Canvass
Jul 21, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 21, 2026 · Original Source
Restaurant · Chicago, IL
Frank's Chicago Shrimp House
4459 S Archer Ave
Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsComplaint
Feb 20, 2025
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 5LBS OF SHRIMP IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF (58F-70F). INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL COLD HELD ITEMS AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 5LBS OF SHRIMP AT COST OF $50. 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 temperatureOfficial record from Chicago Department of Public Health, Feb 20, 2025 · Original Source
Canvass
Dec 20, 2023
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
FOOD HANDLER EATING IN PREP AREA. INSTD TO EAT IN DESIGNATED AREA ONLY.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
SHRIMP IMPROPERLY THAWING IN STANDING COLD WATER. INSTD TO THAW PROPERLY (I.E. UNDER CONSTANT RUNNING WATER, UNDER REFRIGERATION, OR AS PART OF COOKING PROCESS)
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 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
BOTH MALE FOOD HANDLERS WITH BEARDS. INSTD TO WEAR EFFECTIVE BEARD RESTRAINTS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOOR UNDER HANDWASH SINK IN POOR REPAIR , MISSING FLOOR TILES AND UNEVEN SURFACE. INSTD TO REPAIR FLOOR SO AS TO BE SMOOTH, EVEN AND EASILY CLEANBLE.
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
2 MALE FOOD HANDLERS ON SITE WITHOUT FOOD HANDLER TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
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, Dec 20, 2023 · Original Source