License Re-Inspection
Mar 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 18, 2026 · Original Source
Grocery Store · Chicago, IL
E&E Fish Market
4310 S Archer Ave
Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when E&E Fish Market has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsLicense
Mar 10, 2026
Fail
6 recorded violations
notedCode 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED CONTAINER OF FRESH CLAMS IN DISPLAY COOLER WITH NO SHELLSTOCK TAG IN CONTAINER. INSTRUCTED SHELLSTOCK TAGS OR LABELS SHALL REMAIN ATTACHED TO THE CONTAINER IN WHICH THE SHELLSTOCK ARE RECEIVED UNTIL THE CONTAINER IS EMPTY. CORRECTED ON SITE CONTAINER OF FRESH CLAMS VOLUNTARILY DENATURED AND DISCARDED BY MANAGEMENT, VALUED AT $20 AND WEIGHING 3LBS. PRIORITY FOUNDATION VIOLATION.
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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO BARRIER TO PREVENT CUSTOMERS FROM ENTERING INTO FOOD PREP AREA. INSTRUCTED TO INSTALL BARRIER TO PROTECT FOOD PREP AREA FROM CONTAMINATION BY PUBLIC. PRIORITY FOUNDATION VIOLATION
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON UTILITY SINK AND ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICES ON UTILITY SINK AND ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE ALL GENDER WASHROOM FOR SANITARY NAPKINS.
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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED NON SMOOTH OUTDOOR SURFACE UNDERNEATH DUMPSTER CONSTRUCTED OF DIRT AND ROCKS. INSTRUCTED AN OUTDOOR SURFACE FOR REFUSE, RECYCLABES AND RETURNABLES SHALL BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH, DURABLE AND SLOPED TO DRAIN
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 NON SMOOTH WALL IN UTILITY ROOM, ACROSS FROM UTILITY SINK. INSTRUCTED WALLS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND EASILY CLEANABLE.
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 problemsOfficial record from Chicago Department of Public Health, Mar 10, 2026 · Original Source