CHICAGO, IL - Health department officials identified compliance issues at KIKI D'S B B Q HOUSE in an inspection dated 08/14/2025.
Located at 4117 S ASHLAND AVE in the Bridgeport area, the establishment serves the local community. The Bridgeport neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 4 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation concerned pest prevention. Inspectors documented: 2. City of Chicago Food Service Sanitation Certificate - Comments: Observed No City of Chicago Certified Food Manager on Site During Time of Inspection with Valid Original Certificate While Preparing and Serving Pork, Beef, Sliced Tomatoes, Eggs. Instructed to Provide and Maintain at Least One Cfm Certificate Holder on Site at All Times While Open and Operating. Priority Foundation Violation. #7-38-012. 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 second violation concerned food temperatures. Inspectors documented: 36. Thermometers Provided & Accurate - Comments: 4-204.112(b) Instructed to Provide Thermometers for Inside One Door Refrigerator with Cold Hold Attached and Unit Where Salsa Is Stored in Front Prep Area. Must Maintain.. 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. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The third violation related to cleaning procedures. Inspectors documented: 49. Non-food/food Contact Surfaces Clean - Comments: 4-601.11(c) Out C 11/07/2025 Observed All Heavy Equipment Accumulated Dried Food Debris Throughout Front and Rear Prep Area As Well As Salsa Cooling Unit Near the Register. Intructed to Clean Interior and Exterior All Said Equipment 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. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
The fourth violation involved food safety requirements. Inspectors documented: 51. Plumbing Installed; Proper Backflow Devices - Comments: 5-205.15 Obser. Violations of health codes can increase the risk of foodborne illness.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
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.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING RIBS, CARNITAS, RICE, BEANS. INSRUCTED TO PROVIDE AT LEAST ONE WHILE OPEN AND OPERATING AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO PROOF OF VERIFIABLE SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.; PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROX. 10 LBS RICE STORED ON TOP OF PREP TABLE IN CONTAINER AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @115F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 5 DOZEN EGGS, 4LBS CHICKEN BREAST, 2 LBS COOKED CHICKEN PARTS, 3 LBS SLICED TOMATO FOUND AT IMPROPER TEMPERATURED DURING TIME OF INSPECTION. NOTED TEMPERATURE OF ALL SAID ITEMS RANGING BETWEEN 55-65F AND STORED INSIDE UPRIGHT COOLER LOCATED IN FRONT PREP AREA. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED UPRIGHT COOLING UNIT LOCATED IN FRONT PREP AREA ACROSS FROM GRILLS AT IMPROPER COLD HOLDING TEMPERATURE. NOTED TEMPERATE @62F DURING TIME OF INSPECTION, WHILE STORING TCS FOODS. INSTRUCTED TO DISCONTINTUE USE OF EQUIPMENT, REPAIR AND MAINTAIN TEMPERATURE @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.; THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED LARGE BINS OF COOKED BEANS AND PEPPERS STORED ON FLOOR IN PREP /DISHWASHING AREA. INSTRUCTED TO STORE FOOD AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION. MUST MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED ROLLING CART HOLDING APPROXIMALTELY 210 LBS PORK SKIN WITH MEAT ATTACHED STORED OUTSIDE FACILITY'S REAR EXIT DOOR, ADJACENT TO THE PARKING LOT AND PUBLIC SEATING AREA. THE PRODUCT WAS UNPROTECTED FROM PUBLIC ACCESS AND POTENTIAL ENVIRONMENTAL SOURCES OF CONTAMINATION. SAID PRODUCT WAS VOLUNTARILY DISCARDED BY PIC AT THIS TIME. DURING FOOD PREPARATION UNPACKAGED FOOD SHALL BE PROTECTED. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT AND MAINTAIN; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED LOOSE FAUCET IN WOMAN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.; PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: TOMATOES 50.OF SOUR CREAM 50.0F AND BEEF CHEEK 68.9F ON PREP TABLE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65 LBS OF PRODUCTS WORTH $270.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: "NOTED TEMPERATURE OF COLD HOLD COOLER TO BE IMPROPER AT 50.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. THE PERSON IN CHARGE SERVICED THE COOLER UNIT DURING THE INSPECTION. THE COOLER UNIT WAS OBSERVED AT 30.0F AFTER THE INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A HOLE ON THE CEILING ABOVE THE 3-COMPARTMENT SINK. INSTRUCTED TO SEAL.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HAND WASH SIGN AT FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE IN WALK IN COOLER: LARGE DEEP CONTAINER OF PORK 48.5F. DISCARDED 30 LBS AT A COST OF $200. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED . INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK AT FAUCET ON THREE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMENS RESTROOM..
Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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