What is Byrd's Hot Chicken's health inspection score?

Byrd's Hot Chicken has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Byrd's Hot Chicken last inspected?

Byrd's Hot Chicken was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Byrd's Hot Chicken have?

Byrd's Hot Chicken has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Byrd's Hot Chicken safe to eat at?

Byrd's Hot Chicken has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Byrd's Hot Chicken serve?

Byrd's Hot Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Byrd's Hot Chicken

Name: Byrd's Hot Chicken
Address: 319 S JEFFERSON ST, Chicago, 60661
Rating: 47

319 S JEFFERSON ST, Chicago

Last Inspected: 1/22/2026

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0Poor

Chicken•West Loop

Ranked #730 of 1000 in West LoopBetter than 97% of chicken restaurants

Declining

3 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-29 pts

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

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319 S JEFFERSON ST, Chicago, IL 60661

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Violation Timeline

Jul 2024

1 inspections

2 basic

Jul

Feb 2025

1 inspections

2 high priority

2 basic

Jan 2026

1 inspections

4 high priority

4 basic

Jan

Inspection History

3 records on file

2 Canvass1 License

Jan 26

Canvass InspectionLatestPass w/ Conditions

4 High4 Basic

8 total2 risk factors

42/100inspection score

−48 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON-IN-CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR CERTIFICATE AT START TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE PRESENT ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE AT START TIME OF INSPECTION WHILE TCS FOOD ITEMS ARE BEING PREPARED AND SERVED (CHICKEN, PASTA). INSTRUCTED TO PROVIDE AT LEAST ONE ADDITIONAL FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PERSON-IN-CHARGE EJAZ HUSSAIN KHAN ARRIVED ON-SITE WITH VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE AFTER START TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE FRONT AND REAR PREPARATION AREA HANDWASHING SINKS AT TIME OF INSPECTION. INSTRUCTED TO PRODIVE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TCS FOOD ITEM (COOKED PASTA) IN THE WALK-IN COOLER STORED COVERED BY FOOD CONTAINER LID WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF PREPARATION TABLE BENEATH GRIDDLE IN THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH DRIED FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING AND PREPARATION EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, GREASE, AND OTHER SOILS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS, WALLS, AND GAS LINES BENEATH AND BEHIND DEEP FRYERS IN THE MAIN COOK LINE AREA TO BE HEAVILY-SOILED WITH DRIED FOOD DEBRIS, GREASE, AND OTHER SOILS. INSTRUCTED TO CLEAN PHYSICAL FACILITIES AND PIPING FIXTURES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS, GREASE, AND OTHER SOILS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SEE VIOLATION #60.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING VIOLATION(S) FROM PREVIOUS CANVASS INSPECTION (INSPECTION NO. 2611890) ON 2/6/2025 NOT CORRECTED AT TIME OF CURRENT CANVASS INSPECTION: #57 2-102.13 MISSING FOOD HANDLER TRAINING CERTIFICATE FOR COOKS. INSTRUCTED TO OBTAIN. INSTRUCTED TO CORRECT ALL CORE VIOLATIONS BY THEIR ASSIGNED DUE DATE, AND OBTAIN FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED.

Base deductions−48 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken...) instructed to obtain. Priority foundation violation 7-38-012.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing a hair restraints, instructed to wear.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
Missing Food handler training certificate for cooks. Instructed to obtain.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

License InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
No mop hangers at mop sink area, instructed to install.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, instructed to provide.

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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