What is Southshore Bbq-jerk's health inspection score?

Southshore Bbq-jerk has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Southshore Bbq-jerk last inspected?

Southshore Bbq-jerk was last inspected on September 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Southshore Bbq-jerk have?

Southshore Bbq-jerk has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Southshore Bbq-jerk safe to eat at?

Southshore Bbq-jerk has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Southshore Bbq-jerk

Name: Southshore Bbq-jerk
Address: 7114 S YATES BLVD, Chicago, 60649
Rating: 65

7114 S YATES BLVD , Chicago

Data may be outdated — inspected 9/27/2024

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: Sep 27, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

19 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 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

7114 S YATES BLVD , Chicago, IL 60649

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Violation Timeline

May 2022

1 inspections

1 intermediate

6 basic

May

Jun 2022

1 inspections

1 intermediate

4 basic

Feb 2024

1 inspections

2 high priority

1 intermediate

8 basic

Feb

Sep 2024

1 inspections

Inspection History

4 records on file

2 Canvass1 Short Form Complaint1 Complaint

Sep 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 24

Canvass InspectionPass w/ Conditions

2 High1 Med8 Basic

11 total2 risk factors

49/100inspection score

−41 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME FOOD STORAGE CONTAINERS NOT LABELED AS REQUIRED; MUST LABEL WITH NAME OF PRODUCT INSIDE OF CONTAINER.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLERS NOT WEARING PROPER HAIR RESTRAINTS; MUST WEAR AT ALL TIMES WHILE PREPARING AND HANDLING FOOD. CORRECTED ON SITE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF FRYERS, BOTTOMS AND TOPS OF PREP TABLES, STORAGE SHELVES INSIDE OF WALK-IN COOLER, INTERIORS OF REFRIGERATION UNITS, CUTTING BOARDS ON TOP OF PREP COOLER AND EXTERIOR SURFACES OF ALL BULK STORAGE CONTAINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HANDSINK IN THE WASHROOM LEAKING FROM THE PIPE UNDERNEATH; INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FLOORS AND WALLS AROUND UNDER AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. SOME CEILING VENTS AND INTERIORS OF LIGHT SHIELDS NEED CLEANING. SOME CEILING TILE DISCOLORED FROM SMOKE; REPLACE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
SOME LIGHTS OBSERVED WITHOUT SHIELDS IN PREP AREA; INSTRUCTED TO PROVIDE LIGHT SHIELDS WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; INSTRUCTED TO CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST HAVE THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−41 pts

Risk factor bonus (2× +5)−10 pts

Jun 22

Short Form Complaint InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL ALL BULK STORAGE CANTAINER WITH PRODUCT NAME.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON THE PREP TABLE AND COUNTER TOP. INSTRUCTED MANAGER TO STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF THE REACH IN COOLER AND FREEZER TO REMOVE DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPLACE MISSING AND DAMAGED CEILING TILES. CLEAN ALL VENTS AND CLEANING TILES WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS AND/OR GREASE.

Base deductions−13 pts

May 22

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL ALL BULK STORAGE CANTAINER WITH PRODUCT NAME.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON THE PREP TABLE AND COUNTER TOP. INSTRUCTED MANAGER TO STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF THE REACH IN COOLER AND FREEZER TO REMOVE DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT AROUND THE 3 COMP SINK. MUST REPAINT AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPLACE MISSING AND DAMAGED CEILING TILES. CLEAN ALL VENTS AND CLEANING TILES WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS AND/OR GREASE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING AS REQUIRED. MANAGEMENT INSTRUCTED TO HAVE ALL CITY CERTIFIED FOOD MANAGERS TO COMPLY OR CITATIONS WILL FOLLOW.

Base deductions−17 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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