Cooked?
Grand Avenue Shrimp House
- resultPass w/ Conditions
- critical violations0
- last inspectedOctober 5, 2017
- address5358 W Grand Ave, Chicago 60639
Is Grand Avenue Shrimp House clean?
Grand Avenue Shrimp House is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on October 5, 2017. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.
What did inspectors find at Grand Avenue Shrimp House?
These are the violations recorded at the most recent inspection on October 5, 2017, in plain English, with the city's own wording underneath.
- 🌡️hot/cold holding temps off* Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS SHRIMP AND COLE SLAW., WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
- 🧊cold food not cold enoughDish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock • OBSERVED NO CHEMICAL TEST KIT ON SITE, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER CONCENTRATION OF SANITIZING SOLUTION. MANAGER CORRECT VIOLATION DURING INSPECTION. SERIOUS VIOLATION 7-38-030
- ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • OBSERVED BULK FOOD CONTAINER IN BREADING ROOM WITH NO LABEL. INSTRUCTED OPERATOR TO PROVIDE LABEL. MAINTAIN AT ALL TIMES.Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • OBSERVED BULK FOOD CONTAINER IN BREADING ROOM WITH NO LABEL. INSTRUCTED OPERATOR TO PROVIDE LABEL. MAINTAIN AT ALL TIMES.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED ALUMINUM FOIL USED AS LINER AT BOTH PREP TABLE SHELVING AREAS, IN COOK LINE AREA. INSTRUCTED OPERATION TO REMOVE AND TO ENSURE SERVICES ARE SMOOTH AND EASILY CLEANABLE. MAINTAINED AT ALL TIMES.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED ALUMINUM FOIL USED AS LINER AT BOTH PREP TABLE SHELVING AREAS, IN COOK LINE AREA. INSTRUCTED OPERATION TO REMOVE AND TO ENSURE SERVICES ARE SMOOTH AND EASILY CLEANABLE. MAINTAINED AT ALL TIMES.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • OBSERVED INTERNAL COMPARTMENT OF DEEP FRYER, LOCATED IN COOK LINE AREA WITH EXCESSIVE GREASE BUILDUP. INSTRUCTED OPERATION TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED CHIPPED AND PEELED PAINT ON ALL WALLS, IN BREADING ROOM. INSTRUCTED OPERATION TO ENSURE ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE. SEAL SURFACE AND MAINTAINED AT ALL TIMES.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED CHIPPED AND PEELED PAINT ON ALL WALLS, IN BREADING ROOM. INSTRUCTED OPERATION TO ENSURE ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE. SEAL SURFACE AND MAINTAINED AT ALL TIMES.
When was Grand Avenue Shrimp House last inspected?
Grand Avenue Shrimp House has 7 inspections on record going back to February 1, 2011.
| date | result | score |
|---|---|---|
| October 29, 2021 | closed by the city | |
| December 3, 2019 | — | |
| October 5, 2017 | Pass w/ Conditions | |
| August 2, 2016 | Pass | |
| December 2, 2015 | Pass | |
| August 29, 2014 | Pass | |
| February 1, 2011 | Pass |
Grand Avenue Shrimp House vs Belmont Cragin
Belmont Cragin runs 60% clean across 787 tracked restaurants — 470 clean, 175 mid, 137 cooked.
Against the 787 spots Cooked tracks in Belmont Cragin, this one comes out cleaner than 32% of them.
Other spots in Belmont Cragin
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 October 5, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.