What is Carribean Jerk Joint's health inspection score?

Carribean Jerk Joint has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Carribean Jerk Joint last inspected?

Carribean Jerk Joint was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Carribean Jerk Joint have?

Carribean Jerk Joint has 24 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Carribean Jerk Joint safe to eat at?

Yes, Carribean Jerk Joint has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Carribean Jerk Joint serve?

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

Official Health Record

Carribean Jerk Joint

Name: Carribean Jerk Joint
Address: 8827 S STONY ISLAND AVE, Chicago, 60617
Rating: 98

8827 S STONY ISLAND AVE, Chicago

Last Inspected: 3/17/2026

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0Excellent

American•South Chicago

Ranked #5 of 24 in South ChicagoBetter than 22% of american restaurants

Improving

4 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

2 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

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (98/100) which is computed during our regular data sync.

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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8827 S STONY ISLAND AVE, Chicago, IL 60617

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Violation Timeline

Apr 2023

1 inspections

2 high priority

8 basic

Apr

Feb 2024

1 inspections

1 high priority

1 intermediate

4 basic

Jan 2025

1 inspections

8 basic

Jan

Mar 2026

1 inspections

Inspection History

4 records on file

1 Non-Inspection2 Canvass1 License

Mar 26

Non-Inspection InspectionLatestCleanNo Entry

No violations

100/100inspection score

Jan 25

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, COOLERS, FREEZERS, SINKS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING DRAINPIPE UNDER 1-COMPARTMENT SINK IN REAR PREP AREA, AND LEAKING FAUCETS ON BOTH 3-COMPARTMENT SINKS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP HEADS NOT PROPERLY STORED IN UTILITY SINK. INSTRUCTED MANAGER TO PROPERLY HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON LIGHT SHIELDS, CEILING TILES, AND WALLS, DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED ARTICLES AND EQUIPMENT IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP IJNSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DAMAGED LIGHT SHIELD IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Base deductions−16 pts

Feb 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN REAR STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES IN PREP AREA AND MISSING FAN COVER IN STAFF WASHROOM. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILDUP ON FILTERS IN VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON FRONT 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN .
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST, BUILDUP AND DEBRIS ON LIGHT SHIELDS, WALLS, WALL VENTS, CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

License InspectionPass w/ Conditions

2 High8 Basic

10 total1 risk factor

59/100inspection score

−36 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED FRONT PREP AREA HAND SINK SLOW DRAINING MUST REPAIR AND MAINTAIN.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD IN BETWEEN 1- COMPARTMENT SINK AND 4- COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS AND FANGUARD COVERS.MUST REMOVE ICE BUILD UP FROM INTERIOR WALLS AND FLOOR IN WALK IN FREEZER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE NO COLD RUNNING WATER AT MOP SINK ,LEAKY BACK FLOW DEVICE ON MOP SINK,LEAKY CONNECTION ON DRAINLINE OF HOT WATER TANK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN COOLER & MOP SINK AREA,WATER FROM FLOOR IN MOP SINK AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE MISSING VENTILATION COVER IN STAFF TOILET ROOM.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 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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