What is Joey's Red Hots's health inspection score?

Joey's Red Hots has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Joey's Red Hots last inspected?

Joey's Red Hots was last inspected on December 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Joey's Red Hots have?

Joey's Red Hots has 38 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Joey's Red Hots safe to eat at?

Joey's Red Hots has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Joey's Red Hots

Name: Joey's Red Hots
Address: 11500 S WESTERN AVE, Chicago, 60643
Rating: 84

11500 S WESTERN AVE, Chicago

Last Inspected: 12/11/2025

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0Good

Chicago

Ranked #682 of 1000 in Chicago

Stable

7 inspections

Last: Dec 11, 2025

high confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Facility condition

Building maintenance or structural issues

10x

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

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11500 S WESTERN AVE, Chicago, IL 60643

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

2 basic

Jul

Oct 2022

1 inspections

1 high priority

2 intermediate

2 basic

Apr 2023

1 inspections

7 basic

Apr

Jan 2024

1 inspections

7 basic

Nov 2024

1 inspections

5 basic

Nov

Apr 2025

1 inspections

5 basic

Dec 2025

1 inspections

6 basic

Dec

Inspection History

7 records on file

6 Canvass1 Complaint

Dec 25

Canvass InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE BLACK PAINTED WALL AREA OVER THE FOOD PREP STATION IN THE FRONT WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACES BELOW.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE NOZZLES OF THE SLUSHY DISEPENCING UNITS IN NEED OF A DETAIL CLEANING FROM A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOORS OF THE WALK IN COOLING UNIT AND FREEZER IN NEED OF A DETAIL CLEANING UNDER THE SHELVING AND ALONG THE EDGES OF THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING FROM GREASE SPILLAGE/SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BEHIND EQUIPMENT ALONG WALLS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS, FRONT FOOD SERVICE AND REAR PREP AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AIR VENTS THROUGHOUT WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−12 pts

Apr 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIFE STUCK BETWEEN WALL AND CONDUIT PIPE FOR ELECTRIC. INSTRUCTED TO REMOVE KNIFE AND STORE KNIFE IN A PROPER HOLDER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUBBER GASKETS ON WALK IN FREEZER IN NEED OF REPLACING RUBBER GASKETS ON REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND GREASE BUILD UP. GREASE BUILD UP UNDER GYROS MACHINE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTS IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−10 pts

Nov 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED A KNIFE STORED IMPROPERLY. KNIFE WAS STUCK BETWEEN WALL AND REACH IN FREEZER. MANAGER REMOVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER BLADE IN NEED OF REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOOD PREP TABLES AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND FOOD SPILLS. CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE WASTE AREA IN NEED OF ATTENTION WHERE RECYCLES ARE STORED. CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD UP. CLEAN AND MAINTAIN.

Base deductions−10 pts

Jan 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL SOILED WIPING CLOTHS MUST BE KEPT TOGETHER IN A CONTAINER READY FOR PICKUP FROM LINEN COMPANY. ALL TOWELS THROWN AROUND MUST BE ELIMINATED AND CONTAINED CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF DETAIL CLEANING AT THE BLADE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN FRONT PREP AREA AND FRONT LINE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS. DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND SUPPLY SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER ALL STORAGE SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, PAPER, SUPPLIES AND OTHER DEBRIS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY CLUTTER IN REAR STORAGE AREA MUST BE REMOVED. INSRUCTED TO CLEAN AND MAINTAIN.

Base deductions−14 pts

Apr 23

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PRPE, STORAGE, WALK-IN COOLER AND WALK-IN FREEZER AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOORL
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR STORAGE AREA. OBSERVED CARRYOUT CONTAINERS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTILCES SIX INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE BUILDUP AND FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING WALL TILES NEAR REAR EXIT AND LOOSE BASEBOARDS ALONG WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO VALID ALLERGEN TRAINING FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−14 pts

Oct 22

Complaint InspectionPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD HANDLER USING BARE HANDS TO HANDLE/CHOP LETTUCE THAT IS READY TO EAT. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. CITATION ISSUED 7-38-010 PRIORITY

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURES ON TABLE (NO LABELS/DATES NOTED ON CONTAINERS). LARGE, DEEP CONTAINER OF COOKED GYRO MEAT AT 97.9F, CONTAINER OF COOKED GROUND BEEF AT 98.1F, CONTAINER OF COOKED MUSHROOMS AT 80.6F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN HOT FOODS IN PROPER HOT HOLDING EQUIPMENT AT 135F OR ABOVE.
22PROPER COLD HOLDING TEMPERATURES−5
COOKED HAMBURGERS AT IMPROPER COLD HOLDING TEMPERATURES OF 65.6F IN COOLER (NO LABEL/DATE ON CONTAINER). INSTD TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SURFACES COVERED WITH CARDBOARD LINING ON BOTTOM SHELVES OF ALL PREP TABLES. RUSTY SURFACES NOTED ON ALL LEGS OF PREP TABLES, AND CAN OPENER HOLDER. INSTD TO REMOVE ALL CARDBOARD, RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FAUCET HANDLE LOOSE AT HANDWASH SINK IN PREP AREA. INSTD TO REPAIR SAME AND MAINTAIN

Base deductions−24 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD(RAW HAMBURGER) IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 56.3F. PERSON IN CHARGE VOLUNATARILY DISCARDED AND DENATURED 3LBS OF GROUND BEEF AT A COST OF $15. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF FRYER CABINETS, GRILL TABLES,AND COOLERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CASES OF SODA STORED THROUGHOUT REAR DRY STORAGE ON FLOORS. INSTRUCTED PERSON IN CHARGE TO ELEVATE ALL ITEMS AT LEAST SIX INCHES FROM FLOOR FOR THE PREVENTION OF PEST HARBORAGE.

Base deductions−9 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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