Restaurant · Chicago, IL

Lawrence's Fish & Shrimp

Name: Lawrence's Fish & Shrimp
Address: 3242 W 87th St, Chicago, IL

3242 W 87th St

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Canvass

Jul 22, 2026

Pass

3 recorded violations

notedCode 54Facility maintenance

Official wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s notes

OBSERVED BOXES AND DEBRIS ON THE GROUND UNDERNEATH THE OUTSIDE GARBAGE DUMPSTER INSIDE THE CORRAL AREA.

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 issues

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

FLOOR DRAINS NEED CLEANING TO REMOVE DEBRIS. MUST CLEAN THE GREASE TRAP IT HAS A SLIGHT ODOR. ALSO CLEAN THE FLOORS INSIDE THE OUTSIDE WALK IN FREEZER TO REMOVE DEBRIS AND/OR SPILLS

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 problems

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED THE CITY CERTIFIED FOODSERVICE MANAGER ON DUTY WITHOUT HER ALLERGEN TRAINING AS REQUIRED. INSTUCTED TO COMPLY OR CITATIONS WILL FOLLOW.

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 issues

Official record from Chicago Department of Public Health, Jul 22, 2026 · Original Source

Canvass

Dec 4, 2025

Pass

1 recorded violation

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED THE DRAINS AT THE THREE COMPARTMENT SINK...THE ONE COMPARTMENT SINK AND THE DRAIN PIPE LEFT OF THE SODA DISPENCER STORAGE IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

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 problems

Official record from Chicago Department of Public Health, Dec 4, 2025 · Original Source

Canvass

Mar 21, 2025

Pass

1 recorded violation

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

PRE WEIGHED BREADED SHRIMP IN BROWN BAGS STORED DIRECTLY IN CONTAINER OF BREADING IN FRONT PREP COOLER. INSTD TO STORE BAGS PROPERLY (NOT ON/IN BREADING). LARGE CONTAINER OF SOLID QUATERNARY AMMONIUM DISPENSER CLIPPED ON INSIDE BASIN OF 3-COMARTMENT SINK. INSTD TO REMOVE FROM INSIDE OF BASIN TO PREVENT OVER DISPENSING OF SANITIZER

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 contamination

Official record from Chicago Department of Public Health, Mar 21, 2025 · Original Source

Canvass

Jun 13, 2024

Pass

2 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED HANDWASHING SIGN, SOAP DISPENSER AND PAPER TOWEL DISPENSER AT UTILITY MOP SINK AND PAPER TOWEL DISPENSER AT PREP SINK. INSTD TO REMOVE ALL HANDWASHING AIDS FROM MOP SINK AND PREP SINK AND MAINTAIN

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.

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

IMPROPER THAWING OF BREADED SHRIMP, THAWING ON COUNTER TOP. INSTD TO THAW PROPERLY (IE UNDER REFRIGERATION, UNDER COLD RUNNING WATER, )

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 temperature

Official record from Chicago Department of Public Health, Jun 13, 2024 · Original Source