The Blue Kangaroo
Last inspected: Oct 7, 2025
67
Score
Public records show seven inspections at The Blue Kangaroo stretching back to 2023. On Oct 7, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged four times.
Restaurants in Barrington average 84, so The Blue Kangaroo trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 7, 2025
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 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 (donuts, deli meat) in the glass slide cold hold at service area. Raw animal foods must be separated (below) from raw ready-to-eat food during storage.
3-302.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in a couple of refrigeration unit(s), including walk-in cooler. All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Equipment not in good repair or proper adjustment
Inspector notes: A few of the refrigerator door gaskets were observed in poor repair, splitting away from the doors/drawers. Gaskets are to be replaced.
4-501.11
67
Sep 17, 2025
Routine
3 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Proper air gap must be installed.
5-402.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 - 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dishwasher was primed and at proper concentration during inspection.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the glass slide cold hold at the service area was observed held at 47 - 48 degrees Fahrenheit. Turkey observed with a temperature of 46 degrees F. Deli meats had been placed in this unit less than 2 hours prior to inspection and were moved to properly functioning units. The cold drawers of the grill observed with an ambient temperature of 46 - 47 degrees F. Cheese observed with a temperature of 44 degrees F. Foods were moved to properly functioning units. 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 these units until they are serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration units. All cold holding equipment (including walk-in cooler) used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used for the handle of the kitchen glass slide cold hold unit. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Handle must be replaced with a handle made of proper materials.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: A few of the refrigerator door gaskets were observed in poor repair, splitting away from the doors. Gaskets must be replaced.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards and the cutting boards of the front service area prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of black and pink residues. Ice machine is to be cleaned and sanitized.
4-601.11(B)
43
Sep 4, 2024
Re-Inspection
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Establishment is to install air gap.
5-402.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of the handles on the 2 door slide unit. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Establishment must replace handles.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of debris. Non-food contact surfaces must be cleaned to sight and touch. Plate of the ice machine was cleaned at the time of inspection.
4-602.13
74
Aug 20, 2024
Routine
2 critical violations. 2 major violations. 5 minor violations. 2 corrected on site.
View 9 violations
Backflow prevention air gap not adequate
Inspector notes: The prep sink was lacking an air gap. Establishment is to install air gap.
5-202.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 2 door glass reach in was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Various foods were held at 50 degrees and above. All TCS foods were voluntarily disposed of at the time of inspection. No TCS foods are to be stored in unit until unit is able to hold and ambient temperature of 41 DF or lower. Garlic n oil was observed on the counter at 75 DF. Garlic n oil was voluntarily disposed of at the time of inspection.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils ice machine were observed with an accumulation of debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was emptied at the time of inspection. Ice machine is not to be used until it is cleaned and sanitized.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Various foods 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. Establishment is to properly label food packaged in establishment.
3-602.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed being stored in between prep unit. Knives were moved to 3-bay sink at the time of inspection.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of the handles on the 2 door slide unit. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Establishment must replace handles. Tape was observed on the deli slicer. Equipment must be in good repair and proper adjustment.
4-101.19
Sewage & waste water properly disposed
Inspector notes: The smoothie freezer was observed with an accumulation of ice. Establishment is to run a defrost on unit.
5-403.12
Adequate ventilation & lighting; designated areas used
Inspector notes: Hood system was observed with an accumulation of debris. Establishment is to clean hood system.
4-204.11
47
Jun 29, 2023
Re-Inspection
No violations found.
100
Jun 21, 2023
Re-Inspection
1 critical violation. 1 major violation. 3 minor violations. 1 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was in excess of 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.114
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay and dish machine.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the kitchen and service area have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the prep refrigeration unit is draining into a container in the basement. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Physical facilities not in good repair
Inspector notes: The floor by the dish washer area is in poor repair. The physical facilities must be maintained in good repair. Through interview with PIC the floor is to be fixed mid July.
6-501.11
67
Jun 12, 2023
Routine
1 critical violation. 2 major violations. 9 minor violations. 2 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
Inspector notes: Cheese and deli meat was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Items were being stored on ice, items are to be stored in prep unit. Items were voluntarily disposed of.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, 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)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the dishwasher and 3 bay.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the freezer and behind equipment in the kitchen have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Non-food contact surfaces clean
Inspector notes: The basement was observed with liquid leaking from the ceiling draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed being stored between a table and a wall. Utensils must be stored on clean surfaces.
3-304.12
Packaged food in direct contact with water or ice
Inspector notes: Pineapple in the smoothie freezer was observed in direct contact with ice build up from condensate. Pineapple was voluntarily disposed of. Establishment to defrost unit.
3-303.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Physical facilities not in good repair
Inspector notes: The floor in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The handle on the bakery fridge was not in good repair. Equipment must be maintained in good repair.
4-501.11
Physical facilities installed, maintained, & clean
Inspector notes: The hood was observed with an accumulation of debris. Hood systems must be maintained as often as needed.
4-204.11
45
Frequently Asked Questions
When was The Blue Kangaroo last inspected?
The most recent health inspection at The Blue Kangaroo on file is from Oct 7, 2025. The public record contains seven inspections in total.
What is the most common violation at The Blue Kangaroo?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at The Blue Kangaroo.
How does The Blue Kangaroo compare to other restaurants in Barrington?
The Blue Kangaroo most recently scored 67 out of 100, which is lower than the Barrington average of 84.
Has The Blue Kangaroo's inspection record improved over time?
Results have been roughly steady. Inspections at The Blue Kangaroo have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Blue Kangaroo 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 The Blue Kangaroo inspected?
Based on the inspection history on file, The Blue Kangaroo is inspected around three times per year on average.
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