What is St. Bess Jerk's health inspection score?

St. Bess Jerk has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was St. Bess Jerk last inspected?

St. Bess Jerk was last inspected on April 4, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does St. Bess Jerk have?

St. Bess Jerk has 46 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is St. Bess Jerk safe to eat at?

St. Bess Jerk has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

St. Bess Jerk

Name: St. Bess Jerk
Address: 5729 N NORTHWEST HWY, Chicago, 60646
Rating: 68

5729 N NORTHWEST HWY , Chicago

Data may be outdated — inspected 4/4/2024

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0Fair

Chicago

Ranked #1000 of 1000 in Chicago

Improving

7 inspections

Last: Apr 4, 2024

low confidence

Directions Order

Inspections

14%

Clean Rate

6.6

Avg Violations

25 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+30 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

5729 N NORTHWEST HWY , Chicago, IL 60646

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Violation Timeline

Apr 2022

1 inspections

3 high priority

2 intermediate

9 basic

Apr

May 2022

1 inspections

5 basic

Sep 2022

2 inspections

1 high priority

2 intermediate

12 basic

Sep

Sep 2023

2 inspections

5 high priority

2 intermediate

5 basic

Apr 2024

1 inspections

Apr

Inspection History

7 records on file

2 Canvass1 Canvass Re-Inspection2 Complaint Re-Inspection2 Complaint

Apr 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EMPTY WALK IN COOLER NOT ON, AMBIENT AIR TEMPERATURE AT 60 F AND EMPTY 3-DOOR PREP REACH IN COOLER (ALONG COOKLINE) AMBIENT AIR TEMPERATURE 70 F. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED. SAID COOLERS ARE TAGGED BY CDPH AND CANNOT BE USED UNTIL REPAIRED AND TAGS REMOVED BY CDPH.

Base deductions−10 pts

Sep 23

Canvass InspectionFail

4 High2 Med5 Basic

11 total3 risk factors

25/100inspection score

−60 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON PREMISES WHILE TCS FOODS (CHICKEN, RICE, ETC.) ARE PREPARED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE AND HAVE ALL NECESSARY CLEAN UP ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EMPTY WALK IN COOLER NOT ON, AMBIENT AIR TEMPERATURE AT 60 F AND EMPTY 3-DOOR PREP REACH IN COOLER (ALONG COOKLINE) AMBIENT AIR TEMPERATURE 70 F. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED. SAID COOLERS ARE TAGGED BY CDPH AND CANNOT BE USED UNTIL REPAIRED AND TAGS REMOVED BY CDPH.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM FOOD THERMOMETERS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM FOOD THERMOMETER ON PREMISES. PRIORITY FOUNDATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO VALID PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VALID PEST CONTROL LOGBOOK FROM A LICENSE ILLINOIS PEST CONTROL OPERATOR ON PREMISES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(C).

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES, ON WALK IN COOLER SHELVES AND ON EXTERIOR OF ALL SINKS. MUST CLEAN EQUIPMENT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD/DIRT/GREASE BUILD UP ON FLOOR AT PREP AREA, DISHWASH AREA AND REAR STORAGE ROOM. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE BUILD UP ON FLOOR AROUND RIGHT SIDE 3-COMPARTMENT SINK GREASE TRAP. MUST CLEAN FLOOR AROUND GREASE TRAP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING TILES MISSING/DAMAGED ABOVE DISHWASH AREA. MUST REPLACE DAMAGED/MISSING CEILING TILES.

Base deductions−60 pts

Risk factor bonus (3× +5)−15 pts

Sep 22

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NON FOOD GRADE FOOD CONTAINERS BEING USED TO STORE RAW CHICKEN. ALL CONTAINERS NEED TO BE OF FOOD GRADE MATERIAL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED METAL DOOR FRAME OF WALK IN FREEZER IN DISREPAIR. REPAIR AND MAINTAIN WALK IN FREEZER DOOR SO THAT IT OPENS AND CLOSES EASILY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE WALK IN COOLER FLOORS ARE VERY UNCLEAN WITH THE BUILDUP OF FOOD RESIDUE AND OTHER DEBRIS. MUST CLEAN IN DETAIL FLOORS OF WALK IN REFRIGERATOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MOP SINK REMOVED. MOP SINK MUST BE REINSTALLED WITH HOT AND COLD RUNNING WATER AND PROPER BACK FLOW PREVENTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNECESSARY ITEMS AND LITTER ON PREMISES CREATING HARBORAGE FOR INSECTS. REMOVE ALL NON WORKING EQUIPMENT INCLUDING 2 SMALL REACH IN REFRIGERATORS ON COOKING LINE, 2 DOOR REACH IN COOLER/COLD HOLD UNIT NEAR 3 COMPARTMENT SINK, ALL BOXES OF OLD SODA SYRUPS, SODA DISPENING UNIT, ICE MACHINE. ALL EQUIPMENT IS DIRTY. IF EQUIPMENT IS NON- WORKING IT NEEDS TO BE REMOVED. IF EQUIPMENT IS WORKING. CLEAN AND STORE EQUIPMENT IN A MANNER THAT DOES NOT CREATE HARBORAGE FOR INSECTS.

Base deductions−10 pts

Sep 22

Complaint InspectionFail

1 High2 Med7 Basic

10 total1 risk factor

61/100inspection score

−34 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES. COOK HANDING FOOD WITH GLOVES ON THEN OBSERVED COOK TAKING GLOVES OFF TO HANDLE MONEY AS CASHIER. COOK THEN RETURNED TO PUT GLOVES ON AND HANDLE FOOD WITHOUT WASHING HANDS IN BETWEEN. PRIORITY VIOLATION 7-38-010.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
WALK UP CARRY OUT WINDOWS WITHOUT SCREENS. WINDOWS WERE OPEN AND USED FOR VENTILATION EVEN WITHOUT ANY WALK UP CUSTOMERS. PROVIDE SCREEN FOR WINDOW ADJACENT TO COOKING AREA OR CLOSE WINDOW WHEN NOT IN USE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 100 SMALL FLIES, 4 LARGE FLIES, AND 1 BEE THROUGHOUT FACILITY. MUST ELIMINATE ALL FLYING INSECT ACTIVITY. CONTACT PEST CONTROL AND ELIMINATE ALL CONTRIBUTING FACTORS. PRIORITY FOUNDATION VIOLATION 7-38-020(a).

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED METAL DOOR FRAME OF WALK IN FREEZER IN DISREPAIR. REPAIR AND MAINTAIN WALK IN FREEZER DOOR SO THAT IS OPENS AND CLOSES EASILY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE WALK IN COOLER FLOORS ARE VERY UNCLEAN WITH THE BUILDUP OF FOOD RESIDUE AND OTHER DEBRIS. MUST CLEAN IN DETAIL FLOORS OF WALK IN REFRIGERATOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED CROSS CONNECTION OF A HOSE ATTACHED TO A MOP SINK WITH NO BACK FLOW PREVENTION DEVICE AND NO AIR GAP. HOSE WAS REMOVED DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NON WORKING 3 COMPARTEMENT SINK WITH NO FAUCET. SINK MUST BE FULLY OPERATIONAL AND FAUCET RESTORED OR REMOVE SINK FROM PREMISES.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTEWATER BACKED UP IN MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK AND UNABLE TO DRAIN. PLUMBER WAS CALLED TO SITE. SINK WAS REPAIRED DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNECESSARY ITEMS AND LITTER ON PREMISES CREATING HARBORAGE FOR INSECTS. REMOVE ALL NON WORKING EQUIPMENT INCLUDING 2 SMALL REACH IN REFRIGERATORS ON COOKING LINE, 2 DOOR REACH IN COOLER/COLD HOLD UNIT NEAR 3 COMPARTMENT SINK, ALL BOXES OF OLD SODA SYRUPS, SODA DISPENING UNIT, ICE MACHINE. ALL EQUIPMENT IS DIRTY. IF EQUIPMENT IS NON- WORKING IT NEEDS TO BE REMOVED. IF EQUIPMENT IS WORKING. CLEAN AND STORE EQUIPMENT IN A MANNER THAT DOES NOT CREATE HARBORAGE FOR INSECTS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT DATED 5/11/22 NOT CORRECTED INCLUDING # 47 OBSERVED PLASTIC CUTTING BOARD ON PREP/ COOKING LINE ACROSS FROM STOVES ATTACHED TO COLD HOLD UNIT/2 DOOR REFRIGERATOR WITH DARK GROOVES. CUTTING BOARD MUST BE SANITIZED AND DARK GROOVES MUST BE REMOVED OR PLASTIC CUTTING BOARD NEEDS TO BE REPLACED. # 49 OBSERVED EXTERIOR OF OVENS AND MICROWAVES VERY UNCLEAN. OBSERVED AREA BEHIND STOVE WITH GREASE ENCRUSTED AND NO LONGER SMOOTH AND EASILY CLEANABLE. DE-GREASE AND RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE #51 OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON MOP SINK. INSTALL AND MAINTAIN #55 OBSERVED MISSING CEILING TILES IN REAR PREP AREA. OBSERVED STAINED CEILING TILES IN REAR PREP AREA. OBSERVED CEILING TILES NOT SMOOTH AND EASILY CLEANABLE. REPLACE CEILING TILES WITH NON ABSORBENT SMOOTH EASILY CLEANABLE TILES. OBSERVED WALL BEHIND RAW CHICKEN CHOPPING AREA NOT SMOOTH AND EASILY CLEANABLE. REPAINT WALL AND RESTORE TO A SMOOTH EASILY CLEANABLE S

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

May 22

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC CUTTING BOARD ON PREP/ COOKING LINE ACROSS FROM STOVES ATTACHED TO COLD HOLD UNIT/2 DOOR REFRIGERATOR WITH DARK GROOVES. CUTTING BOARD MUST BE SANITIZED AND DARK GROOVES MUST BE REMOVED OR PLASTIC CUTTING BOARD NEEDS TO BE REPLACED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIOR OF OVENS AND MICROWAVES VERY UNCLEAN. OBSERVED AREA BEHIND STOVE WITH GREASE ENCRUSTED AND NO LONGER SMOOTH AND EASILY CLEANABLE. DE-GREASE AND RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON MOP SINK. INSTALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES IN REAR PREP AREA. OBSERVED STAINED CEILING TILES IN REAR PREP AREA. OBSERVED CEILING TILES NOT SMOOTH AND EASILY CLEANABLE. REPLACE CEILING TILES WITH NON ABSORBENT SMOOTH EASILY CLEANABLE TILES. OBSERVED WALL BEHIND RAW CHICKEN CHOPPING AREA NOT SMOOTH AND EASILY CLEANABLE. REPAINT WALL AND RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD IN REAR KITCHEN. INSTALL AND MAINTAIN

Base deductions−10 pts

Apr 22

Complaint InspectionFail

3 High2 Med9 Basic

14 total2 risk factors

32/100inspection score

−58 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO ONE IN CHARGE WITH FOOD SAFETY KNOWLEGE. 2-102.14
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WHILE TIME/ TEMPERATURE CONTROLLED FOODS INCLUDING COOKED CHICKEN AND COOKED RICE. PRIORITY FOUNDATION VIOLATION 7-38-012
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZER ON SITE AT TIME OF INSPECTION IN ORDER TO WASH,RINSE AND SANITIZE FOOD AND NON FOOD CONTACT SURFACES. EMPLOYEE WENT TO GAS STATION ACROSS STREET TO OBTAIN A BOTTLE OF BLEACH. PRIORITY VIOLATION 7-38-005

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 50 LBS OF COOKED CHICKEN VALUED AT $100 AT 101F IMPROPERLY HOT HELD WITHIN WOOD BURNING OVEN. ALL FOOD AT IMPROPER TEMPERAURE WAS DISCARDED. PRIORITY VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO CURRENT PEST CONTROL LOG BOOK FOR 2022. MUST PROVIDE CONTRACT, LOG BOOK AND RECENT PEST CONTROL SERVICE. PRIORITY FOUNDATION 7-38-020(C)

Basic (9)

−18 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
STORE ALL TO GO CONTAINERS INVERTED. ALL TO GO CONTAINERS NEED TO BE PROTECTED FROM DIRT AND DUST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC CUTTING BOARD ON PREP/ COOKING LINE ACCROSS FROM STOVES ATTACHED TO COLD HOLD UNIT/2 DOOR REFRIGERATOR WITH DARK GROOVES. CUTTING BOARD MUST BE SANITIZED AND DARK GROOVES MUST BE REMOVED OR PLASTIC CUTTING BOARD NEEDS TO BE REPLACED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIOR OF OVENS AND MICROWAVES VERY UNCLEAN. OBSERVED AREA BEHIND STOVE WITH GREASE ENCRUSTED AND NO LONGER SMOOTH AND EASILY CLENABLE . DEGREASE AND RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BACK FLOW PREVENTION DEVICE NEEDED ON MOP SINK. INSTALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS UNDER AND AROUND 3 COMPARTMENT SINK WITH ACCUMULATION GREASE AND DIRT. MUST DETAIL CLEAN UNDER 3 COMPARTMENT SINK AND AROUND GREASE TRAP. MUST CELAN ALL FLOORS UNDER AND BEHIND ALL COOKING EQUIPMENT AND MAINTAIN FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES IN REAR PREP AREA. OBSERVED STAINED CEILING TILES IN REAR PREP AREA. OBSERVED CEILING TILES NOT SMOOTH AND EASILY CLEANABLE. REPLACE CEILING TILES WITH NON ABSORBENT SMOOTH EASILY CLEANABLE TILES. OBSERVED WALL BEHIND RAW CHICKEN CHOPPING AREA NOT SMOOTH AND EASILY CLEANABLE. REPAINT WALL AND RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING LIGHT SHIELD IN REAR KITCHEN. INSTALL AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING COULD BE PROVIDED. ALL CERTIFIED FOOD MANAGERS NEED TO OBTAIN ALLERGEN TRAINING.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 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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