What is Fry The Coop's health inspection score?

Fry The Coop has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fry The Coop last inspected?

Fry The Coop was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fry The Coop have?

Fry The Coop has 36 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fry The Coop safe to eat at?

Fry The Coop has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fry The Coop serve?

Fry The Coop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fry The Coop

Name: Fry The Coop
Address: 1529 W CHICAGO AVE, Chicago, 60642
Rating: 60

1529 W CHICAGO AVE, Chicago

Last Inspected: 2/10/2026

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0Fair

American•Chicago

Ranked #934 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

7 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

5.1

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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+4 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

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1529 W CHICAGO AVE, Chicago, IL 60642

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Violation Timeline

Jan 2023

1 inspections

3 high priority

1 intermediate

7 basic

Jan

Feb 2023

1 inspections

Feb 2024

2 inspections

1 high priority

3 intermediate

3 basic

Feb

Apr 2025

1 inspections

1 high priority

1 intermediate

1 basic

Feb 2026

2 inspections

4 high priority

2 intermediate

9 basic

Feb

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE AND CLEAN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORED IN CONTAINERS WITHOUT LABELS WITH COMMON NAME OF FOOD ITEM(S). INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLER(S) NOT WEARING HAIR AND BEARD RESTRAINTS. INSTRUCTED TO WEAR/PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED IN USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF THE FOOD CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WITH ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE DOCUMENTATION.

Base deductions−23 pts

Feb 26

Canvass InspectionFail

3 High1 Med5 Basic

9 total1 risk factor

50/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD SERVICE MANAGER AND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE AT THE TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE STORED, PREPARED/HANDLED AND SERVED. INSTRUCTED THAT A VALID CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE AND CLEAN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED IMPROPERLY DIRECTLY ON THE TOP OF THE ICE IN BIN. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS WITHOUT LABELS WITH COMMON NAME OF FOOD ITEM(S). INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER(S) NOT WEARING HAIR AND BEARD RESTRAINTS. INSTRUCTED TO WEAR/PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF THE FOOD CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE DUMPSTER WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOWING. INSTRUCTED TO CORRECT TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WITH ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE DOCUMENTATION.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 3-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48F. THE PREP COOLER WAS USED TO STORE TCS FOODS SUCH AS CHEESE AND POTATO SALAD. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING OF TCS FOODS INSIDE OF THE 3-DOOR PREP COOLER. OBSERVED POTATO SALAD AT 50F, CHEESE AT 47- 54F, AND CUPS OF RANCH DRESSING AT 49F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41�F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−17 pts

Feb 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (CHICKEN SANDWICHES) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionFail

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED MACARONI AND CHEESE AT 129F INSIDE OF THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED THAT ALL TCS FOODS MUST BE HELD ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED POTATO SALAD AT 60F, CHEESE AT 49F AND MAYO AT 57F IN THE PREP COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED COOKED CHICKEN STORED IN THE WALK-IN-COOLER PAST THE 7 DAY MAXIMUM USE BY DATE. MANAGEMENT INSTRUCTED THAT ALL TCS FOODS MUST BE USED OR DISCARDED WITHIN 7 DAYS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST STRIPS FOR QAC SANITIZER AT THE 3C SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON TOP OF THE LOW TEMPERATURE DISH WASHING MACHINE. MANAGEMENT INSTRUCTED TO CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLES IN BOTH OF THE CUSTOMER WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE.

Base deductions−21 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Canvass InspectionFail

3 High1 Med7 Basic

11 total1 risk factor

46/100inspection score

−49 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE HANDLED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HAND WASHING SIGN AT HANDWASHING SINKS IN FRONT PREP AREA, REAR PREP AREA, AND BASEMENT. INSTRUCTED TO OBTAIN AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING CLEANSER AT BAR HANDWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. STAFF PROVIDED DURING INSPECTION-COS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND SUGAR AND SPICES IN BULK CONTAINERS NOT LABELED IN THE FRONT PREP AREA. INSTRUCTED TO LABEL FOOD WHEN OUTSIDE OF ORIGINAL CONTAINER, MAINTAIN.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
FOUND STAFF HANDLING FOOD IN FRONT PREP AREA WITHOUT HAIR RESTRAINT. INSTRUCTED TO OBTAIN AND MAINTAIN. COS DURING INSPECTION
41WIPING CLOTHS: PROPERLY USED & STORED−2
FOUND SOILED WIPING CLOTH ON BAR EQUIPMENT. INSTRUCTED TO STORE IN SANITIZER SOLUTION, AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
FOUND BOWL USED AS SCOOP STORED INSIDE SPICE CONTAINER IN BASEMENT. INSTRUCTED TO STORE PROPERLY TO PREVENT CONTAMINATION AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO SANITIZING SOLUTION TESTING DEVICE ONSITE FOR LOW-TEMPERATURE DISH MACHINE. A TEST KIT OR OTHER DEVICE FOR ACCURATELY MEASURING THE CONCENTRATION OF SANITIZER IN MG/L OF SANITIZING SOLUTION SHELL BE PROVIDEDONSITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND LEAK AT PIPE UNDER REAR HANDWASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS IN NEED OF DETAIL CLEANING: FLOOR DRAIN UNDER SODA MACHINE AND IN DISHWASHING AREA. DUSTY WALL NEXT TO SODA MACHINE. GREASE INSIDE THE FRYER CABINET. INSTRUCTED TO CLEAN ALL THE ABOVE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND MULTIPLE EMPLOYEES MISSING FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON SITE.

Base deductions−49 pts

Risk factor bonus (1× +5)−5 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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