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SEAFOOD JUNCTION

2325 W MADISON ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

SEAFOOD JUNCTION has been inspected 7 times by Chicago Department of Public Health since October 5, 2022. The most recent inspection, on February 6, 2026, recorded 8 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 4 times on February 6, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: PERSONAL CLEANLINESS

  • 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 February 6, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on February 6, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 9 times across 4 separate inspections, most recently on February 6, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND A CONTAINER RAW TILAPIA (69.8F) AND BOILED EGGS (54.5F) OUT AT ROOM TEMPERATURE, UPON ENTRY INTO THE REAR FOOD PREP AREA. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED HOT HOLDING UNIT IN THE FRONT AT IMPROPER HOT HOLDING TEMPERATURE OF 128.0F. NO FOOD WAS STORED INSIDE FOR CONSUMER CONSUMPTION AT THE TIME OF OBSERVATION. INSTRUCTED ALL HOT HOLDING UNITS MUST REACH AND MAINTAIN 135 OR ABOVE. EMPLOYEES ADDED WATER INTO UNIT AND HOT HOLDING TEMPERATURE REACHED 141.0F BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING METHODS. FOUND TCS FOODS (SHRIMP, CHICKEN, TILAPIA) IN CONTAINERS FILLED WITH WATER AT THE TWO COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHOD SUCH AS THAWING IN COLD HOLD UNITS 24HOURS PRIOR TO USING FOOD ITEM OR PLACE FOOD ITEM UNDER COLD, RUNNING WATER.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE FRONT SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF DRY INGREDIENTS AND SQUIRT BOTTLES IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EQUIPMENT IN NEED OF CLEANING. FOUND ALL OF THE HANDLES TO THE FRYER BASKETS WITH ENCRUSTED GREASE. ALSO FOUND THE TOP OF THE HOT HOLDING UNIT IN THE REAR WITH OLD FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL BEHIND THE HOT HOLD UNIT IN THE REAR PREP AREA WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
  2. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVERD SUCH AS CHICKEN AND SEAFOODS. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON DUTY/SITE AT ALL TIME. PRIORITY FOUNDATION CITATION ISSUED #7-38-012
    • 40. PERSONAL CLEANLINESS
      • INSTRUCTED FOOD HANDLER/COOK WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN AT ALL TIMES IN THE FOOD PREP AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND FLOOR DRAINS NEED DETAIL CLEANING THROUGH OUT PREP AREA TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE WALLS BEHIND COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE 2 LIGHTS BURNET OUT ABOVE THE COOKING EQUIPMENT. MUST REPLACE AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2591195 ON 3/18/24 NOT CORRECTED: 53 - OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE. 54 - CLEAN THE EXTERIOR OF THE GREASE DUMPSTER. 55 - CLEAN THE GREASE ON THE WALLS BEHIND THE COOKING EQUIPMENT. 58 - OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Canvass

    6 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED AN EMPLOYEE WASHING DISHES IN THE FOOD PREP AREA WITHOUT WEARING A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE WALLS BEHIND THE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED AN EMPLOYEE WASHING DISHES THAT DOES NOT HAVE A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  6. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED STOPPERS AT FIRST AND MIDDLE COMPARTMENTS (WASH, RINSE)OF THREE COMPARTMENT SINK TO BE IN POOR REPAIR AND NOT PROPERLY HOLDING WATER. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF GRIME IN FLOOR DRAIN WHERE THREE-COMPARTMENT SINK EMPTIES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS IN VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  7. License

    0 infractions

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