What is Chicago Wings & Gyros's health inspection score?

Chicago Wings & Gyros has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chicago Wings & Gyros last inspected?

Chicago Wings & Gyros was last inspected on October 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chicago Wings & Gyros have?

Chicago Wings & Gyros has 27 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chicago Wings & Gyros safe to eat at?

Chicago Wings & Gyros has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chicago Wings & Gyros serve?

Chicago Wings & Gyros serves Wings cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chicago Wings & Gyros

Name: Chicago Wings & Gyros
Address: 2145 S PULASKI RD, Chicago, 60623
Rating: 79

2145 S PULASKI RD, Chicago

Last Inspected: 10/28/2025

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0Good

Wings•Chicago

Ranked #960 of 1000 in ChicagoBetter than 98% of wings restaurants

Improving

4 inspections

Last: Oct 28, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

2145 S PULASKI RD, Chicago, IL 60623

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Violation Timeline

Oct 2022

1 inspections

1 intermediate

3 basic

Oct

Sep 2023

1 inspections

1 high priority

3 intermediate

10 basic

Dec 2024

1 inspections

3 basic

Dec

Oct 2025

1 inspections

1 intermediate

5 basic

Inspection History

4 records on file

4 Canvass

Oct 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN IN THE 3 COMP SINK THAWING OUT. INSTRUCTED MANAGER ON PROPERLY THAWING UNDER COOL RUNNING WATER OR INSIDE COOLER.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED HAMBUGERS AND PIZZA PUFFS INSIDE REACH IN FREEZER NOT PROPERLY PROTECTED FROM POSSIBLE CONTAMINATION. INSTRUCTED MANAGER TO PROPERLY STORE FOOD ITEMS IN FOOD GRADE STORAGE CONTAINERS AND/OR BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS, DEBRIS AND/OR ICE BUILD UP.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE WASHROOM DOOR AS REQUIRED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN THE FLOORS ALONG THE WALL BASE AND IN CORNERS, WALLS AND ATTACTED PIPES TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−15 pts

Dec 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE UPRIGHT REACH IN REFRIGERATOR WITH A BUILD UP OF FOOD SPLATTER AND SPILLAGE FROM THE CHICKEN CONTAINERS. INSTRUCTED TO CLEAN SHELVING, BASE FLOOR, GLASS, HANDLES AND ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED LIGHT GREASE BUILD UP ON THE SIDES OF THE COOKING EQUIPMENT IN THE FRONT FOOD PRE/SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD UP OF DUST AND GREASE ON THE HOOD VENTILATION SYSTEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN FILTERS AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD AND OR FOOD CONTACT SURFACES BELOW.

Base deductions−6 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High3 Med10 Basic

14 total

55/100inspection score

−45 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT EXPOSED HAND WASHING 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 ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD (CHICKEN WINGS) AT IMPROPER COLD TEMPERATURE OF 59.8F IN THE COLD HOLDING UNIT. MANAGER VOLUNTARILY DISCARDED 20LBS OF CHICKEN WINGS AT COST OF $100. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST BE HLED AT TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE 3 COMPARTMENT AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED 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 (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN MAIN PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF ALL COOLERS AND FREEZERS, INCLUDING RUBBER GASKETS, STORAGE SHELVES AND CONTAINERS THROUGH OUT AND ALL COOKING EQUIPMENT NOT CLEAN, DEBRIS. INSTD TO CLEAN ALL AND MAINTAIN. EXCESSIVE ICE BUILD UP IN FREEZERS. INSTD TO REMOVE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED ON FLOORS THROUGHOUT PREMISES. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEAD NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESIVE AMOUNTS OF DUST AND DIRT ON VENTS DIRECLTY ABOVE PREP TABLES. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHTSHIELD IN FRONT PREP AREA. INSTD TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−45 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD (CHICKEN WINGS) AT IMPROPER COLD TEMPERATURE OF 61F. MANAGER VOLUNTARILY DISCARDED 8LBS OF CHICKEN WINGS AT COST OF $50. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST BE HLED AT TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND GREASE ON EQUIPMENT (COOLERS, FREEZERS, FRYERS) THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED ON FLOORS THROUGHOUT PREMISES. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−11 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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