What is Krispy Chicken & Seafood's health inspection score?

Krispy Chicken & Seafood has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Krispy Chicken & Seafood last inspected?

Krispy Chicken & Seafood was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Krispy Chicken & Seafood have?

Krispy Chicken & Seafood has 49 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Krispy Chicken & Seafood safe to eat at?

Krispy Chicken & Seafood has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Krispy Chicken & Seafood serve?

Krispy Chicken & Seafood serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Krispy Chicken & Seafood

Name: Krispy Chicken & Seafood
Address: 1956 W 79TH ST, Chicago, 60620
Rating: 69

1956 W 79TH ST, Chicago

Last Inspected: 2/18/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Seafood•Chicago

Ranked #896 of 1000 in ChicagoBetter than 75% of seafood restaurants

Improving

6 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

2 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+24 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) which is computed during our regular data sync.

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

1956 W 79TH ST, Chicago, IL 60620

Open in Maps

View Menu Order Online

Violation Timeline

Nov 2022

3 inspections

2 high priority

1 intermediate

16 basic

Nov

Oct 2024

1 inspections

5 high priority

4 intermediate

8 basic

Nov 2024

1 inspections

1 intermediate

5 basic

Nov

Feb 2026

1 inspections

1 intermediate

6 basic

Inspection History

6 records on file

1 Complaint3 Canvass Re-Inspection2 Canvass

Feb 26

Complaint InspectionLatestPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR IN POOR REPAIR, NOTED THE WEATHER STRIP WORN AT THE BOTTOM. MUST REPAIR AND MAINTAIN TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE CARDBOARD ON SHELVING INSIDE THE WALK IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAKY PIPE UNDERNEATH THE HAND SINK IN THE REAR PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES IN THE DINING AREA IN POOR REPAIR(DAMAGED,DIRTY AND DUSTY). MUST REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND FLOOR DRAINS NEED CLEANING THROUGH OUT: PREP AREAS, WALK IN COOLER AND WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP IN THE HOOD ABOVE THE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHTS INSIDE THE WALK IN COOLER BURNT OUT. MUST REPLACE AND MAINTAIN.

Base deductions−17 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
: 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS)

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 : OBSERVED SCOOPS STORED INSIDE OF LARGE BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE IN A CLEAN MANNER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE STAINED CEILING TILES IN LOBBY AND DINING AREA,DAMAGED WALL TRIM AT DOOR FRAME LEADING TO REAR PREP /DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN PREP AND DINING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−15 pts

Oct 24

Canvass InspectionFail

5 High4 Med8 Basic

17 total3 risk factors

0/100inspection score

−86 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR VALID FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,FISH, COLESLAW,ETC.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE LEAKY PIPE AT FRONT PREP AREA HAND SINK.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 50.6F.WITH TCS FOODS STORED INSIDE MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.MANAGER ADJUSTED THERMOMSTAT AND NOW AIR TEMPERATURE IS 42.1F(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN 3- DOOR PREP COOLER SUCH AS 18LBS.RAW CATFISH FILLETS-46.4F-50.2F.1LBS.RAW CAT FISH TAILS-48.7F.1LBS.RAW PERCH-59.9F.10LBS.RAW CAT FISH NUGGETS-50.9F.4LBS. RAW CHICKEN WINGS-58.3F. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.34LBS. $240.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER FOR TAKING INTERNAL TEMPERATURES OF FOOD MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES ON WALL AT MOP SINK,ON SHELVING UNITS AND FLYING AROUND IN REAR PREP/DISH WASHING AREA. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/24/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS STORED INSIDE OF LARGE BULK FOOD STORAGE CONTAINERS MUST REMOVE AND STORE IN A CLEAN MANNER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WALK IN COOLER COMPRESSOR AND SHELVING UNITS IN WALK IN COOLER,FRYER CABINETS AND WHEEL BASES,PREP TABLES, REACH IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN LOBBY AND DINING AREA,DAMAGED WALL TRIM AT DOOR FRAME LEADING TO REAR PREP /DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN PREP AND DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE ARTICLES OFF OF FLOOR IN REAR PREP/DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−86 pts

Risk factor bonus (3× +5)−15 pts

Nov 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
Inspector Comments: Violation Codes: 2-402.11 Inspector Comments: OBSERVED A MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDEA BEARD GUARD
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED DOOR HANDLE ON REACH IN FREEZER
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inspector Comments: Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN DEBRIS FROM FILTERS AT HOOD OF COOKING EQUIPMENT
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inspector Comments: Violation Codes: 6-202.11 Inspector Comments: MUST PROVIDE A SHATTER PROOF BULB AT HOOD OF COOKING EQUIPMENT

Base deductions−8 pts

Nov 22

Canvass Re-Inspection InspectionFail

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,FISH,COLESLAW)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
Violation Codes: 2-402.11 Inspector Comments: OBSERVED A MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDEA BEARD GUARD
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Inspector Comments: MUST REPAIR OR REPLACE DAMAGED DOOR HANDLE ON REACH IN FREEZER
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN DEBRIS FROM FILTERS AT HOOD OF COOKING EQUIPMENT
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Violation Codes: 6-202.11 Inspector Comments: MUST PROVIDE A SHATTER PROOF BULB AT HOOD OF COOKING EQUIPMENT
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2566689 11/7/22 NOT CORRECTED #49- OBSERVED GREASE BUILD UP INTERIOR AND EXTERIOR SURFACES OF FRYER CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.#57.OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.(PRIORITY 7-42-090)(CITATION ISSUED)

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED A MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDEA BEARD GUARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE DAMAGED DOOR HANDLE ON REACH IN FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE FOIL FROM PREP TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS SETTING ON FLOOR NEAR MOP SINK MUST PROVIDE A HOOKING SYSTEM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE A SHATTER PROOF BULB AT HOOD OF COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2522033 6/28/21 NOT CORRECTED#10-OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE.#37- OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.#49- OBSERVED GREASE BUILD UP INTERIOR AND EXTERIOR SURFACES OF FRYER CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.#53-OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM.INSTRUCTED MANAGER TO PROVIDE.#55- OBSERVED MISSING AND STAINED CEILING TILES IN LOBBY, FRONT PREP, REAR PREP AND DISHWASHING AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.#55- OBSERVED SOILED LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.#57.OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−19 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Seafood Restaurants Best in Chicago All Illinois Restaurants