Canvass
Oct 20, 2026
Out of Business
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
Sharks Fish And Chicken
5053 W Division St
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Sharks Fish And Chicken last inspected?
- The most recent inspection on record was on Oct 20, 2026. The result listed by Chicago Department of Public Health was “Out of Business”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Nov 12, 2025 to Oct 20, 2026.
- Has Sharks Fish And Chicken ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 12, 2025.
The Full Inspection History
3 inspectionsLicense Re-Inspection
Nov 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 25, 2025 · Original Source
License
Nov 12, 2025
Pass w/ Conditions
1 recorded violation
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURE FOR COLD HOLDING UNIT. DISPLAY REFRIGERATOR FOUND AT 46.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST REACH AND MAINTAIN 41F OR BELOW. UNIT TAGGED. PLEASE DO NOT USE UNIT UNTIL REINSPECTED BY CDPH. REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. PRIORITY 7-38-005, NO 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 temperatureOfficial record from Chicago Department of Public Health, Nov 12, 2025 · Original Source