Restaurant · Chicago, IL

Wingstop Restaurant

Name: Wingstop Restaurant
Address: 3057-3059 N Pulaski Rd, Chicago, IL

3057-3059 N Pulaski Rd

Last inspected Sep 2, 2025 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Complaint

Sep 2, 2025

Pass

2 recorded violations

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED MULITPLE FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF 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 issues

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED CERTIFIED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF 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 issues

Official record from Chicago Department of Public Health, Sep 2, 2025 · Original Source

Canvass

Jan 7, 2025

Pass

2 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED COOKED CORN THAWING AT ROOM TEMPERATURE IN FOOD CONTAINER ON THE MAIN PREP LINE COUNTER. INSTRUCTED TO RELOCATE COOKED CORN AND THAW TCS FOOD ITEMS WITH APPROVED THAWING METHODS SUCH AS UNDER REFRIGERATION AND MAINTAIN.

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

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED FLOORS AND PIPES BENEATH AND BEHIND DEEP FRYERS ALONG THE MAIN COOK LINE TO BE HEAVILY-SOILED WITH GREASE AND OTHER DEBRIS. INSTRUCTED TO CLEAN FLOORS, PIPES, AND OTHER PHYSICAL FACILITIES AND FIXTURES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 problems

Official record from Chicago Department of Public Health, Jan 7, 2025 · Original Source

Complaint