What is Irie Jerk #2's health inspection score?

Irie Jerk #2 has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Irie Jerk #2 last inspected?

Irie Jerk #2 was last inspected on November 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Irie Jerk #2 have?

Irie Jerk #2 has 20 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Irie Jerk #2 safe to eat at?

Irie Jerk #2 has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Irie Jerk #2 serve?

Irie Jerk #2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Irie Jerk #2

Name: Irie Jerk #2
Address: 205 W 87TH ST, Chicago, 60620
Rating: 81

205 W 87TH ST , Chicago

Data may be outdated — inspected 11/7/2024

▲Improving

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0Good

American•Chicago

Ranked #1000 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

4 inspections

Last: Nov 7, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

17 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 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

+17 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

205 W 87TH ST , Chicago, IL 60620

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Violation Timeline

Jun 2022

1 inspections

1 high priority

1 intermediate

8 basic

Jun

Mar 2023

1 inspections

1 high priority

2 intermediate

3 basic

Apr 2024

1 inspections

1 intermediate

3 basic

Apr

Nov 2024

1 inspections

Inspection History

4 records on file

3 Canvass1 License

Nov 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Canvass InspectionNo Entry

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 Inspector Comments: OBSEVRVED BULK STORAGE CONTAINER NOT LABELED WITH PRODUCT NAME. INSTRUCTED MANAGER TO PROPER LABEL AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 Inspector Comments: MUST DETAIL CLEAN THE INTERIOR OF THE WALK IN COOLER: FLOORS WALLS AND SHELVING, ALSO MUST DEFROST AND DETAIL CLEAN THE INSIDE OF THE WALK IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 Inspector Comments: FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 Inspector Comments: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLERS REQUIREMENT OR CITATIONS WILL FOLLOW

Base deductions−11 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY AT THIS TIME WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVERD SUCH AS CHICKEN,FISH AND RED BEANS & RICE. INSTRUCTED MANAGER TO ENROLL MORE EMPLOYEE'S TO COVER ALL SHIFTS. PRIORITY FOUNDATION CITATION #7-38-012.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD WITH IMPROPER INTERIOR TEMPERATURES: NOTED 10lbs OF COOKED CHICKEN AT 58.6F SITTING ON TOP OF THE STEAM TABLE, 10lbs OF RAW FISH AT 56.3F INSIDE THE FRONT PREP COOLER AND 2(20lbs) PANS OF COOKED OX TAILS AT 73.2F INSIDE THE WALK IN COOLER. MANAGER DISCARDED AND DENATURED 60lbs at $400. PRIORTY CITATION #7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSEVRVED BULK STORAGE CONTAINER NOT LABELED WITH PRODUCT NAME. INSTRUCTED MANAGER TO PROPER LABEL AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DETAIL CLEAN THE INTERIOR OF THE WALK IN COOLER: FLOORS WALLS AND SHELVING, ALSO MUST DEFROST AND DETAIL CLEAN THE INSIDE OF THE WALK IN FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLERS REQUIREMENT OR CITATIONS WILL FOLLOW.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

License InspectionPass w/ Conditions

1 High1 Med8 Basic

10 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. (PRIORIRTY FOUNDATION VIOLATION 7-38-010)

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/2-3/4" GAP AT FRONT AND REAR DOORS OF THE PREMISES. INSTRUCTED TO RODENT PROOF ALL SAID DOORS.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS IN BETWEEN BOTH DRAIN BOARDS OF 3-COMP. SINK NEXT TO 1-COMP. SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED COOKING EQUIPMENT NOT INVERTED ON TOP OF SHELVE IN DISH WASHING AREA. INSTRUCTED PIC TO INVERT ALL SAID ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD AND GREASE BUILD UP IN THE INTERIOR OF THE FRYER IN THE FRONT PREP ARER. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND DUST BUILD UP IN LIGHT SHIELD AND CEILING VENTS ALL THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP SITTING INSIDE MOP SINK BASING. INSTRUCTED TO PROVIDE A HOOKING SYSTEM FOR WET MOPS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO BLOWN OUT LIGHT BULBS IN DISH WASHING AREA, VENTILATION HOOD, AND COOKING EQUIPMENT STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS PROVIDE AN ALLERGEN TRAINING CERTIFICATE AND MAINTAIN.

Base deductions−31 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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