Skip to content
Loading map…

MCKELLIN'S

2800 W TOUHY AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

MCKELLIN'S has been inspected 10 times by Chicago Department of Public Health since August 28, 2012. The most recent inspection, on March 4, 2025, recorded 3 infractions.

1 of 10 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.

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.

  • 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 3 separate inspections, most recently on March 4, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on February 25, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 February 25, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 28, 2012. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 19 times across 7 separate inspections, most recently on March 4, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

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.

10 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14--- MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE IN BOTH WASHROOMS AND THE PREP-BAR HAND WASHING SINK.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12--- ICE SCOOP AT THE BASEMENT ICE MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A;C)-- ALL STORED ITEMS UNDER THE BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
  2. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE IN BOTH WASHROOMS AND THE PREP-BAR HAND WASHING SINK.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR UPPER ICE SHOOT OF THE ICE MACHINE USED FOR CONSUMPTION NOTED WITH A BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES. INSTRUCTED TO REMOVE ALL BLACK SLIME, SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE TO MONITOR FOOD TEMPERATURES OF THE COOKED PIZZAS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP AT THE BASEMENT ICE MACHINE MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS UNDER THE BAR AND THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZATION LEVEL FOR THE QUATERNARY SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE PIZZA OVEN WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED OVEN STORED IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A FLOOR DRAIN COVER FOR THE OPEN FLOOR DRAIN IN THE BASEMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF TRAINING OR CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION. CITATION ISSUED.7-38-012. MUST PROVIDE.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SINK AT BAR AND AT BASEMENT PREPARATION AREAS.PRIORITY VIOLATION. NO CITATION ISSUED.7-38-030C. MUST INSTALL HAND SINK AT BAR/BASEMENT PREPARATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEM THERMOMETER AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE INSTALLED AT ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW PREVENTION DEVICE AT ICE MACHINE WHERE IT CAN BE SERVICED AND LOCATED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT DRY STORAGE/PREPARATION AREAS AT BASEMENT.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED FREEZER ENCRUSTED WITH ICE IN THE BASEMENT.INSTRUCTED MANAGEMENT TO THAW AND CLEAN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT NEED CLEANING. INSTRUCTED MANAGEMENT TO CLEAN FLOORS IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO EXPOSED HANDSINK AT AREA WHERE FOOD IS HANDLED.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE BASEMENT ALONG WALLS AND UNDER STAIRWELL.INSTRUCTED MANGEMENT TO REMOVE AND REORGANIZE CLUTTER.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors by ATM machine not clean, need cleaning(detailed).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must have food handlers list for next routine inspection.
  7. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED ON WALL FOR PUBLIC DISPLAY. SERIOUS VIOLATION. CITATION ISSUED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK INSTALLED AT BAR AREAS. CURRENTLY USING DESIGNATED 3 COMPARTMENT SINK FOR HAND WASHING. EXPOSED HAND SINK MUST HAVE SPLASHGUARDS IF INSTALLED CLOSE TO 3 COMPARTMENT SINK.
  8. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE LIDS FOR THE ICE BINS BEHIND THE BAR AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE AN ICE SCOOP CONTAINER TO STORE ICE SCOOP, BEHIND BAR AREA
  9. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN AND RUSTY BASE INSIDE OF CABINET COOLER BEHIND THE BAR AREA UNDER THE MIRRORS. WEST SIDE. PROVIDE LIDS FOR THE ICE BINS BEHIND THE BAR AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE DUST BUILD-UP UNDER THE BAR COUNTER. DETAIL CLEAN INTERIOR OF MICROWAVE,ENCRUSTED FOOD DEBRIS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/ SWEEP FLOOR BEHIND THE ATM MACHINE,DEBRIS. UNDER THE BAR COUNTER DEBRIS AND EXCESS BEER CAPS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILD-UP BEHIND THE BEER COOLER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE AN ICE SCOOP CONTAINER TO STORE ICE SCOOP, BEHIND BAR AREA
  10. Canvass

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. TURNED OFF UNIT. TAGGED "HELD FOR INSPECTION" DO NOT USE ,CLEAN AND SANITIZE UNIT,BUY ICE IN BAGS FROM A LICENSED RETAIL FOOD ESTABLISHMENT. KEEP RECEIPT ON PREMISES. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE LIDS FOR THE ICE BINS BEHIND THE BAR AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN AND RUSTY BASE INSIDE OF CABINET COOLER BEHIND THE BAR AREA UNDER THE MIRRORS.WEST SIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE DUST BUILD-UP UNDER THE BAR COUNTER. DETAIL CLEAN INTERIOR OF MICROWAVE,ENCRUSTED FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/ SWEEP FLOOR BEHIND THE ATM MACHINE,DEBRIS. UNDER THE BAR COUNTER DEBRIS AND EXCESS BEER CAPS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILD-UP BEHIND THE BEER COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE AN ICE SCOOP CONTAINER TO STORE ICE SCOOP, BEHIND BAR AREA.

Nearby inspected facilities

Own this business? Add a badge to your website