Leo's Coney Island

• resultPass w/ Conditions
• critical violations2
• last inspectedApril 11, 2011
• address3455 N Southport Ave, Chicago 60657

Is Leo's Coney Island clean?

Leo's Coney Island is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 11, 2011. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Leo's Coney Island?

These are the violations recorded at the most recent inspection on April 11, 2011, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIOC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURGFACES, SUCH AS GARBAGE CANS AND KITCHEN EQUIPMENT,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(LETTUCE,TOMATOE)AND ALSO MAKING KOBAB OF CHICKEN,GREEN PEPPER TOMATOES ETC., WITHOUT GHANGING GLOVES IN BETWEEN OR NOR WASHING HANDS PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON PROPER HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000071683-18
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMP DISHMACHINE NOT MAINTAINING 180F AT FINAL RINSE. UNIT WAS IN USE.MANAGER,FOOD HANDLER AND MY SELF TRIED 5 TIMES OR MORE TO RUN THE DISHMACHINE,FINAL GAUGE ON THE MACHINE REMAINED AT TEMP OF 110F, RUNNED THE MACHINE WITH MY THERMOMETER INSIDE RECORDED TEMP OF 130F.TAGGED UNIT "HELD FOR INSPECTION".INSTRUCTED TO USE 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE(100 PPM)).FAX A LETTER WHEN UNIT IS FIXED AND HOLD AS FINAL RINSE 180F.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000071683-18 AT 12:20 DISHMACHINE TECHNICIAN REPORTED ON PREMISES,BY 1:00 PM TCHNICIAN WAS ABLE TO FIX UNIT, PRESENTLY MAINTAINS TEMP OF 180F.INSTRUCTED TO USE UNIT.
• ⚠️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. CLEAN 3 COMPARTMENT SINK PRIOR TO SET IT UP(WASH, RINSE,AND SANITIZE) SPECIALLY THE SANITIZE COMPARTMENT SINK.OBSERVE FOOD HANDLER SETTING UP THIRD COMPARTMENT WITH SANITIZE SOLUTION,AND THE COMPARTMENT SINK HAD FOOD PARTCLES INCLUDED PIECES OF RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP SINK.
  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. CLEAN 3 COMPARTMENT SINK PRIOR TO SET IT UP(WASH, RINSE,AND SANITIZE) SPECIALLY THE SANITIZE COMPARTMENT SINK.OBSERVE FOOD HANDLER SETTING UP THIRD COMPARTMENT WITH SANITIZE SOLUTION,AND THE COMPARTMENT SINK HAD FOOD PARTCLES INCLUDED PIECES OF RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP SINK.
• 🧫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. CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).CLEAN INTERIOR OF ICE MACHINE, PINK MINERAL BUILD-UP.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE ALL ITEMS FROM OUTSIDE AREA,IN FRONT OF EXIT DOOR(A LOT OF BUCKETS, A LOT OF CRATES,REMOVE FROM GROUND ALL UNNECESSARY ARTICLES.CLEAN AREA AND STAIRCASE, EXCESS DRY LEAF AND OTHER MATERIAL.

When was Leo's Coney Island last inspected?

Leo's Coney Island has 4 inspections on record going back to January 26, 2010.

Leo's Coney Island vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 14% of them.

Other spots in Lake View

• ? Red Tomato Inc
  cooked · October 17, 2013
• ✓ Macondo
  clean · July 14, 2011
• ✓ Crossing
  clean · October 1, 2015
• ? Crossing
  cooked · April 12, 2016
• ✓ The Monkeys Paw
  clean · April 7, 2026
• ✓ The Monkeys Paw
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See every restaurant inspection in Lake View →

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 April 11, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.