What is Jamaica Jerk Choice's health inspection score?

Jamaica Jerk Choice has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jamaica Jerk Choice last inspected?

Jamaica Jerk Choice was last inspected on June 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jamaica Jerk Choice have?

Jamaica Jerk Choice has 76 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jamaica Jerk Choice safe to eat at?

Jamaica Jerk Choice has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Jamaica Jerk Choice serve?

Jamaica Jerk Choice serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jamaica Jerk Choice

Name: Jamaica Jerk Choice
Address: 1934 E 95TH ST, Chicago, 60617
Rating: 82

1934 E 95TH ST, Chicago

Last inspected 11mo ago

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0Good

Caribbean•Chicago

Ranked #960 of 1000 in ChicagoBetter than 89% of caribbean restaurants

Stable

9 inspections

Last: Jun 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

11 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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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1934 E 95TH ST, Chicago, IL 60617

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Violation Timeline

Dec 2022

1 inspections

2 high priority

1 intermediate

3 basic

Dec

May 2023

1 inspections

6 high priority

4 intermediate

9 basic

Jun 2023

1 inspections

2 high priority

1 intermediate

5 basic

Jun

Aug 2023

1 inspections

3 high priority

3 intermediate

11 basic

Jan 2024

2 inspections

5 high priority

3 intermediate

8 basic

Jan

Apr 2024

1 inspections

1 basic

Jan 2025

1 inspections

1 intermediate

3 basic

Jan

Jun 2025

1 inspections

5 basic

Inspection History

9 records on file

3 Complaint3 Canvass2 Canvass Re-Inspection1 License

Jun 25

Complaint InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
HAIR RESTRAINTS NEEDED AT ALL TIMES WHEN IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS TO ALL FOOD HANDLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN NEED OF REPLACING WHERE DEEP CUTS AND DARK SPOTS ARE PRESENT. INSTRUCTED TO REPLACE AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL CHARCOAL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT FAUCET ON 3 COMPARTMENT SINK. INSTRUCTED TO CORRECT AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTILATION FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−10 pts

Jan 25

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS STORED ON FLOOR. INSTRUCTED MANAGER TO PROPERLY HANG MOPS TO DRY TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS. OBSERVED DUST BUILDUP ON CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PREP AREA, VENITLATION FAN IN WASHROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−11 pts

Apr 24

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS N PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−2 pts

Jan 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (CHICKEN, CABBAGE, YAMS) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS MISSING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON FILTERS INSIDE VENTILATION HOOD. INSTTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Jan 24

Canvass InspectionFail

3 High3 Med4 Basic

10 total2 risk factors

37/100inspection score

−53 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANIATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (CHICKEN, CABBAGE, YAMS) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED STEAM TABLE NOT MAINTAINING PROPER TEMPERATURE 108F AND PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 53.6F. INSTRUCTED MANAGER TO REPAIR STEAM TABLE TO MAINTAIN 135F OR ABOVE AND PREP COOLER TO MAINTAIN 41F OR BELOW. BOTH STEAM TABLE AND PREP COOLER UNITS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD STORED AT IMPROPER TEMPERATURE ON STEAM TABLE(COOKED CABBAGE (95.1F), COOKED CHICKEN (97.3F), COOKED YAMS (104.1F) INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $100 OF PRODUCT. ALL HOT TCS FOOD MUST MAINTAIN 135F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER, OXTAILS (55.6F), GOAT (51.1F,) RICE (51.4F). INSTRUCTED MANAGER TO DISCARD ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 SEE PREVIOUS VIOLATION FOR CITATION
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS MISSING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON FILTERS INSIDE VENTILATION HOOD. INSTTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Complaint InspectionPass w/ Conditions

3 High3 Med11 Basic

17 total2 risk factors

23/100inspection score

−67 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.WHILE TCS FOODS ARE BEING PREPARED ,HANDLED AND SERVED SUCH AS (CHICKEN,CABBAGE,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS BY EMPLOYEE AT 3- COMPARTMENT SINK SANITIZING AT 0.0P.P.M.INSTRUCTED MANAGER ON SETTING UP 3- COMPARTMENT SINK AND SANITIZER IS NOW AT 100 P.P.M. DURING INSPECTION.(COS)(PRIORITY 7-38-025)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS ON HOT HOLDING UNIT SUCH AS 3LBS. CHICKEN WINGS - 84.9F.20LBS. FISH - 80.9F.10LBS. OX TAILS -110.9F.15LBS. CABBAGE-113.0F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)$430.48LBS.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 20LBS. COOKED CHICKEN WINGS AT 68.0F INSIDE OF COLD HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.20LBS. $100.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR SCREEN DOOR OPEN AND SCREEN IS TORN MUST REPAIR OR REPLACE.

Basic (11)

−22 pts

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
OBSERVED PLASTIC GARBAGE BAG USED FOR FOOD STORAGE IN WALK IN FREEZER MUST PROVIDE FOOD GRADE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM PREP TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA AND DAMAGED FLOOR TILES IN TOILET ROOM & PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE AND ORGANIZE UNUSED EQUIPMENT AND ARTICLES FROM REAR STORAGE AREA NEAR BACKDOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE RUSTED OUT FLOOR IN WALK IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHTS WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT .
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PUT FILTER BACK INTO PLACE AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AND MAINTAIN.

Base deductions−67 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Canvass Re-Inspection InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(COS)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,CABBAGE,YAMS,ETC).MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AT 1:22 P.M.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 : MUST ELEVATE FOOD PRODUCT FROM FLOOR IN WALK IN COOLER AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN & PITTED CUTTING BOARDS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA AND DAMAGED FLOOR TILES IN TOILET ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AND MAINTAIN.

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionFail

6 High4 Med9 Basic

19 total4 risk factors

0/100inspection score

−98 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,CABBAGE,YAMS,ETC).MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AT 3:09 P.M.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)(COS)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICE AT HAND SINK IN PREP/DISH WASHING AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN PREP/DISH WASHING AREA NOT ACCESSIBLE.OBSERVED A MOP STORED INSIDE OF MOP BUCKET IN FRONT OF SAID SINK.MOP BUCKET WAS REMOVED DURING INSPECTION.MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 10LBS.YAMS 62.1F-65.3F.40LBS. FISH 61.9F-81.3F.15LBS. CABBAGE 58.5F-91.4F.40LBS. JERK CHICKEN 56.7F-84.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.105 LBS. $950.(PRIORITY 7-38-005)(COS)(CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 10LBS.MACARONI & CHEESE- 63.3F.4LBS. CHICKEN STRIPS -48.9F.40LBS. -OX TAILS 78.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.54 LBS. $.355(PRIORITY 7-38-005)(COS)(CITATION ISSUED).(CONSOLIDATED VIOLATION)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)(CITATION ISSUED)

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE FOOD PRODUCT FROM FLOOR IN WALK IN COOLER AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN & PITTED CUTTING BOARDS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE MISSING WALL BASES IN PREP AREA AND DAMAGED FLOOR TILES IN TOILET ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT # 2569124 12/30/22 NOT CORRECTED #38- 6-202.15 :OBSERVED AN 1/2 INCH GAP AT THE FAR RIGHT BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO MAKE TIGHT FITTING AND RODENT PROOFED.#58- 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−98 pts

Risk factor bonus (4× +5)−20 pts

Dec 22

License InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON FOR VOMIT AND DIARRHEA CLEAN UP SUPPLIES ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED AN 1/2 INCH GAP AT THE FAR RIGHT BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO MAKE TIGHT FITTING AND RODENT PROOFED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-204.119 OBSERVED NO DRAINBOARD FOR DRYING UTENSILS AND EQUIPMENT. INSTRUCTED TO PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-202.14 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−31 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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