Health Inspection Report
FIXIN' FRANKS LLC in CHICAGO, IL Failed Its Health Inspection on 08/14/25
CHICAGO, IL
Published: August 21, 2025
CHICAGO, IL - Health inspectors documented violations at FIXIN' FRANKS LLC during a routine inspection conducted on 08/14/2025.
Located at 4555 S WESTERN AVE in the Brighton Park area, the establishment serves the local community. The Brighton Park neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 3 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned food temperatures. Inspectors documented: 2. City of Chicago Food Service Sanitation Certificate - Comments: Observed No City of Chicago Certified Food Manager on Site with Valid Original Certificate During Time of Inspection While Preparing and Serving Beef Hotdogs, Elotes. Instructed to Provide and Maintain. Priority Foundation Violation. #7-38-012. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The second violation involved pest management. Inspectors documented: 38. Insects, Rodents, & Animals Not Present - Comments: Observed Approximately 25 Small Rodent Dropping Scattered on Floor in Storage Closet Where Chips , Bread and Beverages Are Stored on Internal Surfaces of Wooden Crates Used to Store Other Working Ingredients and Along Wall Where Seats Are. Instructed to Remove All Droppings, Clean and Sanitize Areas. Must Eliminate Pest Activity. Priority Foundation Violation. 7-38-020 (a). Citation Issued.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The third violation involved sanitation and cleanliness. Inspectors documented: 55. Physical Facilities Installed, Maintained & Clean - Comments: Observed Trash and Stored Behind Clutter Behind Cooling Unit Under Prep Table and Inside Storage Closet. Instructed to Clean and Maintain. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/14/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 21, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Why are these violations concerning?
Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.