Mr Chicken
Last inspected: Mar 5, 2026
64
Score
Inspectors have visited Mr Chicken six times, with records going back to 2023. The newest entry in the record is dated Mar 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The most recent inspection turned up four violations, more than the three found previously.
Food-contact surfaces comes up most often, recorded three times in the inspection record.
By comparison, the average Warren facility scores 90, putting Mr Chicken on the weaker side. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine
1 critical violation. 3 major violations. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shell eggs) were observed stored above ready-to-eat foods (lemons, limes, veggies) in the walk-in refrigerator. Raw animal foods must be separated from (below) raw ready-to-eat food such as vegetables during storage.
3-302.11
Ready-to-eat food not date marked
Inspector notes: Various foods observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice, prepared this morning, was placed hot in the refrigerator in a tightly covered container. Temperature observed at 86 degrees F. Plastic wrap was removed to complete the cooling process properly. Cooling processes reviewed.
3-501.15
Food label missing or inaccurate
Inspector notes: Desserts packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Items moved to behind the front counter/service line.
3-602.11
64
Feb 20, 2025
Re-Inspection
1 major violation.
View 1 violation
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher. Thermo labels have been ordered.
4-204.115
90
Feb 5, 2025
Routine
1 critical violation. 4 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the prep unit observed at 45 degrees Fahrenheit. Foods in this unit observed with temperatures of 45 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Voluntary disposal during inspection. Service call placed. No TCS foods are to be stored in this unit until it is maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the handsink at the front counter. The handsink in the warewashing area was lacking soap and paper towels. Handsinks must be provided with a supply of paper towels and hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residues. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off and is being emptied, cleaned, and sanitized.
4-601.11(A)
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher.
4-204.115
Outer openings not protected against pests
Inspector notes: The doors to the outside, located at the entrance, are not tight-fitting. Space observed between the 2 doors. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
55
Sep 28, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Onions were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
74
Apr 27, 2023
Re-Inspection
No violations found.
100
Apr 20, 2023
Routine
1 critical violation. 4 major violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: The prep unit observed to have an ambient temperature of 47 degrees Fahrenheit. Food products in this unit observed with temperatures between 46- and 47-degrees F. Inspector thermometer calibrated during inspection. Foods evaluated (wing sauce, vegetables) and determined to be safe. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The handsink at the front counter did not have handsoap. The handsink on the cook/grill line did not have paper towels. A hose was in the handsink in the warewashing area. Soap and paper towels must be available at all times for proper handwashing. Handsinks can only be used to wash hands.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of chef, soup was placed hot in the refrigerator in a pan greater than four inches deep. Proper cooling methods reviewed.
3-501.15
Ready-to-eat food not date marked
Inspector notes: Various foods observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
58
Frequently Asked Questions
When was Mr Chicken last inspected?
The most recent health inspection at Mr Chicken on file is from Mar 5, 2026. The public record contains six inspections in total.
What is the most common violation at Mr Chicken?
Across the inspection record, food-contact surfaces has been cited three times, more than any other issue at Mr Chicken.
How does Mr Chicken compare to other restaurants in Warren?
Mr Chicken most recently scored 64 out of 100, which is lower than the Warren average of 90.
Has Mr Chicken's inspection record improved over time?
No. Recent inspections at Mr Chicken have flagged more violations than earlier ones, ticking from about three per visit to around four more recently.
What does a medium risk rating mean?
A medium risk rating at Mr Chicken means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mr Chicken inspected?
Based on the inspection history on file, Mr Chicken is inspected around two times per year on average.
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