What is Jordyn's Soul Cafe Inc.'s health inspection score?

Jordyn's Soul Cafe Inc. has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jordyn's Soul Cafe Inc. last inspected?

Jordyn's Soul Cafe Inc. was last inspected on October 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jordyn's Soul Cafe Inc. have?

Jordyn's Soul Cafe Inc. has 38 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jordyn's Soul Cafe Inc. safe to eat at?

Yes, Jordyn's Soul Cafe Inc. has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jordyn's Soul Cafe Inc. serve?

Jordyn's Soul Cafe Inc. serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jordyn's Soul Cafe Inc.

Name: Jordyn's Soul Cafe Inc.
Address: 1160 W GRAND AVE, Chicago, 60642
Rating: 97

1160 W GRAND AVE, Chicago

Last Inspected: 10/15/2025

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0Excellent

Cafe•Chicago

Ranked #994 of 1000 in ChicagoBetter than 40% of cafe restaurants

Stable

10 inspections

Last: Oct 15, 2025

high confidence

Directions Order

Inspections

30%

Clean Rate

3.8

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Food labeling

Food not properly labeled or dated

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

Latest

100% weight

2nd

60% weight

100

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

1160 W GRAND AVE, Chicago, IL 60642

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Violation Timeline

Dec 2022

1 inspections

7 basic

Dec

Jun 2023

1 inspections

1 intermediate

4 basic

Mar 2024

3 inspections

4 high priority

2 intermediate

15 basic

Mar

Oct 2024

2 inspections

1 high priority

1 intermediate

1 basic

Sep 2025

1 inspections

Sep

Oct 2025

2 inspections

2 intermediate

Inspection History

10 records on file

3 Canvass Re-Inspection3 Canvass1 Non-Inspection1 Complaint Re-Inspection1 Complaint1 License

Oct 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Oct 25

Canvass InspectionFail

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
Found several cooked TCS food ( chicken, macaroni ) containers in walk-in and prep cooler with no discard date. Food placed in cooler 4 days ago per cook. Instructed manager to date all cooked food that is held in cooler for more than 24 hours. Priority foundation 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
No Licensed pest control service no Log book available on site, Instructed manager to obtain. Priority foundation violation 7-38-020(c).

Base deductions−10 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Complaint InspectionFail

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (RICE AT 140F) HAS BEEN PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 25 SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE REAR FOOD DISHWASHING AREA, BEHIND THE BAR, AND IN THE BASEMENT FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2591442 ON 3/21/24 NOT CORRECTED: 57 - OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−17 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE EXTERIOR OF THE CHEST FREEZER; DOOR HANDLES FOR THE WALK-IN COOLER AND REACH-IN COOLERS; INTERIOR OF THE PREP COOLERS, PREP TABLES, TOP OF THE CONVECTION OVEN, AND EXTERIOR OF THE STOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 CLEAN THE DUST AND GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−6 pts

Mar 24

Canvass Re-Inspection InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY AND NO REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-302.13 OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED ON THE PREMISES TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH-TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE EXTERIOR OF THE CHEST FREEZER; DOOR HANDLES FOR THE WALK-IN COOLER AND REACH-IN COOLERS; INTERIOR OF THE PREP COOLERS, PREP TABLES, TOP OF THE CONVECTION OVEN, AND EXTERIOR OF THE STOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 CLEAN THE DUST AND GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−13 pts

Mar 24

Canvass InspectionFail

4 High1 Med8 Basic

13 total1 risk factor

34/100inspection score

−61 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY FOR MOST EMPLOYEES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINKS IN THE BASEMENT FOOD PREP AREA AND THE BASEMENT WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS PROVIDED AT THE HAND WASHING SINKS BEHIND THE BAR, IN THE BASEMENT FOOD PREP AREA, AND IN THE BASEMENT WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED CROSS-CONTAMINATION BETWEEN RAW BEEF OXTAILS AND RAW CHICKEN IN THE WALK-IN COOLER. OBSERVED BOTH TYPES OF RAW ANIMAL FOODS IN CONTACT WITH EACH OTHER AND THAWING TOGETHER IN THE SAME CONTAINER AND BLOOD AND LIQUID FROM BOTH MEATS MIXING AT THE BOTTOM OF THE CONTAINER. MANAGEMENT INSTRUCTED TO SEPARATE ALL RAW ANIMAL FOODS TO PREVENT CROSS-CONTAMINATION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY AND NO REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO ADD THE FOLLOWING SENTENCE BEFORE THE REMIDNER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASHGUARD AT THE EXPOSED HAND WASHING SINK NEXT TO THE STEAM TABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED ON THE PREMISES TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH-TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE EXTERIOR OF THE CHEST FREEZER; DOOR HANDLES FOR THE WALK-IN COOLER AND REACH-IN COOLERS, INTERIOR OF THE PREP COOLERS, PREP TABLES, TOP OF THE CONVECTION OVEN, AND EXTERIOR OF THE STOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR THE LEAK AT THE DRAIN LINE AT THE EXPOSED HAND WASHING SINK NEXT TO THE STEAM TABLE IN THE 1ST FLOOR PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF-CLOSING DEVICE ON THE 1ST FLOOR EMPLOYEE WASHROOM DOOR. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF-CLOSING DOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE DUST AND GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2577947 ON 6/27/23 NOT CORRECTED: 47 - OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES. 53 - OBSERVED NO COVERED TRASH RECEPTACLE INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−61 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A SMALL GAP AROUND THE SIDE AND BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN TIGHT-FITTING OUTER OPENINGS.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN BASEMENT COVERED IN FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT-OUT LIGHTBULB IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−13 pts

Dec 22

License InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN GASKETS ON THE 2-DOOR AVANTCO PREP COOLER. MUST REPAIR OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND HEAVY OLD FOOD DEBRIS BUILD UP ON THE POTATO SLICER ATTACHED TO THE WALL IN THE BASEMENT. MUST DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR THE LEAK COMING FROM UNDERNEATH THE THREE COMPARTMENT SINK MIDDLE COMPARTMENT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED WASTE RECEPTACLE INSIDE THE 1ST FLOOR WASHROOM. MUST PROVIDE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF CLOSING DEVICE ON THE 1ST FLOOR EMPLOYEE WASHROOM DOOR. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF CLOSING DOORS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED WOODEN PALLETS STACKED OUTSIDE THE REAR EXIT DOOR. INSTRUCTED TO REMOVE AND MAINTAIN OUTSIDE STORAGE AREAS FREE OF ANY UNNECESSARY ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND A HOLE IN THE CEILING NEAR THE BASEMENT EXIT DOOR. MUST REPAIR AND MAINTAIN.

Base deductions−14 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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