What is Harold's Chicken''s health inspection score?

Harold's Chicken' has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harold's Chicken' last inspected?

Harold's Chicken' was last inspected on August 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harold's Chicken' have?

Harold's Chicken' has 41 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harold's Chicken' safe to eat at?

Harold's Chicken' has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Harold's Chicken' serve?

Harold's Chicken' serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harold's Chicken'

Name: Harold's Chicken'
Address: 8653 S STATE ST, Chicago, 60619
Rating: 61

8653 S STATE ST, Chicago

Last inspected 8mo ago

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0Fair

Chicken•Chicago

Ranked #535 of 1000 in ChicagoBetter than 97% of chicken restaurants

Declining

6 inspections

Last: Aug 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

8 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

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

8653 S STATE ST, Chicago, IL 60619

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Violation Timeline

Jul 2022

1 inspections

4 basic

Jul

Nov 2022

1 inspections

4 basic

Oct 2023

1 inspections

3 high priority

4 intermediate

3 basic

Oct

Mar 2024

1 inspections

1 intermediate

7 basic

Mar 2025

1 inspections

1 high priority

4 basic

Mar

Aug 2025

1 inspections

1 high priority

2 intermediate

7 basic

Inspection History

6 records on file

3 Complaint3 Canvass

Aug 25

Complaint InspectionLatestPass

1 High2 Med7 Basic

10 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY STRIPS HANGING FROM CEILING IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM PREP AND DISH WASHING AREAS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES FRYER CABINETS, PREP TABLES, SHELVING UNITS COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD SPILLS ON WALLS AND DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN WALLS AND FLOORS IN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE AND MISSING BASEBOARDS ALONG WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE BASEBOARDS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP ON FILTERS AND INTERIORR SURFACES OF VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LOOSE LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO SECURE ALL LIGHT SHIELDS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES AND MAINTAIN.

Base deductions−34 pts

Mar 25

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNAGE AT THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
MALE FOOD HANDLER AND DISH WASHER NOT WEARING HAIR/BEARD RESTRAINTS. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR/BEARD RESTRAINT. MAINTAIN SAME.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TOP SURFACE OF THE WASHBOWL IN THE TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS INSIDE THE WALK IN COOLER/FREEZER WITH FOOD, DIRT AND SLIPPERY. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Base deductions−18 pts

Mar 24

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LARGE BULK INGREDIENT CONTAINER NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND HANDLING FOOD. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE, FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE STORAGE RACKS IN THE WALK IN COOLER, FRONT AND REAR PREP/STORAGE AREAS WITH DUST, DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS AROUND THE COOKING EQUIPMENT, SINK AND PREP TABLES WITH FOOD SPLATTER AND DIRT. -FLOOR DRAINS UDNER THE SINKS AND FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS, FLOOR DRAINS AND FLOORS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT INSIDE THE WALK IN FREEZER SHIELD MISSING. INSTRUCTED TO PROVIDE AND MAINTAIN A SHIELD OVER THE LIGHT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED THE FOOD HANDLER ON SITE WITH AN EXPIRED CERTIFICATE. INSTRUCTED TO RENEW AND MAINTAIN A CURRENT CERTIFICATE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CFM ON SITE WITH NO ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN ALL CFMs WITH CURRENT ALLERGEN CERTIFICATES.

Base deductions−19 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High4 Med3 Basic

10 total1 risk factor

39/100inspection score

−56 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FOOD PREP AREA, DISHWASHING AREA, AND TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE RINSE STRAINER IN THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED MANAGER TO ADEQUATELY WASH, RINSE, AND SANITIZE DISHES IN THE THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TCS FOODS; FRIED CHICKEN LEG QUATERS AND CHICKEN WINGS STORED ON THE SHELVING UNIT BELOW THE FOOD PREP TABLE IN THE FRONT FOOD PREP AREA AND IN AN FRYING BASKET IN THE DISHWASHING AREA AT IMPROPER TEMPERATURES RANGING 69.6F-112.6F. INSTRUCTED MANAGER TO KEEP COOKED FOODS AT A HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. FOOD VALUED AT $60 AT 15LBS. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF CHICKEN DRUMSTICKS AND THIGH QUARTERS STORED ON THE FLOOR IN THE DISHWASHING AREA. THE TEMPERATURES OF THE CHICKEN RANGED 51.4F-59.5F. MANAGER DISCARDED PRODUCT, APPROXIMATELY 160 LBS AT $200 DISCARDED. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION ABOVE
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING FOR CHICKEN STORED IN THE DISHWASHING AREA. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER IN THE PEPSI COOLER UNIT WITH COLE SLAW STORED IN NEAR THE SERVICE COUNTER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED 3 TONGS STORED ON THE SLASH GUARD OF THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED A DAMAGED SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AN ADEQUATE SINK STOPPER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS UNDER THE THREE COMPARTMENT SINK AND THE FOOD PREP TABLES IN THE FRONT FOOD PREP AREA SOILED AND DISCOLORED. INSTRUCTED TO CLEAN SAID WALLS AND MAINTAIN.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED RACKS IN WALK IN COOLER/ FREEZER. INSTRUCTED MANAGER TO REPAIR OR REPLACE COOLER WITH CORROSION RESISTANT AND NON-ABSORBENT MATERIAL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING UTILIZED AS SHELVING. INSTRUCTED MANGER TO REMOVE CARDBOARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY DUST BUILD UP IN WALK IN COOLER FAN UNIT. INSTRUCTED MANAGER TO CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN CERTIFICATION. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Base deductions−8 pts

Jul 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS ON PREP COOLER IN NEED OF CLEANING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FRYERS WITH ACCUMULATED GREASE ON INTERIOR AND EXTERIOR. INSTRUCTED MANAGER TO REMOVE GREASE BUILD UP AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON FLOOR NEAR 3 COMPARTMENT SINK AND IN FOOD PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EXPIRED FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGER TO MEET REQUIREMENT FOR VALID CERTIFICATIONS.

Base deductions−8 pts

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Community Safety Reports

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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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