JUL 15
2011
PASS · 0 violations
Bluesea Grill Fish and Chicken
Chicago Health Dept
5101 S HALSTED ST · BACK OF THE YARDS, CHICAGO
Last inspected 2011.
4 inspections on record since 2011 · Last inspected Jul 2011.
Last inspected Jul 2011. Records may not reflect current conditions.
The numbers
INSPECTIONS
4
VIOLATIONS
8
total on record
LAST INSPECTED
JUL 2011
Inspection history
JUL 12
2011
FAIL 1 violation 1 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.PREP COOLER STILL MAINTAINING IMPROPER COLD HOLDING TEMPERATURES,(IE 43F- 42.8F, )MUST HAVE COOLER REPAIRED OR REPLACED.
JUL 8
2011
FAIL 1 violation 1 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER STILL NOT MAINTAINING ADEQUATE COLD HOLDING TEMPERATURE. AIR TEMPERATURE IS 50F. ALSO FRONT POP COOLER USE FOR FOOD MAINTAINING 41.7F MUST HAVE UNITS SERVICED TO MAINTAIN 40F OR BELOW.
JUL 1
2011
FAIL 6 violations 2 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.IMPROPER TEMPERATURE OF PREP COOLER-48F. MUST NOT USE. COOLER WILL BE TAGGED HELD FOR INSPECTION. MUST HAVE COOLER SERVICED. MUST CONTACT CDPH TO HAVE TAG REMOVED. MUST ADDITIONAL COOLER ON PREMISES FOR STORING FOOD THATS 40F OR LESS. CRITICAL CITATION ISSUED.
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. FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPREOPER TEMPERATURES.5 LBS OF IT BEEF AT 50F,COST $20.OO,2LBS HOT DOGS 58F IN PREP COOLER.-COST $12.00. OWNER DISPOSED OF FOODS.CRITICAL CITATION ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE TOWEL DEVICE AT PREP HAND SINK IN POOR REPAIR.
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 FRYERS INTERIOR CABINET NOT CLEAN,SINKS,COOLERS.
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. MUST CLEAN WALLS NOT CLEAN ON PREMISES.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MOP NOT CLEAN NOT PROPERLY STORED. MUST PROPERLY STORE CLEANING EQUIPMENT AFTER USE.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →
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