What is Super Wayne's Barbecue And Cajun Inc.'s health inspection score?

Super Wayne's Barbecue And Cajun Inc. has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Super Wayne's Barbecue And Cajun Inc. last inspected?

Super Wayne's Barbecue And Cajun Inc. was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Wayne's Barbecue And Cajun Inc. have?

Super Wayne's Barbecue And Cajun Inc. has 33 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Wayne's Barbecue And Cajun Inc. safe to eat at?

Super Wayne's Barbecue And Cajun Inc. has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Super Wayne's Barbecue And Cajun Inc. serve?

Super Wayne's Barbecue And Cajun Inc. serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Wayne's Barbecue And Cajun Inc.

Name: Super Wayne's Barbecue And Cajun Inc.
Address: 5401 S WENTWORTH AVE, Chicago, 60609
Rating: 81

5401 S WENTWORTH AVE, Chicago

Last Inspected: 1/22/2026

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0Good

BBQ•Chicago

Ranked #733 of 1000 in ChicagoBetter than 72% of bbq restaurants

Improving

6 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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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5401 S WENTWORTH AVE, Chicago, IL 60609

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Violation Timeline

Sep 2023

1 inspections

4 basic

Sep

Jun 2024

2 inspections

2 intermediate

8 basic

Oct 2025

2 inspections

6 intermediate

11 basic

Oct

Jan 2026

1 inspections

2 basic

Inspection History

6 records on file

2 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint1 License

Jan 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN KITCHEN PREP AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Base deductions−4 pts

Oct 25

Canvass Re-Inspection InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) UNABLE TO LOCATE THERMOMETER INSIDE WALK IN COOLER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE IN ORDER TO PREVENT PEST ENTRY.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12 OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IMPROPERLY. INSTRUCTED TO STORE IN SANITIZING SOLUTION AT LEAST 50PPM AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED CUTTING BOARDS THROUGHOUT FACILITY WITH DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN IN ORDER TO PROPERLY CLEAN AND SANITIZE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11 OBSERVED PREPARED MEAT STORED INSIDE GARBAGE BAGS. INSTRUCTED TO STORE FOOD ITEMS INSIDE OF FOOD GRADE CONTAINERS OR BAGS. MUST MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C)OBSERVED FRYERS WITH GREASE AND FOOD BUILDUP ON INTERNAL AND EXTERNAL SURFACES OF FRYERS AND GRILL. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT FOOD SOURCE FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED EXCESSIVE AMOUNTS OF FOOD AND GREASE DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT LOCATED IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−20 pts

Oct 25

Canvass InspectionFail

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMALTELY 300 LBS OF COOKED CHICKEN STORED INSIDE WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON FOOD PREPAREDON SITE AND HELD FOR 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETER INSIDE WALK IN COOLER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 70 SMALL RODENT DROPPINGS INSIDE UNUSED GRILL EQUIPMENT ALONG LEDGE IN FRONT WHERE SLIDING DOOR IS LOCATED, BEHIND 7UP 2 DOOR EQUIPMENT ON LEDGE AND FLOOR, INSIDE BOTH STORAGE ROOMS IN REAR PREP AREA SCATTERED ON FLOOR AND SHELVING UNITS AND ON TOP OF CLOSED CARDBOARD BOXES, INSIDE EQUIPMENT USED FOR STORAGE IN FRONT PREP AREA, UNDER 3 COMPARTMENT SINK, ON LOWER SHELVING UNITS OF PREP TABLES AND BEHIND 2 DOOR FREEZER LOCATED IN FRONT PREP AREA. NOTED APPROXIMATLEY 40 SMALL AND LARGE LIVE FLIES FLYING THROUGHOUT PREP AREA, ON PREP TABLES, ON BOXES IN STORAGE AREA AND IN TOILET ROOM.RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE, REMOVE ALL DROPPINGS, CLEAN AND SANITIZE. MUST ELIMINATE PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT DOOR NOT RODENT PROOF. INSTRUCTED TO PROVIDE IN ORDER TO PREVENT PEST ENTRY.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IMPROPERLY. INSTRUCTED TO STORE IN SANITIZING SOLUTION AT LEAST 50PPM AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREPARED MEAT STORED INSIDE GARBAGE BAGS. INSTRUCTED TO STORE FOOD ITEMS INSIDE OF FOOD GRADE CONTAINERS OR BAGS. MUST MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS THROUGHOUT FACILITY WITH DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN IN ORDER TO PROPERLY CLEAN AND SANITIZE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FRYERS WITH GREASE AND FOOD BUILDUP ON INTERNAL AND EXTERNAL SURFACES OF FRYERS AND GRILL. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT FOOD SOURCE FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNTS OF FOOD AND GREASE DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT LOCATED IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−32 pts

Jun 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 24

Complaint InspectionFail

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED TWO 2X2" GAPS AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
"OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 60 MOUSE DROPPINGS ON THE FLOOR OF THE REAR STORAGE AREA, IN THE EMPLOYEE BATHROOM, ALONG THE KITCHEN WALLS AND UNDER THE STORAGE SHELVES. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED. "

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS, RAW CHICKEN, AND COOKED CHICKEN STORED IN WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDE FOOD-GRADE LIDS AND-OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED BOWLS IN FOOD CONTAINERS USED INSTEAD OF SCOOPS STORED DIRECTLY INSIDE THE CONTAINER. INSTRUCTED TO STORE ALL UTENSILS BETWEEN USE PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UNCOVERED, FACING UP RUSTY METAL BOWLS AND OTHER METAL CONTAINERS ON THE LOWER SHELVES OF PREP TABLES AND MULTIPLE UTENSILS NOT INVERTED. MUST INVERT MULTIUSE UTENSILS INSIDE CONTAINERS WITH HANDLES IN UPRIGHT POSITION AND BOWLS AND ON LOWER SHELVES OF PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEAT STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF PAINT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILATION. MUST DETAIL CLEAN OR REPLACE AND MAINTAIN
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUSLY CITED CORE VIOLATIONS FROM REPORT #2581388, DATE 09/08/2024, NOT CORRECTED AS FOLLOWS: 4-602.13 INSTRUCTED TO CLEAN THE FOLLOWING: BOTTOM AREA OF THE FRYERS TO REMOVE GREASE AND FOOD PARTICLES, STORAGE SHELVES IN WALK-IN COOLER, ROLLING CART, CUTTING BOARD AND INTERIOR OF HOT HOLDING UNIT. 6-501.14 INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT. 2-102.13 INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.

Base deductions−26 pts

Sep 23

License InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING: BOTTOM AREA OF THE FRYERS TO REMOVE GREASE AND FOOD PARTICLES, STORAGE SHELVES IN WALK-IN COOLER, ROLLING CART, CUTTING BOARD AND INTERIOR OF HOT HOLDING UNIT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT (FRYERS) AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Base deductions−8 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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