Gator's Restaurant

• resultFail
• critical violations1
• last inspectedJanuary 27, 2011
• address3036 W Roosevelt Rd, Chicago 60612

Is Gator's Restaurant clean?

Gator's Restaurant is currently Fail from Chicago Department of Public Health, from an inspection on January 27, 2011. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Gator's Restaurant?

These are the violations recorded at the most recent inspection on January 27, 2011, in plain English, with the city's own wording underneath.

• ⚠️Previous Serious Violation Corrected, 7-42-090 • PREVIOUS SERIOUS VIOLATIONS FROM JAN. 19, 2011 WERE NOT CORRECTED. #24,29 AS DESCRIBED IN REPORT BELOW. A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.critical
  Previous Serious Violation Corrected, 7-42-090 • PREVIOUS SERIOUS VIOLATIONS FROM JAN. 19, 2011 WERE NOT CORRECTED. #24,29 AS DESCRIBED IN REPORT BELOW. A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. VIOLATION OBSERVED TODAY. OBSERVED THIRTY MOUSE DROPPINGS IN REAR AREA WHERE SOME CLUTTER WAS REMOVED. MUST CLEAN AREA AND HAVE PEST CONTROL COMPANY COME OUT TO SERVICE.
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT TIME OF INSPECTION AND POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED AS REQUIRED.
• ⚠️Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. ONE OF TWO FAUCET NECKS MISSING AT THREE COMP SINK; MUST REPAIR/PROVIDE. UNABLE TO FILL UP ONE COMPARTMENT (WASH) WITH MISSING FAUCET. SINK MUST BE IN GOOD CONDITION AND OPERABLE AT ALL TIMES. UPGRADED TO A CRITICAL----SEE #14 ABOVE.
  Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. ONE OF TWO FAUCET NECKS MISSING AT THREE COMP SINK; MUST REPAIR/PROVIDE. UNABLE TO FILL UP ONE COMPARTMENT (WASH) WITH MISSING FAUCET. SINK MUST BE IN GOOD CONDITION AND OPERABLE AT ALL TIMES. UPGRADED TO A CRITICAL----SEE #14 ABOVE.
• 🧪toxic chemicals mishandled
  Previous Minor Violation(S) Corrected 7-42-090 • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS REMAINING FROM FEB. 2010 WHICH WERE TO BE CORRECTED BY MAY 01, 2010 WERE NOT CORRECTED. #34,35,36 UPGRADED TO A CRITICAL---SEE #14 ABOVE
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • : All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: CLEAN INTERIORS OF REFRIGERATION UNITS, CLEAN POTATO DICER ON REAR WALL OF KITCHEN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • : All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: CLEAN INTERIORS OF REFRIGERATION UNITS, CLEAN POTATO DICER ON REAR WALL OF KITCHEN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING EQUIPMENT, HOODED AREA AND VENTS ABOVE COOKING EQUIPMENT, EXTERIOR OF HOT HOLDING BOX, SURFACE AREAS UNDER GRILL, BOTTOMS OF FRYERS, PREP TABLES, CUTTING BOARDS, ETC.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN THE FLOORS UNDER AND BEHIND THE SINKS AND COOKING EQUIPMENT.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN THE FLOORS UNDER AND BEHIND THE SINKS AND COOKING EQUIPMENT.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DAMAGED CEILING ABOVE THE MOP SINK. CORRECT BY JAN. 26, 2011. CORRECT THE FOLLOWING BY APRIL 19, 2011: MUST REPAINT ALL AREAS IN KITCHEN WITH CHIPPED PAINT, REATTACH LOOSE WALL COVING WHERE OBSERVED IN FRONT AREA AND KITCHEN, SEAL ALL OPENINGS IN WALLS AROUND PIPES AND ANY OTHER HOLES OBSERVED.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE DAMAGED CEILING ABOVE THE MOP SINK. CORRECT BY JAN. 26, 2011. CORRECT THE FOLLOWING BY APRIL 19, 2011: MUST REPAINT ALL AREAS IN KITCHEN WITH CHIPPED PAINT, REATTACH LOOSE WALL COVING WHERE OBSERVED IN FRONT AREA AND KITCHEN, SEAL ALL OPENINGS IN WALLS AROUND PIPES AND ANY OTHER HOLES OBSERVED.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • CLEAN OFF DRIPPING RESIDUE FROM THE KITCHEN LIGHT SHIELDS.
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • PROVIDE A SELF-CLOSING DEVICE FOR WASHROOM DOOR.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN REAR STORAGE AREA; REMOVE UNNECESSARY ARTICLES TO AVOID CLUTTER AND POTENTIAL RODENT HARBORAGE.

When was Gator's Restaurant last inspected?

Gator's Restaurant has 6 inspections on record going back to February 1, 2010.

Gator's Restaurant vs North Lawndale

North Lawndale runs 60% clean across 620 tracked restaurants — 370 clean, 83 mid, 163 cooked.

Against the 620 spots Cooked tracks in North Lawndale, this one comes out cleaner than 22% of them.

Other spots in North Lawndale

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• ✓ Chelis Cocina Economica, Inc.
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• ✕ Nandos Tacos
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• ✓ Midwest Grocery
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See every restaurant inspection in North Lawndale →

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 January 27, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.