What is Jerk 48 Beverly's health inspection score?

Jerk 48 Beverly has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jerk 48 Beverly last inspected?

Jerk 48 Beverly was last inspected on August 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jerk 48 Beverly have?

Jerk 48 Beverly has 39 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jerk 48 Beverly safe to eat at?

Jerk 48 Beverly has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Jerk 48 Beverly serve?

Jerk 48 Beverly serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jerk 48 Beverly

Name: Jerk 48 Beverly
Address: 1840 W 95TH ST, Chicago, 60643
Rating: 78

1840 W 95TH ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Chicago

Ranked #393 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

8 inspections

Last: Aug 4, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

4.9

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-22

Final Score

Impact Breakdown

High Priority

-2 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

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+33 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

1840 W 95TH ST, Chicago, IL 60643

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Violation Timeline

Oct 2022

1 inspections

2 basic

Oct

Feb 2023

2 inspections

2 intermediate

5 basic

Mar 2023

1 inspections

2 high priority

2 basic

Mar

Aug 2024

1 inspections

2 intermediate

3 basic

Apr 2025

1 inspections

3 high priority

2 intermediate

8 basic

Apr

May 2025

1 inspections

8 basic

Aug 2025

1 inspections

Aug

Inspection History

8 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint1 License

Aug 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Canvass Re-Inspection InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED NO SANITATION BUCKETS FOR ANY TOWELS BEING USED TO CLEAN SURFACES. INSTRUCTED TO PROVIDE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIFE TUCKED BETWEEN WALL AND 3 COMPARTMENT SINK INSTRUCTED TO REMOVE AND WASH, RINSE AND SANITIZE AND STORE IN A PROPER STORAGE LOCATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED AT REAR PREP AREA. INSTRUCTED TO OBTAIN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT AND HOT HOLDING UNITS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, DUST AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIM LIGHTING IN REAR PREP AREA. INSTRUCTED TO INCREASE LIGHTING INTENSITY TO ENSURE VISIBILITY INSIDE AREA. INSTRUCTED TO CORRECT AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN CERTIFICATES AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE AT THIS TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−16 pts

Apr 25

Canvass InspectionFail

3 High2 Med8 Basic

13 total2 risk factors

34/100inspection score

−56 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON SITE FOR ANY EMPLOYEES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TOOBTAIN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP OR PAPER TOWELS AT BOTH HANDSINKS. INSTRUCTED MANAGER TO PROVIDE SOAP AND TOWELS AT ALL TIMES TO PROPERLY WASH AND DRY HANDS WHILE HANDLING TCS PRODUCTS. MANGER FILLED DISPENSORS WITH SOAP AND TOWELS PRIORITY FOUNDATION 7-38-030 (C) CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED 4 LARGE PANS OF FOOD IN REACH IN COOLER UNDER FLAT TOP GRILL. FOUND SHRIMP 46.0, CHICKEN 48.0, AND SALMON 48.0 ALL AT IMPROPER TEMPERATURE. ALL TCS FOOD PRODUCTS WERE DISCARDED AT THIS THIS TIME. APPROX 80 POUNDS OF FOOD AT $300.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PROOF OF PEST CONTROL AT THIS TIME OF INSPECTION. THERE ARE NO RECEIPTS IN LOGBOOK OR EMAILS. OBSERVED EVIDENCE OF RODENT ACTIVITY IN REAR FURNACE CLOSET APPROX 40-45 DROPPINGS. ADVISED MANAGER TO OBTAIN PEST CONTROL AND CLEAN TO REMOVE ALL EVIDENCE OF RODENT ACTIVITY. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED NO SANITATION BUCKETS FOR ANY TOWELS BEING USED TO CLEAN SURFACES. INSTRUCTED TO PROVIDE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIFE TUCKED BETWEEN WALL AND 3 COMPARTMENT SINK INSTRUCTED TO REMOVE AND WASH, RINSE AND SANITIZE AND STORE IN A PROPER STORAGE LOCATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEEDED AT REAR PREP AREA. INSTRUCTED TO OBTAIN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT AND HOT HOLDING UNITS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS AND WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD, DUST AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIM LIGHTING IN REAR PREP AREA. INSTRUCTED TO INCREASE LIGHTING INTENSITY TO ENSURE VISIBILITY INSIDE AREA. INSTRUCTED TO CORRECT AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN CERTIFICATES AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN CERTIFICATE ON SITE AT THIS TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

Aug 24

Canvass InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED SALMON IN PACKAGING THAWING IN REACH IN COOLER INSTRUCTED MANAGER TO REMOVE FROM PACKAGING WHILE THAWING. CORRECT AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL ALL BULK FOOD CONTAINER WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARD ON REACH IN COOLER IN NEED OF REPAIR. MELTED/CURLED WITH DEEP CUTS INSTRUCTED TO CORRECT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT FAUCET AT 3 COMPARTMENT SINK. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
IN NEED OF CLEANING TO REMOVE SOME GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Mar 23

Complaint 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
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 AND VALID CERTIFICATE POSTED WHEN TCS FOOD(CHICKEN 137.5F, CABBAGE 148.3F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Canvass Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 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.

Base deductions−5 pts

Feb 23

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 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 (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO STORE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MULTI-USE FOOD EQUIPMENT AND UTENISLS TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE 3-COMPARTMENT SINK WITH LARGER COMPARTMENTS OR SMALLER FOOD EQUIPMENT/UTENISLT TO ADEQUATELY SUBMERGE IN ALL COMPARTMENTS OF 3-COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-025 CITATION ISSUED
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−15 pts

Oct 22

License InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SPRAYER ATTACHED TO FAUCET AT HANDWASH SINK IN REAR PREP AREA. INSTD TO REMOVE SPRAYER AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION ABOVE 1ST COOKING LINE IN POOR REPAIR. INSTD TO REPAIR AND MAINTAIN

Base deductions−4 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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