Shaw's Crab House
Last inspected: Sep 26, 2025
100
Score
Shaw's Crab House has been inspected 30 times since 2010. The latest inspection on file is from Sep 26, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
The pattern that stands out is “variance obtained for specialized processing methods”, which has been cited 13 times.
Among Chicago restaurants, the typical score is 81; Shaw's Crab House is comfortably above that bar. Taken together, the history is a positive one.
30
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 26, 2025
Reinspection
No violations found.
100
Sep 12, 2025
Suspected Food Poisoning
2 critical violations. 3 major violations.
View 5 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED HOT WATER DISH MACHINE IN MAIN KITCHEN PRODUCING A FINAL UTENSIL SURFACE TEMPERATURE OF 147 F. FOOD EMPLOYEE OBSERVED PLACING ITEMS IN SAID DISH MACHINE. DISH MACHINE LATER ROSE TO ADEQUATE TEMPERATURE. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PRODUCES ADEQUATE UTENSIL SURFACE TEMPERATURE BEFORE PUTTING DISHES IN. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
16
Proper hot holding temperatures
Inspector notes: OBSERVED MASHED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER REHEATED MASHED POTATOES TO 165 F. PRIORITY VIOLATION 7-38-005 CITATION
21
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED INTERIOR OF TWO ICE MACHINES WITH AN ACCUMULATION OF A BLACKISH PINK SLIMEY BUILD UP. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16
Proper cold holding temperatures
Inspector notes: OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 3/4 GALLON OF MILK ($6) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #21
22
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. PH METER ON SITE NOT IN PROPER WORKING ORDER. INSTRUCTED TO OBTAIN LETTER OF APPROVAL FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
29
55
Aug 20, 2024
Reinspection
7 minor violations.
View 7 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
10
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.
33
Thermometers provided & accurate
Inspector notes: OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
36
Insects, rodents, & animals not present
Inspector notes: OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.
38
In-use utensils: properly stored
Inspector notes: OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.
44
Non-food/food contact surfaces clean
Inspector notes: OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
49
70
Aug 13, 2024
Routine
1 major violation. 8 minor violations.
View 9 violations
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. INSTRUCTED TO OBTAIN LETTER OF APPROVAL FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
29
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
10
Variance obtained for specialized processing methods
Inspector notes: SEE VIOLATION #29
32
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.
33
Thermometers provided & accurate
Inspector notes: OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
36
Insects, rodents, & animals not present
Inspector notes: OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.
38
In-use utensils: properly stored
Inspector notes: OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE IT IS PROTECTED FROM SPLASH OR SPILLAGE AND MAINTAIN.
44
Non-food/food contact surfaces clean
Inspector notes: OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
49
61
Apr 13, 2023
Complaint
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Proper cold holding temperatures
Inspector notes: Found 4 lbs of cooked crab meat bags at 52.3f sitting in stagnate water at room temperature. instructed to keep all TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $150.
22
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Obstructed hand wash sink at salad station, found large knives stored in the hand sink, instructed to keep all hand wash sink free from any obstruction. Priority foundation violation 7-38-030(c)
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No paper towels provided at pastry hand wash sink and employees restrooms. instructed to provide. Priority foundation violation.
10
Approved thawing methods used
Inspector notes: Improper thawing for sea food, cooked crab meat being thawed in stagnate water at room temperature. instructed to thaw according to health code.
35
67
Sep 12, 2022
Routine
2 minor violations.
View 2 violations
Personal cleanliness
Inspector notes: Food handler not wearing hair restraints, instructed to wear.
40
Thermometers provided & accurate
Inspector notes: cooler's thermometer places at rear of prep coolers, instructed to mount in warmest part in an easy to view.
36
90
Jun 8, 2021
Routine
3 major violations. 3 minor violations.
View 6 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
5
Consumer advisory provided for raw/undercooked food
Inspector notes: ONLINE MENU MISSING ASTERISK NEXT TO RAW/COOKED TO ORDER MENU ITEMS. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
25
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
48
Plumbing installed; proper backflow devices
Inspector notes: FOUND NO HOT WATER AT THE HANDWASHING SINK LOCATED IN THE EMPLOYEES MENS RESTROOM IN THE BASEMENT. WATER IS AT 64.0 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F.
51
Garbage & refuse properly disposed; facilities maintained
Inspector notes: FOUND OUTSIDE DUMPSTER LOCATED ON TOP OF BROKEN ASPHALT AND DIRT. OUTDOOR STORAGE SURFACES FOR REFUSE MUST BE CONSTRUCTED OF A NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT; MUST REPAIR ASPHALT OR RELOCATE.
54
Physical facilities installed, maintained & clean
Inspector notes: FOUND LOW TEMPERATURE DISH MACHINE AND PREP COOLER IN REAR KITCHEN AREA BROKEN AND NOT IN USE. INSTRUCTED MANAGEMENT TO REMOVE BROKEN EQUIPMENT FROM PREMISES OR REPAIR.
55
64
Sep 17, 2019
Suspected Food Poisoning
3 minor violations.
View 3 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: NO RECORDS KEPT ON SITE FOR SUSHI FISH FREEZING ON SITE, FISH IS STORED IN WALK-IN FREEZER AT -30F FOR 7 DAYS. INSTRUCTED TO KEEP RECORDS AND MAINTAIN.
14
Single-use/single-service articles: properly stored & used
Inspector notes: DISPOSABLE PAPER CUPS USED AS A SCOOP FOR BULK FOOD ( SALT ), INSTRUCTED TO USE PROPER SCOOPS.
45
Physical facilities installed, maintained & clean
Inspector notes: VENTILATION HOOD IN POOR REPAIR PEELING PAINT NOTED THROUGH OUT THE LENGTH OF THE HOOD, INSTRUCTED TO REMOVE PEELING PAINT AND MAINTAIN.
55
86
Sep 19, 2018
Suspected Food Poisoning
2 minor violations.
View 2 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: 4-602.11(E)(4) OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE.
16
Food properly labeled; original container
Inspector notes: 3-302.12 BULK CONTAINERS NOT LABELD AT SUSHI PREP AREA. INSTRUCTED MANAGER MUST LABEL SAID BULK CONTAINERS.
37
90
Aug 17, 2018
Suspected Food Poisoning
1 critical violation. 3 major violations.
View 4 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: 3-301.11 OBSERVED FOOD HANDLER TOUCHING/PREPARING LETTUCE WHICH IS A READY TO EAT FOOD WITH BARE HANDS. INSTRUCTED MANAGER NO BARE HAND CONTACT WITH READY TO EAT FOODS. SAID READY TO EAT FOOD WAS VOLUNTARILLY DISCARDED PER INSPECTOR REQUEST. PRIORITY VIOLATION 7-38-010.
9
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST HAVE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: 3-501.117(D) INSTRUCTED MANAGER MUST INCLUDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11(A) NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENUS. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY DISCLOSURE WITH REMINDER ON MENUS/PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
25
64
Jan 3, 2018
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PASTRY PREP AREA HANDWASH BOWL CAULK IN POOR REPAIR ALSO OBSERVED SAUTE REACH IN COOLER DOOR RUBBER GASKETS LOOSE (LEFT SIDE COOLER DOOR). MUST RECAULK PASTRY PREP HANDWASH BOWL TO WALL AND REPAIR/REPLACE SAID DOOR RUBBER GASKET.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: PASTRY PREP AREA 4-DOOR REACH IN FREEZER CONDENSER WITH ACCUMULATED DUST BUILD UP. MUST CLEAN FREEZER CONDENSER AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON CEILING TILES AROUND CEILING VENTILATION COVER AT PASTRY PREP AREA. MUST CLEAN AND MAINTAIN CEILING TILES AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED ONE MISSING CEILING LIGHT COVER MISSING ABOVE MAIN DISHWASH AREA. MUST PROVIDE COVER FOR CEILING LIGHT BULBS AT MAIN DISHWASH AREA.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: SOME PREP AREAS REACH IN COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
40
78
Sep 5, 2017
Suspected Food Poisoning
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CHIPPED WOOD PANEL BEHIND BREAD SLICING CUTTING BOARD, INSTRUCTED TO REPLACE.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DRAIN LINES UNDER OYSTER BAR 3-COMP SINK ARE LEAKING, INSTRUCTED TO REPAIR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INACCURATE THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE
40
86
Jun 27, 2017
Routine
6 minor violations.
View 6 violations
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTED TO PROVIDE.
40
Facilities to maintain proper temperature
Inspector notes: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND PREP COOLER AIR TEMP AT 52.3F, COOLER IS USED TO STORE PERISHABLE ( BEEF, CHICKEN...) AT FRONT KITCHEN LINE. INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWE, CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND 4 LBS OF RAW BEEF PATTIES AND 4 LBS OF RAW CHICKEN AT 53.2F STORED IN SAID COOLER, INSTRUCTED TO KEEP SUCH FOODS HELD AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $40
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAST IRON WASTE WATER 6" PIPE RUNNING ABOVE DRY FOOD AND FOOD CONTAINERS STORAGE HALLWAY, INSTRUCTED TO INSTALL A BARRIER.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CEILING VENT AT MAIN KITCHEN, ROUGH WOOD A ROUND BREAD SLICING STATION, INSTRUCTED TO PROVIDE A SMOOTH SURFACE AND CLEAN VENTS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MISSING A VACUUM BREAKER AT LARGE GARDEN HOSE ATTACHED TO WATER SUPPLY LINE UNDER DISH MACHINE, INSTRUCTED TO INSTALL.
38
74
Oct 7, 2016
Complaint
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE GASKETS ON THE REACH-IN COOLER ACROSS FROM THE STEAMER TO ALLOW TIGHT SEAL.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DETAIL CLEAN THE CEILING VENT ABOVE THE PREP AREA TO REMOVE DUST BUILDUP AND MAINTAIN.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.
43
86
Jun 14, 2016
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE AND MAINTAIN THE RIPPED RUBBER GASKETS AROUND THE PASTRY COOLER DOOR THAT IS BEING HELD CLOSED BY A BUNGY CORD.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOODVENTS SERVICED ABOVE THE COOKING EQUIPMENT IN THE PASTRY KITCHEN AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN VARIOUS REFRIGERATION UNITS ON PREMISES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE STORAGE AREA UNDER THE COLD-HOLDING UNIT AT THE OYSTER BAR/KITCHEN THAT IS SOILED WITH FOOD DEBRIS ON THE WALLS AND FLOOR.
33
82
Jun 8, 2016
Complaint
5 minor violations.
View 5 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A PINK MOLD-LIKE SUBSTANCE ON THE INTERIOR SURFACE OF THE MACHINE ALONG THE CHUTE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO TURN OFF MACHINE, DETAIL CLEAN, AND SANITIZE ICE MACHINE. SERIOUS VIOLATION 7-38-005A
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE AND MAINTAIN THE RIPPED RUBBER GASKETS AROUND THE PASTRY COOLER DOOR THAT IS BEING HELD CLOSED BY A BUNGY CORD.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOODVENTS SERVICED ABOVE THE COOKING EQUIPMENT IN THE PASTRY KITCHEN AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN VARIOUS REFRIGERATION UNITS ON PREMISES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE STORAGE AREA UNDER THE COLD-HOLDING UNIT AT THE OYSTER BAR/KITCHEN THAT IS SOILED WITH FOOD DEBRIS ON THE WALLS AND FLOOR.
33
78
Aug 24, 2015
Complaint
No violations found.
100
Jul 2, 2015
Complaint
4 minor violations.
View 4 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED THE FLOOR UNDER THE COOK LINE INSIDE OF THE KITCHEN AND UNDER PREP TABLES AND COUNTERS INSIDE OF THE PASTRY PREP AREA WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE PLUMBING LEAKING UNDER ALL BASINS OF THE LARGE 4 COMPARTMENT SINK INSIDE OF THE DISHWASHING ROOM OF THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS WHILE HANDLING FOOD.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED ICE SCOOPS STORED IN THE ICE AT THE FRONT SMALL BAR. INSTRUCTED TO STORE THE ICE SCOOP ON A CLEAN SURFACE.
43
82
Mar 25, 2015
Complaint
4 minor violations.
View 4 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED DURING STORAGE,IE 2 OPEN TRAYS OF FRESH SHELLED OYSTERS STORED UNDER WALK IN COOLER CONDENSOR DRAIN PAN.OBSERVED MOISTURE,LIQUID INSIDE OYSTER PANS. INSTRUCTED TO IMMEDIATELY REMOVE AND APPROX 8LBS OF OYSTERS WAS DISCARD,-CDI.SERIOUS VIOLATION ISSUED 7-38-005A.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOOD EQUIPMENT STORAGE SHELVES IN BASEMENT HAVE PEELING PAINT,NOT CLEAN AND SOME ONE SUDE IS RAW WOOD.MUST RAPAIR AND SEAL ALL AREAS OF WOOD SHELVING UNIT.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS INSIDE ELECTRICAL ROOM FIRST FLOOR NEAR ICE ROOM NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DAMAGE PEELING CEILING TILES ABOVE PREP TABLE IN PASTRY PREP ROOM.MUST REPLACE.ALSO CEILING,WALLS,AND EXTERIOR OF BEER LINES IN WALK IN COOLER IN BASEMENT NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
35
82
Dec 11, 2014
Complaint
No violations found.
100
Oct 9, 2014
Complaint
3 minor violations.
View 3 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: NO OYSTER TAGS WERE PROVIDED FOR THE DATE OF 8/20/14. MANAGEMENT INSTRUCTED THAT OYSTER TAGS MUST BE KEPT FOR 90 DAYS AFTER THEY ARE USED. CRITICAL VIOLATION 7-38-005(B-2)
1
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
86
Sep 23, 2014
Complaint
3 minor violations.
View 3 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: NO SHELLFISH TAGS WERE KEPT ON FILE FOR 3 TYPES OF OYSTERS ON THE MENU FOR THE DAY OF SEPTEMBER 5, 2014. SHELLFISH TAGS WERE MISSING FOR THE FOLLOWING TYPES OF OYSTERS: QUONSET POINT, RI , ISLAND CREEK, MA , AND WELLFLEET, MA. MANAGEMENT INSTRUCTED THAT SHELLFISH TAGS MUST BE KEPT FOR AT LEAST 90 DAYS AFTER THE PRODUCT HAS BEEN SERVED. CRITICAL VIOLATION 7-38-005 (B-2)
1
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
86
Sep 19, 2014
Suspected Food Poisoning
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER AT THE OYSTER BAR WITH AN AIR TEMPERATURE OF 45.6F AND THE WALK-IN COOLER AT 44F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REPAIR AND MAINTAIN BOTH UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE 2 DOOR PREP COOLER: MUSTARD/MAYO SAUCE AT 44F, COCKTAIL SAUCE AT 44.9F, AND SHRIMP AT 44F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: EGGS AT 43.8F, MARSCAPONE CHEESE AT 44F, MILK AT 45.3F, CREAM CHEESE AT 43.7F, CHEESE AT 43.1F, AU GRATIN POTATOES AT 44.4F, CHEESE SAUCE AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 240# OF FOOD WORTH $625. CRITICAL VIOLATION 7-38-005A.
3
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
82
Sep 4, 2014
Routine
5 minor violations.
View 5 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULBS UNDER THE REAR BROILER AND STEAMER HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE PLUMBING LEAKING AT THE SALAD PREP EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLER IN THE PREP/KITCHEN AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT WHILE HANDLING FOOD.
42
78
Sep 12, 2013
Routine
2 minor violations.
View 2 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: PAPER CUPS USED AS A FOOD CONTAINER, INSTRUCTED TO USE PROPER CONTAINERS.
31
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
90
Sep 19, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DUST BUILD UP ON COOLING UNITS INSIDE WALK-IN COOLER AND ATTACHED PIPES, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR SURFACES OF ICE MAKER NOT CLEAN AROUND THE SHUTE, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CRAKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: A HOSE ATTACHED TO WATER LINE WITHOUT A VACUUM BRAKER, INSTRUCTED TO INSTALL.
38
82
Sep 2, 2011
Complaint
No violations found.
100
Aug 30, 2011
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. COOLER DOOR GASKETS NOT ALIGNED AT FRONT PREP AREA (OYSTER BAR) MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR DRAINS/COVERS UNDER COOLERS OR HEAVY EQUIPMENT MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY WALLS AROUND THE SUSHI AREA & ANY DUSTY CEILING VENTS AT DINING AREA NEED CLEANING-MUST MAINTAIN CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: ANY LEAKS ON PIPES UNDER 3-COMP SINK IN PREP AREA, DISHROOM & BAR MUST BE FIXED. ANY CONDENSATION LINES FROM COOLERS MUST EXTEND TO THE FLOOR DRAIN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
38
82
Oct 4, 2010
Complaint
No violations found.
100
Sep 14, 2010
Routine
3 minor violations.
View 3 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALLS BY COFFEE STATION. MUST SEAL ALL HOLES IN WALLS TO PREVENT POTENTIAL PEST HARBORAGE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REALIGN HANDWASH BOWL DRAIN PIPES ABOVE FLOOR DRAIN AT OYSTER BAR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. BASEMENT COMPRESSOR ROOM CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
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86
Frequently Asked Questions
When was Shaw's Crab House last inspected?
The most recent health inspection at Shaw's Crab House on file is from Sep 26, 2025. The public record contains 30 inspections in total.
What is the most common violation at Shaw's Crab House?
Across the inspection record, “variance obtained for specialized processing methods” has been cited 13 times, more than any other issue at Shaw's Crab House.
Has Shaw's Crab House's inspection record improved over time?
Results have been roughly steady. Inspections at Shaw's Crab House have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shaw's Crab House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Shaw's Crab House inspected?
Based on the inspection history on file, Shaw's Crab House is inspected around two times per year on average.
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