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LITTLE PICKLE

3703 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

LITTLE PICKLE has been inspected 9 times by Chicago Department of Public Health since October 11, 2017. The most recent inspection, on August 15, 2025, found no infractions.

5 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: Food source, labelling and allergens, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 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.

  • 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 3 times across 2 separate inspections, most recently on September 10, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 September 10, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on August 16, 2018. 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 once on September 10, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES 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 3 times across 2 separate inspections, most recently on April 7, 2023. For example: ALLERGEN TRAINING AS REQUIRED

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

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED FOOD ALLERGEN TRAINING CERTIFICATES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF 2- DOOR PREP COOLER SUCH AS .5LB. POTATOE SALAD,1LB. PASTA SALAD,1.4LBS. SLICED AVOCADO,4LBS. SLICED DILL PICKLES,3LBS. SLICED BREAD & BUTTER PICKLES,3LBS. SLICED RED PEPPERS,17.26LBS.HOMEMADE MUSTARD.PRODUCT WAS DISCARDED BY MANAGER.(COS)APPX.20.52 LBS.$44.10(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS FROM LOWER SHELF OF PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTCLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNACE .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES IN PREP AREA.
  7. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 NO WRITTEN EMPLOYEE HEALTH POLICY WAS PROVIDED. 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
      • 2-501.11 NO WRITTEN PROCEDURE PROVIDED FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS SUCH AS POTATO SALAD AND PASTA SALAD NOT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST INSTALL A SPLASHGUARD BETWEEN THE FRONT EXPOSED HANDWASHING SINK AND THE FOOD PREP TABLE TO PREVENT AGAINST CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 HAIR RESTRAINTS MUST BE WORN BY ALL FOOD HANDLING EMPLOYEES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 OBSERVED FORKS AND SPOONS STORED IMPROPERLY STORED AT THE CUSTOMER SERVICE AREA. MANAGEMENT INSTRUCTED TO INVERT ALL UTENSILS SO THEY ARE STORED WITH THE HANDLE UP TO PREVENT CONTAMINATION BY HANDS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED SEVERAL CERTIFIED FOOD MANAGERS WITH NO PROOF OF ALLERGEN TRAINING. MANAGEMENT INSTRUCTED TO PROVIDE PROOF OF TRAINING.
  8. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBERS POTTY AROUND DRAINS OF ALL SINKS IN KITCHEN FOOD PREPARATION AREA. MUST REMOVE/CLEAN AND MAINTAIN.
  9. License

    0 infractions

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