Huddle House Grill

Absolutely disgusting. The food is edible only if you fancy a couple days lost to vomiting & stomach cramps. The smell of cigarette smoke wafting from the kitchen is disturbing. The waitress was a broad. Everything was filthy. I'm not just talking greasy spoon type dirty, I'm talking bar bathroom level dirty. STEER CLEAR.

Here is why they were closed:
<a href="/redir?url=https%3A%2F%2Fdata.cityofchicago.org%2FHealth-Human-Services%2FFood-Inspections%2F4ijn-s7e5%2F37605&s=6ab99ce5fc858975921c7e4d1db2d96c7c1254816109e29ed9031264bee70428" target="_blank" rel="nofollow">https://data.cityofchica…</a>

06/09/2010
Inspection Type
Complaint
Results
Fail
Violations
2. FACILITIES TO MAINTAIN PROPER TEMPERATURE Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK IN COOLER AT 44.5 AND DISPLAY COOLER 43.5F-44.4F 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE Comments: All cold food shall be stored at a temperature of 40F or less. FOUND EGGS AT 47.6F 2 DOZ IN WALK IN COOLER,STEAKS 3LS 45.5F,HAMBER PATTY 1LBS 44.7F,MILK 40 SM CONTAINERS,REAL BUTTER STATED ON CONTAINER NEED TO BE REFIRGERATED,WHOLE HAM COOKED 5LB ALL TEMP INTERNAL 45.F TO 47.6F COST 226,54 HAD DENATURAL. 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. INSPECTION CONDUCTED ON 11-25-09 REPORT NUMBER 163896 VIOLATION NUMBER #32 NO SPLASH GAURD AT EXPOSED HAND BOWEL NEXT TO FRONT COUNTER TOP NEXT TO 3 COMPARTMENT SINK. 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINER IN WALK IN UNITS AND REACH IN AND REFRIGERATION UNITS NEEDS LABLES AND DATES. 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN FRONT AREA NEED TO BE REPLACE OPEN SEAM AND STAINED MOP SINK IN REAR STORAGE AREA. GASKETS IN REACH IN COOLER IN FRONT AREA ARE NOT BEING MAINTAIN. REMOVE RUSTY SHELFS IN WALK IN COOLER 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELF IN COOLER DRY STORAGE INTERIOR AND EXTERIOR OF ALL EQUIPMENT STEAM TABLE REFRIGERATION UNIT,SODA MACHINE 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALL THRU THE ESTABLISMENT NEEDS CLEANING STORAGE AREA AND PREP AREA FRONT AND BACK,WALK IN COOLER,BATHROOMS UNDER HEAVY EQUIPMENT 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT SHIELD ALL NEED SHIELD AND WITH END CAPS. 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ICE MACHINE NEED DETAIL CLEANING

This place was shut down because I called the health department after being diagnosed with food poisoning.  What is comical is when I walk by now they laugh at me, when honestly the joke is on them. They were shut down.  Here is my experience.

Fairly early Saturday morning, wanted some greasy breakfast food after moving all day the day before.  We were exhausted.  I went there with my partner and I ordered cheese cake to start. Yes, cheese cake for breakfast!  I ordered two eggs over medium, toast, bacon. My dining partner ordered two eggs over medium, hash browns, and bacon.  The only food we shared was she had a bite of my cheesecake.  When she went for a second bite, she flipped it back to avoid the crust as she doesn't like graham cracker.  When she did the entire bottom of it was GREEN.  She pulled the waitress over and told her and she responded with "Oh well guess I can't sell anything in that case today."  No apology. NOTHING.  I almost got sick over the mold I had just consumed.  Our regular food came and we ate it.  About 30 minutes later I got SICK. very sick.  I was vomiting for hours.  Then my partner joined me in the vomit dance.  I was sick for 9 days.  I missed 3 days of work over this experience.  I called the health board to let them know. Maybe it was bad eggs? Maybe the mold? The bacon?  I can't even express how sick we both were.  I ended up at the Dr. and he said it was food poisoning.  The health board came out and shut them down. Now from what I've seen and learned in Chicago, a restaurant has to be pretty bad to be shut down.

The burrito and fries are an awesome deal and its delicious here. Patty is the friendliest person and the cook is awesome too! you can't beat the deals they have here! perfect for late night munchies if you live near by. I used to go here after partying late into the night on weekends.