What is Jareun Krung's health inspection score?

Jareun Krung has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jareun Krung last inspected?

Jareun Krung was last inspected on April 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jareun Krung have?

Jareun Krung has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jareun Krung safe to eat at?

Jareun Krung has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Jareun Krung

Name: Jareun Krung
Address: 2100 N HALSTED ST, Chicago, 60614
Rating: 83

2100 N HALSTED ST, Chicago

Last inspected 12mo ago

▲Improving

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0Good

Lincoln Park

Ranked #312 of 764 in Lincoln Park

Improving

5 inspections

Last: Apr 29, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

5.2

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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 conditionHigh Priority

Building maintenance or structural issues

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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2100 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Nov 2023

2 inspections

5 high priority

13 basic

Nov

Aug 2024

2 inspections

2 high priority

1 intermediate

5 basic

Apr 2025

1 inspections

Apr

Inspection History

5 records on file

2 Canvass1 Non-Inspection1 License Re-Inspection1 License

Apr 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 24

Canvass InspectionPass

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED TOP INTERIOR OF BASEMENT ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE SURFACES AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED 1 COOLING UNIT IN REAR PREP AREA/DISH ROOM AND 2 COOLING UNITS IN KITCHEN NOT WORKING. INSTRUCTED TO REPAIR UNITS FOR COLD HOLDING AT 41 OR BELOW AND MAINTAIN OR REMOVE FROM FACILITY.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED VARIOUS CONTAINERS AT COOKS LINE STORING DRY INGEDIENTS WITHOUT LABELS OF CONTENT. INSTRUCTED TO LABEL ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER WITH COMMON NAMES.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH DEEP CUTS AT KITCHEN PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED AN EXCESSIVE AMOUNT OF 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
NOTED RACK OF UNUSED POTS/PANS AND EQUIPMENT AND BROOMS/MOPS AND SCRAP WOOD IN BASEMENT CLOSET. INSTRUCTED TO REMOVE DECLUTTER BY REMOVING ALL UNUSED AND UNNECESSARY ITEMS AND ELEVATE ANY KEPT ITEMS A MINIMUM OF 6 INCHES FROM THE GROUND
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED GRIME AND DEBRIS UNDERNEATH FRONT BAR 3 COMPARTMENT SINK. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CEILING THROUGHOUT BASEMENT COVERED WITH A WHITE INSULATION/PACKING FOAM AND HOLE IN WALL COVERED WITH METAL SHEET. INSTRUCTED TO REPAIR, RESTORING TO A SMOOTH AND EASILY CLEANABLE SURFACE.

Base deductions−35 pts

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 23

License Re-Inspection InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O)-- NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11--- NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--- TORN RUBBER DOOR GASKETS ON THE KITCHEN COOLER DOOR. MUST REPLACE. 4-101.19-- MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR THE MICROWAVE OVEN.----MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE WALK-IN COOLER LIGHT SWITCH.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)-- DIRTY METAL RACK SHELVING WITH RUST AND FOOD DEBRIS THROUGHOUT THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- FLOORS IN THE FOLLOWING AREAS NEED CLEANING: INSIDE THE WALK-IN COOLER, PILED ICE REMOVED IN THE WALK-IN FREEZER, HALLWAY CLOSET.----MISSING CEILING TILE INSIDE THE HALLWAY CLOSET. MUST REPLACE.-----HOLES IN WALLS AT THE KITCHEN HAND WASHING SINK AND OPENING IN METAL AT THE WALL NEXT TO THE DISH WASHING MACHINE. MUST SEAL ALL.----MUST NOT USE RAW WOOD AS A WALL MOUNT AT THE KITCHEN COOLER AND RAW WOOD ON THE WALK-IN COOLER DOORS. MUST PAINT/SEAL.----WALLS THROUGHOUT THE WALK-IN COOLER WITH DIRT AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN. 6-201.13--- MISSING BASEBOARD WALL COVING INSIDE THE WALK-IN COOLER AND STORAGE AREA NEXT TO THE WALK-IN COOLER. MUST REPLACE. : 6-501.114--- ALL UNNECESSARY THROUGHOUT THE BASEMENT STORAGE MUST BE STORED ELEVATED, ORGANIZED OR REMOVED FROM THE PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11--- MUST PROVIDE ADEQUATE LIGHTING INSIDE THE WALK-IN FREEZER.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 pts

Nov 23

License InspectionFail

3 High9 Basic

12 total2 risk factors

42/100inspection score

−48 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INADEQUATE HOT WATER IN THE EAST WASHROOM. MAXIMUM HOT WATER TEMPERATURE NOTED AT 95.5F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON THE KITCHEN COOLER DOOR. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR THE MICROWAVE OVEN.----MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE WALK-IN COOLER LIGHT SWITCH.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO QUATERNARY CHEMICAL TEST STRIPS ON SITE FOR THE QUATERNARY SANITIZER BEING USED AT THE THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
DIRTY METAL RACK SHELVING WITH RUST AND FOOD DEBRIS THROUGHOUT THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH GARBAGE AND UNABLE TO CLOSE THE LID TO BE TIGHT FITTING. BEVERAGE WASTE CANS AND PILED WOOD ON THE GROUNDS SURROUNDING THE CONTAINER. MUST REMOVE ALL OVERFLOWING GARBAGE AND GARBAGE ON THE GROUNDS. PRIORITY FOUNDATION VIOLATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY THROUGHOUT THE BASEMENT STORAGE MUST BE STORED ELEVATED, ORGANIZED OR REMOVED FROM THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING BASEBOARD WALL COVING INSIDE THE WALK-IN COOLER AND STORAGE AREA NEXT TO THE WALK-IN COOLER. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE FOLLOWING AREAS NEED CLEANING: INSIDE THE WALK-IN COOLER, PILED ICE REMOVED IN THE WALK-IN FREEZER, HALLWAY CLOSET.----MISSING CEILING TILE INSIDE THE HALLWAY CLOSET. MUST REPLACE.-----HOLES IN WALLS AT THE KITCHEN HAND WASHING SINK AND OPENING IN METAL AT THE WALL NEXT TO THE DISH WASHING MACHINE. MUST SEAL ALL.----MUST NOT USE RAW WOOD AS A WALL MOUNT AT THE KITCHEN COOLER AND RAW WOOD ON THE WALK-IN COOLER DOORS. MUST PAINT/SEAL.----WALLS THROUGHOUT THE WALK-IN COOLER WITH DIRT AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE ADEQUATE LIGHTING INSIDE THE WALK-IN FREEZER.

Base deductions−48 pts

Risk factor bonus (2× +5)−10 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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