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KISHA'S KITCHEN INC

10343 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

KISHA'S KITCHEN INC has been inspected 8 times by Chicago Department of Public Health since January 20, 2021. The most recent inspection, on March 6, 2025, found no infractions.

3 of 8 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, Protecting food from contamination and Cleaning and sanitizing.

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 4 separate inspections, most recently on June 7, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 4 separate inspections, most recently on June 7, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 separate inspections, most recently on June 7, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 22, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on June 7, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVAT ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREEASE BUILDUP ON FRYERS AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON HAND WASHING SINK AND LEAKING DRAINPIPE UNDER UTILITY SINK IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE AND DUST BUILDUP ON FILTERS INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  3. Complaint

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND AN EMPLOYEE IN THE FOOD PREP AND DISH WASHING AREA WITH NO HAIR RESTRAINT. INSTRUCTED MANAGER TO HAVE ALL EMPLOYEES ENTERING IN THE FOOD PREP AND DISH WASHING AREAS TO HAVE ON THE REQUIRED HAIR RESTRAINT AND MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND A WIPING CLOTH STORED ON TOP OF THE REAR REACH IN COOLER. INSTRUCTED MANAGER TO STORE UNUSED WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED CONCENTRATION) WHEN NOT IN USE. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WATER STAINED CEILING TILES IN THE REAR PREP AREA. INSTRUCTED MANAGER TO REPLACE THOSE CEILING TILES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE WALLS AROUND THE REAR HAND AND 3-COMPARTMENT SINK WITH DIRT AND FOOD SPLATTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND A BLACK GRILL IN THE REAR PREP AREA BY THE WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE FROM PREMISES.
  4. Non-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT INSIDE WALK-IN COOLER AND VENTILATION HOOD. INSTRUCTED MANAGER TO REPLACE LIGHT BULBS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS INSIDE VENTILATION HOOD IN NEED OF CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  6. Non-Inspection

    0 infractions

  7. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEANING PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS REQUIRED INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE GLOVES AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN REAR COOLER. MUST PROVIDE
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED CEILING IN FRONT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE
  8. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEANING PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS REQUIRED INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE GLOVES AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWEL DEVICE AT BOTH HANDWASHING SINKS IN PREP AREAS. INSTRUCTED TO INSTALL. PRIORITY FOUNDATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN REAR COOLER. MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED CEILING IN FRONT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST PAPER FOR 3 COMPARTMENT SINK DISHWASHING FACILITIES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICE ON WASHROOM DOOR NEAR REAR PREP AREA. MUST INSTALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

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