Restaurant · Chicago, IL

Hienie's

10359 S Torrence Ave

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

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Hienie's last inspected?: The most recent inspection on record was on Oct 30, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 12, 2024 to Oct 30, 2026.
Has Hienie's ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 12, 2024.

The Full Inspection History

4 inspections

Canvass

Oct 30, 2026

Pass

5 recorded violations

notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

OBSERVED THE REAR INTERIOR SCREEN DOOR IN POOR REPAIR AT THE BOTTOM (1/4" GAP). MUST PROVIDE A WEATHER STRIP AT THE BOTTOM TO PREVENT ENTRY POINT FOR PESTS.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 49Cleaning and sanitizing

Official Wording

Non-food/food contact surfaces clean

Inspector’s Notes

OBSERVED THE SHELVING AND RACKS IN THE WALK IN COOLER DIRTY. MUST CLEAN 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

MUST CLEAN AND MAINTAIN THE FOLLOWING: WALLS IN THE REAR BEHIND SAUCE STORAGE ARE, WALLS BEHIND FRYERS, CEILING IN THE PREP AREAS AND THE FLOORS BEHIND THE COOKING EQUIPMENT. ALSO CLEAN THE GREASE TRAP UNDERNEATH THE 3 COMP SINK MORE FREQUENTLY TO REDUCE ODORS.

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

MUST CLEAN THE FILTERS AND HOOD ABOVE THE FRYERS TO REMOVE GREASE AND/OR DUST.

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 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

OBSERVED CERTIFIED MANAGER ON DUTY ALLERGEN TRAINING CERTIFICATE EXPIRED. INSTRUCTED TO RENEW AND MAINTAIN AS REQUIRED.

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, Oct 30, 2026 · Original Source

Complaint

Jun 26, 2025

Pass

4 recorded violations

notedCode 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN 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 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN 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

WALLS IN CHICKEN FRYER AREA IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN 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 56Facility maintenance

Official Wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s Notes

HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL 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

Official record from Chicago Department of Public Health, Jun 26, 2025 · Original Source

Canvass

Mar 7, 2025

Pass

8 recorded violations

notedCode 44Equipment and utensils

Official Wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s Notes

OBSERVED SOILED APRONS STORED ON FOOD ITEMS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO REMOVE ALL SOILED APRONS FROM FOOD ITEMS TO PREVENT CONTAMINATION.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s Notes

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

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 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

OBSERVED RAW WOOD SURFACES IN PREP AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.

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 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

OBSERVED GREASE BUILDUP, FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF FRYERS, PREP TABLES, HOLDING UNITS, SHELVING UNITS, COOKING EQUIPMENT, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN 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 51Water, plumbing, and sewage

Official Wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s Notes

OBSERVED LEAKING DRAINPIPE UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 54Facility maintenance

Official Wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s Notes

OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE WASTE RECEPTACLES IN ALL AREAS WASTE IS COMMONLY DISCARDED.

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 MOPS IMPROPERLY STORED. INSTRUCTED MANAGER TO PROPERLY HANG MOPS TO DRY TO PREVENT INSECT BREEDING.

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, Mar 7, 2025 · Original Source

Canvass

Jan 12, 2024

Pass

2 recorded violations

notedCode 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

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

OBSERVED OPENINGS ALONG BASEBOARDS AND MISSING BASEBOARDS ALONG WALLS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE 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

Official record from Chicago Department of Public Health, Jan 12, 2024 · Original Source