What is Captain Shrimp Inc.'s health inspection score?

Captain Shrimp Inc. has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Captain Shrimp Inc. last inspected?

Captain Shrimp Inc. was last inspected on July 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Captain Shrimp Inc. have?

Captain Shrimp Inc. has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Captain Shrimp Inc. safe to eat at?

Captain Shrimp Inc. has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Captain Shrimp Inc. serve?

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

Official Health Record

Captain Shrimp Inc.

Name: Captain Shrimp Inc.
Address: 1901 W IRVING PARK RD, Chicago, 60613
Rating: 80

1901 W IRVING PARK RD, Chicago

Last inspected 9mo ago

▼Declining

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0Good

Seafood•Lakeview

Ranked #507 of 997 in LakeviewBetter than 84% of seafood restaurants

Declining

5 inspections

Last: Jul 28, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

10x

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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1901 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

May 2023

1 inspections

2 basic

May

Aug 2024

1 inspections

8 basic

Sep 2024

2 inspections

8 basic

Sep

Jul 2025

1 inspections

1 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Short Form Complaint

Jul 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED ON SHELF ABOVE THE ICE MACHINE IN THE REAR KITCHEN AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE ARTICLES IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE REAR KITCHEN AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE ITEM BOXES AND STORE SINGLE-SERVICE/SINGLE-USE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR AT ALL TIMES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ON NONFOOD-CONTACT SURFACES OF DEEP FRYERS (ALONG SIDES/BETWEEN FRYERS) IN THE FRONT KITCHEN AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST DEBRIS, AND OTHER SOILS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN PLUG AT THE 3-COMPARTMENT SINK IN POOR REPAIR, LEAKING BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK DRAIN PLUG TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES BETWEEN THE FRONT AND REAR KITCHEN AREAS IN POOR REPAIR, LOOSE/CRACKED. INSTRUCTED TO REPAIR OR REPLACE LOOSE/CRACKED FLOOR TILES AND MAINTAIN ALL FLOORS AND OTHER PHYSICAL FACILITIES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FURNACE VENT IN THE REAR KITCHEN AREA TO BE HEAVILY SOILED WITH DUST DEBRIS. INSTRUCTED TO CLEAN FURNACE VENT AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST DEBRIS AND OTHER SOILS AND MAINTAIN.

Base deductions−15 pts

Sep 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) - MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. OR CARDBOARD BOXES AS CONTAINERS FOR FOOD CONTACT ITEMS SUCH AS FOOD FOIL WRAPPING PAPERS ON THE COOKS LINE. MUST USE WASHABLE CONTAINERS.-----EXCESSIVE ICE BUILD UP INSIDE THE TALL REACH-IN FREEZER IN THE BASEMENT. MUST REMOVE EXCESSIVE ICE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 - CHIPPING/PEELING PLASTER ON THE WALL AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH AND CLEANABLE.

Base deductions−4 pts

Sep 24

Short Form Complaint InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 - MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE PREMISES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 - SHELVING UNDER THE GRILL WITH EXCESSIVE GREASE AND BURNT FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) - MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. OR CARDBOARD BOXES AS CONTAINERS FOR FOOD CONTACT ITEMS SUCH AS FOOD FOIL WRAPPING PAPERS ON THE COOKS LINE. MUST USE WASHABLE CONTAINERS.-----EXCESSIVE ICE BUILD UP INSIDE THE TALL REACH-IN FREEZER IN THE BASEMENT. MUST REMOVE EXCESSIVE ICE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTSIDE WASTE RECEPTACLE LID NOT MAINTAINED: UNABLE TO CLOSE TIGHT FIT TO CONTAINER DUE TO EXCESSIVE TRASH OVERFLOWING. SECURE CONTAINER LID TO PROPERLY CLOSE AND PREVENT RODENT HARBORAGE, FOOD SOURCE. REMOVE EXCESSIVE TRASH TO ALLOW FOR LID TO CLOSE. PRIORITY FOUNDATION VIOLATION, 7-38-020(b). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 - FLOORS BEHIND ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE DISHWASHING AREA.----CHIPPING/PEELING PLASTER ON THE WALL AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 - DIRTY, UNUSED GREASE TRAP AND REFRIGERATOR IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES.

Base deductions−12 pts

Aug 24

Canvass InspectionPass w/ Conditions

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOODS NOT PROTECTED FROM CONTAMINATION. WITNESSED AN EMPLOYEE DROP THE PLASTIC LID OF A CONTAINER OF COOKED, READY TO EAT SHRIMP ONTO THE FLOOR THEN PICK IT UP, PUT THE LID BACK ON THE CONTAINER OF SHRIMP AND PUT THE SHRIMP ON SHELVING INSIDE THE WALK-IN COOLER. SHRIMP DISCARDED. REVIEWED PROPER FOOD HANDLING, GOOD HYGIENIC PRACTICES AND POSSIBLE MEANS OF CONTAMINATION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS IN THE FOOD PREP AREAS MUST WEAR EFFECTIVE HAT/HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE PREMISES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING UNDER THE GRILL WITH EXCESSIVE GREASE AND BURNT FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. OR CARDBOARD BOXES AS CONTAINERS FOR FOOD CONTACT ITEMS SUCH AS FOOD FOIL WRAPPING PAPERS ON THE COOKS LINE. MUST USE WASHABLE CONTAINERS.-----EXCESSIVE ICE BUILD UP INSIDE THE TALL REACH-IN FREEZER IN THE BASEMENT. MUST REMOVE EXCESSIVE ICE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DIRTY, UNUSED GREASE TRAP AND REFRIGERATOR IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS BEHIND ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE DISHWASHING AREA.----CHIPPING/PEELING PLASTER ON THE WALL AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH AND CLEANABLE.

Base deductions−16 pts

May 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MULTIPLE CRACKS ON FLOOR BY THE UTILITY SINK AT THE REAR, CRACKS ON WALLS AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED MISSING LIGHT BULBS BETWEEN THE FRONT AND REAR PREP AREAS. INSTRUCTED TO PROVIDE LIGHT BULBS WITH CLEAN AND WASHABLE PROTECTIVE SHIELDING.

Base deductions−4 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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