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MAGIC CITY BBQ CATERING AND SOUL INC.

240 E 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

MAGIC CITY BBQ CATERING AND SOUL INC. has been inspected 7 times by Chicago Department of Public Health since December 5, 2022. The most recent inspection, on January 22, 2026, recorded 7 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 6 times across 3 separate inspections, most recently on January 22, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 5, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 12, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on December 5, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 15 times across 5 separate inspections, most recently on January 22, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

7 inspections

  1. Canvass

    7 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE FRYERS WITH A THICK BUILD UP OF GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE LOWER SURFACE OF THE REACH IN COOLERS AND FREEZERS IN THE FOOD PREP AREA WITH FOOD, BLOOD SPILLS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN COOLERS/FREEZERS. MAINTAIN SAME.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS AND CEILING IN THE PIT AREA WITH SMOKE STAINS, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT BULBS IN REAR PREP BY 3-COMPARTMENT SINK BLOWN. INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING PER CITY CODE.
  2. Complaint

    8 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION INSTRUCTED TO CORRECT AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SHELVING UNIT FOR CHICKEN BREADING IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP GREASE AND FOOD DEBRIS INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT P-TRAP AT SIDE FOOD PREP AREA. INSTRUCTED TO CORRECT AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PROPANE TANKS AND UNUSED EQUIPMENT INSIDE FURNACE ROOM. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AT THE SIDE PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD NEAR VENTILATION HOOD IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  3. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PROPANE TANKS AND UNUSED EQUIPMENT INSIDE FURNACE ROOM. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD NEAR VENTILATION HOOD IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2596156 ON 6-12-24:58-OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
  4. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED SELF-CLOSING DEVICE IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED TO MANAGER TO OBTAIN THE CFM CERTIFICATE OR PROOF OF PAYMENT FOR A DUPLICATED. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING AVAILABLE. INSTRUCTED MANAGER ALL CERTIFIED MANAGERS MUST PROVIDE AND MAINTAIN ALLERGEN TRAINING.
  7. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 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. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER WITH SUITABLE PROBE FOR INTERNAL TEMPERATURES OF THIN MASSES OF FOOD. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR PROPER CONCENTRATION IN SANITIZING SOLUTION. PRIORITY FOUNDATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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