CHICAGO, IL - An inspection on 07/25/2025 at Uncle Ben'S Grill uncovered significant health code violations.
The popular restaurant is located at 456 N Damen Avenue in Chicago's West Town district, serving local residents and visitors.
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The inspection report documents: "Observed poor hygienic practices by food handlers. Observed improper temperatures of TCS foods such as 3lbs." Health officials note that these violations need attention to maintain proper compliance.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission According to FDA Hand Washing Standards, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The Chicago Department of Public Health has mandated that Uncle Ben'S Grill immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| Inspection ID | 2621261 |
| DBA Name | UNCLE BEN'S GRILL |
| AKA Name | UNCLE BEN'S GRILL |
| License # | 2835481 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 456 N DAMEN AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60622 |
| Inspection Date | 07/25/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 8. HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS. OBSERVED FEMALE FOOD HANDLER RINGING THE REGISTER |
| AND REMOVED TOAST. THE SAME FEMALE WAS PULLING HER SLEEVES UP HER ARM WITH PLASTIC GLOVES ON AND HANDLING BREAD & TOAST AGAIN. ALSO A MALE FOOD HANDLER TOOK A MOP TO THE REAR STORAGE AREA AND THEN CAME BACK TO ASSIST A CUSTOMER AND GOT A CUP OF COFFEE WITHOUT WASHING HANDS. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED) | 22. PROPER COLD HOLDING TEMPERATURES - Comments | OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3LBS. COOKED CHIRIZO-60.0F.2LBS. COOKED SAUSAGE-70.0F-75.0F.5LBS. ITALIAN BEEF-50.0F.6CS. 30 DOZ. RAW SHELLED EGGS-58.0F-60.0F.30LBS. COOKED POTATO-60.0F.INSIDE OF BOTH GLASS REACHES IN COOLERS. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX. 310 LBS.$454.(PRIORITY 7-38-005)(COS)(CITATION ISSUED) | 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY REMINDER ON MENU BOARD AND ALL ITEMS ASTERISKED ON TABLE MENU OF CONSUMING RAW AND UNDERCOOKED FOODS. MUST CORRECT |
| AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005) | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments | OBSERVED IMPROPER TEMPERATURES OF FRONT AND REAR GLASS 2-DOOR GLASS REACHING COOLERS AT 60.0F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. ONCE REPAIRED.EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED) | 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE. | 43. IN-USE UTENSILS: PROPERLY STORED - Comments: MUST REMOVE ICE SCOOP FROM TOP OF REACH IN FREEZER AND STORE IN A CLEAN CONTAINER. | 46. GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEES. | 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON LID |
| MAINTAINED & CLEAN - Comments | OBSERVED OUTSIDE GROUNDS AROUND FENCE WITH EXCESSIVE OVERGROWN SHRUBBS AND CLUTTER IN REAR YARD MUST CUT DOWN AND MAINTAIN AREA. |
| Latitude | 41.89037477503253 |
| Longitude | -87.67704267603729 |
| Location | (41.89037477503253 |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 25, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Why are these violations concerning?
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.