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PINK KROKODILE CAFE

6004 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

PINK KROKODILE CAFE has been inspected 27 times by Chicago Department of Public Health since December 15, 2011. The most recent inspection, on June 5, 2025, found no infractions.

15 of 27 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 temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 6 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 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 3 separate inspections, most recently on February 8, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 across 2 separate inspections, most recently on July 13, 2020. 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 once on April 8, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 July 15, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 25 times across 11 separate inspections, most recently on July 13, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

27 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Non-Inspection

    0 infractions

  6. Non-Inspection

    0 infractions

  7. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINK (PREP, BAR, WASHROOMS).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST USE FOOD GRADE PLASTIC BAGS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE MUST BE SELF CLOSING. INSTRUCTED TO PROVIDE COVER/LID
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION ABOVE FRONT DINING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PARTY ROOM AND STORAGE AREA IN REAR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN, REORGANIZE REAR STORAGE AND PARTY ROOM. USABLE ITEMS (FOOD AND NON FOOD ) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  8. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY/KIT OM SITE.INSTRUCED MANAGEMENT TO CREATE A CLEAN-UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY ON THE MENU FOR RAW/UNDERCOOKED FOOD.INSTRUCTED MANAGEMENT TO PUT CONSUMER ADVISORY ON THE MENU PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED INTERIOR WALL INSULATION OF WALK-IN COOLER AT REAR DAMAGED RIPPED/GOUGED.INSTRUCTED MANAGEMENT TO REPAIR. CORE VIOLATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICES AT ICE MACHINE OR COFFEE MACHINE. INSTRUCTED TO INSTALL BACKFLOW AT ICE MACHINE AND COFFEE MACHINE OR SHOW WHERE BACKFLOW DEVICE IS LOCATED AT ICE MACHINE AND COFFEE MACHINE. CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS BEHIND HEAVY EQUIPMENT DIRTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN DIRTY FLOORS.
  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TIN FOIL LINERS ON TOP OF CONDIMET SHELVING.INSTRUCTED MANAGEMENT TO REMOVE TIN FOIL LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOT LINE HOOD FILTERS WITH BAKED ON GREASE.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN FILTERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLERS NOT MET.
  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN BEHIND (2) BAR.
  13. Canvass

    0 infractions

  14. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN THREE DOOR PREP COOLER, MUST PROVIDE THERMOMETER IN ALL COOLERS CONSPICUOUSLY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
  15. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  16. Canvass

    0 infractions

  17. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in freezer, must properly date food items in reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks not clean, need cleaning(detailed).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  18. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils,pots/pans not properly stored.Instructed to invert multi-use kitchen food equipments to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Splashguard is needed at the kitchen exposed handsink (left side). Remove rust from shelvings inside the kitchen 2 door cooler,bar coolers. Ice bin covers missing at bar.Must provide and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • End caps for kitchen light shields are missing. Must provide and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Remove dusts accumulations throughout the premises and repair water leak at bar 3 compartment sink (faucet). Provide a visible backflow prevention device for coffee expresso machine.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No metal stem thermometer for monitoring food temperatures. Must provide and maintain.
  19. Canvass

    0 infractions

  20. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of reach in cooler shelving in kitchen prep area not clean, need detailed cleaning crevices.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor under heavy equipment that had gap shall be reapired/sealed.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing/damage cove molding behind reac in cooler in kitchen prep area shall be repaired/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear kitchen storage area shall be provided.
  21. Complaint

    0 infractions

  22. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving that had peeling paint/exposed raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage area not clean, need detailed cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, kitchen area not clean, need detailed cleaning(crevices).
  23. Canvass

    0 infractions

  24. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED PLASTIC COVER ON TOP OF ICE BIN. INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BARS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TABLES AND COUNTER TOPS WITH DUST BUILD-UP IN REAR DINING AREA.----------MUST CLEAN AND MAINTAIN FILTERS WITH GREASE AND DUST BUILD-UP AT KITCHEN HOOD ABOVE COOKING EQUIPMENT. MUST CLEAN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE PRODUCE/BEER WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS MUST BE SHIELDED WITH END CAPS ABOVE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING OF REAR STORAGE (2ND FLOOR) AREA. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  25. Canvass

    0 infractions

  26. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Ice bins not provided with covers. Instructed to provide covers for ice bins to protect ice during storage.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior ice machine panel not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in utility room not maintained. Instructed to seal and repair floor.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet neck at front three compartment sink not reaching left side of sink. Instructed to extent neck of faucet.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored on second floor and rear storage room. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  27. Canvass

    0 infractions

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