What is The Art OF Chicken's health inspection score?

The Art OF Chicken has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Art OF Chicken last inspected?

The Art OF Chicken was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Art OF Chicken have?

The Art OF Chicken has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Art OF Chicken safe to eat at?

The Art OF Chicken has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Art OF Chicken serve?

The Art OF Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Art OF Chicken

Name: The Art OF Chicken
Address: 2041 N WESTERN AVE, Chicago, 60647
Rating: 58

2041 N WESTERN AVE, Chicago

Last Inspected: 1/13/2026

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0Fair

Chicken•Logan Square

Ranked #564 of 729 in Logan SquareBetter than 97% of chicken restaurants

Improving

6 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+8 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

2041 N WESTERN AVE, Chicago, IL 60647

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Violation Timeline

Sep 2022

2 inspections

5 basic

Sep

Aug 2023

1 inspections

2 basic

Nov 2024

1 inspections

2 high priority

1 intermediate

3 basic

Nov

Nov 2025

1 inspections

2 high priority

2 intermediate

5 basic

Jan 2026

1 inspections

1 high priority

1 intermediate

5 basic

Jan

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HAND WASH SINKS IN THE UNISEX WASHROOMS AND THE HAND WASH SINK IN THE BAR AREA. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE FOOD PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH/REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT IN THE KITCHEN/PREP AND FRYER/GRILL AREAS. INSTRUCTED TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS/RUST BUILDUP ON THE OVERHEAD EXHAUST VENTS IN THE DISH WASH AREA IN THE BASEMENT. INSTRUCTED TO CLEAN.

Base deductions−25 pts

Nov 25

Canvass InspectionFail

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN BAR AREA WHERE ALCOHOL (BEER) IS DISPENSED INTO PLASTIC CUPS AT FRONT BAR AREA FOR CONSUMPTION TO CUSTOMERS MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER, SOAP & TOWELS, AND MAINTAIN.(PRIORITY FOUNDATION7-38-030(C)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF HOT HOLDING UNIT AT 113.0F WITH TCS FOODS STORED INSIDE.MANAGER ADJUSTED THERMOSTAT NOW AIR TEMPERATURE IS 140.2F AT THIS TIME.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 3LBS. COOKED RICE-126.5F,3LBS. COOKED MASHED POTATO-127.8F AND .5LBS. GRAVY-123.6F IN HOT HOLDING CABINET AND STEAM TABLE.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.6.5 LBS. $20.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD IN BETWEEN 1- COMPARTMENT SINK & 3- COMPARTMENT SINK IN BASEMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE HOLE IN CEILING ,GAP IN WALL ABOVE 3- COMPARTMENT SINK AND AT MOPSINK IN BASEMENT PREP/DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE FOOD ALLERGEN TRAINING FOR FOOD MANAGER AND MAINTAIN.

Base deductions−40 pts

Nov 24

Canvass InspectionPass

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED METERED FAUCETS AT BOTH RESTROOM HANDWASHING SINKS PROVIDE WATER FOR LESS THAN 15 SECONDS BEFORE NEED TO REACTIVATE THE FAUCET (FLOW FOR APPROXIMATELY 1 SECOND UPON ACTIVATION). INSTRUCTED TO REPAIR OR REPLACE WASHROOM METERED FAUCETS TO PROVIDE WATER FLOW FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED CHICKEN IN THE REAR KITCHEN AREA UPRIGHT COOLER STORED TIGHTLY-COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO REMOVE PLASTIC WRAP AND STORE TCS FOODS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP ON BOTTOM OF REAR KITCHEN AREA EXTERIOR DOOR GREATER THAN 1/4" AND UNPROTECTED FROM ENTRY OF INSECTS OR PESTS. INSTRUCTED TO ELIMINATE GAP ON REAR KITCHEN EXTERIOR DOOR TO ELIMINATE ENTRY OF PESTS AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MINI SINGLE-USE CUPS USED AS SCOOPS FOR FOOD CONTAINERS IN MAIN PREP COOLER IN THE KITCHEN AREA. INSTRUCTED TO REMOVE SINGLE-USE CUPS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SIFTER UTENSIL IN THE BASEMENT AREA STORAGE RACK IN POOR REPAIR, HEAVILY-RUSTED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO DISCARD SIFTER AND REPLACE WITH UTENSIL THAT COMPLIES WITH FOOD CODE RULES REQUIREMENTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH COOKING EQUIPMENT IN THE MAIN KITCHEN AREA (DEEP FRYERS, GRILL, HOT-HOLDING EQUIPMENT) TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.

Base deductions−31 pts

Aug 23

Canvass InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE DUST AND DEBRIS ON THE FAN GUARD IN THE WALK-IN COOLER.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2564475 ON 9/28/22 NOT CORRECTED: 58 - NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON PREMISES FOR CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUS SHOW PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−4 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON PREMISES FOR CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUS SHOW PROOF OF TRAINING.

Base deductions−2 pts

Sep 22

Canvass InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QAC AMMONIA TEST STRIPS ON THE PREMISES TO TEST THE SANITIZER CONCENTRATION AT THE 3 COMPARMENT SINK. MANAGEMENT INSTRUCTED TO HAVE THE CORRECT TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE ON THE SIDES OF THE DEEP FRYER AND THE GREASE TRAP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR BENEATH THE COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON PREMISES FOR CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUS SHOW PROOF OF TRAINING.

Base deductions−8 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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