Complaint Re-Inspection
Sep 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 17, 2026 · Original Source
Restaurant · Chicago, IL
Coleman's Barbeque 2 LLC
5752-5754 W Chicago Ave
Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsComplaint
Sep 1, 2026
Fail
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK AT THE REAR PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED STICKY FLY TRAP ROLLS HANGING IN THE REAR PREP/DISHWASHING AREA.INSTRUCTED TO REMOVE AND MAINTAIN.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED STAINED CUTTING BOARDS IN THE FRONT PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL SANITIZING TEST KIT TO TEST SANITIZER CONCENTRATION (FOR CHLORINE) FOR THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED MANAGER THAT TEST STRIPS MUST BE ON SITE AT ALL TIMES.INSTRUCTED TO COMPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED EXCESSIVE GREASE BUILD-UP ON THE FLOOR UNDERNEATH THE DEEP FRYERS AT FRONT FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. OBSERVED ACCUMULATION OF DUST BUILD-UP ON THE WALLS AND CEILING IN THE FRONT FOOD PREP AREA.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2616905 DATED:05/05/2025 #57---2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED ALL FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED TO HAVE VALID FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES. #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO COMPLY AND WITH NOTED VIOLATIONS AND MAINTAIN BY 9/8/2026. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Sep 1, 2026 · Original Source
Canvass
May 5, 2025
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER AT TWO HANDWASHING SINKS ON SITE. FOUND EMPLOYEE TOILET ROOM HANDWASHING SINK AT 69.0F AND IN THE REAR FOOD PREP AREA WITH NO RUNNING WATER. INSTRUCTED TO HAVE HOT (100°F) AND COLD RUNNING WATER AT ALL HAND WASH SINKS. BOTH HANDWASHING SINKS WERE REPAIRED. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOOD. FOUND A FULL PAN OF FRIED CHICKEN WINGS (87.0F-112.0F) STORED ON THE PREP COUNTER ACROSS FROM THE FRONT SERVICE COUNTER/PREP AREA. APPROXIMATELY 10 LBS OF PRODUCT WORTH $75 DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135°F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND TWO BAGS OF RAW CHICKEN IN THE WALK-IN FREEZER. TEMPERATURES OF THE CHICKEN RANGED 59.1°F-64.9°F. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPROXIMATELY 20 LBS OF PRODUCT WORTH $115 DISCARDED. PRIORITY 7-38-005M CITATION CONSOLIDATED WITH VIOLATION #21.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED SQUIRT BOTTLES AT THE FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE LOWER OPENINGS UNDER THE FRONT SERVICE COUNTER WITH SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED SURFACES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED ALL FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED TO HAVE VALID FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, May 5, 2025 · Original Source
Canvass
Oct 2, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE FOLLOWING HANDWASHING SINKS: REAR KITCHEN AREA, EMPLOYEE WASHROOM AREA. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED PAPER TOWELS TO ALL HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO INTERNAL TEMPERATURE MEASURING DEVICE IN REAR AREA UPRIGHT COLD-HOLDING UNIT. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL TEMPERATURE MEASURING DEVICE IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED EXTERIOR SURFACES OF OUTDOOR GREASE DISPOSAL RECEPTABLE TO BE MILDLY SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN EXTERIOR SURFACES OF INDOOR AND OUTDOOR WASTE RECEPTACLES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN STAIRWELL STORAGE HALLWAY (IN REAR KITCHEN AREA NEXT TO ENTRY DOOR). INSTRUCTED TO REMOVE ITEMS UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN PREMISES FREE OF CLUTTER.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHTBULB MISSING IN STAIRWELL STORAGE HALLWAY WHERE FOOD SERVICE EQUIPMENT IS STORED. INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURE TO ALLOW FOR LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Oct 2, 2024 · Original Source
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