What is Coleman's Barbeque 2 Llc's health inspection score?

Coleman's Barbeque 2 Llc has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Coleman's Barbeque 2 Llc last inspected?

Coleman's Barbeque 2 Llc was last inspected on May 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Coleman's Barbeque 2 Llc have?

Coleman's Barbeque 2 Llc has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Coleman's Barbeque 2 Llc safe to eat at?

Coleman's Barbeque 2 Llc has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Coleman's Barbeque 2 Llc

Name: Coleman's Barbeque 2 Llc
Address: 5752-5754 W CHICAGO AVE, Chicago, 60651
Rating: 52

5752-5754 W CHICAGO AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: May 5, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5752-5754 W CHICAGO AVE, Chicago, IL 60651

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Violation Timeline

Jul 2022

1 inspections

3 basic

Jul

May 2023

1 inspections

2 high priority

1 intermediate

12 basic

Oct 2024

1 inspections

1 high priority

1 intermediate

3 basic

Oct

May 2025

1 inspections

1 high priority

3 intermediate

3 basic

Inspection History

4 records on file

4 Canvass

May 25

Canvass InspectionLatestPass w/ Conditions

1 High3 Med3 Basic

7 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT TWO HANDWASHING SINKS ON SITE. FOUND EMPLOYEE TOILET ROOM HANDWASHING SINK AT 69.0F AND IN THE REAR FOOD PREP AREA WITH NO RUNNING WATER. INSTRUCTED TO HAVE HOT (100�F) AND COLD RUNNING WATER AT ALL HAND WASH SINKS. BOTH HANDWASHING SINKS WERE REPAIRED. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOOD. FOUND A FULL PAN OF FRIED CHICKEN WINGS (87.0F-112.0F) STORED ON THE PREP COUNTER ACROSS FROM THE FRONT SERVICE COUNTER/PREP AREA. APPROXIMATELY 10 LBS OF PRODUCT WORTH $75 DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135�F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND TWO BAGS OF RAW CHICKEN IN THE WALK-IN FREEZER. TEMPERATURES OF THE CHICKEN RANGED 59.1�F-64.9�F. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPROXIMATELY 20 LBS OF PRODUCT WORTH $115 DISCARDED. PRIORITY 7-38-005M CITATION CONSOLIDATED WITH VIOLATION #21.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SQUIRT BOTTLES AT THE FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE LOWER OPENINGS UNDER THE FRONT SERVICE COUNTER WITH SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED SURFACES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ALL FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED TO HAVE VALID FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.

Base deductions−31 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE FOLLOWING HANDWASHING SINKS: REAR KITCHEN AREA, EMPLOYEE WASHROOM AREA. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED PAPER TOWELS TO ALL HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL TEMPERATURE MEASURING DEVICE IN REAR AREA UPRIGHT COLD-HOLDING UNIT. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL TEMPERATURE MEASURING DEVICE IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXTERIOR SURFACES OF OUTDOOR GREASE DISPOSAL RECEPTABLE TO BE MILDLY SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN EXTERIOR SURFACES OF INDOOR AND OUTDOOR WASTE RECEPTACLES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESSARY ITEMS IN STAIRWELL STORAGE HALLWAY (IN REAR KITCHEN AREA NEXT TO ENTRY DOOR). INSTRUCTED TO REMOVE ITEMS UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN PREMISES FREE OF CLUTTER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTBULB MISSING IN STAIRWELL STORAGE HALLWAY WHERE FOOD SERVICE EQUIPMENT IS STORED. INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURE TO ALLOW FOR LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.

Base deductions−21 pts

May 23

Canvass InspectionPass w/ Conditions

2 High1 Med12 Basic

15 total

51/100inspection score

−49 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN PREP/DISWASHING AREA AND THE EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN EMPLOYEE WASHROOMS AND HANDWASHING SINK IN PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FISH FLOUR AND SEASONING FLOUR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS LAYING ON THE COUNTERS NEAR THE PIT. INSTRUCTED TO STORE WET WIPING CLOTHS IN PROPERLY SANITIZED CONTAINERS IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON BOTTOM SHELVES IN THE FLOOR OF WALK-IN COOLERS. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARD ON THE COUNTER NEAR THE THE BBQ PIT TO HAVE OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REPLACE THE DAMAGED CUTTING BOARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE MEAT GRINDER IN THE REAR FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS INSIDE WHERE THE MEAT IS PUSHED DOWN TO BE GRINDED. INSTRUCTED TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE HOOD TO HAVE GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING LOCATED IN THE FRONT FOOD SERVICE AREA WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING AROUND THE COOKING EQUIPMENT TO REMOVE GREASE AND SPILLS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND DIRT ALONG WALLS OF DRY STORAGE CLOSET. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPLATTER ON WALLS IN REAR AT THE MEAT GRINDER LOCATION AND IN THE FRONT FOOD SERVICE AREA WHERE THE MEAT IS CHOPPED. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT BURNT OUT IN THE WALK-IN COOLER STORED IN THE REAR. INSTRUCTED TO REPLACE THE LIGHT BULB.

Base deductions−49 pts

Jul 22

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE MEAT GRINDER IN THE REAR FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS INSIDE WHERE THE MEAT IS PUSHED DOWN TO BE GRINDED. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING LOCATED IN THE FRONT FOOD SERVICE AREA WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPLATTER ON WALLS IN REAR AT THE MEAT GRINDER LOCATION AND IN THE FRONT FOOD SERVICE AREA WHERE THE MEAT IS CHOPPED. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.

Base deductions−6 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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