What is Barbecue King Restaurant's health inspection score?

Barbecue King Restaurant has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Barbecue King Restaurant last inspected?

Barbecue King Restaurant was last inspected on September 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Barbecue King Restaurant have?

Barbecue King Restaurant has 29 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Barbecue King Restaurant safe to eat at?

Yes, Barbecue King Restaurant has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Barbecue King Restaurant serve?

Barbecue King Restaurant serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Barbecue King Restaurant

Name: Barbecue King Restaurant
Address: 2148 S ARCHER AVE, Chicago, 60616
Rating: 97

2148 S ARCHER AVE, Chicago

Last inspected 8mo ago

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

BBQ•Chinatown

Ranked #23 of 465 in Chinatown

Stable

9 inspections

Last: Sep 22, 2025

medium confidence

Directions Order

Inspections

44%

Clean Rate

3.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

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

Open location in Google Maps →

2148 S ARCHER AVE, Chicago, IL 60616

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2022

1 inspections

1 intermediate

7 basic

Aug

May 2023

1 inspections

1 high priority

5 basic

Aug 2023

1 inspections

3 basic

Aug

May 2024

1 inspections

9 basic

Aug 2025

2 inspections

1 high priority

1 intermediate

1 basic

Aug

Sep 2025

3 inspections

Inspection History

9 records on file

4 Short Form Complaint4 Canvass1 Complaint

Sep 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Sep 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Aug 25

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Aug 25

Canvass InspectionPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE AT TO GO PREP STATION HANDWASH SINK. INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

Base deductions−17 pts

May 24

Canvass InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES IN THE FOOD PREP AREAS NOT WEARING A HAIR RESTRAINT. INSTRUCTED PIC TO HAVE ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED PIC TO STORE WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARDS ON THE PREP COOLER IN FRONT OF THE COOKING EQUIPMENT WITH STAINS AND DEEP GROOVES. INSTRUCTED PIC TO SAND OR REPLACE CUTTING BOARD TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE STORAGE RACKS INSIDE THE WALK/REACH IN COOLERS, THE LOWER SURFACE OF THE INTERIOR OF THE CABINETS AND REACH IN COOLERS WITH FOOD AND DIRT. INSTRUCTED PIC TO CLEAN AND MAINTAIN ALL AREAS/EQUIPMENT DESCRIBED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT WITH CHARRED DEBRIS, GREASE, DIRT AND FOOD. INSTRUCTED PIC TO CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID. INSTRUCTED PIC TO PROVIDE A TRASH RECEPTACLE WITH A LID FOR THE WOMEN'S TOILET ROOM. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS, INSIDE THE WALK IN COOLER/FREEZER AND SINKS WITH FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE MOPS IN THE REAR NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE REAR PREP AREA. INSTRUCTED PIC TO REPLACE CEILING TILES AND MAINTAIN.

Base deductions−18 pts

Aug 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: EXTERIOR AND INTERIOR SURFACES OF COOKING EQUIPMENT (STOVE, FRYER, BURNER, STORAGE RACK AND REFRIGERATION UNITS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN THE PIPES ATTACHED TO THE COOKING EQUIPMENT TO REMOVE GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NO COVER ON VENTILATION FAN ON CEILING OF WOMENS WASHROOM; INSTRUCTED TO PROVIDE A COVER.

Base deductions−6 pts

May 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGN IN WOMENS WASHROOM; INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKETS LOOSE AT THE TWO DOOR COOLER IN THE MIDDLE PREP AREA NEXT TO THE EXPOSED HANDSINK; INSTRUCTED TO REPLACE GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: EXTERIOR AND INTERIOR SURFACES OF COOKING EQUIPMENT (STOVE, FRYER, BURNER, STORAGE RACK AND REFRIGERATION UNITS).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN THE PIPES ATTACHED TO THE COOKING EQUIPMENT TO REMOVE GREASE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATE EXPIRED FOR FOOD HANDLER ON SITE; INSTRUCTED TO OBTAIN A NEW CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
FOOD ALLERGEN CERTIFICATES EXPIRED FOR FOOD SERVICE MANAGERS; INSTRUCTED TO OBTAIN VALID FOOD ALLERGEN CERTIFICATES.

Base deductions−20 pts

Aug 22

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS IN NEED OF PROPER LABELING OF COMMODITY NAME. CORRECT AND MAINTAIN.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT HANDSINK P-TRAP IN REAR PREP AREA INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
GARBAGE CAN COVER NEEDED IN TOILET ROOM. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN MAIN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ALL HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−19 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago BBQ Restaurants Best in Chicago All Illinois Restaurants