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SEAFOOD PALACE

5300 W MADISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

SEAFOOD PALACE has been inspected 5 times by Chicago Department of Public Health since March 9, 2016. The most recent inspection, on April 12, 2018, found no infractions.

1 of 5 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, Protecting food from contamination and Pests.

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 2 separate inspections, most recently on July 28, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 July 28, 2017. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 July 28, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 28, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 March 9, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZER TO REMOVE SPILLS,DEBRIS AND/OR ICE BUILD UP
  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOLER FOUND AT 68F WITH FISH AT 69.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. FISH AT 69.8F, TILAPIA FISH AT 71.2F, COD FISH AT 70F,CHICKEN AT 58F INSIDE COOKS LINE COOLER. COOKED BEEF AT 136.6F, SAUSAGE AT 88F BOTH INSIDE STEAM TABLE. ALL FOODS DISCARDED. TOTAL ESTIMATED 20 LBS WITH AN ESTIMATED VALUE OF $100.00. CRITICAL VIOLATION 7-38-005(A).
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS CONTAMINATION OF COOKED BEEF STORED IN SAME PAN INSIDE STEAM TABLE WITH RAW SAUSAGE. ALSO OBSERVED COOKED BEEF ON TOP OF RAW BEEF ON THE PREP TABLE. ALL FOODS DISCARDED. APPROXIMATELY 5 LBS DISCARDED WITH AN ESTIMATED VALUE OF $20.00. CRITICAL VIOLATION 7-38-005(A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE RECEPTACLE FOUND WITH OVERFLOWING FOOD DEBRIS, GARBAGE AND FOOD DEBRIS ON THE SURROUNDING GROUNDS. INSTRUCTED TO REMOVE ALL GARBAGE FROM THE GROUND AND OVERFLOWING GARBAGE. MUST HAVE TIGHT FITTING LIDS. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CERTIFIED MANAGER NOT ON SITE DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND HELD AT IMPROPER TEMPERATURES. MANAGER TELEPHONED AND ARRIVED AT 11:30 AM. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE FRONT REACH IN COOLER AND THE REAR DEEP FREEZER IN POOR REPAIR. MUST REPLACE RUBBER GASKETS AROUND THE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZER TO REMOVE SPILLS,DEBRIS AND/OR ICE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE GREASE,SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF TRAINING FOR FOOD HANDLERS ON SITE DURING INSPECTION. MUST PROVIDE.
  4. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURE: NOTED 15LBS OF COOKED CHICKEN INSIDE TUBS AT 74.1F TO 92.3F SITTING ON THE PREP TABLE ACROSS FROM DEEP FRYERS. MANAGER DISCARDED AND DENATURE A TOTAL COST AT $175. INSTRUCTED MANAGER COOK FOODS HELD AT 140F OR ABOVE. CRITICAL CITATION ISSUED #7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE FRONT REACH IN COOLER AND THE REAR DEEP FREEZER IN POOR REPAIR. MUST REPLACE RUBBER GASKETS AROUND THE DOORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZER TO REMOVE SPILLS,DEBRIS AND/OR ICE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE GREASE,SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  5. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD CONTAINERS IN REAR STORAGE AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS GREASE BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND COOKING EQUIPMENT AND IN THE REAR STOEAGE AREA,ALONG WALL BASE AND CORNERS

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