HAROLDS CHICKEN SHACK.

Chicago Health Dept

804 W WASHINGTON BLVD · WEST LOOP, CHICAGO

Last inspected 2012.

7 inspections on record since 2010 · Last inspected Sep 2012.

Last inspected Sep 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

SEP 2012

INSPECTION HISTORY

SEP 26

2012

PASS 4 violations

Minor Sanitation

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

MUST REPAIR GASKET AT 1DOOR COOLER.

Minor Sanitation

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

MUST DETAIL CLEAN UTILITY SINK, GREASE TRAP BOX UNDER 3COMP CLEAN, SANITIZE AND REPAINT. MUST DETAIL CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE. MUST REMOVE EXCESS ICE FROST AT REAR SMALL REFRIGERATOR.

Minor Sanitation

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

MUST CLEAN AND SANITIZE FLOORS IN WIC & WIC FREEZER AND MAIN KITCHEN PREP AREA. MUST REPAIR BROKEN CRACKED FLOOR TILE IN FRONT OF 3COMP SINK, EVEN OUT FLOOR CEMENT BY REAR EXIT DOOR.

Minor Sanitation

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

MUST REPAIR WALLS AND CEILING IN THE REAR STORAGE AREA WITH HOLES AND CRACKS SO AS TO BE SMOOTH AND EASILY CLEANABLE.

MAY 17

2012

PASS · 0 violations

SEP 15

2011

PASS W/ CONDITIONS 1 violation

Serious Other

* 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. NO CERTIFIED MANAGER ON PREMISES WHILE CHICKEN IS BEING COOKED, MANAGEMENT STATES IT WAS STOLEN.

JUL 20

2011

PASS · 0 violations

FEB 8

2011

PASS W/ CONDITIONS 3 violations 1 CRITICAL

Critical Food Temperature

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

All hot food shall be stored at a temperature of 140F or higher. FRIED CHICKEN IS BEING HELD AT 88f AND 120f IN THE FRYER BASKETS, A HOT HOLDING UNIT DESIGNED TO HOLD HOT FOODS 140 f AND ABOVE IS RECOMMENDED. CHICKEN WAS REHEATED TO 165 f AT THIS TIME.

Minor Sanitation

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. THE EXPOSED HANDSINK FAUCETS NEED TO BE CLEANED AND MAINTAINED CLEAN.

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

show all 7 inspections →

NOV 3

2010

PASS · 0 violations

NOV 2

2010

FAIL 4 violations 1 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The walk in freezer is not working, repair the freezer.

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. Install all equipment necessary to operate the above kitchen.

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. The kitchen floors and baseboards have cracked tiles, gaps and rough patches that need to be repaired so they are smooth and sanitary.

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. Holes found in the front serving area and kitchen walls need to be filled in, smooth and easy to clean. Seal up the gaps in the wood attached to the east kitchen wall.

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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