What is CM Chicken 88market's health inspection score?

CM Chicken 88market has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was CM Chicken 88market last inspected?

CM Chicken 88market was last inspected on March 31, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does CM Chicken 88market have?

CM Chicken 88market has 28 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is CM Chicken 88market safe to eat at?

Yes, CM Chicken 88market has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does CM Chicken 88market serve?

CM Chicken 88market serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

CM Chicken 88market

Name: CM Chicken 88market
Address: 2105 S JEFFERSON ST, Chicago, 60616
Rating: 95

2105 S JEFFERSON ST, Chicago

Last Inspected: 3/31/2026

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0Excellent

American•Chinatown

Ranked #43 of 459 in ChinatownBetter than 17% of american restaurants

Stable

8 inspections

Last: Mar 31, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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

2105 S JEFFERSON ST, Chicago, IL 60616

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Violation Timeline

Aug 2023

1 inspections

2 high priority

2 basic

Aug

Oct 2023

1 inspections

4 high priority

2 basic

Jan 2024

2 inspections

3 high priority

5 basic

Jan

Sep 2024

1 inspections

2 high priority

2 basic

Oct 2024

1 inspections

2 basic

Oct

Apr 2025

1 inspections

1 intermediate

2 basic

Mar 2026

1 inspections

1 intermediate

Mar

Inspection History

8 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection1 Short Form Complaint1 License

Mar 26

Canvass InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−5 pts

Apr 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY INGREDIENTS IN STORAGE CONTAINERS NOT LABELED IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO LABEL WITH COMMON FOOD ITEM NAME AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SPOONS AND UTENSILS NOT INVERTED IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO INVERT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE PREP AREAS AND THE FRONT SERVICE AREAS. ESPECIALLY UNDER THE WIRE RACK UNDER THE SAUCE PREP TABLE IN THE FRONT PREP AREA AND UNDER THE SERVICE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Oct 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12: OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED BROKEN DOWN CARDBOARD BOXES BEING USED ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.

Base deductions−4 pts

Sep 24

Complaint InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISHWARE BEING WASHED AND RINSED WITHOUT SANITIZING. INSTRUCTED MANAGER TO SHOW EMPLOYEE TO PROPERLY SET UP THREE COMPARTMENT SINK AND WASH, RINSE AND SANITIZE DISHWARE. THE DISHES THAT WERE ONLY WASHED AND RINSE WERE THEN SANITIZED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A PREP COOLER IN THE REAR DISHWASHING/ FOOD PREP AREA FOUND AT AN IMPROPER TEMPERATURE OF 51.4F. ONIONS WERE OBSERVED IN THE PREP COOLER, SO NO FOODS WERE AFFECTED. UNIT TAGGED AND INSTRUCTED MANAGER COLD HOLDING UNITS MUST BE AT 41F OR BELOW. PLEASE REVIEW COMMENTS FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES BEING USED ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.

Base deductions−24 pts

Jan 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED BLACK BOWLS AT THE REAR PREP/DISWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT SAID BOWLS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED SLIGHT DEBRIS BUILD UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED BLACK BOWLS AT THE REAR PREP/DISWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT SAID BOWLS AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTDOOR GARBAGE RECEPTABLE OVERFLOWING WITH TRASH AND BOXES AND LIDS UNABLE TO CLOSE AND REMAIN TIGHT FITTING. INSTRUCTED MUST KEEP OUTDOOR GARBAGE RECEPTABLES NOT OVERFLOWING AND LIDS CLOSED AND TIGHT FITTING AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT DEBRIS BUILD UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.

Base deductions−16 pts

Oct 23

Short Form Complaint InspectionPass w/ Conditions

4 High2 Basic

6 total4 risk factors

36/100inspection score

−44 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WITH FOODSERVICE SANITATION MANAGER TRAINING.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT CERTIFIED MANAGER AS WELL AS CERTIFICATE MUST BE ON SITE AT ALL TIMES TCS FOODS(CHICKEN) ARE SERVED AND PREPARED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE IN CASE OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−44 pts

Risk factor bonus (4× +5)−20 pts

Aug 23

License InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE IN CASE OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 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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