School · Chicago, IL

Frazier International

4027 W Grenshaw

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Frazier International last inspected?: The most recent inspection on record was on Sep 30, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Sep 19, 2024 to Sep 30, 2026.
Has Frazier International ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Sep 19, 2024.

The Full Inspection History

5 inspections

Canvass Re-Inspection

Sep 30, 2026

Pass

4 recorded violations

notedCode 53Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed, supplied, & cleaned

Inspector’s Notes

5-501.17 OBSERVED GARBAGE CAN LOCATED IN EMPLOYEE TOILETROOM WITHOUT COVERING. INSTRUCTED TO PROVIDE AND MAINTAIN

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

6-501.13 OBSERVED DRIED FOOD DEBRIS IN CRACKS AND CREVICES OF BACK WALL IN PREP AREA NEAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

6-501.14 OBSERVED VENTS LOCATED ABOVE PREP TABLE IN WALL AS WELL AS HOODED EQUIPMENT WITH ACCUMULATED DUST AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official Wording

All food employees have food handler training

Inspector’s Notes

2-102.13PIC UNABLE TO PROVIDE UPDATED CERTIFICATE FOR 1 OF 2 FOOD HANDLERS. INTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Sep 30, 2026 · Original Source

Canvass

Sep 22, 2026

Fail

6 recorded violations

notedCode 35Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

OBSERVED HOT DOGS THAWING IN 3 COMPARTMENT SINK IMPROPERLY. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER COOL RUNNING WATER.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 53Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed, supplied, & cleaned

Inspector’s Notes

OBSERVED GARBAGE CAN LOCATED IN EMPLOYEE TOILETROOM WITHOUT COVERING. INSTRUCTED TO PROVIDE AND MAINTAIN

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 54Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

OBSERVED MIDDLE LID ON LARGE OUTDOOR RECEPTACLE IN DISREPAIR/ NOT TIGHT FITTED DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (B). NO CITATION ISSUED.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED DRIED FOOD DEBRIS IN CRACKS AND CREVICES OF BACK WALL IN PREP AREA NEAR 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

OBSERVED VENTS LOCATED ABOVE PREP TABLE IN WALL AS WELL AS HOODED EQUIPMENT WITH ACCUMULATED DUST AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official Wording

All food employees have food handler training

Inspector’s Notes

PIC UNABLE TO PROVIDE UPDATED CERTIFICATE FOR 1 OF 2 FOOD HANDLERS. INTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Sep 22, 2026 · Original Source

Canvass Re-Inspection

Sep 16, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Sep 16, 2025 · Original Source

Canvass

Sep 10, 2025

Fail

3 recorded violations

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED HANDWASHING SINKS IN THE FOLLOWING AREAS UNABLE TO REACH THE MINIMUM TEMPERATURE OF 100.0°F FOR HANDWASHING: 1ST FLOOR BOYS WASHROOM, 1ST FLOOR STAFF WASHROOM, REACHING TEMPERATURES BETWEEN 75.0°F AND BELOW. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING FIXTURES TO ALLOW FOR A MINIMUM TEMPERATURE OF 100.0°F AT ALL HANDWASHING SINKS. ALL KITCHEN HANDWASHING SINKS AND OTHER PLUMBING FIXTURES REACHING A MINIMUM TEMPERATURE OF 100.0°F AT THE TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-030(C) NO CITATION ISSUED.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s Notes

OBSERVED DEBRIS AND SPILLS ON THE GROUND AROUND THE OUTSIDE GARBAGE DUMPSTERS. MUST CLEAN AND MAINTAIN TO PREVENT POSSIBLE FOOD SOURCE FOR PESTS.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

FLOORS NEED CLEANING IN THE DRY FOOD STORAGE ROOM ALONG THE WALL BASE TO REMOVE DEBRIS.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Sep 10, 2025 · Original Source

Canvass

Sep 19, 2024

Pass w/ Conditions

2 recorded violations

notedCode 56Facility maintenance

Official Wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s Notes

OBSERVED NO MECHANICAL VENTILATION PROVIDED IN KITCHEN AREA STAFF RESTROOM. INSTRUCTED TO INSTALL AND MAINTAIN FUNCTIONAL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY TO KEEP WASHROOM FREE OF EXCESSIVE HEAT AND OBNOXIOUS ODORS.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED HANDWASHING SINKS IN THE FOLLOWING AREAS UNABLE TO REACH MINIMUM TEMPERATURE OF 100.0F FOR HANDWASHING: 1ST AND 2ND FLOOR BOYS WASHROOM, 1ST AND 3RD FLOOR STAFF WASHROOM, REACHING TEMPERATURES BETWEEN 75.0F AND 85.0F. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING FIXTURES TO ALLOW FOR MINIMUM TEMPERATURE OF 100.0F AT ALL HANDWASHING SINKS. ALL KITCHEN HANDWAHSING SINKS AND OTHER PLUMBING FIXTURES REACHING MINIMUM TEMPERATURE OF 100.0F AT TIME OF INSPECTION. SCHOOL ENGINEER ADJUSTED MIXING VALVES ON ALL HANDWASHING SINKS, ALL HANDWASHING SINKS IN LISTED AREAS REACHING MINIMUM TEMPERATURE OF 100.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-030(C) NO CITATION ISSUED.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.