What is Caribbean Jerk Place II's health inspection score?

Caribbean Jerk Place II has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Caribbean Jerk Place II last inspected?

Caribbean Jerk Place II was last inspected on June 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Caribbean Jerk Place II have?

Caribbean Jerk Place II has 119 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Caribbean Jerk Place II safe to eat at?

Caribbean Jerk Place II has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Caribbean Jerk Place II

Name: Caribbean Jerk Place II
Address: 120 W 87TH ST, Chicago, 60620
Rating: 57

120 W 87TH ST, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

8 inspections

Last: Jun 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

14.9

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 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

120 W 87TH ST, Chicago, IL 60620

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Violation Timeline

Aug 2024

2 inspections

2 high priority

1 intermediate

22 basic

Aug

Sep 2024

1 inspections

4 high priority

4 intermediate

15 basic

Oct 2024

1 inspections

2 high priority

3 intermediate

15 basic

Oct

Nov 2024

2 inspections

1 high priority

7 intermediate

22 basic

Dec 2024

1 inspections

4 intermediate

10 basic

Dec

Jun 2025

1 inspections

7 basic

Inspection History

8 records on file

1 Canvass1 Short Form Complaint2 Complaint Re-Inspection2 Complaint1 License Re-Inspection1 License

Jun 25

Canvass InspectionLatestPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RUBBER GASKETS AT THE TWO DOOR COOLERS ACROSS FROM THE GRILL IN POOR REPAIR; INSTRUCTED TO REPAIR OR REPLACE GASKETS WHERE NEEDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS, HOT HOLDING CABINETS AND PREP TABLES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK FROM THE BASE OF THE EXPOSED HANDSINK IN THE DISHWASHING AREA AND FROM THE PIPE UNDER THE EXPOSED HANDSINK IN THE PREP AREA; REPAIR BOTH LEAKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN ALL CEILING VENTS WHERE NEEDED TO REMOVE DUST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT AND GRILL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−14 pts

Dec 24

Short Form Complaint InspectionPass w/ Conditions

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
3-501.16(A:1) OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY-TO-EAT FOODS INSIDE HOT HOLDING CABINETS SUCH AS 5 LBS. SPLIT CHICKEN- 114.8F,115.3F,116.6F,122.4F.4LBS. WINGS-128.5F.3LBS. TURKEY TIPS-126.3F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 12LBS. $21.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) MUST PROVIDE A THERMOMETER FOR 1-DOOR GLASS REACH IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 MUST LABEL FOOD STORAGE CONTAINERS (BULK, SQUEEZE BOTTLES, AND SHAKERS )WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
: 6-202.15 OBSERVED REAR DOOR OPEN AND THE SCREEN HAS A DOOR CLOSURE GOING ACROSS THE TOP WITH A GAP POSSIBLE PEST ENTRY POINT MUST KEEP DOOR CLOSED OR SEAL OPENING TO BE TIGHT FITTING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 FOOD ITEMS MUST BE STORED OFF THE FLOOR IN THE PREP AREA AND WALK IN THE FREEZER TO PREVENT CROSS-CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
: 3-304.14 MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON TABLES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A; B;D) MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 MUST PROVIDES HANDLES ON HOT HOLDING LIDS ON THE STEAM TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 MUST REPAIR OR REPLACE CRACKED LIDS ON BULK FOOD STORAGE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.15 MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR MATS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 Inspector Comments: MUST CLEAN DIRT AND DEBRIS BUILD UP FROM WALL EXHAUST FAN ABOVE REAR DOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 MUST CLEAN EXCESSIVE SOOT AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 MUST PROVIDES FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−40 pts

Nov 24

Complaint Re-Inspection InspectionPass

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) MUST PROVIDE A THERMOMETER FOR 1-DOOR GLASS REACH IN COOLER
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 MUST LABEL FOOD STORAGE CONTAINERS (BULK, SQUEEZE BOTTLES, AND SHAKERS )WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED REAR DOOR OPEN AND THE SCREEN HAS A DOOR CLOSURE GOING ACROSS THE TOP WITH A GAP POSSIBLE PEST ENTRY POINT MUST KEEP DOOR CLOSED OR SEAL OPENING TO BE TIGHT FITTING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 FOOD ITEMS MUST BE STORED OFF THE FLOOR IN THE PREP AREA AND WALK IN THE FREEZER TO PREVENT CROSS-CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON TABLES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A; B;D) MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 MUST PROVIDES HANDLES ON HOT HOLDING LIDS ON THE STEAM TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 MUST REPAIR OR REPLACE CRACKED LIDS ON BULK FOOD STORAGE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.15 MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR MATS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 MUST CLEAN DIRT AND DEBRIS BUILD UP FROM WALL EXHAUST FAN ABOVE REAR DOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 MUST CLEAN EXCESSIVE SOOT AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 MUST PROVIDES FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−35 pts

Nov 24

Complaint InspectionFail

1 High4 Med12 Basic

17 total

46/100inspection score

−54 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS IN PREP AND DISHWASHING AREAS. PAPER TOWELS WERE PROVIDED DURING THE INSPECTION. MUST PROVIDE AND MAINTAIN ALL SINKS AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Intermediate (4)

−20 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): MUST PROVIDE A THERMOMETER FOR 1- DOOR GLASS REACH IN COOLER
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: MUST LABEL FOOD STORAGE CONTAINERS (BULK, SQUEEZE BOTTLES, AND SHAKERS )WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 10 OR MORE LIVE LARGE FLIES ON HALF OF THE WALL, BOXES ON TOP OF REACH IN COOLERS, AND CRAWLING ON THE CEILING IN PREP AND DISHWASHING AREAS.ALSO APPX. 25 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON WALLS AND CEILING IN THE DISHWASHING AREA. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR SERVICE PREMISES ON OR AFTER 11/6/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED REAR DOOR OPEN AND THE SCREEN HAS A DOOR CLOSURE GOING ACROSS THE TOP WITH A GAP POSSIBLE PEST ENTRY POINT MUST KEEP DOOR CLOSED OR SEAL OPENING TO BE TIGHT FITTING.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: FOOD ITEMS MUST BE STORED OFF THE FLOOR IN THE PREP AREA AND WALK IN THE FREEZER TO PREVENT CROSS CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON TABLES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 Inspector Comments: MUST PROVIDE HANDLES ON HOT HOLDING LIDS ON STEAM TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE CRACKED LIDS ON BULK FOOD STORAGE CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR MATS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DIRT AND DEBRIS BUILD UP FROM WALL EXHAUST FAN ABOVE REAR DOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN EXCESSIVE SOOT AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 : MUST PLACE OVEN COMPLETELY UNDER VENTILATION HOOD.MUST REPLACE MISSING FILTER ABOVE PIT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2604256 10/7/24 NOT CORRECTED-#47-4-501.12 : MUST REPAIR OR REPLACE WORN AND SOILED CUTTING BOARDS AT STEAM TABLE.#47-4-101.19 : MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.#47- 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET AND BOTH 2- DOOR REACH IN COOLERS. #49-4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM INTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS, PREP TABLES,GRILL TABLE,FRYER CABINETS.#55-6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER & FREEZER.#55-6-201.11 : MUST CLEAN EXCESSIVE DEBRIS BUILD UP & SOOT FROM WALLS WHERE NEEDED.#55-6-201.17 : MUST CLEAN DUST BUILD UP FROM UPPER WALL VENT IN DINING AREA.#55-6-201.13 : MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES,HOLE IN UPPER WALL IN DINING AREA NEAR WINDOW,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT.#56-6-202.11 : MUST REPAIR OR REPLACE BURNT OUT LIGHT

Base deductions−54 pts

Oct 24

Complaint Re-Inspection InspectionPass w/ Conditions

2 High3 Med15 Basic

20 total2 risk factors

25/100inspection score

−65 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND OTHER ONE NO IDENTIFICATION MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW FOR 1 OF 2 MANAGER ON DUTY AND THE OTHER PERSON ON DUTY DOESN'T HAVE A VALID PIECE OF IDENTIFICATION ON HIMSELF TO SHOW PROOF THAT HE IS WHOM HE SAY HE IS WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (JERK CHICKEN,GREENS,RICE,OXTAILS,FISH,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) : MUST PROVIDE A THERMOMETER FOR 1- DOOR GLASS REACH IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS (BULK,SQUEEZE BOTTLES AND SHAKERS )WHEN FOOD IS NOT IN ORIGINAL PACKAGE
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED REAR DOOR OPEN AND THE SCREEN HAS A DOOR CLOSURE GOING ACROSS THE TOP WITH A GAP POSSIBLE PEST ENTRY POINT MUST KEEP DOOR CLOSED OR SEAL OPENING TO BE TIGHT FITTING.

Basic (15)

−30 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES,HOLE IN UPPER WALL IN DINING AREA NEAR WINDOW,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN DUST BUILD UP FROM UPPER WALL VENT IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN EXCESSIVE DEBRIS BUILD UP & SOOT FROM WALLS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER & FREEZER
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN EXCESSIVE SOOT AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 : MUST PLACE OVEN COMPLETELY UNDER VENTILATION HOOD.MUST REPLACE MISSING FILTER ABOVE PIT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 : MUST STORE FOOD ITEMS OFF OF FLOOR IN PREP AREA, WALK IN FREEZER TO PREVENT CROSS CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST PROVIDE HANDLES ON HOT HOLDING LIDS ON STEAM TABLE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET AND BOTH 2- DOOR REACH IN COOLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN AND SOILED CUTTING BOARDS AT STEAM TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM WINDOW SILLS IN DINING AREA,INTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS, PREP TABLES,GRILL TABLE,FRYER CABINETS.

Base deductions−65 pts

Risk factor bonus (2× +5)−10 pts

Sep 24

Complaint InspectionFail

4 High4 Med15 Basic

23 total4 risk factors

0/100inspection score

−90 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW FOR MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (JERK CHICKEN,GREENS,RICE,OXTAILS,FISH,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY MALE FOOD HANDLER,OBSERVED MALE EMPLOYEE WALKING AROUND ON CELL PHONE,WENT OUTSIDE IN THE BACK CAME BACK IN STILL ON CELL PHONE,WENT TO GRILL PICKED UP A PAN AND THE TONGS AND REMOVED COOKED FISH FROM GRILL WITHOUT WASHING HIS HANDS.INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)

Intermediate (4)

−20 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE A THERMOMETER FOR 1- DOOR GLASS REACH IN COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (BULK,SQUEEZE BOTTLES AND SHAKERS )WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE LARGE FLIES FLYING AROUND PREMISES, ON WALLS CEILINGS,BOXES ON TOPSIDE OF COOLERS,EXTERIOR OF WALK IN COOLER & FREEZER,DIRTY DISHES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/26/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR DOOR OPEN AND THE SCREEN HAS A DOOR CLOSURE GOING ACROSS THE TOP WITH A GAP POSSIBLE PEST ENTRY POINT MUST KEEP DOOR CLOSED OR SEAL OPENING TO BE TIGHT FITTING.

Basic (15)

−30 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST STORE FOOD ITEMS OFF OF FLOOR IN PREP AREA, WALK IN FREEZER TO PREVENT CROSS CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE RACKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN AND SOILED CUTTING BOARDS AT STEAM TABLE & PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET AND BOTH 2- DOOR REACH IN COOLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE HANDLES ON HOT HOLDING LIDS ON STEAM TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM WINDOW SILLS IN DINING AREA,INTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS, PREP TABLES,GRILL TABLE,FRYER CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER & FREEZER
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN EXCESSIVE DEBRIS BUILD UP & SOOT FROM WALLS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN DUST BUILD UP FROM UPPER WALL VENT IN DINING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES,HOLE IN UPPER WALL IN DINING AREA NEAR WINDOW,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE SOOT AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PLACE OVEN COMPLETELY UNDER VENTILATION HOOD.MUST REPLACE MISSING FILTER ABOVE PIT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

Base deductions−90 pts

Risk factor bonus (4× +5)−20 pts

Aug 24

License Re-Inspection InspectionPass w/ Conditions

1 High10 Basic

11 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) : OBSERVED NO SIGNED EMPLOYEEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

Basic (10)

−20 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET AND BOTH 2- DOOR REACH IN COOLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
: 4-101.19 : MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN AND SOILED CUTTING BOARDS AT STEAM TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM WINDOW SILLS IN DINING AREA,INTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS, PREP TABLES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 : MUST REPLACE MISSING TOP ON BACKFLOW DEVICE AT MOPSINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES,HOLE IN UPPER WALL IN DINING AREA NEAR WINDOW,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN DUST BUILD UP FROM UPPER WALL VENT IN DINING AREA,SPLATTER FROM LIGHT SHIELDS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN DEBRIS BUILD UP FROM WALLS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER & FREEZER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT,WALK IN COOLER & FREEZER.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

License InspectionFail

1 High1 Med12 Basic

14 total1 risk factor

56/100inspection score

−39 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 40 OR MORE LIVE SMALL FLIES FLYING AROUND,ON EXTERIOR WALLS OF WALK IN COOLER AND FREEZER.APPX. 4-6 LIVE LARGE FLIES FLYING AROUND PREMISES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/1/24.(PRIORITY FOUNDATION 7-38-020(B)

Basic (12)

−24 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON HOT HOLDING CABINET AND BOTH 2- DOOR REACH IN COOLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN AND SOILED CUTTING BOARDS AT STEAM TABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM WINDOW SILLS IN DINING AREA,INTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS, PREP TABLES,PIPES OF COOKING EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPLACE MISSING TOP ON BACKFLOW DEVICE AT MOPSINK.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE AND FOOD DEBRIS BUILD UP AND LID NOT TIGHT FITTING.MUST REMOVE GREASE AND DEBRIS BUILD UP AND MAKE LID TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES,HOLE IN UPPER WALL IN DINING AREA NEAR WINDOW,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM UPPER WALL VENT IN DINING AREA,SPLATTER FROM LIGHT SHIELDS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM WALLS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER & FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE ARTICLES FROM IN BETWEEN WALK IN COOLER AND WALL AND STORE PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT,WALK IN COOLER & FREEZER.

Base deductions−39 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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