What is Seafood Junction's health inspection score?

Seafood Junction has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Seafood Junction last inspected?

Seafood Junction was last inspected on February 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Seafood Junction have?

Seafood Junction has 23 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Seafood Junction safe to eat at?

Seafood Junction has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Seafood Junction serve?

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

Official Health Record

Seafood Junction

Name: Seafood Junction
Address: 2325 W MADISON ST, Chicago, 60612
Rating: 73

2325 W MADISON ST, Chicago

Last Inspected: 2/6/2026

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0Good

Seafood•Near West Side

Ranked #146 of 196 in Near West SideBetter than 83% of seafood restaurants

Declining

7 inspections

Last: Feb 6, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.3

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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

100

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

2325 W MADISON ST, Chicago, IL 60612

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Violation Timeline

Oct 2022

1 inspections

Oct

Mar 2023

1 inspections

3 basic

Mar 2024

1 inspections

6 basic

Mar

Jan 2025

2 inspections

1 high priority

1 basic

Nov 2025

1 inspections

1 high priority

3 basic

Nov

Feb 2026

1 inspections

1 high priority

4 intermediate

3 basic

Inspection History

7 records on file

5 Canvass1 Canvass Re-Inspection1 License

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 High4 Med3 Basic

8 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED HOT HOLDING UNIT IN THE FRONT AT IMPROPER HOT HOLDING TEMPERATURE OF 128.0F. NO FOOD WAS STORED INSIDE FOR CONSUMER CONSUMPTION AT THE TIME OF OBSERVATION. INSTRUCTED ALL HOT HOLDING UNITS MUST REACH AND MAINTAIN 135 OR ABOVE. EMPLOYEES ADDED WATER INTO UNIT AND HOT HOLDING TEMPERATURE REACHED 141.0F BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND A CONTAINER RAW TILAPIA (69.8F) AND BOILED EGGS (54.5F) OUT AT ROOM TEMPERATURE, UPON ENTRY INTO THE REAR FOOD PREP AREA. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHODS. FOUND TCS FOODS (SHRIMP, CHICKEN, TILAPIA) IN CONTAINERS FILLED WITH WATER AT THE TWO COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHOD SUCH AS THAWING IN COLD HOLD UNITS 24HOURS PRIOR TO USING FOOD ITEM OR PLACE FOOD ITEM UNDER COLD, RUNNING WATER.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE FRONT SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF DRY INGREDIENTS AND SQUIRT BOTTLES IN THE REAR PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EQUIPMENT IN NEED OF CLEANING. FOUND ALL OF THE HANDLES TO THE FRYER BASKETS WITH ENCRUSTED GREASE. ALSO FOUND THE TOP OF THE HOT HOLDING UNIT IN THE REAR WITH OLD FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL BEHIND THE HOT HOLD UNIT IN THE REAR PREP AREA WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−36 pts

Nov 25

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVERD SUCH AS CHICKEN AND SEAFOODS. INSTRUCTED PIC THAT A VALID CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON DUTY/SITE AT ALL TIME. PRIORITY FOUNDATION CITATION ISSUED #7-38-012

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
INSTRUCTED FOOD HANDLER/COOK WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN AT ALL TIMES IN THE FOOD PREP AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND FLOOR DRAINS NEED DETAIL CLEANING THROUGH OUT PREP AREA TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE WALLS BEHIND COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE 2 LIGHTS BURNET OUT ABOVE THE COOKING EQUIPMENT. MUST REPLACE AND MAINTAIN.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 25

Canvass InspectionFail

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2591195 ON 3/18/24 NOT CORRECTED: 53 - OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE. 54 - CLEAN THE EXTERIOR OF THE GREASE DUMPSTER. 55 - CLEAN THE GREASE ON THE WALLS BEHIND THE COOKING EQUIPMENT. 58 - OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED AN EMPLOYEE WASHING DISHES IN THE FOOD PREP AREA WITHOUT WEARING A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE WALLS BEHIND THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED AN EMPLOYEE WASHING DISHES THAT DOES NOT HAVE A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
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−12 pts

Mar 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED STOPPERS AT FIRST AND MIDDLE COMPARTMENTS (WASH, RINSE)OF THREE COMPARTMENT SINK TO BE IN POOR REPAIR AND NOT PROPERLY HOLDING WATER. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME IN FLOOR DRAIN WHERE THREE-COMPARTMENT SINK EMPTIES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON FILTERS IN VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Oct 22

License InspectionCleanPass

No violations

100/100inspection score

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Community Safety Reports

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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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