Skip to content
Loading map…

SEAFOOD FISH & CHICKEN CRIB MARKET

25 S PULASKI RD, CHICAGO, IL 60624 · Restaurant

Inspection summary

SEAFOOD FISH & CHICKEN CRIB MARKET has been inspected 3 times by Chicago Department of Public Health since December 11, 2024. The most recent inspection, on December 30, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on July 21, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 11, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 December 11, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 2 separate inspections, most recently on July 21, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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 once on December 11, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP INSIDE THE WALK IN FREEZER AND THE REACH FREEZER. MUST DEFROST AND CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND WALLS NEED CLEANING THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS AND/OR GREASE. ALSO NOTED FLOOR DRAIN IN NEED OF DEEP CLEANING TO PREVENT BREEDING PLACE FOR PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE HOOD AND A FEW FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND/OR DUST.
  3. License

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • UNABLE TO LOCATE THERMOMETERS INSIDE OF COOLING UNITS THROUGHOUT PREP. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK STORAGE CONTAINERS STORED IN REAR STORAGE AREA CONTAINING FLOUR, BREADING, SEASONING, ETC WITHOUT COMMON NAME LABEL. INSTRUCTED TO PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED IMPROPERLY THROUGHOUT PREP. INSTRUCTED TO STORE SOILED TOWELS INSIDE BUCKET WITH SANITIZING SOLUTION @ 50PPM.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED PLASTIC AND CLOTH USED AS SINK STOPPERS AT 3 COMPARTMENT SINKS. INSTRCTED TO PROVIDE REQUIRED SINK STOPPERS FOR PROPER WAREWASHING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL AND MISSING TILES AT BASE OF WALL OUTSIDE OF TOILET ROOMS. INSTRUCTED TO REPLACE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT LIGHT BULB UNDERNEATH VENTILATION HOOD IN FRONT PREP AREA. INSTRUCTED TO REPLACE AND INCREASE LIGHTING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR NEW FOOD EMPLOYEES AND MAINTAIN ON SITE FOR REVIEW.

Nearby inspected facilities

Own this business? Add a badge to your website