Skip to content
Loading map…

WHITE CASTLE #54

3205 S ASHLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

WHITE CASTLE #54 has been inspected 15 times by Chicago Department of Public Health since January 12, 2010. The most recent inspection, on December 11, 2025, recorded 4 infractions.

2 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 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 5 times across 4 separate inspections, most recently on December 11, 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 June 5, 2023. For example: PERSONAL CLEANLINESS

  • 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 May 17, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 21 times across 11 separate inspections, most recently on December 11, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 12 times across 7 separate inspections, most recently on December 11, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

15 inspections

  1. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • WORN RUBBER GASKET ON THE FRONT REACH IN COOLER (BY THE SAFE). INSTRUCTED TO REPLACE RUBBER GASKET AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE FRYERS WITH AN ACCUMILATION OF GREASE FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE BASE OF THE HOT WATER KNOB ON THE 1/3-COMPARTMENT SINKS. INSTRUCTED TO FIX LEAKS AND MAINTAIN GOOD PLUMBING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE BASEMENT AND FIRST FLOOR CORNERS AND UNDER/AROUND THE COOLERS/COOKING EQUIPMENT WITH GREASE, DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN FLOORS THROUGHOUT.
  2. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTRUCTED MANAGER TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST LOCATED ON VENTS AND INTERIOR OF REACH-IN FRIDGE LOCATED NEXT TO/UNDER THE GRIDDLE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS BEHIND AND UNDER FRYERS LOCATED IN THE FOOD PREP AREA ENCRUSTED WITH GREASE AND FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
  3. Complaint

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN FREEZERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN COUNTER TOPS, PREP STATIONS TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH ENCLUDING THE WALK IN FREEZER TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN LIGHT SHIELDS AND VENT COVER IN THE PREP AREAS TO REMOVE DUST AND DEBRIS.
  4. Short Form Complaint

    0 infractions

  5. Short Form Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE AND DRINK DISPENSERS. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A COVERED RECEPTACLE IS NEEDED INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD, GREASE AND DIRT DEBRIS UNDER AND AROUND ALL COOKING EQUIPMENT. OBSERVED STANDING WATER ON THE FLOOR BY THE ICE MACHINE. OBSERVED ACCUMULATED DUST ON THE CEILINGS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL.
  6. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS AROUND THE GRILLS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FRYERS AND AROUND THE GRILLS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE AND DRINK DISPENSERS. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE WOMEN'S AND EMPLOYEE'S TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD, GREASE AND DIRT DEBRIS UNDER AND AROUND ALL COOKING EQUIPMENT, IN THE BASEMENT AND UNDER AND AROUND DRINK DISPENSERS IN THE FOOD PREP AREA. OBSERVED STANDING WATER ON THE FLOOR BY THE FIRST DRIVE THRU WINDOW DRINK DISPENSER. OBSERVED ACCUMULATED DUST ON THE CEILINGS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL.
  7. Canvass

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTYRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE UNDERCOUNTER COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE, ALSO CLEAN INTERIOR OF FRYER DOORS, INTERIOR AND EXTERIOR OF THE TWO DOOR UPRIGHT FREEZER(NEXT TO THE FRYER).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED BROKEN LID ON THE TRASH RECEPTACLES, INSTRUCTED TO PROVIDE NEW LID WHICH IS COMPLETLY CLOSED IN THE LADIES RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR NOT CLEAN UNDER THE FRYERS, AND ICE CREAM MACHINE AND IN THE BASEMENT, INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING COVING IN THE BASEMENT STORAGE AREA, INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE LIGHT SHIELD NEEDS CLEANING /LIGHT FIXTURE LOOSE, NEEDS TIGHTING SWINGING FROM THE CEILING WITH THE AIR FROM THE COMPRESOR, INSTRUCTED TO REPAIR.
  8. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND INTERIOR AND EXTERIOR OF THE 2 DOOR FREEZER NEXT TO THE DEEP FRYERS.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVEDTHE WALK-IN FREEZER NOT MAINTAINED ICE BUILD UP AROUND DOOR, INSTRUCTED TO REPAIR/REMOVE ICE. ALSO THE SMALL FREEZER NEXT TO GRILL DOOR OFFLINE, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF ALL FREEZERS/COOLERS NOT CLEAN, INSTRUCTED TO CLEAN/REMOVE FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE LIGHT SHIELD FALLING DOWN BY 3 COMPARTMENT SINK, INSTRUCTED TO REATTACH.
  10. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL FRYER CABINETS, GRILL, BLENDER, ROLLING CARTS, ICE MACHINE, ICE DISPENSER ON POP MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL FRYERS, GRILLS, 3-COMPARTMENT SINK, ROLLING CARTS AND EQUIPMENT(GREASE BUILDUP, FOOD DEBRIS). CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. CLEAN ALL FLOOR DRAINS IN PREP AND BASEMENT AREAS. CLEAN ALL GREASE SPILLS ALONG WALL IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED TILES ALONG BASEBOARDS NEAR UTILITY SINK. SEAL LOOSE BASEBOARDS ALONG WALLS IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR GREASE LEAKS ON EQUIPMENT IN BASEMENT.
  11. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER HAVY COOKING EQUIPMENT AND COVES IN PREP AREA.
  12. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIORS BOTTOMS OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR OF FRYERS AND GRILLS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOORS ALONG WALL IN BASEMENT TO REMOVE DEAD INSECTS OBSERVED. PROVIDE FLOOR DRAIN COVERS FOR TWO FLOOR DRAINS IN BASEMENT WHERE NEEDED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR REFRIGERATION UNITS AND FREEZERS WHERE NEEDED.
  13. Canvass

    4 infractions

    • 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. CLEAN ALL THE COOKING EQUIPMENT, FRYERS AND CABINETS UNDERNEATH, THICK WITH GREASE BUILDUP. CLEAN POP MACHINE AND NOZZLES, CABINETS,REACHIN COOLERS, SINKS, FOOD STORAGE SHELVES IN THE BASEMENT HAS DUST BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE PREP AREA HAS GREASE BUILDUP AND CHANGE MOP HEAD OFTEN. CLEAN THE BASEMENT FLOOR HAS DUST AND DIRT THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. THE MENS TOILET ROOM AND THE WOMENS TOILET ROOM NOT CLEAN. INSTRUCTED TO CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS THROUGHOUT HAS DUST BUILDUP.
  14. Tag Removal

    0 infractions

  15. Short Form Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SOFT-SERVE MACHINE IN POOR REPAIR, NOT MAINTAINING PRODUCT AT REQUIRED TEMPERATURE OF 40F OR BELOW-UNIT TAGGED HELD FOR INSPECTION-CITATION ISSUED
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. SOFT-SERVE MIX FOUND IN TOP HOPPERS OF SOFT-SERVE MACHINE RANGING FROM 53.8F & 39.9F-47.1F- PRODUCT VOLUNTARILY DISGARDED

Nearby inspected facilities

Own this business? Add a badge to your website