What is Parson's Chicken & Fish's health inspection score?

Parson's Chicken & Fish has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Parson's Chicken & Fish last inspected?

Parson's Chicken & Fish was last inspected on December 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Parson's Chicken & Fish have?

Parson's Chicken & Fish has 50 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Parson's Chicken & Fish safe to eat at?

Yes, Parson's Chicken & Fish has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

Official Health Record

Parson's Chicken & Fish

Name: Parson's Chicken & Fish
Address: 2435-2439 N HALSTED ST, Chicago, 60614
Rating: 89

2435-2439 N HALSTED ST, Chicago

Last Inspected: 12/9/2025

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0Excellent

Lincoln Park

Ranked #160 of 755 in Lincoln Park

Declining

8 inspections

Last: Dec 9, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

6.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

100

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

2435-2439 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Aug 2023

1 inspections

5 high priority

1 intermediate

7 basic

Aug

Oct 2023

2 inspections

2 high priority

2 intermediate

13 basic

Aug 2024

1 inspections

1 high priority

4 intermediate

9 basic

Aug

Nov 2024

1 inspections

Aug 2025

2 inspections

1 intermediate

3 basic

Aug

Dec 2025

1 inspections

1 high priority

1 basic

Inspection History

8 records on file

2 Complaint1 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Short Form Complaint

Dec 25

Complaint InspectionLatestPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, FISH). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER DRIPPING AT PIPE BELOW HAND WASHING SINK IN REAR DRY STORAGE AREA. MUST REPAIR.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 25

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FLOUR CONTAINERS AND HOT SAUCE WITHOUT A LABEL. MUST PROVIDE COMMON NAME ON CONTAINER TO PROPERLY IDENTIFY.

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. MUST STORE ALL TRASH INSIDE OF RECEPTACLE WITH LID SHUT TIGHT. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET FLOOR INSIDE OF CHICKEN/FISH WALK IN COOLER. MUST CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 2 BURNT OUT LIGHTS AT VENTILATION HOOD. MUST PROVIDE ADEQUATE LIGHTING.

Base deductions−11 pts

Nov 24

Complaint InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionPass w/ Conditions

1 High4 Med9 Basic

14 total

52/100inspection score

−48 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER COLD HOLDING EQUIPMENT TEMPERATURES AMBIENT AIR AT 6 COMPARTMENT COOLER 49 F AND AMBIENT AIR OF 5 COMPARTMENT COOLER 50 F. COOLING UNITS TAGGED. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS HELD IN ICE ON TOP OF COOKSLINE COUNTERTOP, TARTAR SAUCE 46.2 F, GARLIC MAYO 57.6, CAJUN REMOULADE 73.2, AND GUACAMOLE 51.2 F, POTATOE SALAD 55.4 F, CHEESE 50.4 F IN 6 COMPARTMENT COLD HOLDING UNIT AND RANCH 47.4 F, COLE SLAW 48.4, SLICED CHEESE 48.9 F IN 5 COMPARTMENT COLD HOLDING UNIT IN KITCHEN. APPROXIMATELY 40 LBS VALUED AT $950.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO WORKING THERMOMETER INSIDE OF COLD HOLDING EQUIPMENT IN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN FOR ACCURATE MEASURMENT OF INTERNAL TEMPERATURES OF EQUIPMENT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED VARIOUS BULK CONTAINERS IN WITH SPICES IN DRY STORAGE HALL WITHOUT LABELS. INSTRUCTED TO LABEL ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER WITH A COMMON NAME
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED A 1/4 INCH GAP AT THE BOTTOM CORNER OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTED INTERIOR OF MICROWAVE AT KITCHEN ENTRANCE. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ALUMINUM FOIL LINING SHELVES IN KITCHEN. INSTRUCTED TO REMOVE AND TO USE ONLY DURABLE, NON-POROUS, EASY TO CLEAN LINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS IN KITCHEN PREP AREAS WITH DEEP CUTS AND STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED RUSTED BOTTOMS AND RIMS OF PLATES STORED ON DRYING RACKS IN DISH ROOM. INSTRUCTED TO RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE ENCRUSTED GREASE BUILD UP AND FOOS DEBRIS UNDERNEATH FRYERS IN KITCHEN. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED GREASE BUILDUP ON EXTERIOR OF GREASE DISPOSAL. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS UNDERNEATH EQUIPMENT AT BAR, INSIDE OF BEER WALK IN COOLER AND ALONG THE WALLS THROUGHOUT THE KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTERED HALL BETWEEN REAR EXIT AND KITCHEN OFFICE. INSTRUCTED TO ORGANIZE, REMOVE ALL UNNECESSARY ITEMS AND ELEVATE KEPT ITEMS A MINIMUM OF 6 INCHES FROM THE FLOOR
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED SEVERAL BLOWN OUT LIGHTS UNDERNEATH BOTH HOODS IN KITCHEN. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−48 pts

Oct 23

Complaint Re-Inspection InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
: 2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. : 4-601.11(B)-- MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

Base deductions−27 pts

Oct 23

Short Form Complaint InspectionFail

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
: 4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
: 4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. : 4-601.11(B)-- MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTSIDE GARBAGE AREA WITH EXCESSIVE DEBRIS AND GREASE ON THE GROUNDS. WASTE RECEPTACLE NOTED OPEN/NOT COVERED EXPOSING BAGS OF FOOD DEBRIS. GREASE ON THE EXTERIOR OF THE GREASE CONTAINER AND GREASE SPILLAGE ON THE SURROUNDING GROUND. 7 EMPTY CARDBOARD BOXES WITH EMPTY FRY OIL CONTAINERS INSIDE ON THE GROUND. AN OPEN STORAGE CONTAINER OF SOILED LINENS. INSTRUCTED TO REMOVE ALL GREASE AND GARBAGE FROM THE GREASE CONTAINER AND SURROUNDING GROUNDS, PROVIDE A TIGHT FITTING LID FOR THE WASTE CONTAINER. SEAL OPEN LINEN CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

Base deductions−29 pts

Aug 23

Canvass InspectionPass w/ Conditions

5 High1 Med7 Basic

13 total2 risk factors

21/100inspection score

−69 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
EMPLOYEES MUST NOT DRINK OPEN BEVERAGES IN FOOD PREP STATIONS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED THE DISH WASHER HANDLE DIRTY DISHES THEN PROCEED TO HANDLE THE CLEAN DISHES WITHOUT WASHING HIS HANDS BETWEEN THE TWO TASKS. REVIEWED PROPER HAND WASHING AND WHEN TO WASH HANDS. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE COOK HANDLE RAW BEEF ON THE COOKS LINE THEN PROCEED TO HANDLE A CLEAN WIPING CLOTH, CONTINUE TO USE HIS BARE CONTAMINATED HANDS TO SPRINKLE SALT WITH HIS HANDS ONTO READY TO EAT FRIES TAKEN OUT OF THE DEEP FRYER. ALL FRIES DISCARDED. REVIEWED GOOD HYGIENIC PRACTICES AND WHEN TO USE GLOVES WITH READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED RAW OYSTERS ON THE PRINTED MENU FOR SALE AND NO CURRENT SHELLFISH TAGS AVAILABLE FOR REVIEW. MOST RECENT SHELLFISH TAGS AVAILABLE DATED FROM THE YEAR 2022. MUST PROVIDE AND MAINTAIN SHELLFISH TAGS WITH A USED DATE WRITTEN ON THE OLD TAGS FOR A MINIMUM OF 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.

Base deductions−69 pts

Risk factor bonus (2× +5)−10 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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