What is Coffee Joint's health inspection score?

Coffee Joint has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Coffee Joint last inspected?

Coffee Joint was last inspected on August 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Coffee Joint have?

Coffee Joint has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Coffee Joint safe to eat at?

Coffee Joint has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Coffee Joint

Name: Coffee Joint
Address: 2059 W IRVING PARK RD, Chicago, 60618
Rating: 51

2059 W IRVING PARK RD , Chicago

Data may be outdated — inspected 8/27/2024

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0Fair

North Center

Ranked #449 of 551 in North Center

Stable

3 inspections

Last: Aug 27, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

20 months 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

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

2059 W IRVING PARK RD , Chicago, IL 60618

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Violation Timeline

Dec 2023

1 inspections

1 high priority

1 intermediate

3 basic

Dec

Aug 2024

2 inspections

3 high priority

1 intermediate

9 basic

Inspection History

3 records on file

1 Complaint Re-Inspection1 Complaint1 Canvass

Aug 24

Complaint Re-Inspection InspectionLatestPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED IN TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED AND PEELING WOOD USED AT THE COUNTERTOP BY THE 3 COMPARTMENT SINK. NSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK, UNDER AND AROUND COOLERS AND FLOORS IN THE BASEMENT STORAGE AREA. ALSO NOTED WET FLOORS AT THE BASMENT DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS.

Base deductions−18 pts

Aug 24

Complaint InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 66.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-YOGURT 58F, CHEESE 53.7, CHORIZO 66.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9LBS OF PRODUCTS WORTH $90.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED IN TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED AND PEELING WOOD USED AT THE COUNTERTOP BY THE 3 COMPARTMENT SINK. NSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION #7-38-020(B).CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK, UNDER AND AROUND COOLERS AND FLOORS IN THE BASEMENT STORAGE AREA. ALSO NOTED WET FLOORS AT THE BASMENT DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS.

Base deductions−35 pts

Dec 23

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT PREP/DISHWASHING AREA.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PREP AND REACH-IN COOLERS.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF TOASTER OVEN, 3 COMPARTMENT SINK, HANDSINK AND INTERIOR SURFACES (SIDES) OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/DISHWASHING AREA, FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK, UNDER AND AROUND COOLERS AND FLOORS IN THE BASEMENT STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST ACCUMULATION INSIDE WASHROOM.

Base deductions−21 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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