Pierogi Kitchen failed a health inspection

Pierogi Kitchen

Restaurant

1856 W North Ave, Chicago, IL 60622

Wicker Park

Jun 8, 2026 — Complaint inspection

Fail

Triggered by a public complaint about this restaurant.

Massive food safety failure: 100 lbs of temperature-abused food discarded, live flies found, no manager on duty.

Standout Inspection

We flagged this inspection for serious public health concerns.

Key Findings

Raw fish and 100 pounds of prepared foods—including pork, beef, chicken, and pierogi—held at unsafe temperatures between 46–69°F instead of 41°F or below. All affected food was discarded.
Prep coolers malfunctioning at 64°F and 49°F, unable to maintain safe cold-holding temperatures.
Over 7 live house flies observed throughout the facility; pest activity not eliminated.
No certified food manager or person in charge present during inspection while temperature-sensitive foods were being prepared and served. Staff food handler certifications were expired.

Key findings are derived directly from the inspector's notes from the Chicago Department of Public Health. See the full violation notes below.

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Violation code #22 — PROPER COLD HOLDING TEMPERATURES

Inspector's Notes:

OBSERVED RAW FISH AT IMPROPER COLD HOLDING TEMPERATURE AT 64F IN PREP COOLER. ALSO OBSERVED NUMEROUS TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE SUCH AS PORK, SAURKRAUT WITH CARROTS AND SAUSAGE, RAW BEEF, RAW SAUSAGE, MIXED GREENS, EGGS, COOKED PIEROGI STUFFED WITH CABBAGE, BEEF STEW, CHEESE, MUSHROOM PATE WITH BUTTER, COOKED PASTA, COOKED FISH, COOKED POTATOES AND RAW CHICKEN ALL RANGING FROM 46-69F IN PREP COOLERS. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE AT AN INTERNAL TEMPERATURE OF 41F OR BELOW. FOOD DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $2,000. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Violation code #57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector's Notes:

OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT FOOD HANDLERS.