What is Mr. Captain Hook Fish And Chicken And Grill's health inspection score?

Mr. Captain Hook Fish And Chicken And Grill has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. Captain Hook Fish And Chicken And Grill last inspected?

Mr. Captain Hook Fish And Chicken And Grill was last inspected on May 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. Captain Hook Fish And Chicken And Grill have?

Mr. Captain Hook Fish And Chicken And Grill has 46 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. Captain Hook Fish And Chicken And Grill safe to eat at?

Mr. Captain Hook Fish And Chicken And Grill has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mr. Captain Hook Fish And Chicken And Grill serve?

Mr. Captain Hook Fish And Chicken And Grill serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr. Captain Hook Fish And Chicken And Grill

Name: Mr. Captain Hook Fish And Chicken And Grill
Address: 4355 S COTTAGE GROVE AVE, Chicago, 60653
Rating: 48

4355 S COTTAGE GROVE AVE, Chicago

Last Inspected: 5/1/2026

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0Poor

Seafood•Bronzeville

Ranked #17 of 17 in BronzevilleBetter than 48% of seafood restaurants

Improving

7 inspections

Last: May 1, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

6.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+35 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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4355 S COTTAGE GROVE AVE, Chicago, IL 60653

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Violation Timeline

May 2022

2 inspections

2 intermediate

9 basic

May

Feb 2025

1 inspections

1 intermediate

6 basic

Oct 2025

2 inspections

2 high priority

4 intermediate

6 basic

Oct

Apr 2026

1 inspections

6 high priority

10 intermediate

May 2026

1 inspections

May

Inspection History

7 records on file

2 Complaint Re-Inspection3 Complaint1 Canvass Re-Inspection1 Canvass

May 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 26

Complaint InspectionFail

6 High10 Med

16 total6 risk factors

0/100inspection score

−110 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (10)

−50 pts

22PROPER COLD HOLDING TEMPERATURES−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−110 pts

Risk factor bonus (6× +5)−30 pts

Oct 25

Complaint Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED BULK CONTAINERS CONTAINING WORKING INGREDIENTS REMOVED FROM ORIGINAL PACKAGING WITHOUT COMMON NAME LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−5 pts

Oct 25

Complaint InspectionFail

2 High3 Med6 Basic

11 total1 risk factor

48/100inspection score

−47 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING FISH, STEAK, RICE, POTATOES) DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM WHILE OPEN AND OPERATRING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3 DOOR COOLER WITH COLD HOLD UNITS ATTACHED LOCATED IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE AT 69F WHILE STORING TCS FOODS (STEAK, SLICED TOMATOES, RAW CHICKEN, FRESH CHEESE, SLCIED DELI MEAT, COOKED RICE) INSTRUCTED TO REPAIR UNIT TO 41F OR BELOW AS REQUIRED. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. total cost $150.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS FOUND AT IMPROPER TEMEPRATURES DURING TIME OF INSPECTION STORED INSIDE 2 DOOR COOLING UNTI WITH COLD HOLD ATTACHED, THEY ARE AS FOLLOWS, RICE , DELI MEAT, BEEF, SLICED TOMATOES ALL RANGING BETWEEN 62-70F. INSTRUCTED TO HOLD ALL TCS FOODS AT 41F OR BELOW AND MAINTAIN. PRIORITY VIOLATION CORRECTED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS CONTAINING WORKING INGREDIENTS REMOVED FROM ORIGINAL PACKAGING WITHOUT COMMON NAME LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 70MALL RODENT DROPPINGS ON FLOORS BEHIND ALL HEAVY EQUIPMENT, ON STORAGE SHELVING ON TOP OF BOXES AND CONTAINERS, IN MAIN PREP WHERE FLOUR AND BREADING BINS ARE STORED, SCATTERED ON FLOOR UNDER WIRED RACKS THROUGHOUT, IN REAR DISHWASHING AREA UNDER EQUIPMENT IN CORNERS AND THROUGHOUT STORAGE SPACE. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE BEFORE REINSPECTION, REMOVE DROPPINGS AND SANITIZE ALL AREAS. MUST ELIMINATE PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED NO HAIR RESTRAINTS WORN DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT LOCATED THROUGHOUT FRONT AND REAR PREP/STORAGE AREA, INCLUDING ROLLING CARTS CONTAINING BULK CONTAINERS OF FLOUR AND SEASONINGS, HOT HOLD UNITS, RICE COOKERS, STORED KITCHENWARE ON PREP TABLES, ON INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS AND UNUSED EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED DIRTY PLUMBING FIXTURES LOCATED IN EMPLOYEE TOILET ROOM.MUST MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS WITH EXCESSIVE AMOUNTS OF GREASE, DRIED FOOD DEBRIS. INSTRUCTED TO DETAIL CLEANING UNDER PREP STATIONS, STORAGE SHELVING AND ALONG THE WALL BASE THROUGHOUT PREMISE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN AND REMOVE DUST AND DIRT BUILDUP ON VENTS AND VENTILATION HOOD EQUIPMENT LOCATED IN PREP AREA.INSTRUCTED TO MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS TO OBTAIN ALLERGEN TRAINING CERTIFICATIONS AS REQUIRED.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED A FEW BULK STORAGE CONTAINER NOT LABEL WITH THE PRODUCT NAME IN THE REAR. MUST LABEL AND MAINTAIN.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES (COOKS) WITHOUT PROPER HAIR RESTRAINTS AS REQUIRED. MUST PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF THE PREP COOLER, DEFROST AND CLEAN THE INTERIOR OF THE WALK IN FREEZER, INTERIOR SHELVING OF THE WALK IN COOLER. ALSO CLEAN AND REPLACE TRAYS IN THE PREP COOLER.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST CLEAN AND MAINTAIN THE FIXTURE, FLOORS AND WALLS IN THE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN WALL, AND CEILING TILE REPLACE IF DAMAGED, AIR VENT AND CEILING TILES AROUND THEM NEED CLEANING TO REMOVE DUST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED DETAIL CLEANING UNDER PREP STATIONS, STORAGE SHELVING AND ALONG THE WALL BASE THROUGH OUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

Base deductions−17 pts

May 22

Canvass Re-Inspection InspectionOut of Business

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE 3 COMP SINK SPRAYER. NOTED HANDS SINKS WITH A SLOW DRAIN. MUST REPAIR AND MAINTAIN.

Base deductions−2 pts

May 22

Canvass InspectionFail

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED MANAGER TO LABEL BULK STORAGE CONTAINER WITH THE NAME OF THE PRODUCT.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 30 MICE DROPPINGS SCATTERD ON THE FLOOR BEHIND COOKING EQUIPMENT NEXT TO THE HAND SINK, NOTED 40 MICE DROPPINGS SCATTERD ON THE FLOOR IN THE REAR STORAGE AREA. MUST REMOVE AND DETAIL CLEAN AFFECTED AREAS. MUST CALL PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION CITATION #7-38-020.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON SHELVES,COUNTER TOP AND PREP STATIONS.INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE FOLLOWING AREAS TO REMOVE SPILLS,DEBRIS AND/OR GREASE: INTERIOR OF PREP COOLER,SHELVING INSIDE WALK IN COOLER & FREEZER, PREP TABLE, ALL DRY STORAGE SHELVING, COUNTER TOPS AND EXTERIOR OF ALL EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT THE 3 COMP SINK SPRAYER. NOTED HANDS SINKS WITH A SLOW DRAIN. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE WASHROOM FIXTURES AND FLOOR DIRTY. MUST DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PREMISES IN POOR REPAIR NOTED HOLES AND OPENING INTO THE WALLS, CEILING AND FLOORS. INSTRUCTED TO SEAL ALL OPENING TO PREVENT FUTHER ENTRY POINTS FOR PESTS. REPLACE DAMAGED CEILING TILES WERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENT COVERS THROUGH OUT VERY DIRTY WITH DUST, DEBRIS AND/OR GREASE. MUST DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY WHERE DROPPINGS WERE FOUND. ALSO CLEAN THE FLOORS INSIDE THE WALK IN COOLER AND FREEZER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTER ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS.

Base deductions−26 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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