Non-Inspection
Aug 14, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 14, 2025 · Original Source
Restaurant · Chicago, IL
Seafood Junction # 4 Inc.
1317 E 87th St
Last inspected Aug 14, 2025 · 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
Mar 11, 2024
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WATER STAINED AND DAMAGED CEILING TILES IN THE REAR DISH WASHING AREA. INSTRUCTED TO REPLACE CEILING TILES 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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CERTIFIED FOOD MANAGER ON SITE WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT WITH DIRT AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 11, 2024 · Original Source
Canvass
Nov 24, 2023
Fail
8 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS ARE WEARING APPROPRIATE HAIR RESTRAINTS WHILE IN THE FOOD PREP AREAS AND MAINTAIN.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FACILITY USING THE RUBBER GLOVES AS SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE THREE APPROPRIATE SINK STOPPERS 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 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS (STEAKS) THAT CAN BE ORDERED RAW OR UNDERCOOKED AND THE RISK CONSUMING SUCH FOODS. INSTRUCTED MUST DISCLOSE AND REMIND SUCH ITEMS WITH AN ASTERICK (*) ON ALL MENUS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO 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 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
UPON ARRIVAL OBSERVED AN IMPROPER THAWING METHOD OF FISH SITTING ON THE FOOD PREP TABLE AT THE REAR FOOD PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS STORING THE TCS FOOD ITEM IN THE REFRIGERATOR OVERNIGHT OR 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 temperaturenotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED THE 3-4 PIECES OF NAPKINS STORED ON THE BACK OF THE TOILET IN THE TOILET ROOM ON SITE. INSTRUCTED TO RELOCATE SAID PAPER TOWELS TO AVOID CONTAMINATING HANDS DURING HANDWASHING.
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 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED FOOD STORAGE BINS AND LIDS STACKED UNDER ONE OF THE REAR FOOD PREP TABLES WITH FOOD BUILD UP AND NOT CLEAN. INSTRUCTED TO CLEAN AND INVERT SAID FOOD STORAGE BINS TO AVOID CONTAMINATION CLEAN UTENSILS.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED IN THE FRONT FOOD PREP AREA THE OUTLET BOXES AND THE BIN WHERE THE SEASONING SHAKERS ARE STORED WITH FOOD BUILD UP AND NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED ITEMS.
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 THE FLOORS UNDER AND SURROUNDING THE IN THE FRONT, REAR FOOD PREP AREA, AND INSIDE OF THE WALK-IN FREEZER WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO CLEAN SAID FLOORS 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 problemsOfficial record from Chicago Department of Public Health, Nov 24, 2023 · Original Source