What is The Perfect Jerk's health inspection score?

The Perfect Jerk has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Perfect Jerk last inspected?

The Perfect Jerk was last inspected on January 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Perfect Jerk have?

The Perfect Jerk has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Perfect Jerk safe to eat at?

The Perfect Jerk has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Perfect Jerk serve?

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

Official Health Record

The Perfect Jerk

Name: The Perfect Jerk
Address: 6954 W NORTH AVE, Chicago, 60707
Rating: 74

6954 W NORTH AVE, Chicago

Data may be outdated — inspected 1/24/2025

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0Good

American•Chicago

Ranked #961 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

6 inspections

Last: Jan 24, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

5.2

Avg Violations

15 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

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

6954 W NORTH AVE, Chicago, IL 60707

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Violation Timeline

Nov 2022

1 inspections

Nov

Dec 2022

1 inspections

5 basic

Mar 2023

1 inspections

4 high priority

2 intermediate

5 basic

Mar

Dec 2023

1 inspections

2 high priority

4 basic

Jun 2024

1 inspections

2 intermediate

5 basic

Jun

Jan 2025

1 inspections

2 basic

Inspection History

6 records on file

2 Canvass2 Complaint2 License

Jan 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

Base deductions−4 pts

Jun 24

Canvass InspectionPass w/ Conditions

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
BSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 109.3F-130.8F IN HOT HOLDING UNIT. OBSERVED COOKED CABBAGE SITTING OUT ON COUNTER AT 96.8F. COOKED RICE AT 128F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEASONING OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL 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

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES WHO HANDLE FOOD, EQUIPMENT AND UTENSILS.

Base deductions−20 pts

Dec 23

Complaint InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN FRONT FOOD PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS.OBSERVED STORING A KITCHEN MULTI-USE METAL PAN INSIDE MENTIONED HAND SINK WHILE FOOD HANDLER ACTIVELY HANDLING,SERVING FOODS TO CUSTOMERS.INSTRUCTED MANAGER,HANDSINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINK IN THE THE FRONT FOOD PREP AREA WHILE FOOD HANDLER ACTIVELY HANDLING,SERVING FOODS TO CUSTOMERS.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH ABOVE CITATION.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS HANGING ON HAND SINK AT FRONT FOOD PREP AREA NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2572921 DATED:03/21/2023 #58--2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE.MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATON ISSUED.

Base deductions−28 pts

Mar 23

Complaint InspectionPass w/ Conditions

4 High2 Med5 Basic

11 total2 risk factors

30/100inspection score

−60 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP AT HAND WASHING SINK AT FRONT SERVING LINE. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP AT HAND SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS AT HAND WASHING SINK AT FRONT SERVING LINE AND IN MAIN PREP AREA. MUST PROVIDE PAPER TOWELS AT HAND SINK AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS AT END OF INSPECTION.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 130.8F IN HOT HOLDING UNIT. OBSERVED COOKED CABBAGE SITTING OUT ON COUNTER AT 96.8F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $300.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW SHRIMP AT IMPROPER COLD HOLDING TEMPERATURE AT 46.9F IN PREP COOLER. MILK FOUND AT IMPROPER COLD HOLDING TEMPERATURE AT 48.5F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DARK STAINS ON CUTTING BOARDS IN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FLAT CARD BOARD USED AS FLOOR MATS IN KITCHEN PREP AREA. MUST REMOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP ON FILTERS ABOVE BARBEQUE PITS IN PREP AREA. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES WHO HANDLE FOOD, EQUIPMENT AND UTENSILS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK COMING FROM UNDERNEATH THE HANDWASH SINK IN THE FRONT PREP AREA. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX WASHROOMS. MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE EACH WASHROOM AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF CLOSING DEVICE ON ALL THREE WASHROOM DOORS. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF CLOSING DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOOLS, LADDERS, PAINT, AND OTHER EQUIPMENT ON SITE THROUGHOUT PREMISES. MUST REMOVE ALL ARTICLES RELATED TO CONSTRUCTION THAT ARE NOT NECESSARY TO THE BUSINESS OPERATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON THE BOOTH TABLES AND CHAIRS. INSTRUCTED MANAGEMENT TO DETAIL CLEAN DUST OFF ALL DINING AREA TABLES AND CHAIRS AND MAINTAIN.

Base deductions−10 pts

Nov 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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