What is Babas Fish & Chicken, Inc's health inspection score?

Babas Fish & Chicken, Inc has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Babas Fish & Chicken, Inc last inspected?

Babas Fish & Chicken, Inc was last inspected on February 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Babas Fish & Chicken, Inc have?

Babas Fish & Chicken, Inc has 48 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Babas Fish & Chicken, Inc safe to eat at?

Yes, Babas Fish & Chicken, Inc has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Babas Fish & Chicken, Inc serve?

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

Official Health Record

Babas Fish & Chicken, Inc

Name: Babas Fish & Chicken, Inc
Address: 1000 W 63RD ST, Chicago, 60621
Rating: 96

1000 W 63RD ST, Chicago

Last Inspected: 2/26/2026

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0Excellent

Chicken•Chicago

Ranked #960 of 1000 in ChicagoBetter than 97% of chicken restaurants

Improving

9 inspections

Last: Feb 26, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

100

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

1000 W 63RD ST, Chicago, IL 60621

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Violation Timeline

Sep 2022

1 inspections

2 high priority

1 intermediate

2 basic

Sep

Jan 2023

2 inspections

3 high priority

4 intermediate

11 basic

Jan 2024

1 inspections

1 high priority

8 basic

Jan

Nov 2024

1 inspections

5 basic

Mar 2025

1 inspections

1 intermediate

5 basic

Mar

Oct 2025

1 inspections

1 intermediate

3 basic

Feb 2026

2 inspections

1 intermediate

Feb

Inspection History

9 records on file

1 Canvass Re-Inspection3 Canvass3 Complaint1 Complaint Re-Inspection1 License

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 20 MOUSE DROPPINGS ON THE FLOOR UNDER 3 COMPARTMENT SINK, AND ALONG THE WALL NEAR REAR EXIT DOOR. MANAGEMENT INSTRUCTED TO REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS AND SANITIZE. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Base deductions−5 pts

Oct 25

Complaint InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND TWO DEAD BABY MICE IN THE FURNACE CLOSET ON GLUEBOARDS; INSTRUCTED TO REMOVE AND DISCARD. CORRECTED ON SITE.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE BOTTOM AREA OF THE FRYERS AND AREA UNDER THE GRILL TO REMOVE BUILD UP AND GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ON SOME CEILING VENTS IN PREP AND DISHWASHING AREA; INSTRUCTED TO CLEAN VENTS TO REMOVE DUST. OBSERVED THE FLOORS BEHIND COOKING EQUIPMENT IN NEED OF CLEANING, CLEAN FLOOR INSIDE OF WALK-IN COOLER AND FREEZER. CLEAN FLOOR BEHIND LARGE STORAGE BINS BY FREEZER IN REAR AREA (CORRECTED ON SITE) CLEAN FLOOR INSIDE FURNACE ROOM (CORRECTED ON SITE). CLEAN WALLS INSIDE OF THE WALK-IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; INSTRUCTED TO CLEAN.

Base deductions−11 pts

Mar 25

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORED INSIDE OF TIN CANS IN REACH IN COOLER. INSTRUCTED TO STORE IN FOOD GRADEABLE CONTAINERS AND MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
APRONS STORED INSIDE OF THE WALK IN COOLER. INSTRUCTED TO STORE LINEN IN AN APPROPRIATE NON-FOOD AREA. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ICE BUILD UP IN THE REACH IN FREEZER IN THE REAR. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN UNIT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE WALK IN COOLER/FREEZER, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLERS AND COOKING EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FILTERS ON VENTILATION WITH GREASE, DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FILTERS.

Base deductions−15 pts

Nov 24

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREA TO WEAR AND MAINTAIN WEARING A HAIR RESTRAINT WHEN IN THE PREP AREA(S).
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE EXTERIOR TOP AND SIDE PARTS OF THE DEEP FRYERS WITH THICK ENCRUSTED DIRT, GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR LOWER SURFACES AND THE RUBBER GASKETS ON THE FRONT DISPLAY AND PREP COOLERS WITH DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS IN THE WALK IN COOLER/FREEZER, CORNERS, UNDER/AROUND THE FRYERS, GREASE CONTAINER, STORAGE RACKS AND SINKS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER ON SITE WITH NO PROOF THAT THEY MET THE FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE.

Base deductions−10 pts

Jan 24

Canvass InspectionPass

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN THE TOILET ROOM. INSTRUCTED TO PROVIDE SIGNAGE AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED MALE EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREA TO WEAR AND MAINTAIN WEARING A HAIR RESTRAINT WHEN IN THE PREP AREA(S).
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES STORED UNDER THE GYROS COOKING EQUIPMENT. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK OR IN/ON A CLEAN/SANITIZE BIN/CONTAINER. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE HAND WASHING SINK IN THE FOOD PREP AREA IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THICK ICE BUILD UP IN BOTH CHEST REACH IN FREEZERS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN. MUST ALSO CLEAN THE STORAGE RACKS INSIDE THE WALK IN COOLER.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO RECEPTACLE WITH A LID IN THE EMPLOYEE TOIELT ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE FRONT PREP AREA. INSTRUCTED TO REPLACE TILES AND MAINTAIN. ALSO, MUST FIX AND MAINTAIN THE DAMAGED FLOOR INSIDE THE WALK IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT WITH DIRT/DUST AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH PROOF OF FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT AND MAINTAIN.

Base deductions−26 pts

Jan 23

Complaint Re-Inspection InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED NO THERMOMETERS INSIDE THE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED TWO BULK FOOD STORAGE CONTAINERS WITH FLOUR INSIDE THEM NEAR THE WALK-IN COOLER NO LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS THAT IS NOT IN ITS ORIGINAL PACKAGING.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C) OBSERVED THE DISPOSABLE TO-GO TRAYS IN THE FRONT FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE FOOD PREP TABLE. INSTRUCTED TO PROPERLY INVERT SAID TO-GO CONTAINERS TO AVOID POSSIBLE CONTAMINATION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO RECEPTACLE WITH A LID IN THE EMPLOYEE TOIELT ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED THE FLOORS IN THE HOT WATER TANK CLOSET AND IN THE EMPLOYEE TOILET ROOM WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED THE VENTILATION HOOD WITH GREASE BUILD UP AND DRIED UP GREASE DROPLETS ABOVE THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.

Base deductions−18 pts

Jan 23

Complaint InspectionFail

3 High2 Med7 Basic

12 total3 risk factors

31/100inspection score

−54 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMITING AND DIARRHEA PROCEDURE OR CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED, POOR HYGIENIC PRACTICES; FOOD HANDLERS PERFORMING MULTIPLE TASKS. OBSERVED FOOD EMPLOYEE TOUCH RAW CHICKEN WITH GLOVES IN THE DISH WASHING AREA AND THEN WITH THE SAME GLOVES; WENT TO HANDLE READY-TO-EAT BEEF SANDWICH, FOOD WRAPPER, AND FRIES WITHOUT REMOVING GLOVES AND PROPERLY WASHING THEIR HANDS BEOFRE PUTTING ON A NEW SET OF GLOVES. INSTRUCTED MANAGER MUST PROPERLY WASH HANDS BEFORE PUTTING ON NEW GLOVES AND AFTER ANY POSSIBLE SOURCE OF CONTAMINATION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE THE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED TWO BULK FOOD STORAGE CONTAINERS WITH FLOUR INSIDE THEM NEAR THE WALK-IN COOLER NO LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS THAT IS NOT IN ITS ORIGINAL PACKAGING.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED THE DISPOSABLE TO-GO TRAYS IN THE FRONT FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE FOOD PREP TABLE. INSTRUCTED TO PROPERLY INVERT SAID TO-GO CONTAINERS TO AVOID POSSIBLE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE USE OF RAW WOOD IN THE FRONT FOOD PREP AREA AND THE REAR DISHWASHING AREA AS SHELVING UNITS. INSTRUCTED TO SEAL OR PAINT THE RAW WOOD WITH FOOD GRADE PAINT TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO RECEPTACLE WITH A LID IN THE EMPLOYEE TOIELT ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE HOT WATER TANK CLOSET AND IN THE EMPLOYEE TOILET ROOM WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD WITH GREASE BUILD UP AND DRIED UP GREASE DROPLETS ABOVE THE COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUSLY CORE VIOLATION #58 NOT CORRECTED FROM 09/09/2022 REPORT# 2563413 #58 OBSERVED NO FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED

Base deductions−54 pts

Risk factor bonus (3× +5)−15 pts

Sep 22

License InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN-UP KIT AND PROCEEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN VOMIT AND DIARRHEA CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN TOILET ROOM. INSTRUCTED MANAGER TO INSTALL HANDWASHING SIGNAGE

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOIL BUILD UP ON INTERIOR OF EMPTY SLUSHIE MACHINE. INSTRUCTED MANAGER TO CLEAN MACHINE BEFORE USE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Base deductions−29 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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