspected 4 times by Chicago Department of Public Health since February 4, 2021. The most recent inspection, on March 13, 2023, found no infractions.

2 of 4 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 2 separate inspections, most recently on October 15, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 separate inspections, most recently on October 15, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 across 2 separate inspections, most recently on October 15, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on October 15, 2021. 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 2 times across 2 separate inspections, most recently on October 15, 2021. 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. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    16 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINKS IN PREP AND WASHROOM AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C) OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINKS IN PREP AND WASHROOM AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE FOR INTERNAL TEMPERATURES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 50 RAT DROPPINGS SCATTERED ON FLOOR IN WATER HEATER CLOSET. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SHELVING FOR FOOD STORAGE. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE FOR PROPER AIR DRYING OF FOOD EQUIPMENT AND UTENSILS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE BUILDUP IN FRYER CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER UNDER CITY PRESSURE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY 7-38-030(C)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVID
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK UNDER HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO TOILET TISSUE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE. TOILET TISSUE SHALL BE SUPPLIED AT ALL TIMES. PRIORITY FOUNDATION 7-38-010
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN LOBBY, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO OPERABLE MECHANICAL VENTILATION IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING FILTERS IN VENTILATION HOOD. INSTRUCTED MANAGER TO PROVIDE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST HAVE FOOD HANDLER TRAINING.
  4. License

    17 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINKS IN PREP AND WASHROOM AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINKS IN PREP AND WASHROOM AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE FOR INTERNAL TEMPERATURES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 50 RAT DROPPINGS SCATTERED ON FLOOR IN WATER HEATER CLOSET. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SHELVING FOR FOOD STORAGE. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE FOR PROPER AIR DRYING OF FOOD EQUIPMENT AND UTENSILS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE BUILDUP IN FRYER CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER UNDER CITY PRESSURE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY 7-38-030(C)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK UNDER HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO TOILET TISSUE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE. TOILET TISSUE SHALL BE SUPPLIED AT ALL TIMES. PRIORITY FOUNDATION 7-38-010
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN LOBBY, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO OPERABLE MECHANICAL VENTILATION IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING FILTERS IN VENTILATION HOOD. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST HAVE FOOD HANDLER TRAINING.

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