What is Harolds The Fried Wing King 2 Company's health inspection score?

Harolds The Fried Wing King 2 Company has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harolds The Fried Wing King 2 Company last inspected?

Harolds The Fried Wing King 2 Company was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harolds The Fried Wing King 2 Company have?

Harolds The Fried Wing King 2 Company has 10 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harolds The Fried Wing King 2 Company safe to eat at?

Harolds The Fried Wing King 2 Company has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Harolds The Fried Wing King 2 Company

Name: Harolds The Fried Wing King 2 Company
Address: 3355 N CLARK ST, Chicago, 60657
Rating: 68

3355 N CLARK ST , Chicago

Data may be outdated — inspected 2/13/2024

▲Improving

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0Fair

Lakeview

Ranked #719 of 999 in Lakeview

Improving

3 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

3.3

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 67/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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

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3355 N CLARK ST , Chicago, IL 60657

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Violation Timeline

Dec 2022

2 inspections

4 high priority

1 intermediate

5 basic

Dec

Feb 2024

1 inspections

Inspection History

3 records on file

1 Canvass1 License Re-Inspection1 License

Feb 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 22

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−2 pts

Dec 22

License InspectionFail

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. 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, NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED THE CLEAN-UP KIT ON SITE IS A BLOODBORNE PATHOGEN CLEAN UP KIT, BUT NO PROPER SANITIZING SOLUTION FOR THE CLEAN UP KIT. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR THE CLEAN-UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT EMPLOYEE TOILET ROOM HANDWASHING SINK. THE TEMPERATURE OF THE WATER WAS 81.6 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100 F) AND COLD RUNNING AT ALL HANDWASHING SINKS. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZING SOLUTION FOR THE SANITIZING COMPARTMENT FOR THE THREE-COMPARTMENT SINK, TO PROPERLY SANITIZE DISHES AT THE TIME OF THE INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN A SAFE FOOD SERVICE, SANITIZING SOULTION WITH SANITIZING TEST STRIPS THAT ARE COMPATIBLE WITH THE SANITIZING SOLTUION. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE WASHING COMPARTMENT OF THE THREE-COMPARTMENT SINK NOT ABLE TO HOLD WATER TO PROPERLY WASH DISHES.INSTRUCTED TO REPAIR THE WASHING COMPARTMENT, SO THAT IT PROPERLY MAINTAIN AND DRAIN WATER AT ALL TIMES.PRIORITY FOUNDATION 7-38-025, NO CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THE TEMPERATURE OF THE WATER FOR THE THREE-COMPARTMENT SINK NOT MEETING COMPLIANCE FOR THE REQUIRED HOT WATER TEMPERATURE MINIMUM. THE TEMPERATURE OF THE WATER WAS 106.8 F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR THE WATER, SO THAT IT CAN REACH AND MAINTAIN A MINIMUM OF 110 F AT ALL TIMES. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LEAKS AT THE PIPES OF THE WASHING COMPARTMENT AND THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR SAID LEAKS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 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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