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KRISPY CHICKEN AND MORE

5212 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

KRISPY CHICKEN AND MORE has been inspected 5 times by Chicago Department of Public Health since October 31, 2024. The most recent inspection, on June 3, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on November 4, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 31, 2024. 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 5 times across 4 separate inspections, most recently on October 2, 2025. 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 September 25, 2025. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on September 25, 2025. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- EXCESSIVE DIRT AND FOOD DEBRIS ON THE FLOOR OF THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SIGN VERIFIED BY ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LID OF BOX FREEZER IN POOR REPAIR WITH TORN DOOR GASKETS AND REPAIRED WITH DUCT TAPE. MUST REPLACE.----MISSING DOOR HANDLE AND REPAIRED WITH DUCT TAPE ON THE WALK-IN COOLER. MUST REPLACE MISSING HANDLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE DIRT AND FOOD DEBRIS ON THE FLOOR OF THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 11-4-24 REPORT #2605854 NOT CORRECTED. #36--INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING ACCURATE THERMOMETER FOR THE HOT HOLDING EQUIPMENT.#56- LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTERPROOF LIGHT BULBS FOR INSIDE THE HOT HOLDING EQUIPMENT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O)--OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B)--INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING ACCURATE THERMOMETER FOR THE HOT HOLDING EQUIPMENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19--OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT BULBS MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHT BULBS FOR INSIDE THE HOT HOLDING EQUIPMENT AND MAINTAIN.
  5. 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 PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE LARGE CHICKEN HOT HOLDING EQUIPMENT NOT ON DUE TO WRONG ELECTRICAL OUTLET CONNECTION.INSTRUCTED TO PROVIDE ADEQUATE HOT HOLDING EQUIPMENT FOR TEMPERATURE CONTROL FOR (TCS FOODS).MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135F OR HOTTER AND MAINTAIN AT ALL TIMES.PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING ACCURATE THERMOMETER FOR THE HOT HOLDING EQUIPMENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR WATER HEATER STORAGE AREA AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF THE WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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