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SHARKS FISH & CHICKEN

7100 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

SHARKS FISH & CHICKEN has been inspected 7 times by Chicago Department of Public Health since March 21, 2019. The most recent inspection, on December 12, 2025, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. 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 temperature control.

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 4 times across 4 separate inspections, most recently on December 12, 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 3 separate inspections, most recently on January 11, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 3, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on October 3, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 3, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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. Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND SHELVING INSIDE OF UNITS, PREP TABLES, STORAGE SHELVES AND BULK STORAGE CONTAINERS; CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMULATED ON CEILING VENTS AND LIGHT SHIELDS IN FRONT COOKING AREA, ON CEILING VENTS IN DISHWASHING AREA AND ON THE CEILING VENT IN THE WASHROOM; CLEAN AND MAINTAIN ALL VENTS. CLEAN FLOORS UNDER COOKING EQUIPMENT, INSIDE WALK-IN COOLER AND AROUND AND UNDER OTHER KITCHEN EQUIPMENT AND MAINTAIN.
  2. Canvass

    17 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW NOR ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (COOKED CHICKEN WINGS,,SLICED GYROS,FISH.ETC)MUST BE ON SITE AND PROVIDE CERTIFICATE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS 10LBS.COOKED CHICKEN AT 50.7F IN A PLASTIC BUSS PAN ON TOPSIDE OF PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 10LBS. $60.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR 3- DOOR PREP COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(SHAKERS,SQUEEZE BOTTLES)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST ELEVATE BOXED FOOD PRODUCTS FROM FLOOR IN WALK IN FREEZER AND STORE ON SHELVING UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMP SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR PREP COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN LOBBY (BOTTLED WATER)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD & DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS & PREP COOLERS,FRYER CABINETS,ROLLING CARTS,GREASE STRAINER,CHEMICAL STORAGE RACK,MOP BUCKET,GRILL & PREP TABLES,WALK IN COOLER FAN GUARD COVERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY COMPRESSOR UNIT IN WALK IN COOLER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A LID ON GARBAGE CAN IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED FLOOR TILE AT REAR DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN PREP & DISH WASHING AREA,LOBBY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM UPPER WALLS AND CEILINGS IN PREP/DISH WASHING AREAS,TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING WALK IN COOLER & FREEZER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  3. Complaint

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • EMPLOYEE ON DUTY HAD NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012. AHMAD ALNAJJAR HAD A SERV SAFE CERTIFICATE ISSUED IN 2018.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND A PROCEDURE BUT NO SUPPLIES AS REQUIRED FOR THE VOMIT AND DIARRHEA CLEAN UP. INSTRUCTED TO PROVIDE NECESSARY SUPPLIES OR PURCHASE A KIT WITH ALL NECESSARY SUPPLIES. ADDITIONAL TIME GRANTED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE INTERIOR BOTTOM AND EXTERIOR SIDES OF FRYERS TO REMOVE GREASE. CLEAN THE EXTERIOR SURFACE OF THE VENTILATION HOOD ABOVE FRYERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE WASHROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE WASHROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR UNDER AND BEHIND FRYERS TO REMOVE GREASE. INSTRUCTED TO CLEAN CEILING VENTS WHERE NEEDED TO REMOVE DUST OBSERVED.
  4. Short Form Complaint

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC HAS NO CITY SANITATION CERTIFICATE AS REQUIRED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING HANDLE, PREPARED AND SERVED SUCH AS CHICKEN AND FISH. INSTRUCTED THE PIC A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-38-012.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST CLEAN ALL FIXTURE IN THE WASHROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE WASHROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE WASHROOM DOOR.
  5. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASH SINK IN FRONT PREP AREA WITH SOILED CLOTH IN BASIN OF SINK. INSTD TO KEEP BASIN CLEAN AND EMPTY AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND DRYING PROVISION (I.E PAPER TOWELS) AT FRONT HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOOD DEBRIS ON RUBBER GASKETS OF PREP COOLER. INSTD TO CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTD TO PROVIDE AND MAINTAIN VERIFICATION ON SITE
  6. License Re-Inspection

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
  7. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • VARIETY OF FOODS NOT PROPERLY LABELED (RAW ,FISH, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS. INSTRUCTED TO HAVE ONE AT ALL TIMES. PF VIOLATION #7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION ON THE UTILITY SINK IN REAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO OUTDOOR GARBAGE DISPOSAL CONTRACT AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN

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