Skip to content
Loading map…

SHARK FISH AND CHICKEN

8255 S KEDZIE AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

SHARK FISH AND CHICKEN has been inspected 4 times by Chicago Department of Public Health since April 20, 2021. The most recent inspection, on July 17, 2025, recorded 11 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on July 17, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on July 21, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 17, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 13, 2022. For example: APPROVED THAWING METHODS USED

  • 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 May 13, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. (PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR CERTIFICATE POSTED TO VIEW. WHILE SUCH FOODS AS (CHICKEN AND FISH ARE BEING PREPARED) INSTRUCTED AND INFORMED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER SHOULD ALWAYS BE ON SITE WITH FACILITY IS OPEN AND OPERATING.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SOAP AT THE FRONT HAND WASHING SINK ALSO OBSERVED NO HAND DRYING PROVISIONS IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE GASKET ON DOOR NUMBER THREE CLOSE TO NORTH WALL IN NEED OF REPAIR (NOT STAYING CLOSED) INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED A HEAVY BUILD UP OF GREASE ON THE COOKING EQUIPMENT IN THE FRONT FOOD SERVICE/PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FLOORS AND DOOR HANDLES OF REACH IN COOLING AND FREEZER UNITS IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE REAR THREE COMPARTMENT SINK FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED MISSING LID ON TRASH RECEPTACLE IN THE REAR TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NON WORKING ONE DOOR REACH IN PREP UNIT IN THE FRONT NEXT TO THE THREE DOOR REACH IN THAT IS NOT BEING USED. INSTRUCTED TO REPAIR AND USE OR REMOVE AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS AND WALLS IN BOTH REAR AND FRONT OF FACILITY FOOD PREP AREAS WITH A BUILD UP OF DIRT, DEBRIS AND FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NEW EMPLOYEE WITHOUT A PROPER FOOD HANDLER CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE OR KEEP ON PERSON AT ALL TIMES.
  2. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD STORAGE CONTAINERS NOT LABELED IN THE FOOD PREP AREA. MUST LABEL ALL BULK FLOUR FOOD STORAGE CONTAINERS WITH THE COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON THE THREE DOOR REACH-IN COOLER AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS A LINER ON THE SHELVING IN WALK-IN COOLER.INSTRUCTED TO REMOVE THE CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILD UP ON FAN GUARDS IN THE WALK-IN COOLER AND EXCESSIVE FOOD RESIDUE AND DEBRIS IN BETWEEN GASKETS IN THE THREE DOOR REACH-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP STORED INSIDE OF MOP BUCKET IN THE REAR UTILITY AREA OF FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BEING USED AS FLOOR MATS AT THE COOKLINE. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN THE FLOORS THROUGH OUT PREMISES ESP. ALONG THE WALL BASE AND CORNERS TO REMOVE DEBRIS, SPILLS AND/OR GREASE.
  3. Complaint

    8 infractions

    • 35. APPROVED THAWING METHODS USED
      • FROZEN FISH BEING THAWED ON PREP TABLE IN REAR. INSTD TO THAW PROPERLY (IE COLD RUNNING WATER, OR UNDER REFRIGERATION)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING COMMON NAME ON DRY STORAGE CONTAINERS. INSTD TO PROVIDE AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND PREP TABLE IN REAR. INSTD TO PROVIDE AND MAINTAIN
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • STYROFOAM CUPS STORED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS AND STORE WITH HANDLE ABOVE PRODUCT OR OUT OF CONTAINER IN A PROTECTED MANNER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LEAK UNDER FRYERS CAUSING GREASE ACCUMULATION ON FLOOR. INSTD TO REPAIR AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE FOOD DEBRIS, BREADING AT INTERIOR GASKETS OF PREP COOLER. EXTERIOR OF SOAP DISPENSERS AND FAUCET HANDLES AT HANDWASH SINK WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED AND MISSING FLOOR TILES UNDERNEATH COOKING LINE, RAGS BEING USED TO CONTAIN GREASE FROM LEAKING FRYER. INSTD TO REMOVE RAGS, REPAIR FLOOR AND MAINTAIN, SO AS TO BE A SMOOTH, EVEN EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE GREASE ACCUMULATION ON FLOOR UNDER COOKING LINE. EXCESSIVE BLACK DEBRIS, HEAVILY STAINED FLOOR TILES AROUND LEGS OF PREP TABLES, COOLERS, ALL EQUIPMENT AND ALONG WALLBASE THROUGH OUT PREMISES. INSTD TO DETAIL CLEAN FLOOR AND MAINTAIN FREEE OF DEBRIS, BUILD UP AND STAINS
  4. License

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR BOTTOM CABINETS AND WHEELS OF FRYERS WITH EXCESSIVE GREASE. INSTD TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED FLOOR TILES UNDER FRYERS. INSTD TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FAN AND SURROUNDING CEILING TILES IN REAR WITH DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN

Nearby inspected facilities

Own this business? Add a badge to your website