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Restaurant Profile

KIKI D'S B B Q HOUSE

4117 S ASHLAND AVE
CHICAGO, IL 60609
20
Total Inspections
10%
Pass Rate
18
Failures

Inspection History

Aug 14, 2025

Result: Pass
0 violations

Aug 7, 2025

Result: Fail
17 violations
Key Violations:
|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.;;|DESIGNATED AREAS USED - Comments: OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.;;|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 BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.;;2|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.;;21|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.;;22|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.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;33|PROPER COOLING METHODS USED;;36|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.;;39|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.;;39|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.;;49|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;;51|PLUMBING INSTALLED;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.;;56|ADEQUATE VENTILATION & LIGHTING;;58|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.

Jun 11, 2024

Result: Fail
9 violations
Key Violations:
|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.;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED LOOSE FAUCET IN WOMAN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.;;22|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.;;33|PROPER COOLING METHODS USED;;41|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;;47|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.;;49|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.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A HOLE ON THE CEILING ABOVE THE 3-COMPARTMENT SINK. INSTRUCTED TO SEAL.;;55|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.

May 17, 2023

Result: Pass
0 violations

May 10, 2023

Result: Fail
6 violations
Key Violations:
|PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK AT FAUCET ON THREE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HAND WASH SIGN AT FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.;;22|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.;;25|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.;;51|PLUMBING INSTALLED;;53|TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMENS RESTROOM.

Jul 28, 2022

Result: Fail
5 violations
Key Violations:
|INSTRUCTED TO OBTAIN VALID FOOD ALLERGEN CERTIFICATES. (FOOD SERVICE MANAGERS ONLY);;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE BOTTOM INTERIOR OF THE FRYER TO REMOVE GREASE, CLEAN AREA UNDER GRILL AND BOTTOM OF STEAM TABLE.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE. INSTRUCTED TO REMOVE DUST FROM LIGHT SHIELDS AND PIPES ON CEILING IN PREP AREA. INSTRUCTED TO CLEAN VENT FAN IN WASHROOM ON CEILING TO REMOVE DUST.;;57|ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.;;58|ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED EXPIRED FOOD ALLERGEN CERTIFICATES

Jan 5, 2021

Result: Fail
5 violations
Key Violations:
|ALL HOT HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED AND DENATURED BY CFM. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.;;|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED.;;21|PROPER HOT HOLDING TEMPERATURES - Comments: FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURE. COOKED BEEF AND COOKED CHICKEN AT TEMPERATURES RANGING FROM 110F - 115F;;22|PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF PICO DE GALLO, 5LB, COST $5) AT IMPROPER COLD HOLDING TEMPERATURES STORED IN FOOD PREPARATION AREA AT 69 F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE

Feb 19, 2020

Result: Fail
2 violations
Key Violations:
41|WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND NO WIPING CLOTHS IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN.;;53|TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED RECEPTACLE IN WOMEN"S WASHROOM.

Jun 19, 2019

Result: Fail
6 violations
Key Violations:
|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010;;25|CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;5|PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005;;55|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.;;58|ALLERGEN TRAINING AS REQUIRED - Comments: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

Apr 11, 2019

Result: Fail
11 violations
Key Violations:
|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO SPLASH GUARD ON HAND WASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SINK IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c);;22|PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHORIZO(HANGING IN PREP AREA) AND PORK(STORED IN A BOX IN REAR PREP AREA) OUT OF TEMPERATURE(CHORIZO 61.8F, PORK 68.7F)AND EL PASTOR(PORK)ON A ROTISSERIE(66.2F) MANAGER VOLUNTARILY DISCARDED 121LBS VALUED AT $246.00. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41F OR LESS. PRIORITY VIOLATION 7-38-005;;23|PROPER DATE MARKING AND DISPOSITION - Comments: VARIETY OF FOODS NOT PROPERLY LABELED (DELI MEAT, CHEESE, CUT LIMES, CUT PEPPERS, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005;;25|CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;41|WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND NO WIPING CLOTHS IN SANITIZING SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN;;5|PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005;;55|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.;;58|ALLERGEN TRAINING AS REQUIRED - Comments: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

Showing 10 most recent inspections of 20 total

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