Complaint Re-Inspection
Oct 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 20, 2026 · Original Source
Restaurant · Chicago, IL
Parson's Chicken & Fish
2435-2439 N Halsted St
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
Pass
Get the Next Inspection, Free.
We'll email you when Parson's Chicken & Fish has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Parson's Chicken & Fish last inspected?
- The most recent inspection on record was on Oct 20, 2026. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Oct 19, 2023 to Oct 20, 2026.
- Has Parson's Chicken & Fish ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 19, 2023.
The Full Inspection History
8 inspectionsComplaint
Dec 9, 2025
Pass w/ Conditions
2 recorded violations
notedCode 2Permits, training, and postings
Official Wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s Notes
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, FISH). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
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 issuesnotedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
OBSERVED WATER DRIPPING AT PIPE BELOW HAND WASHING SINK IN REAR DRY STORAGE AREA. MUST REPAIR.
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 problemsOfficial record from Chicago Department of Public Health, Dec 9, 2025 · Original Source
Canvass Re-Inspection
Aug 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 11, 2025 · Original Source
Canvass
Aug 4, 2025
Fail
4 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
OBSERVED FLOUR CONTAINERS AND HOT SAUCE WITHOUT A LABEL. MUST PROVIDE COMMON NAME ON CONTAINER TO PROPERLY IDENTIFY.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 54Facility maintenance
Official Wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s Notes
OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. MUST STORE ALL TRASH INSIDE OF RECEPTACLE WITH LID SHUT TIGHT. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). 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 issuesnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED WET FLOOR INSIDE OF CHICKEN/FISH WALK IN COOLER. MUST CLEAN.
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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED 2 BURNT OUT LIGHTS AT VENTILATION HOOD. MUST PROVIDE ADEQUATE LIGHTING.
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 issuesOfficial record from Chicago Department of Public Health, Aug 4, 2025 · Original Source
Complaint
Nov 5, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 5, 2024 · Original Source
Canvass
Aug 23, 2024
Pass w/ Conditions
10 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS HELD IN ICE ON TOP OF COOKSLINE COUNTERTOP, TARTAR SAUCE 46.2 F, GARLIC MAYO 57.6, CAJUN REMOULADE 73.2, AND GUACAMOLE 51.2 F, POTATOE SALAD 55.4 F, CHEESE 50.4 F IN 6 COMPARTMENT COLD HOLDING UNIT AND RANCH 47.4 F, COLE SLAW 48.4, SLICED CHEESE 48.9 F IN 5 COMPARTMENT COLD HOLDING UNIT IN KITCHEN. APPROXIMATELY 40 LBS VALUED AT $950.00 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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 temperaturenotedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
NOTED NO WORKING THERMOMETER INSIDE OF COLD HOLDING EQUIPMENT IN KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN FOR ACCURATE MEASURMENT OF INTERNAL TEMPERATURES OF EQUIPMENT.
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 issuesnotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
NOTED A 1/4 INCH GAP AT THE BOTTOM CORNER OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF 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 insectsnotedCode 54Facility maintenance
Official Wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s Notes
NOTED GREASE BUILDUP ON EXTERIOR OF GREASE DISPOSAL. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES
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 issuesnotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING EQUIPMENT TEMPERATURES AMBIENT AIR AT 6 COMPARTMENT COOLER 49 F AND AMBIENT AIR OF 5 COMPARTMENT COOLER 50 F. COOLING UNITS TAGGED. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
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 temperaturenotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
NOTED VARIOUS BULK CONTAINERS IN WITH SPICES IN DRY STORAGE HALL WITHOUT LABELS. INSTRUCTED TO LABEL ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER WITH A COMMON NAME
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
NOTED ALUMINUM FOIL LINING SHELVES IN KITCHEN. INSTRUCTED TO REMOVE AND TO USE ONLY DURABLE, NON-POROUS, EASY TO CLEAN LINERS.
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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
NOTED RUSTED BOTTOMS AND RIMS OF PLATES STORED ON DRYING RACKS IN DISH ROOM. INSTRUCTED TO RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE OR 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
NOTED FLOORS UNDERNEATH EQUIPMENT AT BAR, INSIDE OF BEER WALK IN COOLER AND ALONG THE WALLS THROUGHOUT THE KITCHEN IN NEED OF CLEANING. INSTRUCTED TO DEEP CLEAN, SANITIZE 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 problemsnotedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
NOTED SEVERAL BLOWN OUT LIGHTS UNDERNEATH BOTH HOODS IN KITCHEN. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT ALL TIMES.
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 issuesOfficial record from Chicago Department of Public Health, Aug 23, 2024 · Original Source
Complaint Re-Inspection
Oct 26, 2023
Pass
8 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.
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 problemsnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
: 2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 44Equipment and utensils
Official Wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s Notes
4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED
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 issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE
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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. : 4-601.11(B)-- MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.
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 problemsnotedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.
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.
More about handwashing problemsnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.
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 issuesOfficial record from Chicago Department of Public Health, Oct 26, 2023 · Original Source
Short Form Complaint
Oct 19, 2023
Fail
9 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
6-301.14--- MUST REPLACE DAMAGED HAND WASHING SIGNAGE AT THE BAR HAND WASHING SINK.
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.
More about handwashing problemsnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12---- ALL BULK FOOD CONTAINERS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
2-402.11--- NOTED A FOOD HANDLER/PREPARER ON THE COOKS LINE WITHOUT A BEARD RESTRAINT. MUST PROVIDE FOR ALL FOOD PREPARERS WITH BEARDS.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 44Equipment and utensils
Official Wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s Notes
: 4-903.11 (A;B;D)--- STORED CLEAN POTS IN THE DISH ROOM MUST INVERTED.
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 issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-101.19--- WOODEN CABINETS AT THE KITCHEN ENTRANCE SERVER STATION AND WOODEN SHELVES FOR EMPLOYEES BELONGINGS IN POOR REPAIR WITH EXCESSIVE WATER DAMAGE. MUST REPLACE
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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
: 4-602.13--- METAL SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----METAL RACK SHELVING INSIDE THE RAW CHICKEN WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT OR REPLACE.----TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. : 4-601.11(B)-- MUST NOT USE CLOTH TOWELS INSIDE THE COOLERS AS LINER FOR SHELVING.
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 problemsnotedCode 54Facility maintenance
Official Wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s Notes
OBSERVED THE OUTSIDE GARBAGE AREA WITH EXCESSIVE DEBRIS AND GREASE ON THE GROUNDS. WASTE RECEPTACLE NOTED OPEN/NOT COVERED EXPOSING BAGS OF FOOD DEBRIS. GREASE ON THE EXTERIOR OF THE GREASE CONTAINER AND GREASE SPILLAGE ON THE SURROUNDING GROUND. 7 EMPTY CARDBOARD BOXES WITH EMPTY FRY OIL CONTAINERS INSIDE ON THE GROUND. AN OPEN STORAGE CONTAINER OF SOILED LINENS. INSTRUCTED TO REMOVE ALL GREASE AND GARBAGE FROM THE GREASE CONTAINER AND SURROUNDING GROUNDS, PROVIDE A TIGHT FITTING LID FOR THE WASTE CONTAINER. SEAL OPEN LINEN CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) 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 issuesnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-201.11--- NOTED DIRTY FLOORS AND POOLING LIQUID ON THE FLOOR OF THE BAR. MUST CLEAN AND MAINTAIN DRY.
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 problemsnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
: 2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST PROVIDE.
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 issuesOfficial record from Chicago Department of Public Health, Oct 19, 2023 · Original Source