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SHARK FAST FOOD

338 S CALIFORNIA AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

SHARK FAST FOOD has been inspected 12 times by Chicago Department of Public Health since December 17, 2018. The most recent inspection, on January 7, 2026, recorded 2 infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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 12 times across 7 separate inspections, most recently on January 16, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 4 separate inspections, most recently on August 9, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 3 separate inspections, most recently on August 9, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on January 7, 2026. 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 once on January 25, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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.

12 inspections

  1. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED WHITE, PLASTIC BOWLS/CONTAINERS STORED INSIDE BULK DRY INGREDIENT CONTAINERS IN THE REAR. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER DRY INGREDIENTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR UNDER THE THREE DOOR COOLER IN THE REAR WITH SLIGHT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE STORAGE CONTAINERS OF BREADING, AND THE INTERIOR OF THE REFRIGERATOR.
  3. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN THE REFRIGERATOR ACROSS FROM THE DEEP FRYERS. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN MEATS AND FISH BEING STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD-GRADE STORAGE BAGS OR CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE CORNER OF THE WALL NEXT TO THE WALK-IN COOLER.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE OF RUST ON SHELVING IN THREE DOOR COOLER IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BOXES OF FOOD STORED ON FLOOR IN WALK IN FREEZER. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED MOP, BROOMS, DUST PANS AND MOP BUCKETS IMPROPERLY STORED NEAR DISH AREA. MUST HANG EQUIPMENT OR STORE TO PROPERLY DRY TO PREVENT PEST HARBORAGE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT WATER THROUGHOUT FACILITY. MAXIMUM HANDWASHING SINK TEMPERATURE 73.2F AND 3 COMPARTMENT SINK TEMPERATURE OF 79.8F. ALL HANDWASHING SINKS MUST MAINTAIN HOT WATER TEMPERATURE OF 100F AND 3 COMPARTMENT SINK MUST MAINTAIN HOT WATER TEMPERATURE OF 110F AT ALL TIMES. PRIORITY. 7-38-030(C). CITATION ISSUED.
  7. Canvass Re-Inspection

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN MAIN FRONT PREP AREA. MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • Violation Codes: 4-101.16 Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • Violation Codes: 4-903.11(A;C) Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-102.11 Inspector Comments: MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR GLASS REACH IN COOLER.MUST REMOVE FOIL FROM INTERIOR PART OF FRYER CABINET.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP ON FRYER CABINETS,STORAGE SHELVES ,UNUSED PREP COOLER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 5-205.15 Inspector Comments: MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER DRIPPING INTO PAN ON TOP SHELF.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND UNDER COOKING EQUIPMENT.MUST REMOVE CARDBOARD FROM FLOOR BEHIND COOKING EQUIPMENT.
  8. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN MAIN FRONT PREP AREA. MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR GLASS REACH IN COOLER.MUST REMOVE FOIL FROM INTERIOR PART OF FRYER CABINET.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 4- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP ON FRYER CABINETS,STORAGE SHELVES ,UNUSED PREP COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER DRIPPING INTO PAN ON TOP SHELF.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND UNDER COOKING EQUIPMENT.MUST REMOVE CARDBOARD FROM FLOOR BEHIND COOKING EQUIPMENT.
  9. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING CLEANSER AT THE HAND WASHING IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CASES OF SODA STORED ON THE FLOOR IN THE FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE 6 INCHES OR MORE FROM THE FLOOR AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT AND THE FLOORS UNDERNEATH THE COOKING EQUIPMENT ENCASED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS, BROOMS, AND DUST PANS STORED ON THE FLOOR NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE OFF THE FLOOR AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EXCESSIVE GREASE BUILD UP AND DUST ON THE VENTS IN THE HOODS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  10. Canvass

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CONCRETE BRICKS BEING USED TO ANCHOR THE GYRO MACHINE ON TOP OF THE FLATTOP. INSTRUCTED TO REMOVE---------OBSERVED PLASTIC BAGS BEING USED TO STORE FOOD ITEMS IN THE WALK-IN COOLER--------OBSERVED BLACK MILK CRATES BEING USED TO STORE FOOD ITEMS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE MATERIALS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE EXTERIOR OF THE COOKING EQUIPMENT AND THE FLOORS UNDERNEATH THE COOKING EQUIPMENT ENCASED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE UTILITY SINK IN THE WAREWASHING AREA. INSTRUCTED TO PROVIDE FOR INSTALLING AND SERVICING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HOT WATER FAUCET NOT WORKING PROPERLY AT THE UTILITY SINK IN THE WAREWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DUST AND DEBRIS THROUGHOUT THE FACILITY, ALONG THE BASEBOARDS AND BEHIND THE COOKING EQUIPMENT AND COOLING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EXCESSIVE GREASE BUILD UP AND DUST ON THE VENTS IN THE HOODS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
  11. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES ON SITE FOR DIARRHEA AND VOMITING EVENTS. INSTRUCTED TO PROVIDE CLEAN UP KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON RTE OR TCS FOODS PREPARED ONSITE AND HELD OVER 24 HRS IN COOLERS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD CONTAINERS WITH COMMON NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST STORE FOOD PROPERLY DURING FACILITY REPAIRS (FRONT LOBBY) TO PREVENT FOOD CONTAMINATION FROM DUST AND DEBRIS. INSTRUCTED TO MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN DOOR GASKET ON WALK IN COOLER/FREEZER IN REAR. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM EXTERIOR OF FRYERS IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN DUST AND DEBRIS FROM UPPER & LOWER SHELVES ON PREP TABLES AND FOOD STORAGE SHELVES IN ALL REACH IN COOLERS INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DIRT OR DEBRIS FROM FLOORS AND CEILINGS THROUGHOUT REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST INSTALL MISSING AND STAINED CEILING TILES THROUGHOUT REAR PREP AREA, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  12. License

    0 infractions

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