What is Jibaritos ON Harlem's health inspection score?

Jibaritos ON Harlem has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jibaritos ON Harlem last inspected?

Jibaritos ON Harlem was last inspected on November 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jibaritos ON Harlem have?

Jibaritos ON Harlem has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jibaritos ON Harlem safe to eat at?

Jibaritos ON Harlem has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Jibaritos ON Harlem

Name: Jibaritos ON Harlem
Address: 3317-3319 N HARLEM AVE, Chicago, 60634
Rating: 69

3317-3319 N HARLEM AVE , Chicago

Data may be outdated — inspected 11/21/2023

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0Fair

Chicago

Ranked #733 of 1000 in Chicago

Improving

6 inspections

Last: Nov 21, 2023

low confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

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

3317-3319 N HARLEM AVE , Chicago, IL 60634

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Violation Timeline

Jun 2022

1 inspections

2 intermediate

4 basic

Jun

Oct 2022

1 inspections

2 basic

Aug 2023

2 inspections

2 high priority

2 intermediate

15 basic

Aug

Sep 2023

1 inspections

4 basic

Nov 2023

1 inspections

Nov

Inspection History

6 records on file

3 Canvass1 Short Form Complaint1 Canvass Re-Inspection1 Complaint

Nov 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 23

Short Form Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12--OBSERVED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE SHELF.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15--OBSERVED LARGE POTS USED TO COOK FOODS IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3 COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN WEST EXHAUST HOOD TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−8 pts

Aug 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19--OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12--OBSERVED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE SHELF.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15--OBSERVED LARGE POTS USED TO COOK FOODS IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3 COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN WEST EXHAUST HOOD TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−8 pts

Aug 23

Canvass InspectionFail

2 High2 Med11 Basic

15 total

48/100inspection score

−52 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGNAGE AT HAND SINK LOCATED IN THE PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN COOLER.OBSERVED A FULL CONTAINER OF RAW CHICKEN AT 48.2F STORED INSIDE SAID COOLER.INSTRUCTED MANAGER, (TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135F OR HOTTER.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 18#'S OF FOOD WORTH $100.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS (SALT, SUGAR, FLOUR ETC.)

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED 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 AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS STORED ON KITCHEN STORAGE SHELF.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED LARGE POTS USED TO COOK FOODS IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3 COMPARTMENT SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST KIT FOR (QUATS) TO CHECK SANITIZING SOLUTION P.P.M.'S AT THE DISHWASHING 3-COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK LOCATED IN PREP/DISHWASHING AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE FURNACE ROOM AND REAR DRY STORAGE NEAR THE ICE MAKER AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SECTION OF CEILING IN POOR REPAIR WITH OPENING IN FRONT OF THE KITCHEN EXHAUST HOOD.INSTRUCTED TO REPAIR AND SEAL AND MAINTAIN CEILING TO SMOOTH,EASILY CLEANABLE SURFACES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN WEST EXHAUST HOOD TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE AND MAINTAIN.

Base deductions−52 pts

Oct 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORING IN POOR REPAIR IN FRONT OF 3 COMPARTMENT SINK.(BROKEN LOOSE FLOOR TILES)MUST REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND EXHAUST VENTILATION INSIDE WOMAN RESTROOM NOT OPERATIONAL.MUST REPAIR.

Base deductions−4 pts

Jun 22

Complaint InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD INSIDE WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES.FOUND 40 POUNDS OF COOKED BEEF INSIDE WALK IN COOLER AT 56.0F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 40 POUNDS OF COOKED BEEF.VALUE OF BEEF ABOUT 100 DOLLARS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD CONTAINERS WITH NO LABELS.(DRY BEANS). MUST PROVIDE.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND POTS AND FOOD CONTAINERS NOT STORED PROPERLY ON DRYING RACKS. MUST STORE INVERTED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND POTS AT PREMISES TO LARGE TO BE PROPERLY WASHED AND SANITIZED AT 3 COMPARTMENT SINK. MUST REMOVE FROM PREMISES OR PROVIDE WRITTEN WASH/SANITIZE PROCEDURE FOR WASHING CONTAINERS TO LARGE TO FIT INSIDE 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS NOT CLEAN AT REAR KITCHEN AREAS. MUST CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND FOOD SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.

Base deductions−18 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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