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QUEEN K'S KITCHEN

7210 N CALIFORNIA AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

QUEEN K'S KITCHEN has been inspected 7 times by Chicago Department of Public Health since May 3, 2022. The most recent inspection, on November 15, 2024, found no infractions.

2 of 7 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on October 22, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on April 7, 2023. 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 2 times across 2 separate inspections, most recently on October 22, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 May 3, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE PEPSI DESSERT REACH IN COOLER. MUST PROVIDE A WORKING THERMOMETER INSIDE COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON EXTERIOR OF SINKS AND SHELVES AT PREP AND DISHWASH AREA. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOOD ALLERGEN CERTIFICATE EXPIRED. MUST UPDATE FOOD ALLERGEN TRAINING CERTIFICATE.
  3. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE PEPSI DESSERT REACH IN COOLER. MUST PROVIDE A WORKING THERMOMETER INSIDE COOLER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 30 LIVE SMALL FLIES ON WALLS AT PREP AND DISHWASH AREA. MUST REMOVE INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON EXTERIOR OF SINKS AND SHELVES AT PREP AND DISHWASH AREA. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOOD ALLERGEN CERTIFICATE EXPIRED. MUST UPDATE FOOD ALLERGEN TRAINING CERTIFICATE.
  4. Canvass Re-Inspection

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED EXCESSIVE ICE ACCUMUALTION IN REACH IN FREEZERS. MUST DEFROST AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-401.11 OBSERVED FOOD SPILLS IN SMALL REACH IN COOLER. CLEAN ALL INTERIORS OF REACH IN REFRIGERATORS AND FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ANY UNECESSARY ITEMS NEED TO BE REMOVED FROM PREMISE. REDUCE CLUTTER. REORGANIZE ALL REMAINING ITEMS AND STORE UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER PEST MONITORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS WITH EXCESSIVE GREASE ACCUMULATION. CLEAN AND MAINTAIN HOOD AND FILTERS.
  5. Canvass

    6 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY ON MENUS. MUST PROVIDE CONSUMER ADVISORY ON MENU AND DISCLOSE ALL ITEMS COOKED TO ORDER SERVED RAW OR UNDERCOOKED. PRIORITY VIOLATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXCESSIVE ICE ACCUMUALTION IN REACH IN FREEZERS. MUST DEFROST AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS IN SMALL REACH IN COOLER. CLEAN ALL INTERIORS OF REACH IN REFRIGERATORS AND FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ANY UNECESSARY ITEMS NEED TO BE REMOVED FROM PREMISE. REDUCE CLUTTER. REORGANIZE ALL REMAINING ITEMS AND STORE UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER PEST MONITORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE GREASE ACCUMUALTION ON FLOOR TO THE LEFT OF FRYER. MUST DETAIL CLEAN ALL FLOORS UNDER ALL COOKING EQUIPEMENT. OBSERVED ALL FLOORS THROUGHOUT NEED A DETAIL CLEAN IN CORNERS AND ALONG WALLS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS WITH EXCESSIVE GREASE ACCUMULATION. CLEAN AND MAINTAIN HOOD AND FILTERS.
  6. License Re-Inspection

    0 infractions

  7. License

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES. INSTRUCTED MUST HAVE AN ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WITH MANAGER ON PREMISES. PRIORITY FOUNDATION 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • ESTABLISHMENT MISSING SOME VOMIT AND DIARRHEA CLEAN UP ITEMS. INSTRUCTED MUST HAVE ALL NECESSARY CLEAN UP ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MUST HAVE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. PRIORITY FOUNDATION 7-38-020(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED VENTILATION HOOD FILTERS WITH GREASE/FOOD BUILD UP. MUST CLEAN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTEWATER BACKING UP ONTO FLOOR FROM FLOOR DRAIN UNDER 3-COMPARTMENT SINK WHEN WATER IS RELEASED FROM 3-COMPARTMENT SINK. INSTRUCTED MANAGER/OWNER 3-COMPARTMENT SINK FLOOR DRAIN MUST NOT BACK UP AND MUST DRAIN QUICKLY. PRIORITY VIOLATION 7-38-030(C).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES.

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