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SHARKS FISH & CHICKEN

7828 S WESTERN AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

SHARKS FISH & CHICKEN has been inspected 12 times by Chicago Department of Public Health since March 8, 2010. The most recent inspection, on May 14, 2015, found no infractions.

2 of 12 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 source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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 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 3 times across 3 separate inspections, most recently on March 25, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on September 4, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 18 times across 10 separate inspections, most recently on August 18, 2014. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 13 times across 9 separate inspections, most recently on August 18, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on October 13, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FACILITIES EXPOSED HAND SINKS IN NOT MAINTAINED.FRONT PREP HAND SINK COLD WATER NOT WORKING,AND REAR HAND SINK NOT OPERABLE NEXT TO WASHROOM. MUST REPAIR BOTH HAND SINKS TO HAVE COLD AND HOT RUNNING WATER. CRITICAL VIOLATION ISSUED 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BASEBOARD IN POOR REPAIR AT MOP SINK.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DIRTY MOP WATER BUCKET.MUST REMOVE DIRTY MOP WATER AND PROPERLY STORE MOP.CLEAN/MAINTAIN MOP BUCKET.
  4. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR ALONG WALLBASE AT CORNERS UNDER 3-COMP SINK AND NEARBY SHELVING AT REAR. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE TIRE AND BOXES AT REAR BY EXIT DOOR. MUST MAINTAIN AT ALL TIMES.
  5. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS AT REAR. MUST LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN EXTERIOR OF HANDWASH SINKS. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE/PROPERLY STORE UNUSED EQUIPMENT AT REAR OF STORE TO PREVENT HARBORAGE FOR RODENTS. ORGANIZE AND MAINTAIN AT ALL TIMES.
  6. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REPLACE/REPAIR RUSTED SHELVING IN PREP COOLERS IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER SHELVING AT REAR AND ALONG WALLBASE. MUST CLEAN.
  7. Complaint

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND 160LB OF SPOILED CHICKEN WINGS IN WALK-IN COOLER WITH THE FRESH FISH AND CHICKEN. INSTRUCTED TO REMOVE PRODUCT FROM UNIT AND DISCARD. CITATION ISSUED-CRITICAL 7-38-005(B)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PRE-COOKED CHICKEN WINGS SITTING OUT AT ROOM TEMPERATURE AT 74.1F-INSTRUCTED TO DISCARD AND TO KEEP PRODUCT REFRIGERATED AND LABELED WITH TIME PREPPED ON CONTAINER. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CABINET INTERIORS OF THE DEEP FRYERS IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
  8. Complaint

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL FOOD & BULK STORAGE CONTAINERS, FAUCETS ON EXPOSED & HAND WASHING SINKS, PREP TABLES & STORAGE SHELVES, INTERIOR CABINETS OF DEEP FRYERS, HOOD, FILTERS & ATTACHED EQUIPMENT IN CANOPY ABOVE COOKING EQUIPMENT, ROLLING CARTS, INTERIORS ANS EXTERIORS OF COOLERS, AND ALL UNUSED EQUIPMENT KEPT ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST ALSO KEEP FLOORS DRY UNDERNEATH COOKING EQUIPMENT IN FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, WINDOW LEDGES IN DINING ROOM, DOORS & THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AROUND MOP SINK AND SEAL OPENINGS BETWEEN THE MOP SINK AND THE WALLS TO ELIMINATE POSSIBLE HARBORAGE AREAS FOR PEST. SECURE AND SEAL CRACK AT TOP SECTION OF EXPOSED HAND SINK TO WALL IN FRONT FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BRIGHTER LIGHTING IN WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TIGHTEN STOPPER UNDERNEATH 3RD SECTION(FAR RIGHT) OF 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE WORKING THERMOMETERS FOR ALL COOLERS & FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE MOPS WHEN NOT IN USE.
  9. Complaint

    6 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS-CITATION ISSUED-SERIOUS 7-42-010(B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL FOOD & BULK STORAGE CONTAINERS, FAUCETS ON EXPOSED & HAND WASHING SINKS, PREP TABLES & STORAGE SHELVES, INTERIOR CABINETS OF DEEP FRYERS, HOOD, FILTERS & ATTACHED EQUIPMENT IN CANOPY ABOVE COOKING EQUIPMENT, ROLLING CARTS, INTERIORS ANS EXTERIORS OF COOLERS, AND ALL UNUSED EQUIPMENT KEPT ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST ALSO KEEP FLOORS DRY UNDERNEATH COOKING EQUIPMENT IN FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, WINDOW LEDGES IN DINING ROOM, DOORS & THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AROUND MOP SINK AND SEAL OPENINGS BETWEEN THE MOP SINK AND THE WALLS TO ELIMINATE POSSIBLE HARBORAGE AREAS FOR PEST.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BRIGHTER LIGHTING IN WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TIGHTEN STOPPER UNDERNEATH 3RD SECTION(FAR RIGHT) OF 3 COMPARTMENT SINK.
  10. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION(XEROX COPY ON THE WALL)-MUST PROVIDE THE ORIGINAL CERTIFICATE AND POST SAME-CITATION ISSUED SERIOUS 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL FOOD & BULK STORAGE CONTAINERS, FAUCETS ON EXPOSED & HAND WASHING SINKS, PREP TABLES & STORAGE SHELVES, INTERIOR CABINETS OF DEEP FRYERS, HOOD, FILTERS & ATTACHED EQUIPMENT IN CANOPY ABOVE COOKING EQUIPMENT, ROLLING CARTS, INTERIORS ANS EXTERIORS OF COOLERS, AND ALL UNUSED EQUIPMENT KEPT ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST ALSO KEEP FLOORS DRY UNDERNEATH COOKING EQUIPMENT IN FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, WINDOW LEDGES IN DINING ROOM, DOORS & THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN WALLS AROUND MOP SINK AND SEAL OPENINGS BETWEEN THE MOP SINK AND THE WALLS TO ELIMINATE POSSIBLE HARBORAGE AREAS FOR PEST.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BRIGHTER LIGHTING IN WALK-IN FREEZER.
  11. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED, NOR PROOF OF ENROLLMENT IN CLASS AT TIME OF INVESTIGATION - CITATION ISSUED - SERIOUS 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL LARGE BULK FOOD STORAGE CONTAINERS MUST BE LABELED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL FOOD & BULK STORAGE CONTAINERS, FAUCETS ON EXPOSED & HAND WASHING SINKS, PREP TABLES & STORAGE SHELVES, INTERIOR CABINETS OF DEEP FRYERS, HOOD, FILTERS & ATTACHED EQUIPMENT IN CANOPY ABOVE COOKING EQUIPMENT, ROLLING CARTS, INTERIORS ANS EXTERIORS OF COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT INCLUDING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL WALLS, WINDOW LEDGES IN DINING ROOM, DOORS & THROUGHOUT. CLEAN ALL LIGHT SHIELDS WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BRIGHTER LIGHTING IN WALK-IN FREEZER.
  12. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED MANAGER ON SITE/DUTY AT THIS TIME WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED AND SREVED.CITATION ISSUED 7-38-012/COURT DATE:APRIL 22,2010 AT 10:00AM ROOM 112.HOOOO60401-13
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE 3-COMP SINK,FAUCET HANDLES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE ADEQUATE LIGHTING IN WALK-FREEZER.

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