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THE NEW BILLYS FISH AND CHICKEN INC.

7855 S Cottage Grove AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

THE NEW BILLYS FISH AND CHICKEN INC. has been inspected 5 times by Chicago Department of Public Health since June 9, 2023. The most recent inspection, on December 24, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on January 30, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 30, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 January 30, 2024. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on January 30, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 2 times across 2 separate inspections, most recently on January 30, 2024. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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. Non-Inspection

    0 infractions

  3. Complaint

    0 infractions

  4. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING ON SITE. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS AND MAINTAIN ON SITE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR A HAIR RESTRAINT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED STORAGE RACKS IN THE WALK IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL FOOD AND DIRT BUILD UP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE FOOD PREP AREA AND THROUGH OUT WARPED/DAMAGED. INSTRUCTED TO REPAIR AND MAINTAIN FLOORS. -MUST REMOVE THE CARDBOARD FROM THE WALK IN COOLER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT SHIELD FOR THE LIGHT INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLERS ON SITE THAT HAVE NOT MET THE FOOD HANDLER'S REQUIREMENTS. INSTRUCTED TO MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF. MAINTAIN.
  5. License

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE DOOR ON THE WALK-IN COOLER NOT CLOSING PROPERLY. INSTRUCTED TO REPAIR SAID DOOR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SHELVING UNIT WITH CLEAN DISHWARE STORED ON IT WITIH RUST LOCATED NEAR THE REAR EXITDOOR. INSTRUCTED TO REMOVE THE RUST OR REPLACE SAID SHELVING UNIT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE MICROWAVE IN THE MAIN FOOD PREP AREA WITH FOOD SPLATTERS INSIDE OF THE MICROWAVE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE SAID WATER AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFCATE ON SITE. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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