What is Joe's Grill's health inspection score?

Joe's Grill has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Joe's Grill last inspected?

Joe's Grill was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Joe's Grill have?

Joe's Grill has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Joe's Grill safe to eat at?

Joe's Grill has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Joe's Grill serve?

Joe's Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Joe's Grill

Name: Joe's Grill
Address: 1159 W 51ST ST, Chicago, 60609
Rating: 77

1159 W 51ST ST, Chicago

Last Inspected: 1/21/2026

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0Good

American•Chicago

Ranked #731 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

6 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-3 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

1159 W 51ST ST, Chicago, IL 60609

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Violation Timeline

May 2023

1 inspections

May

Jun 2023

1 inspections

3 basic

Mar 2024

1 inspections

2 high priority

1 intermediate

10 basic

Mar

May 2025

2 inspections

3 high priority

1 intermediate

2 basic

Jan 2026

1 inspections

1 high priority

2 intermediate

2 basic

Jan

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection2 License

Jan 26

Canvass InspectionLatestPass

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing sign in women's restroom. Instructed to post.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container not labeled ( flour ) instructed to label.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly trap mounted on food shelves, instructed to keep away from food storage.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Spoon for rice stored in standing water, instructed to keep according to Food code, ie.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, instructed to obtain.

Base deductions−24 pts

May 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED GREEN WIPING CLOTHES STORED ON PREP TABLES THROUGHOUT PREP AREAS. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH SOLUTION AT LEAST 50 PPM WHILE NOT IN USE.

Base deductions−2 pts

May 25

Canvass InspectionFail

3 High1 Med1 Basic

5 total1 risk factor

58/100inspection score

−37 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE WASH HANDS INSIDE 2 COMPARTMENT SINK USED FOR FOOD PREP AFTER PLACING SOILED DISHES INTO WASH BASIN OF 3 COMPARTMENT SINK LOCATED IN REAR PREP AREA. INSTRUCTED WASH HANDS PROPERLY AT HANDASHING SINKS ONLY AS REQUIRED BYU CODE. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE PEEL 2 HARD BOILED EGGS WITH BARE HANDS, PLACE EGGS INSIDE WHITE BOWL AND PLACED ON PREP TABLE TO BE SERVED TO CUSTOMER. INSTRUCTED PIC THAT FOOD BARE HAND CONTACT WITH READY TO EAT FOODS ARE PROHIBITED WHILE OPERATING. INSTRUCTED TO MAINTAIN. PIC VOLUNTARILY DISCARDED EGGS AT THIS TIME. PRIORITY VIOLATION. #7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SINK AVAILABLE IN (IN USE) REAR PREP/DISH WASHING AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE ACCESSIBLE HANDSINK FOR EMPLOYEES. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). NO CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN BEEF AND CHICKEN STORED INSIDE LARGE ZIPLOCK BAGS ON PREP TABLE IN REAR PREP AREA THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER RUNNING WATER OR UNDER REFRIGERATION. MUST MAINTAIN

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED GREEN WIPING CLOTHES STORED ON PREP TABLES THROUGHOUT PREP AREAS. INSTRUCTED TO STORE INSIDE SANITIZER BUCKET WITH SOLUTION AT LEAST 50 PPM WHILE NOT IN USE.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass InspectionPass

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED PERSONAL FOOD ITEMS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED MANAGER TO PLACE FOOD IN DESIGNATED AREA AND LABEL AWAY FROM FOOD THAT IS CONSUMED BY CUSTOMERS. EMPLOYEES SHALL EAT AND DRINK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF EXPOSED FOOD CANNOT RESULT.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT THE HAND SINK LOCATED BEHIND THE WAITRESS COUNTER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABEL FOR THE BULK STORAGE CONTAINER (SUGAR) LOCATED BEHIND THE FRONT COUNTER WHERE THE COFFEE IS STORED. THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A BAG OF CARROTS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER COOKING AND PREPPING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN CHICKEN STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INTERIOR OF THE MICROWAVE TO HAVE FOOD SPLASH AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD STAIRS LEADING TO THE BASEMENT AREA. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK-IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW IT 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER-STAINED CEILING TILES IN THE EMPLOYEE TOILET ROOM, PUBLIC WOMEN TOILET ROOM, AND HALLWAY OF THE KITCHEN AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE OUT OF TWO CITY OF CHICAGO FOOD CERTIFIED MANAGERS WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

License InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MISSING BACKFLOW PREVENTER DEVICE ON THE NEWLY INSTALLED ICE MACHINE IN THE FRONT COUNTER AREA. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BEVERAGE SERVICE LINE WITHOUT A PREP SINK. INFORMED MANAGER THAT A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION IS REQUIRED IN ANY FOOD PREPARATION AREA. INSTRUCTED TO INSTALL AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM AND WOMENS RESTROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Base deductions−6 pts

May 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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