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

Sharks Fish & Chicken has a SafeDine safety score of 91 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sharks Fish & Chicken last inspected?

Sharks Fish & Chicken was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sharks Fish & Chicken have?

Sharks Fish & Chicken has 45 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sharks Fish & Chicken safe to eat at?

Yes, Sharks Fish & Chicken has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sharks Fish & Chicken serve?

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

Official Health Record

Sharks Fish & Chicken

Name: Sharks Fish & Chicken
Address: 325 S CICERO AVE, Chicago, 60644
Rating: 91

325 S CICERO AVE, Chicago

Last Inspected: 3/19/2026

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0Excellent

Seafood•Austin

Ranked #2 of 2 in AustinBetter than 97% of seafood restaurants

Improving

5 inspections

Last: Mar 19, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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

325 S CICERO AVE, Chicago, IL 60644

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Violation Timeline

Oct 2023

2 inspections

3 high priority

3 intermediate

22 basic

Oct

Apr 2025

1 inspections

1 intermediate

6 basic

Mar 2026

2 inspections

1 high priority

9 intermediate

Mar

Inspection History

5 records on file

2 Complaint Re-Inspection3 Complaint

Mar 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint InspectionFail

1 High9 Med

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (9)

−45 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETERS IN COOLING UNITS IN PREP AREA. INSTRUCTED TO PROVIDE

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES HANDLING FOOD WITHOUT HAIR/BEARD RESTRAINTS. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED PIPING ATTACHED TO HANDSINK IN FRONT PREP COOKLINE LEAKING AND POOLING ON TO FLOOR WHEN IN USE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVD GREASE BUILDUP ON FLOOR UNDER FRYERS IN FRONT PREP. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULTED BUILDUP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT BULBS IN REAR PREP/STORAGE AREA. INSTRUCTED TO INCREASE LIGHING AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL NEW FOOD EMPLOYEES AND MAINTAIN ON SITE FOR REVIEW.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED PERSON IN CHAGRE WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN.

Base deductions−17 pts

Oct 23

Complaint Re-Inspection InspectionPass

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE DISH 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.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES INSIDE OF UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS BEHIND COOKING EQUIPMENT ON FLOORS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE DISH AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN BUILD UP AT HOOD AND FILTERS AT EQUIPMENT
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 BURNT OUT BULB IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE OF FILTERS IN VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−27 pts

Oct 23

Complaint InspectionFail

3 High2 Med11 Basic

16 total3 risk factors

23/100inspection score

−62 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT THAWING IN A PLASTIC CONTAINER IN THE DISH 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.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE ON SITE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005.CITATION ISSUED

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES INSIDE OF UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS BEHIND COOKING EQUIPMENT ON FLOORS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE DISH AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN BUILD UP AT HOOD AND FILTERS AT EQUIPMENT
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 BURNT OUT BULB IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE OF FILTERS IN VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−62 pts

Risk factor bonus (3× +5)−15 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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