What is The Anchor Fish & Chicken's health inspection score?

The Anchor Fish & Chicken has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Anchor Fish & Chicken last inspected?

The Anchor Fish & Chicken was last inspected on June 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Anchor Fish & Chicken have?

The Anchor Fish & Chicken has 23 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Anchor Fish & Chicken safe to eat at?

The Anchor Fish & Chicken has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Anchor Fish & Chicken serve?

The Anchor Fish & Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Anchor Fish & Chicken

Name: The Anchor Fish & Chicken
Address: 9305 S HALSTED ST, Chicago, 60620
Rating: 67

9305 S HALSTED ST, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

Chicken•Chicago

Ranked #960 of 1000 in ChicagoBetter than 97% of chicken restaurants

Improving

3 inspections

Last: Jun 27, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

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

-7 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

9305 S HALSTED ST, Chicago, IL 60620

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Violation Timeline

May 2025

1 inspections

2 high priority

3 intermediate

10 basic

May

Jun 2025

2 inspections

2 intermediate

6 basic

Inspection History

3 records on file

1 Short Form Complaint1 License Re-Inspection1 License

Jun 25

Short Form Complaint InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE; INSTRUCTED TO PROVIDE FOR MEASURING TEMPERATURES OF FOOD.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD AT FRONT EXPOSED HANDSINK; INSTRUCTED TO PROVIDE A SPLASH GUARD ON BOTH SIDES OF SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES AND INTERIOR BOTTOM OF THE DEEP FRYERS TO REMOVE GREASE. OBSERVED RUST ON SHELVES INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN TO REMOVE RUST OR PAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN.

Base deductions−11 pts

Jun 25

License Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE; INSTRUCTED TO PROVIDE FOR MEASURING TEMPERATURES OF FOOD.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD AT FRONT EXPOSED HANDSINK; INSTRUCTED TO PROVIDE A SPLASH GUARD ON BOTH SIDES OF SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES AND INTERIOR BOTTOM OF THE DEEP FRYERS TO REMOVE GREASE. OBSERVED RUST ON SHELVES INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN TO REMOVE RUST OR PAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN.

Base deductions−11 pts

May 25

License InspectionFail

2 High3 Med10 Basic

15 total1 risk factor

40/100inspection score

−55 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND ONE THREE DOOR PREP COOLER IN FRONT PREP AREA HOLDING AT 50F. INSTRUCTED THAT UNIT MUST HOLD AT 41F OR BELOW. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION 7-38-005.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETERS ON SITE; INSTRUCTED TO PROVIDE FOR MEASURING TEMPERATURES OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MOUSE DROPPINGS ON THE FLOOR IN VARIOUS AREAS OF STORAGE UNDER SHELVES ON FLOOR, IN CORNER AREAS AND ON TOP OF SOME UNUSED EQUIPMENT IN REAR STORAGE AREA. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL SERVICE PRIOR TO REINSPECTION. PRIORIT FOUNDATION VIOLATION 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK OR CONTRACT ON SITE IN NEW BUSINESS NAME; INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASH GUARD AT FRONT EXPOSED HANDSINK; INSTRUCTED TO PROVIDE A SPLASH GUARD ON BOTH SIDES OF SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES AND INTERIOR BOTTOM OF THE DEEP FRYERS TO REMOVE GREASE. OBSERVED RUST ON SHELVES INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN TO REMOVE RUST OR PAINT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE UTILITY SINK LEAKING ONTO THE FLOOR WHEN IN USE. PIPE NOT CONNECTED AT THE BOTTOM AS REQUIRED; MUST CONNECT AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED TRASH AND CRATES IN THE DISPOSAL AREA ON THE GROUND; INSTRUCTED TO REMOVE AND KEEP AREA CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS AROUND UNDER AND BEHIND ALL EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME WATER STAINED CEILING TILE; INTRUCTED TO REPLACE TILE WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNNECESSARY ITEMS ON PREMISES CAUSING CLUTTER; INTRUCTED TO REMOVE AND ORGANIZE TO AVOID POSSIBLE RODENT HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE INTERIOR AREA OF THE VENTED SYSTEM IN NEED OF CLEANING AND PAINTING; INSTRUCTED TO CLEAN AND PAINT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−55 pts

Risk factor bonus (1× +5)−5 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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