S2 Express Grill

• resultPass w/ Conditions
• critical violations3
• last inspectedApril 16, 2026
• address420 S Clark St, Chicago 60605

Is S2 Express Grill clean?

S2 Express Grill is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 16, 2026. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at S2 Express Grill?

These are the violations recorded at the most recent inspection on April 16, 2026, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Person In Charge Present, Demonstrates Knowledge, And Performs Duties • NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION.
• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE DURING TIME OF INSPECTION WHILE TCS FOODS (CHICKEN, TACOS, HAMBURGERS) ARE PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. MANAGER ARRIVED ONSITE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED NO PAPER TOWELS AT ANY OF THE EXPOSED HANDWASHING SINKS. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HAND SINKS. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-030(C)
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • OBSERVED IMPROPER TEMPERATURES OF 1 SMALL PAN OF SLICED TOMATOES 49.6F AND LETTUCE 50.2 INSIDE OF PREP COOLER ACROSS FROM STOVE. MANAGER DISCARDED APPROXIMATELY $5 OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
• 🧊food not cooled down right
  Proper Date Marking And Disposition • OBSERVED READY TO EAT, TCS FOODS (COOKED SWEET POTATOES) NOT PROPERLY DATED, STORED LONGER THAN 24 HOURS IN 2-DOOR REFRIGERATOR. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN REFRIGERATION UNITS. MANAGER VOLUNTARILY DISCARDED PAN WORTH APPROXIMATELY $200. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • OBSERVED ACCUMULATION OF GREASE INSIDE FRYER CABINET AND EXTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED ACCUMULATION OF GREASE ON HOOD AND PIPING ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED ACCUMULATION OF GREASE ON HOOD AND PIPING ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

When was S2 Express Grill last inspected?

S2 Express Grill has 6 inspections on record going back to March 14, 2023.

S2 Express Grill vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 47% of them.

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See every restaurant inspection in Loop →

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 16, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.