Nick's Fishmarket
Last inspected: Mar 14, 2017
82
Score
Nick's Fishmarket has been inspected eight times since 2010. The newest entry in the record is dated Mar 14, 2017. Diners can read the low risk label as a sign that recent inspections have gone well. Note that Nick's Fishmarket's inspection history hasn't been updated since Mar 14, 2017; current conditions may have shifted from what the file shows.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited five times.
Compared to the broader Chicago restaurant scene, this is about average. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 14, 2017
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED FROZEN CONDENSATE ON FLOOR OF WALK IN FREEZER. REMOVE AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR OF DISHWASHER ARE WITH STANDING WATER. KEEP FLOOR CLEAN ADN DRY. OBSERVED FLOOR DRAINS AT DISHWASHING UNCLEAN. CLEAN AND MAINTAIN FLOOR DRAINS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBVED WALL BEHIND MOP SINK IN DISREPAIR AROUND HOT AND COLD WATER HANDLES. REPAIR WALL AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED FAR LEFT COMPARTMENT OF 4 COMPARTMENT SINK BEHIND BAR NOT DRAINING. UNCLOG SINK AND MAINTAIN. OBSERVED POT/PAN 3 COMP SINK DRIPPING FROM FAUCET. REPAIR AND MAINTAIN.
38
82
Mar 25, 2016
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED DUST BUILD UP ON COOKLINE 3-DOOR PREP COOLER CONDENSER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR TILES IN POOR REPAIR AT COOKLINE (LOW GROUT). INSTRUCTED MANAGER TO REPAIR/REGROUT DAMAGED FLOOR TILES AT COOKLINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ONE CEILING TILE MISSING ABOVE PREP AREA. MUST PROVIDE CEILING TILE, CEILING TILES MUST BE TIGHT FITTED.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED ICE SCOOP IMPROPERLY STORED, TOUCHING WALL. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
43
82
Jul 13, 2015
Routine
9 minor violations.
View 9 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED OYSTERS INSIDE THE COLD HOLDING UNIT, WITHOUT SHELLFISH TAGS IN PLACE. INSTRUCTED TO KEEP SHELLFISH TAGS IN PLACE UNTIL PRODUCT IS BEING SERVE THEN HOLD TAG FOR AN ADDITIONAL 90 DAYS. MANAGER DISCARDED AND DENATURED OYSTERS ONE DOZEN VALUED AT $24.00. CRITICAL VIOLATION 7-38-005(B).
1
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. DICED TOMATOES 1 LB VALUED AT $0.75 AT 50.3F AND COLESLAW 1.85 LBS VALUED AT $1.71 AT 49.5F IN A PREP COOLER. PREP COOLER AIR TEMPERATURE AT THE TIME WAS 39F. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID ITEMS. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED BULK FOOD CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL CONTAINER.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED BROKEN COLD WATER HANDLE OF THE MOP SINK FAUCET LOCATED IN THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED THE FOLLOWING NEED DETAIL CLEANING TO REMOVE EXCESSIVE GREASE DEBRIS; INSIDE DEEP FRYERS, AND A PUSH CART LOCATED NEXT TO THE DEEP FRYER. OBSERVE TUBING ATTACHED TO THE HOOD OVER THE COOK LINE IN NEED OF CLEANING TO REMOVE GREASE DEBRIS. OBSERVED WHEELS ON ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS AND IN ALL CORNERS, UNDER AND BEHIND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED GAPS AROUND THE PIPES IN THE DRY STORAGE AREA, HOLE IN THE WALL AROUND THE HOT HANDLE OF THE MOP SINK. INSTRUCTED TO REPAIR, SEAL ALL HOLES IN WALLS AND MAINTAIN. OBSERVED VENT COVERS IN ALL WASHROOMS IN NEED OF CLEANING TO REMOVE DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED ALL LIGHT BULBS ATTACHED TO THE HOOD CANOPY ARE ALL BURNT OUT. MUST REPLACE ALL LIGHT BULBS AND MAINTAIN. OBSERVED SOLID LIGHT SHIELDS OVER THE PREP AREA AND ALL LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD IN NEED OF CLEANING TO REMOVE DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A HEAVY LEAK COMING FROM THE PIPE UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
38
64
Jun 11, 2014
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: NOTED TEMPERATURE OF WALK IN COOLER AT THE PREP AREA TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-CRAB CAKE MIX 57,5F, FISH (48.7F,55.2F), MARINARA SAUCE 50.5F, CHEESE SAUCE 50.3F,SOUP 47.4F, LIQUID EGGS 45.F, EGGS 47.8F, FILLET MAGINOT 47.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 47 LBS OF PRODUCTS WORTH $335.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN INNER LINING OF ICE MACHINE WITH SLIGHT PINKISH DISCOLORATION, SODA GUN HOLDERS AT THE BAR WITH BROWNISH DISCOLORATION AND SHELVES UNDERNEATH PREP TABLE BY THE COOKING STOVE.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED WATER LEAKING FROM HANDLE OF TOILET AND LOW WATER PRESSURE AT BOTH MEN AND WOMEN EMPLOYEES BATHROOMS. INSTRUCTED TO REPAIR AND MAINTAIN. PREMISES HAS OTHER EMPLOYEES BATHROOMS WORKING PROPERLY AT THIS TIME OF INSPECTION.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: NOTED SOME EMPLOYEES AROUND THE KITCHEN PREP WITH NO HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAINS AT ALL TIMES ESPECIALLY AT THE PREP AREAS.
42
74
Sep 11, 2013
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
30
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: CLOGGED DRAIN LINE AT SODA GUN IN BAR AREA, INSTRUCTED TO REPAIR AND MAINTAIN.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.
42
86
Jun 6, 2012
Routine
4 minor violations.
View 4 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: (7-38-012) NO ONE ON PREMISES WITH AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO HAVE A CITY CERTIFIED MANAGER & THE ORIGINAL CERTIFICATE ON HAND. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SINK DRAINS AT THE BAR & COMPRESSORS OF SMALL COOLERS IN THE KITCHEN MUST BE FREE OF FOOD DEBRIS OR DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY MILK OR BREAD CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
82
Jun 7, 2011
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED LOBSTER BISQUE SOUP IN THE WALK-IN COOLER AT 44-45F. SOUP WAS LABELED AS BEING COOKED ON 6/6/11. MANAGEMENT VOLUNTARILY DISCARDED 9 GALLONS OF SOUP WORTH $200. CRITICAL VIOLATION 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE LIQUOR ROOM.
34
86
Sep 23, 2010
Task Force Liquor 1475
No violations found.
100
Frequently Asked Questions
When was Nick's Fishmarket last inspected?
The most recent health inspection at Nick's Fishmarket on file is from Mar 14, 2017. The public record contains eight inspections in total.
What is the most common violation at Nick's Fishmarket?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Nick's Fishmarket.
Has Nick's Fishmarket's inspection record improved over time?
Results have been roughly steady. Inspections at Nick's Fishmarket have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nick's Fishmarket means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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