What is Jollibee's health inspection score?

Jollibee 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 Jollibee last inspected?

Jollibee was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jollibee have?

Jollibee has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jollibee safe to eat at?

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

What type of cuisine does Jollibee serve?

Jollibee serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jollibee

Name: Jollibee
Address: 116 S MICHIGAN AVE, Chicago, 60603
Rating: 65

116 S MICHIGAN AVE, Chicago

Last Inspected: 1/20/2026

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0Fair

American•The Loop

Ranked #566 of 871 in The LoopBetter than 22% of american restaurants

Declining

6 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Inspection Timeline

-33 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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116 S MICHIGAN AVE, Chicago, IL 60603

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 intermediate

5 basic

Nov

Feb 2023

1 inspections

2 intermediate

Jul 2023

1 inspections

2 high priority

Jul

Jan 2024

1 inspections

1 basic

Jan 2025

1 inspections

2 basic

Jan

Jan 2026

1 inspections

2 high priority

1 intermediate

10 basic

Inspection History

6 records on file

2 Canvass4 Complaint

Jan 26

Canvass InspectionLatestPass w/ Conditions

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN DISH WASHING AREA.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP IN CENTER AND ALONG BOTTOM OF FRONT DOUBLE ENTRY DOORS MUST MAKE TIGHT FITTING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST REMOVE PLASTIC WEAR FROM UNDERNEATH WASTELINE PIPE ON 2ND FL. TO ANOTHER AREA TO PREVENT CROSS CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR REFRIGERATION STEP STORAGE IN FRONT PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES OF COOKING EQUIPMENT,INTERIOR PANELS AND LEDGES OF FRYER CABINETS,WALK IN COOLER-DOLLIES AND ROLLING RACKS,SODA COUNTER TOP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND 2ND FL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE BROKEN FLOOR TILES IN 2ND FL. STORAGE AREA,STAINED AND MISSING CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 2ND FL. HOT WATER TANK AREA,STORAGE ROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MISSING AND EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO PREVIOUS SUMMARY REPORT DISPLAYED AND VISIBLE FOR PUBLIC VIEW A NEW SUMMARY WAS GIVEN TO POST.(PRIORITY FOUNDATION 7-42-010(B)(CITATION ISSUED)(COS)

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN INSIDE OF CHICKEN PREP COOLER IN THE FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−4 pts

Jan 24

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR RICE BEING STORED IN STILL WATER. UTENSILS MUST BE STORED IN CONTINUOUS RUNNING WATER.

Base deductions−2 pts

Jul 23

Complaint InspectionPass w/ Conditions

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( chicken....) instructed to obtain. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap was provided to several hand wash sinks in the prep/dishwashing areas. Instructed to provide 7-38-030(c)

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Complaint InspectionPass w/ Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
TCS foods held at improper temperature. found 300 lbs of raw chicken being thawed at rear dry food storage room, Chicken temperature 61.3f - 50.5f. instructed manager to hold Cold TCS foods at 41f or lower. chicken discarded valued at $600.
35APPROVED THAWING METHODS USED−5
raw chicken being thawed at rear dry storage room , instructed to thaw chicken according to health code, ie.

Base deductions−10 pts

Nov 22

Complaint InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED/SERVED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SUGAR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP,UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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