CHICAGO, IL - Health department officials identified compliance problems at J & J Fish & Chicken during an inspection on 07/23/2025.
Located in the heart of East Garfield Park, J & J Fish & Chicken operates from a prominent location at 800 N Kedzie Avenue Chicago Illinois, making it easily accessible to area customers.
Inspectors documented: "Observed improper hot holding temperatures of TCS food. Observed improper temperatures of TCS foods inside of the three-door cooler at the front prep area." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Regular health inspections serve as critical safeguards for public health in Chicago's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| Inspection ID | 2621166 |
| DBA Name | J & J FISH & CHICKEN |
| AKA Name | J & J FISH & CHICKEN |
| License # | 2626982 |
| Facility Type | Restaurant |
| Risk | Risk 2 (Medium) |
| Address | 800 N KEDZIE AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60651 |
| Inspection Date | 07/23/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 21. PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOOD. FOUND A CONTAINER OF FRIED CHICKEN AT 89.0�F OUT AT ROOM TEMPERATURE IN THE FRONT PREP AREA. MANAGER DISCARDED APPROXIMATELY 15LBS $67 OF PRODUCT WORTH. INSTRUCTED TO HOLD HOT TCS FOODS AT 135�F OR ABOVE. PRIORITY VIOLATION 7-38-005 |
| CITATION ISSUED | 22. PROPER COLD HOLDING TEMPERATURES - Comments | OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF THE THREE-DOOR COOLER AT THE FRONT PREP AREA. FISH FILETS (49.1F-51.0F) |
| CITATION CONSOLIDATED WITH VIOLATION #21 | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments | OBSERVED IMPROPER TEMPERATURE OF THREE DOORREFRIGERATOR AT 47.9F WITH TCS FOODS STORED INSIDE FOR SALE. INSTRUCTED MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005 |
| CITATION ISSUED | 36. THERMOMETERS PROVIDED & ACCURATE - Comments | OBSERVED NO AMBIENT AIR THERMOMETER IN THE THREE DOOR COLD HOLDING UNIT IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE AMBIENT AIR THERMOMETERS IN ALL COLD HOLDING UNITS. | 38. INSECTS |
| & ANIMALS NOT PRESENT - Comments | OBSERVED PEST INFESTATION. FOUND APPROXIMATELY 15-20 LIVE ROACHES |
| AND 10 SMALL FLIES. LIVE ROACHES WERE OBSERVED | IN THE REAR PREP/DISHWASHING AREA ON THE OUTERIOR OF THE WALK-IN COOLER |
| CITATION ISSUED. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments | OBSERVED THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN NEED OF CLEANING. INSTRUCTED TO CLEAN OUTERIOR COOKING EQUIPMENT AND MAINTAIN. | 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: UPON ARRIVAL |
| MAINTAINED & CLEAN - Comments | OBSERVED FLOORS THROUGHOUT THE FACILITY IN NEED OF CLEANING ESPECIALLY UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. | 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION FILTERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN. | 60. PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12/16/2024 |
| REPORT #2609681 #37 | OBSERVED NO LABELS ON FOOD CONTAINERS WITH CHICKEN AND FISH MIX. INSTRUCTED TO PROVIDE LABELS. #40: OBSERVED FOOD HANDLER WITH NO HAIR NET/RESTRAINT. INSTRUCTED TO PROVIDE. #55: OBSERVED OLD/UNUSED FRYER EQUIPMENT ON THE FLOOR BY THE COOLER NEAR THE DISHWASHING AREA. INSTRUCTED TO REMOVE FROM THE PREMISES. #57: OBSERVED EMPLOYEES ON DUTY WITH NO FOOD HANDLER TRAINING CERTIFICATE(S). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-42-090 |
| Latitude | 41.89561531354531 |
| Longitude | -87.70670532510552 |
| Location | (41.89561531354531 |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
