Al Kabeer Restaurant

• resultPass
• critical violations0
• last inspectedMarch 18, 2025
• address6426 N Western Ave, Chicago 60645

Is Al Kabeer Restaurant clean?

Al Kabeer Restaurant is currently Pass from Chicago Department of Public Health, from an inspection on March 18, 2025. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Al Kabeer Restaurant?

These are the violations recorded at the most recent inspection on March 18, 2025, in plain English, with the city's own wording underneath.

• ⚠️Contamination Prevented During Food Preparation, Storage & Display • 3-305.12--- NOTED CASES OF DRY LENTIL BEANS AND BAGS OF RAW ONIONS BEING STORED ON THE OUTDOOR REAR PATIO ON THE GROUND. INSTRUCTED TO REMOVE FROM THE OUTDOOR AREA, STORE INSIDE THE PREMISES AND PROTECTED.
  Contamination Prevented During Food Preparation, Storage & Display • 3-305.12--- NOTED CASES OF DRY LENTIL BEANS AND BAGS OF RAW ONIONS BEING STORED ON THE OUTDOOR REAR PATIO ON THE GROUND. INSTRUCTED TO REMOVE FROM THE OUTDOOR AREA, STORE INSIDE THE PREMISES AND PROTECTED.
• ⚠️In-Use Utensils: Properly Stored • 3-304.12--- NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
  In-Use Utensils: Properly Stored • 3-304.12--- NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • : 4-803.11--- NOTED SOILED LINENS BEING STORED OUTDOORS ON THE PATIO IN AN OPEN CONTAINER. MUST STORE IN A SEALED CONTAINER.
  Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • : 4-803.11--- NOTED SOILED LINENS BEING STORED OUTDOORS ON THE PATIO IN AN OPEN CONTAINER. MUST STORE IN A SEALED CONTAINER.
• ⚠️Single-Use/Single-Service Articles: Properly Stored & Used • 4-903.11(A;C)--- NOTED TO GO FOOD CONTAINERS BEING STORED ON THE OUTDOOR PATIO ON THE GROUND, OPEN AND EXPOSED TO CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PATIO AND STORE PROTECTED INDOORS.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
  Single-Use/Single-Service Articles: Properly Stored & Used • 4-903.11(A;C)--- NOTED TO GO FOOD CONTAINERS BEING STORED ON THE OUTDOOR PATIO ON THE GROUND, OPEN AND EXPOSED TO CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PATIO AND STORE PROTECTED INDOORS.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • 4-101.11(B, C, D, E)--- MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.---BURNT, MELTED PLASTIC RICE COOKER AND PLASTIC BLENDER REPAIRED WITH TAPE, MUST REPLACE. 4-101.19--- MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR HALLWAY STORAGE.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • 4-602.13--- ALL SHELVING THROUGHOUT THE FACILITY WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT. 4-601.11(B)--- INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT INCLUDING COOLERS AND FREEZERS WITH FOOD DEBRIS. MUST CLEAN NAD MAINTAIN.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • 6-201.17--- DIRTY LIGHT SHIELD ABOVE THE FOOD PREP AREA. MUST CLEAN AND MAINTAIN. 6-201.11---- ALL WALLS AND FLOORS THROUGHOUT THE FOOD PREP AREA, DISH AREA, WASHROOM AND REAR REFRIGERATION AREA WITH DIRT, FOOD DEBRIS AND SPLATTER. MUST CLEAN AND MAINTAIN.----NOTED EXPANDING SPRAY FOAM BEING USED AS A SEALANT ON THE CEILING VENTILATION ABOVE THE THREE COMPARTMENT SINK AND THE HAND WASHING SINK, BUMPY, UNEVEN AND UNABLE TO CLEAN. INSTRUCTED TO REMOVE/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.----DAMAGED WALLS AND CEILING IN THE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----HOLE IN THE CEILING IN THE REAR REFRIGERATION AREA. MUST SEAL. 6-501.114--- ALL UNUSED, UNNECESSARY ITEMS STORED THROUGHOUT THE REAR PATIO SUCH AS A TOILET, NUMEROUS SHOPPING CARTS, FURNITURE ETC. MUST BE REMOVED TO PREVENT PEST HARBORING.
• ⚠️All Food Employees Have Food Handler Training • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
  All Food Employees Have Food Handler Training • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

When was Al Kabeer Restaurant last inspected?

Al Kabeer Restaurant has 14 inspections on record going back to August 16, 2022. The 12 most recent are shown below.

Al Kabeer Restaurant vs West Ridge

West Ridge runs 58% clean across 966 tracked restaurants — 557 clean, 174 mid, 233 cooked.

Against the 966 spots Cooked tracks in West Ridge, this one comes out cleaner than 45% of them.

Other spots in West Ridge

• ✓ The Main Pizza
  clean · October 6, 2025
• ✓ Desi Halal Cloud Kitchen
  clean · January 22, 2025
• ✓ Grand Personal Chef
  clean · August 16, 2024
• ✓! Tropical Smoothie Cafe
  mid · April 27, 2023
• ✓ Ameer Tandoori Kabab
  clean · April 1, 2025
• ✓! Subway
  mid · March 6, 2026

See every restaurant inspection in West Ridge →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated March 18, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.