What is JM Seafood Restaurant's health inspection score?

JM Seafood Restaurant 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 JM Seafood Restaurant last inspected?

JM Seafood Restaurant was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does JM Seafood Restaurant have?

JM Seafood Restaurant has 32 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is JM Seafood Restaurant safe to eat at?

JM Seafood Restaurant 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 JM Seafood Restaurant serve?

JM Seafood Restaurant serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

JM Seafood Restaurant

Name: JM Seafood Restaurant
Address: 3312 S HALSTED ST, Chicago, 60608
Rating: 78

3312 S HALSTED ST, Chicago

Last Inspected: 11/5/2025

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0Good

Seafood•Pilsen

Ranked #223 of 411 in PilsenBetter than 81% of seafood restaurants

Stable

8 inspections

Last: Nov 5, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

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3312 S HALSTED ST, Chicago, IL 60608

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Violation Timeline

Mar 2023

2 inspections

2 high priority

2 intermediate

5 basic

Mar

Aug 2023

1 inspections

1 high priority

4 intermediate

Sep 2023

1 inspections

1 intermediate

Sep

Sep 2024

3 inspections

2 intermediate

8 basic

Nov 2025

1 inspections

2 intermediate

5 basic

Nov

Inspection History

8 records on file

3 Canvass1 Recent Inspection1 Non-Inspection1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
PACKAGES OF MEAT SITTING IN A PAN OF WATER AND NOT BEING THAWED PROPERLY. INSTRUCTED TO STORE UNDER COLD RUNNING WATER, IN THE MICROWAVE OR IN THE COOLER TO PROPERLY THAW FROZEN TCS FOODS. MAINTAIN SAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
SEVERAL FLY STRIPS HANGING IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FLY STRIPS AND WORK WITH PEST CONTROL TO EFFICENTLY ELIMINATE FLY ACTIVITY. MAINTAIN SAME.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT STORED PROPERLY WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS IN THE FOOD PREP AREA WITH DEEP/DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING TILES WITH WATER STAINS. INSTRUCTED TO REPLACE CEILING TILES WHERE NECESSARY AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE BASEMENT, IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT. -WALLS AND CEILING IN THE TOILET ROOMS AND FOOD PREP AREA WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.

Base deductions−20 pts

Sep 24

Recent Inspection InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE: 1. WALK IN COOLER TO BE: PORK 48.4 TO 48.7 F, SHRIMP 48.2 F. 2. COLD HOLD UNIT: FISH 47.1 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Base deductions−13 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE: 1. WALK IN COOLER TO BE: PORK 48.4 TO 48.7 F, SHRIMP 48.2 F. 2. COLD HOLD UNIT: FISH 47.1 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Base deductions−13 pts

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

Complaint Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE REAR DOOR OPEN AND THE SCREEN DOOR CLOSED. NOTED A 1/2 INCH GAP UNDERNEATH THE SCREEN DOOR. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT-FITTING DOORS AT ALL TIMES.

Base deductions−5 pts

Aug 23

Complaint InspectionFail

1 High4 Med

5 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND A MINIMAL AMOUNT OF BLACK MOLD-LIKE SUBSTANCE INSIDE THE ICE MACHINE. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN ICE MACHINE.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PIGEON, DUCK, CHICKEN MEAT, AND COOKED NOODLES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 75 - 50 F. LOCATED IN THE REACH IN COOLER AND IN THE PREPARE AREA HANGING (PIGEON), SPEED RACK LOCATED NEXT TO STOVE (DUCK), AND CHICKEN LOCATED IN 3 COMP SINK. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. APPROX 40LBS DISCARDED AT $300
35APPROVED THAWING METHODS USED−5
OBSERVED CHICKEN THAWING AT ROOM TEMPERATURE IN 3 COMP SINK. MUST USE APPROVED METHOD TO THAW. CHICKEN DISCARDED AT TIME OF INSPECTION. FOUND CHICKEN AT 67F.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROX 5 LARGE FLIES LOCATED IN THE FOOD PREP AREA ON FOOD CONTACT SURFACES. MUST MINIMIZE LARGE FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR DOOR OPEN AND THE SCREEN DOOR CLOSED. NOTED A 1/2 INCH GAP UNDERNEATH THE SCREEN DOOR. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT-FITTING DOORS AT ALL TIMES.

Base deductions−30 pts

Mar 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Canvass InspectionFail

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGNAGE IN MEN AND WOMEN'S TOILET ROOMS. MUST PROVIDE.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW FISH IN STRAINER DRAINING DIRECTLY ON READY-TO-EAT DUCK LOCATED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD DUCK. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY SEPARATING RAW ANIMAL FOODS DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY FROM READY-TO-EAT FOOD. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND NO PEST CONTROL LOGBOOK ON SITE. THE FACILITY MUST BE SERVICED BY PEST CONTROL AT LEAST TWICE WITHIN A CALENDAR YEAR. INSTRUCTED TO PROVIDE AND MAINTAIN PEST CONTROL?S SERVICE REPORTS AND ITS IDPH LICENSE NUMBER. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND LIVE DOG SITTING AT DINING TABLE AT TIME OF INSPECTION. LIVE ANIMALS? MAY NOT BE ALLOWED ON THE PREMISES OF A RETAIL FOOD ESTABLISHMENT. 7-40-060. CITATION ISSUED.

Basic (5)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND UNNECESSARY ITEMS LOCATED IN THE BASEMENT. INSTRUCTED MANAGER TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS UNDER ALL COOKING EQUIPMENT FILLED WITH AN EXCESSIVE GREASE AND FOOD DEBRIS AMOUNT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND LIGHT IN BASEMENT FOOD STORAGE AREA MISSING. INSTRUCTED MANAGER TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−40 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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