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Restaurant inspections / Restaurant

Briny Swine Smokehouse & Oyster Bar

2577-2579 N Clark St, Chicago 60614 · Risk 1 (High)

Pass w/ Conditions

Most recent result

Jul 16, 2025

3

Inspections on record

1

Times passed

0

Times failed

Violations cited on Jul 16, 2025

  1. #10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE BAR AND THE SINK BETWEEN THE PREP TABLES AND SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
  2. #10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO SOAP AT HAND WASH SINKS OF THE BAR. INSTRUCTED MANAGEMENT THAT ALL HAND WASHING SINKS MUST BE EQUIPED WITH SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
  3. #16FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED INNER LINING OF ICE MACHINES NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  4. #23PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER WITH EXPIRATION DATES AS FOLLOWS:- LOBSTER (6/28), SOUP (7/9), KEYLIME (7/9), SAUSAGE GRAVY (NOT DATE), PEMENLOS (7/01), CHICKEN SALAD (7/1), TOMATOE GRAVY (7/9). INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.
  5. #41WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  6. #43IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
  7. #55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDER THE COOKING STOVE AND BASEMENT FOOD DRY STORAGE AREA BY THE GREASE DISPOSING CONTAINER.
  8. #55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY CLUTTER THROUGHOUT THE BASEMENT FOOD DRY STORAGE ON THE FLOORS UNUSED EQUIPMENT. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
  9. #56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Inspection history

DateTypeResultRisk
Jul 16, 2025ComplaintPass w/ ConditionsRisk 1 (High)
Feb 19, 2025Non-InspectionNo EntryRisk 1 (High)
Feb 20, 2024LicensePassRisk 1 (High)

Source

Inspection records are published by the Chicago Department of Public Health. A failed inspection does not necessarily mean an establishment closed — most are re-inspected after correcting violations.

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Briny Swine Smokehouse & Oyster Bar — questions

Did Briny Swine Smokehouse & Oyster Bar pass its last health inspection?
Briny Swine Smokehouse & Oyster Bar at 2577-2579 N Clark St was inspected on Jul 16, 2025 by the Chicago Department of Public Health and the result was "Pass w/ Conditions".
What violations were cited at Briny Swine Smokehouse & Oyster Bar?
The most recent inspection cited 9 violations, beginning with: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE BAR AND THE SINK BETWEEN THE PREP TABLES AND SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO HAVE SOAP AND
What does "Risk 1 (High)" mean?
Chicago assigns every food establishment a risk category based on how much food handling it does. Risk 1 (High) covers full-service restaurants and is inspected most often; Risk 2 (Medium) and Risk 3 (Low) — such as places serving only pre-packaged food — are inspected less frequently.
Where does this inspection data come from?
The City of Chicago publishes every food-establishment inspection it performs, including the result and the full text of any violations cited. This page reads that dataset directly and updates as the city posts new inspections.

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