Wilma's Famous Bbq & Tavern

April 28, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings3

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Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
code 1Priority
handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN MAIN KITCHEN HAND SINK PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS) • OBSERVED DISH WASHING AREA HAND SINK NOT ACCESIBLE OBSERVED A PLASTIC CONTAINER OF DISH WASHING LIQUID INSIDE OF SAID SINK ARTICLES WERE REMOVED DURING INSPECTION MUST KEEP ACCESSIBLE AT ALL TIMES.(COS)(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION) • OBSERVED NO HAND WASHING SINK IN FRONT PREP AREA WERE OPEN FOODS ARE BEING PREPARED,HANDLED AND SERVED (TOASTING OF BUNS,GARNISHING BURGERS,ETC)MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER WITH SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,FISH,HOT LINKS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
code 2Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS COOKED FOODS SUCH AS 10LBS. HOT LINKS-122.0F-123.4F.10LBS. QUARTERED CHICKEN-113.4F-128.7F.1.5LBS. MACARONI & CHEESE-88.0F.IN HOT HOLDING DRAWER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.21.5LBS$77.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1LB. COLE SLAW-73.6F ON PREP TABLE.4LBS. PERCH-49.2F.3LBS. CHICKEN TENDERS-51.8F.INSIDE OF REACH IN COOLER #1.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.8LBS.$20(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED IMPROPER TEMPERATURE OF 3- DRAWER HOT HOLDING UNIT AT 131.0F AND REACH IN COOLER #1 AT 58.4F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F OR ABOVE. MUST REPAIR OR REPLACE.EMAIL:FOOD@CITYOFCHICAGO.ORG WHEN READY.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
code 33
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES ON WALLS AND CEILING IN DISH WASHING AREA, REAR PREP AREA AND MOPSINK AREA. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/28/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
code 38
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: MUST PROVIDE A SPLASH GUARD IN BETWEEN DUMP SINK AND HAND SINK IN BAR AREA TO PREVENT CROSS CONTAMINATION.
code 39
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED SEVERAL WORN AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR. • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN COOLER #1,MISSING HANDLES ON HOT & COLD HOLDING UNITS.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT LOW TEMPERATURE DISH MACHINE IN BAR AREA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT,PREP TABLES,COOLERS,SHELVING UNITS IN WALK IN COOLER.,DISH RACKS.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST REPAIR OR REPLACE MISSING CEILING TILES OVER REAR PREP AREA PREP TABLES TO PREVENT CONTAMINATION.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST CLEAN DEBRIS BUILD UP ON FILTERS& HOOD AT HOOD OF COOKING EQUIPMENT.
code 56

What changed since the previous inspection?

Compared with Pass on April 14, 2025: 13 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.