BISMILLAH RESTAURANT.

Chicago Health Dept

6301 N RIDGE AVE · EDGEWATER, CHICAGO

Last inspected 2014.

9 inspections on record since 2010 · Last inspected Sep 2014.

Last inspected Sep 2014. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

SEP 2014

INSPECTION HISTORY

SEP 22

2014

PASS 4 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

COOKED AND RAW FOOD STORED PLASTIC GROCERY BAGS,INSIDE COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.OBSERVED PLATE INSIDE THE COOKED FOOD,INSTRUCTED TO PROVIDE UTENSILS WITH WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.

AUG 7

2014

PASS W/ CONDITIONS 6 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH-IN COOLER IN PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE.AMBIENT AIR TEMP OF 49.7F TO 51.4F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:YOGURT,GOAT ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN ON TOP THE ONE BURNER STOVE AT TEMP OF 118F - 120F - AND 124F,UNIT WAS TURNED OFF.YOGURT AND YOGURT MIX WITH SPICES MADE ON PREMISES AT TEMP OF 52.1 TO 53.6F.COOKED DICED GOAT STORED INSIDE THE CHEST FREEZER AT TEMP OF 69.2F TO 85.9F; MARINATED BEEF AT TEMP OF 61F,ONE AND HALF GALLON OF MILK STORED UNDER THE FRONT COUNTER AT ROOM TEMPERATURE AT TEMP OF 50.7F;COOKED POTATOES MIXED WITH SPICES AT TEMP OF 45.6F TO 47F. MUST OF THE COOKED FOOD WAS COOKED IN THE MORNING OR YESTERDAY. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW HOT FOOD 140F AND ABOVE. FOOD DISCARDED AND DENATURED,POUNDS 90.VALUE$140 CRITICAL VIOLATION:7-38-005(A)

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND HOOD EXHAUST NOT CLEAN.GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND DRAIN BOARD,INSTRUCTED TO PROVIDED WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED A MILK CAP USED TO STOP WATER FOR THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE SAID STOPPERS.

AUG 5

2014

PASS 3 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND HOOD EXHAUST NOT CLEAN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN BELOW FRONT COUNTERS.

MAY 10

2013

PASS 3 violations

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DIRT/FOOD BUILD UP ON FLOOR IN HOT WATER TANK ROOM AND PREP AREAS. MUST CLEAN FLOOR ALONG ALL WALLS/CORNERS THROUGHOUT.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED FOOD/GREASE BUILD UP ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN WALL AND MAINTAIN.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMTER NOT CALIBRATED. MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

OCT 25

2012

PASS 1 violation

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEE REPORT DATED ON 10/16/12

show all 9 inspections →

OCT 16

2012

FAIL 3 violations 1 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 10 MICE DROPPINGS ON FLOOR AND SHELF INSIDE FRONT STORAGE ROOM AND 8 MICE DROPPINGS INSIDE WASHROOM HANDWASHBOWL CABINET. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (10/23/12).

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLER GASKETS.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETER INSIDE FRONT PREP EGG REACH IN COOLER.

JUN 9

2011

PASS 4 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.

Minor Employee Hygiene

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.

MAY 3

2011

PASS 4 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT. OPEN CAN FOODS MUST BE EMPTIED INTO PLASTIC, AND GLASS,OR STAINLESS CONTAINERS BEFORE STORAGE IN COOLER.

Minor Sanitation

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. INSTRUCTED TO CLEAN FOOD DEBRIS ON STORAGES SHELVES IN BOTH CLOSETS. CLEAN GREASE ON INSIDE HOOD WALLS AT FRONT KITCHEN PREP.

Minor Employee Hygiene

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN REAR KITCHEN.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE STAFF WITH NO HAIR RESTRAINT HANDLING FOOD,INSTRUCTED MUST HAVE HAIR RESTRAIN ON.

OCT 15

2010

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Sanitation

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. CROSS CONTAMINATION NOT CONTROLLED. FOUND A PITCHER WITH HANDLE IN YOGURT IN REAR PREP AREA. INSTRUCTED MANAGER TO DISPOSE AND DENATURE. MANAGER COMPLIED. TOTAL WEIGHT 20 LBS, VALUE $30. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION# 63824-16 COURT DATE 12.9.10, 400 W SUPERIOR, ROOM 112, 10 AM.

Minor Sanitation

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. DETAIL CLEAN FLOORS IN ALL CLOSETS AND IN PREP AREAS, ALONG WALLS, BEHIND AND UNDER EQUIPMENT. STORE ALL ITEMS 6" OFF FLOOR. GREASE UNDER DUMPSTER OUTSDE. DETERMINE SOURCE AND MAINTAIN CLEAN DUMPSTER AREA.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. PAINT RAW WOOD IN 2 CLOSETS AND SCATTERED THROUGHOUT PREMISES AS NEEDED. SEAL HOLE AROUND PIPE, RIGHT OF DOOR IN REAR PREP AREA. DETAIL CLEAN ALL WALLS IN FRONT AND REAR PREP AREAS. INCLUDE ALL ATTACHED PIPES. REMOVE ALL ALUMINUM FOIL ON FOOD CONTACT SURFACES IN BOTH PREP AREAS.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD FOR LIGHT IN SAMOSA WARMER OR USE SHATTERPROOF BULB. FRONT PREP AREA.

Minor Sanitation

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. DETAIL CLEAN BOTH HOOD VENTS TO REMOVE ACCUMULATED GREASE. INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK OR REMOVE THREADS TO PREVENT HOSE USE.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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