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SEAFOOD ORIGINALS

1317 E 87TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

SEAFOOD ORIGINALS has been inspected 3 times by Chicago Department of Public Health since October 16, 2024. The most recent inspection, on January 7, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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 January 7, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on January 7, 2026. 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 March 12, 2025. For example: PERSONAL CLEANLINESS

  • 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 5 times across 3 separate inspections, most recently on January 7, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 once on October 16, 2024. 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.

3 inspections

  1. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED REAR DOOR WITH 1/4TH INCH GAP. INSTRUCTED TO PROVIDE DOOR SWEEP TO ENSURE TIGHT FITTING SEAL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ENCRUSTED GREASE IN COMPARTMENT UNDER FRYER. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED SLOW DRAIN AT KITCHEN HANDSINK AND COLD-WATER HANDLE AT KITCHEN HAND SINK DIFFICULT TO TURN ON AND OFF. INSTRUCTED TO RESTORE PROPER DRAINAGE AND LOOSEN HANDLE TO ENSURE EASY ACCESS TO COLD WATER ADJUSTMENTS
  2. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER ON SITE IS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • LOWER SURFACE OF THE REACH IN COOLERS WITH FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.
  3. License

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THE TOP OF THE HAND WASHING SINK IN THE FOOD PREP AREA NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE THE WATER STAINED CEILING TILES IN THE REAR. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD IN THE PREP AREA. MAINTAIN SAME.

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