What is Kiki D's B B Q House's health inspection score?

Kiki D's B B Q House has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kiki D's B B Q House last inspected?

Kiki D's B B Q House was last inspected on August 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kiki D's B B Q House have?

Kiki D's B B Q House has 37 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kiki D's B B Q House safe to eat at?

Kiki D's B B Q House has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Kiki D's B B Q House

Name: Kiki D's B B Q House
Address: 4117 S ASHLAND AVE, Chicago, 60609
Rating: 42

4117 S ASHLAND AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Poor

Chicago

Ranked #960 of 1000 in Chicago

Improving

6 inspections

Last: Aug 14, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.2

Avg Violations

8 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-58

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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

4117 S ASHLAND AVE, Chicago, IL 60609

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Violation Timeline

Jul 2022

1 inspections

4 basic

Jul

May 2023

2 inspections

1 high priority

2 intermediate

2 basic

Jun 2024

1 inspections

2 high priority

1 intermediate

5 basic

Jun

Aug 2025

2 inspections

4 high priority

4 intermediate

12 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Aug 25

Canvass Re-Inspection InspectionLatestPass

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING PORK, BEEF, SLICED TOMATOES, EGGS. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM CERTIFICATE HOLDER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OUT C 11/07/2025 OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Canvass InspectionPass w/ Conditions

3 High3 Med7 Basic

13 total2 risk factors

31/100inspection score

−59 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING RIBS, CARNITAS, RICE, BEANS. INSRUCTED TO PROVIDE AT LEAST ONE WHILE OPEN AND OPERATING AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO PROOF OF VERIFIABLE SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED UPRIGHT COOLING UNIT LOCATED IN FRONT PREP AREA ACROSS FROM GRILLS AT IMPROPER COLD HOLDING TEMPERATURE. NOTED TEMPERATE @62F DURING TIME OF INSPECTION, WHILE STORING TCS FOODS. INSTRUCTED TO DISCONTINTUE USE OF EQUIPMENT, REPAIR AND MAINTAIN TEMPERATURE @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROX. 10 LBS RICE STORED ON TOP OF PREP TABLE IN CONTAINER AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @115F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 5 DOZEN EGGS, 4LBS CHICKEN BREAST, 2 LBS COOKED CHICKEN PARTS, 3 LBS SLICED TOMATO FOUND AT IMPROPER TEMPERATURED DURING TIME OF INSPECTION. NOTED TEMPERATURE OF ALL SAID ITEMS RANGING BETWEEN 55-65F AND STORED INSIDE UPRIGHT COOLER LOCATED IN FRONT PREP AREA. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. PLEASE SEE ABOVE VIOLATION FOR CITATION INFORMATION.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETERS FOR INSIDE ONE DOOR REFRIGERATOR WITH COLD HOLD ATTACHED AND UNIT WHERE SALSA IS STORED IN FRONT PREP AREA. MUST MAINTAIN.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ROLLING CART HOLDING APPROXIMALTELY 210 LBS PORK SKIN WITH MEAT ATTACHED STORED OUTSIDE FACILITY'S REAR EXIT DOOR, ADJACENT TO THE PARKING LOT AND PUBLIC SEATING AREA. THE PRODUCT WAS UNPROTECTED FROM PUBLIC ACCESS AND POTENTIAL ENVIRONMENTAL SOURCES OF CONTAMINATION. SAID PRODUCT WAS VOLUNTARILY DISCARDED BY PIC AT THIS TIME. DURING FOOD PREPARATION UNPACKAGED FOOD SHALL BE PROTECTED. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED LARGE BINS OF COOKED BEANS AND PEPPERS STORED ON FLOOR IN PREP /DISHWASHING AREA. INSTRUCTED TO STORE FOOD AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONTAMINATION. MUST MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT ACCUMULATED DRIED FOOD DEBRIS THROUGHOUT FRONT AND REAR PREP AREA AS WELL AS SALSA COOLING UNIT NEAR THE REGISTER. INTRUCTED TO CLEAN INTERIOR AND EXTERIOR ALL SAID EQUIPMENT AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTMENT SINK PIPING UNDERNEATH SINK BASINS LEAKING INTO A LARGE BUCKET. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP ON FLOOR UNDERNEATH FRYERS, INSTURCTED TO REMOVE, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VETILATION HOOD EQUIPMENT ABOVE GRILL WITH BUILDUP OF DUST DIRT AND OTHER DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES POSTED ON SITE, INSTRUCTED TO UPDATE ALL ALLERGEN TRAINNG CERTIFICATES AS REQUIRED FOR CERTIFIED FOOD MANAGERS.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

Jun 24

Canvass InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED LOOSE FAUCET IN WOMAN'S WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
"NOTED TEMPERATURE OF COLD HOLD COOLER TO BE IMPROPER AT 50.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. THE PERSON IN CHARGE SERVICED THE COOLER UNIT DURING THE INSPECTION. THE COOLER UNIT WAS OBSERVED AT 30.0F AFTER THE INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: TOMATOES 50.OF SOUR CREAM 50.0F AND BEEF CHEEK 68.9F ON PREP TABLE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65 LBS OF PRODUCTS WORTH $270.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR IN THE REAR UTILITY AREA. INSTRUCTED TO STORE PROPERLY 6 INCHES ABOVE THE FLOOR OR MORE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE ON THE CEILING ABOVE THE 3-COMPARTMENT SINK. INSTRUCTED TO SEAL.

Base deductions−35 pts

May 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 23

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HAND WASH SIGN AT FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE IN WALK IN COOLER: LARGE DEEP CONTAINER OF PORK 48.5F. DISCARDED 30 LBS AT A COST OF $200. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED . INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT FAUCET ON THREE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN WOMENS RESTROOM.

Base deductions−24 pts

Jul 22

Canvass 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 BOTTOM INTERIOR OF THE FRYER TO REMOVE GREASE, CLEAN AREA UNDER GRILL AND BOTTOM OF STEAM TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE. INSTRUCTED TO REMOVE DUST FROM LIGHT SHIELDS AND PIPES ON CEILING IN PREP AREA. INSTRUCTED TO CLEAN VENT FAN IN WASHROOM ON CEILING TO REMOVE DUST.
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
OBSERVED EXPIRED FOOD ALLERGEN CERTIFICATES; INSTRUCTED TO OBTAIN VALID FOOD ALLERGEN CERTIFICATES. (FOOD SERVICE MANAGERS ONLY)

Base deductions−8 pts

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Community Safety Reports

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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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