What is Rising Sun Jerk Llc's health inspection score?

Rising Sun Jerk Llc has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rising Sun Jerk Llc last inspected?

Rising Sun Jerk Llc was last inspected on July 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rising Sun Jerk Llc have?

Rising Sun Jerk Llc has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rising Sun Jerk Llc safe to eat at?

Yes, Rising Sun Jerk Llc has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rising Sun Jerk Llc serve?

Rising Sun Jerk Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rising Sun Jerk Llc

Name: Rising Sun Jerk Llc
Address: 74 E 71ST ST, Chicago, 60619
Rating: 85

74 E 71ST ST, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

5 inspections

Last: Jul 8, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

4.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 pts

100

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

74 E 71ST ST, Chicago, IL 60619

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Violation Timeline

Dec 2023

2 inspections

2 high priority

4 basic

Dec

May 2024

1 inspections

1 high priority

1 intermediate

8 basic

Jun 2024

1 inspections

1 intermediate

6 basic

Jun

Jul 2025

1 inspections

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection2 License

Jul 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 24

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER TO TAKE INTERNAL TEMPERATURES OF TCS FOODS ON SITE. INSTRUCTED MANAGER TO GET A METAL STEM THERMOMETER AND MAINTAIN.

Basic (6)

−12 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER TO MAKE THE DOOR SELF CLOSING AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO TRASH RECEPTACLE WITH A LID IN THE TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE A TRASH RECEPTACLE WITH A LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND SINKS WITH DIRT, FOOD AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS. -WALLS AROUND THE SINKS, COOLERS AND COOKING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTS WITH NO SHIELDS IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE SHIELDS FOR THE LIGHTS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT WITH DIRT/DUST AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FILTERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLER WITH NO FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER TO HAVE EMPLOYEE OBTAIN AND MAINTAIN A CURRENT FOOD HANDLER CERTIFICATE.

Base deductions−17 pts

May 24

Canvass InspectionFail

1 High1 Med8 Basic

10 total1 risk factor

64/100inspection score

−31 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005 VIOLATION CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER TO TAKE INTERNAL TEMPERATURES OF TCS FOODS ON SITE. INSTRUCTED MANAGER TO GET A METAL STEM THERMOMETER AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER TO WEAR AND HAVE ALL EMPLOYEES WEAR A HAIR RESTRAINT WHEN HANDLING FOOD AND WHILE IN THE FOOD PREP AREA. MAINTAIN SAME.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED MANAGER TO MAKE THE DOOR SELF CLOSING AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO TRASH RECEPTACLE WITH A LID IN THE TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE A TRASH RECEPTACLE WITH A LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND SINKS WITH DIRT, FOOD AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS. -WALLS AROUND THE SINKS, COOLERS AND COOKING EQUIPMENT IN THE FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALLS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTS WITH NO SHIELDS IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE SHIELDS FOR THE LIGHTS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT WITH DIRT/DUST AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FILTERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLER WITH NO FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER TO HAVE EMPLOYEE OBTAIN AND MAINTAIN A CURRENT FOOD HANDLER CERTIFICATE.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE PREVIOUS CORE VIOLATIONS FROM REPORT #2587541 DATED 12/29/2023 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: #47- OBSERVED CUTTING BOARD IN THE FOOD PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS. #51-OBSERVED A LEAK AT THE FAUCET FOR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. #58- OBSERVED NO ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION 7-42-090 VIOLATION CITATION ISSUED

Base deductions−31 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

License InspectionPass w/ Conditions

2 High4 Basic

6 total1 risk factor

67/100inspection score

−28 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSEREVED NO HANDWASHING SIGNAGE FOR HANDWASHING SINKS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE FOR ALL HANDWASHING SINKS.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN THE FOOD PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE FAUCET FOR THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDWSHING SINK IN THE FOOD PREP AREA.INSTRUCTED TO PREAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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