What is Joe & The Juice's health inspection score?

Joe & The Juice has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Joe & The Juice last inspected?

Joe & The Juice was last inspected on February 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Joe & The Juice have?

Joe & The Juice has 31 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Joe & The Juice safe to eat at?

Joe & The Juice has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Joe & The Juice serve?

Joe & The Juice serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Joe & The Juice

Name: Joe & The Juice
Address: 233 S WACKER DR, Chicago, 60606
Rating: 76

233 S WACKER DR, Chicago

Data may be outdated — inspected 2/19/2025

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0Good

American•West Loop

Ranked #690 of 1000 in West LoopBetter than 17% of american restaurants

Improving

7 inspections

Last: Feb 19, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

4.4

Avg Violations

14 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

233 S WACKER DR, Chicago, IL 60606

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Violation Timeline

Oct 2022

1 inspections

4 high priority

3 intermediate

1 basic

Oct

Nov 2022

2 inspections

3 high priority

2 intermediate

2 basic

Aug 2023

2 inspections

3 high priority

1 intermediate

8 basic

Aug

Nov 2024

1 inspections

2 high priority

2 basic

Feb 2025

1 inspections

Feb

Inspection History

7 records on file

4 Canvass3 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Nov 24

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site, No certificate posted while handling and serving TCS foods ( tuna, eggs...) Instructed to obtain. Priority foundation violation 7-38-012.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing hair restraints, instructed to wear.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable cups as an ice scoop, instructed to use proper scoop.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−2 pts

Aug 23

Canvass InspectionFail

3 High1 Med7 Basic

11 total1 risk factor

46/100inspection score

−49 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND VALID CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SIGNAGE AT THE FRONT FOOD PREP HAND SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED INSIDE THE ICE BIN WITH THE HANDLE IN CONTACT WITH THE ICE. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD PREP COOLER TO BE IMPROPER: TUNA SALAD 53.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1 1/2 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO QUAT CHEMICAL TEST KIT AVAILABLE DURING INSPECTION TO MONOITOR SANITIZER CONCENTRATION OF THE THREE COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN FREEZER TO HAVE FOOD SPLASH. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN THE REAR ROOM AREA. INSTRUCTED TO REPAIR, REPLACE MISSING PANEL TILES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2566705 CONDUCTED ON 11/07/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#39) FOUND BOXES OF GINGER, BOXES OF BANANAS, APPLES, AND SINGLE-USE CUPS AND FOOD CONTAINERS STORED ON THE FLOOR. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. INSTRUCTED MANAGER TO PROVIDE. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−49 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND VALID CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND BOXES OF GINGER, BOXES OF BANANAS, AND SINGLE USE CUPS AND FOOD CONTAINERS STORED ON FLOOR. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE FLOOR. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass Re-Inspection InspectionFail

2 High2 Med1 Basic

5 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND VALID CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED VOMIT AND DIARRHEA PROCEDURE ON SITE TO CLEAN UP A VOMIT OR DIARRHEA INCIDENT. OPERATOR MUST PROVIDE SANITIZER EFFECTIVE AGAINST NOROVIRUS. INSTRUCTED TO PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETERS INSIDE ANY COOLERS ON SITE. IN A MECHANICALLY REFRIGERATED OR HOT FOOD STORAGE UNIT, THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A MECHANICALLY REFRIGERATED UNIT AND IN THE COOLEST PART OF A HOT FOOD STORAGE UNIT. INSTRUCTED TO PROVIDE
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 FOUND APPROXIMATELY 8-10 SMALL FLIES LOCATED IN REAR DISHWASHING/STORAGE AREA. INSTRUCTED MANAGER TO MINIMIZE SMALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A).

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND BOXES OF GINGER, BOXES OF BANANAS, AND SINGLE USE CUPS AND FOOD CONTAINERS STORED ON FLOOR. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE FLOOR. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Canvass InspectionFail

4 High3 Med1 Basic

8 total3 risk factors

28/100inspection score

−57 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND VALID CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HANDWASHING SINK WATER TEMPERATURE AT 81F LOCATED AT FRONT FOOD PREPARATION AREA. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION.7-38-030(C).CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, MILK, CREAM, AND TURKEY) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F - 51F. LOCATED IN REACH IN COOLER/PREP COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS(APPROX 10 GALLONS OF A VARIETY OF MILK, AND 5 LBS TURKEY, AND CHICKEN) . INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETERS INSIDE ANY COOLERS ON SITE. IN A MECHANICALLY REFRIGERATED OR HOT FOOD STORAGE UNIT, THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE OR A SIMULATED PRODUCT TEMPERATURE IN THE WARMEST PART OF A MECHANICALLY REFRIGERATED UNIT AND IN THE COOLEST PART OF A HOT FOOD STORAGE UNIT. INSTRUCTED TO PROVIDE
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROXIMATELY 8-10 SMALL FLIES LOCATED IN REAR DISHWASHING/STORAGE AREA. INSTRUCTED MANAGER TO MINIMIZE SMALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOUND BOXES OF GINGER, BOXES OF BANANAS, AND SINGLE USE CUPS AND FOOD CONTAINERS STORED ON FLOOR. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE FLOOR. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−57 pts

Risk factor bonus (3× +5)−15 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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