What is Carribean Jerk Palace's health inspection score?

Carribean Jerk Palace has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Carribean Jerk Palace last inspected?

Carribean Jerk Palace was last inspected on February 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Carribean Jerk Palace have?

Carribean Jerk Palace has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Carribean Jerk Palace safe to eat at?

Carribean Jerk Palace has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Carribean Jerk Palace serve?

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

Official Health Record

Carribean Jerk Palace

Name: Carribean Jerk Palace
Address: 3792-94 W 79TH ST, Chicago, 60652
Rating: 69

3792-94 W 79TH ST, Chicago

Data may be outdated — inspected 2/5/2025

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

3 inspections

Last: Feb 5, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 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

3792-94 W 79TH ST, Chicago, IL 60652

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Violation Timeline

Mar 2024

1 inspections

2 intermediate

7 basic

Mar

Apr 2024

1 inspections

2 high priority

6 basic

Feb 2025

1 inspections

Feb

Inspection History

3 records on file

1 Canvass1 Short Form Complaint1 License

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Short Form Complaint InspectionPass w/ Conditions

2 High6 Basic

8 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO ENSURE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER OR POSTED CERTIFICATE ON-SITE AT TIME OF INSPECTION WHILE TCS FOODS ARE BEING PREPARED (COOKED CHICKEN, COOKED PORK). INSTRUCTED TO ENSURE AT LEAST ONE CITY OF CHICAGO CERTIFIED MANAGER IS ON-SITE AT ALL TIMES OF OPERATION. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC TUB USED AS SCOOP IN BULK FOOD STORAGE CONTAINER NEAR WALK-IN COOLER. INSTRUCTED TO REMOVE PLASTIC TUB AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION OF DRY FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS (KNIFE, SCRAPER) STORED IN-BETWEEN 3-COMPARTMENT SINK AND WALL IN THE KITCHEN AREA. INSTRUCTED TO REMOVE UTENSILS AND STORE IN-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NONFOOD-CONTACT SURFACES OF FOOD THERMOMETER IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE FOOD THERMOMETER TO ENSURE NONFOOD-CONTACT SURFACES ARE MAINTAINED SMOOTH AND EASILY-CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN REAR KITCHEN AREA IN POOR REPAIR WITH BLADE NO LONGER EASILY REMOVABLE FOR CLEANING. INSTRUCTED TO DISCARD CAN OPENER BLADE AND REPLACE WITH MODEL THAT IS EASILY REMOVABLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL WALLS AND DOORWAYS THROUGHOUT ALL AREAS OF THE FACILITY TO BE IN POOR REPAIR AND MADE OF MATERIALS THAT ARE NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE WALL AND DOORWAY SURFACES WITH MATERIALS THAT ARE SMOOTH AND EASILY-CLEANABLE AND MAINTAIN CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL VENTILATION SYSTEM IN BOTH EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE MECHANICAL VENTILATION SYSTEM OF SUFFICIENT CAPACITY FOR ALL AREAS EXPOSED TO OBNOXIOUS ODORS AND MAINTAIN.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

License InspectionPass w/ Conditions

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED TURKEY IN UPRIGHT WARMER IN REAR AREA FOUND TO BE AT 116.1F FOR HOT HOLDING. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT 135.0F OR ABOVE FOR HOT HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED COOKED TURKEY ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT INSUFFICIENT TEMPERATURES FOR COLD HOLDING: COOKED CHICKEN AT 50.2F IN THE WALK-IN COOLER, COOKED CHICKEN AT 54.6F OUTSIDE OF REFRIGERATION IN THE REAR PREP AREA, COOKED CHICKEN AT 74.4F OUTSIDE OF REFRIGERATION IN THE KITCHEN AREA. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT 41.0F OR BELOW FOR COLD HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL MENTIONED FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION (#21).

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC TUB USED AS SCOOP IN BULK FOOD STORAGE CONTAINER NEAR WALK-IN COOLER. INSTRUCTED TO REMOVE PLASTIC TUB AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION OF DRY FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED UTENSILS (KNIFE, SCRAPER) STORED IN-BETWEEN 3-COMPARTMENT SINK AND WALL IN THE KITCHEN AREA. INSTRUCTED TO REMOVE UTENSILS AND STORE IN-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NONFOOD-CONTACT SURFACES OF FOOD THERMOMETER IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE FOOD THERMOMETER TO ENSURE NONFOOD-CONTACT SURFACES ARE MAINTAINED SMOOTH AND EASILY-CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN REAR KITCHEN AREA IN POOR REPAIR WITH BLADE NO LONGER EASILY REMOVABLE FOR CLEANING. INSTRUCTED TO DISCARD CAN OPENER BLADE AND REPLACE WITH MODEL THAT IS EASILY REMOVABLE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD-CONTACT SURFACES OF TUMBLER USED TO MIX CHICKEN AND MARINADE TO BE CONSTRUCTED OF UNSAFE MATERIAL, RUSTING, AND IN GENERAL POOR REPAIR WITH EVIDENCE OF PEELING PAINT. INSTRUCTED TO CEASE USE OF TUMBLER AND REPLACE WITH NSF-APPROVED EQUIPEMENT THAT IS CONSTRUCTED OF SMOOTH, SAFE, AND EASILY-CLEANABLE MATERIALS FOR PREPARING FOOD. TAGGED EQUIPMENT FOR INSPECTION ON-SITE. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL WALLS AND DOORWAYS THROUGHOUT ALL AREAS OF THE FACILITY TO BE IN POOR REPAIR AND MADE OF MATERIALS THAT ARE NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE WALL AND DOORWAY SURFACES WITH MATERIALS THAT ARE SMOOTH AND EASILY-CLEANABLE AND MAINTAIN CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL VENTILATION SYSTEM IN BOTH EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE MECHANICAL VENTILATION SYSTEM OF SUFFICIENT CAPACITY FOR ALL AREAS EXPOSED TO OBNOXIOUS ODORS AND MAINTAIN.

Base deductions−24 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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