Quite Frankly

• resultPass w/ Conditions
• critical violations1
• last inspectedJanuary 25, 2011
• address1919 N Cicero Ave, Chicago 60639

Is Quite Frankly clean?

Quite Frankly is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 25, 2011. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Quite Frankly?

These are the violations recorded at the most recent inspection on January 25, 2011, in plain English, with the city's own wording underneath.

• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINK NOT PROPERLY MAINTAINED. FOUND NO HOT AND COLD RUNNING WATER AT EXPOSED HAND SINK IN FOOD PREP AREA. EXPOSED HAND SINK MUST BE PROPERLY DESIGNED, MAINTAINED AND ACCESSIBLE TO EMPLOYEES AT ALL TIMES. INSTRUCTED TO FIX. (EMPLOYEE TURNED THE VALVE ON UNDER THE SAID EXPOSED HAND SINK). CRITICAL CITATION ISSUED 7-38-030.
• 🌡️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. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (EG HOTDOG, POLISH, TAMALES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
• ⚠️Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • All dishwashing facilities 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. 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED AND OPERATED. FOUND 2 MOP STORED AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED EMPLOYEE, 3 COMPARTMENT SINK IS USED TO WASH, RINSE AND SANITIZE OF MULTI USE UTENSILS. (EMPLOYEE REMOVED THE SAID MOPS) SERIOUS CITATION ISSUE 7-38-030
  Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated • All dishwashing facilities 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. 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED AND OPERATED. FOUND 2 MOP STORED AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED EMPLOYEE, 3 COMPARTMENT SINK IS USED TO WASH, RINSE AND SANITIZE OF MULTI USE UTENSILS. (EMPLOYEE REMOVED THE SAID MOPS) SERIOUS CITATION ISSUE 7-38-030
• ⚠️* Inspection Report Summary Displayed And Visible To All Customers • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO FOOD INSPECTION SUMMARY REPORT POSTED ON PREMISES. MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010 (B)
  * Inspection Report Summary Displayed And Visible To All Customers • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO FOOD INSPECTION SUMMARY REPORT POSTED ON PREMISES. MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010 (B)
• ⚠️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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF REACH-IN COOLERS, COUNTER SHELVES BEHIND FRONT SERVICE AREA, AND INTERIOR OF STORAGE SHELVES.
  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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF REACH-IN COOLERS, COUNTER SHELVES BEHIND FRONT SERVICE AREA, AND INTERIOR OF STORAGE SHELVES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS OF FOOD PREP AREA ESPECIALLY UNDER AND AROUND HOT WATER TANK.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS OF FOOD PREP AREA ESPECIALLY UNDER AND AROUND HOT WATER TANK.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
• 🧻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 CLEAN AND REORGANIZE STORAGE SHELVES ABOVE FRONT COUNTER.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED EMPLOYEE TO WEAR PROPER HAIR RESTRAINTS TO CONFINE HAIR.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED EMPLOYEE TO WEAR PROPER HAIR RESTRAINTS TO CONFINE HAIR.

When was Quite Frankly last inspected?

Quite Frankly has 4 inspections on record going back to April 21, 2010.

Quite Frankly vs Hermosa

Hermosa runs 65% clean across 816 tracked restaurants — 527 clean, 160 mid, 127 cooked.

Against the 816 spots Cooked tracks in Hermosa, this one comes out cleaner than 21% of them.

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• ✓ Bishop Conway Residence
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• ✓ Cafeteria Marianao 2
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See every restaurant inspection in Hermosa →

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 25, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.