What is Shattaz Jerk Bar & Grill Inc.'s health inspection score?

Shattaz Jerk Bar & Grill Inc. has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shattaz Jerk Bar & Grill Inc. last inspected?

Shattaz Jerk Bar & Grill Inc. was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shattaz Jerk Bar & Grill Inc. have?

Shattaz Jerk Bar & Grill Inc. has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shattaz Jerk Bar & Grill Inc. safe to eat at?

Shattaz Jerk Bar & Grill Inc. has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shattaz Jerk Bar & Grill Inc. serve?

Shattaz Jerk Bar & Grill Inc. serves Steakhouse cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shattaz Jerk Bar & Grill Inc.

Name: Shattaz Jerk Bar & Grill Inc.
Address: 3109-3113 W IRVING PARK RD, Chicago, 60618
Rating: 0

3109-3113 W IRVING PARK RD, Chicago

Last Inspected: 3/25/2026

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0Poor

Steakhouse•North Center

Ranked #452 of 551 in North CenterBetter than 28% of steakhouse restaurants

Declining

3 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

8.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-90

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-37 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-52 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 10/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (0/100) 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

3109-3113 W IRVING PARK RD, Chicago, IL 60618

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Violation Timeline

Mar 2025

1 inspections

1 high priority

1 intermediate

3 basic

Mar

Nov 2025

1 inspections

2 intermediate

2 basic

Mar 2026

1 inspections

5 high priority

12 intermediate

Mar

Inspection History

3 records on file

1 Complaint1 Canvass1 License

Mar 26

Complaint InspectionLatestFail

5 High12 Med

17 total5 risk factors

0/100inspection score

−110 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (12)

−60 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
43IN-USE UTENSILS: PROPERLY STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−110 pts

Risk factor bonus (5× +5)−25 pts

Nov 25

Canvass InspectionPass w/ Conditions

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS DID NOT COOL AT ADEQUATE TIME AND TEMPERATURES: COOKED CHICKEN AT 47.6F, COOKED BEEF AT 46.6F, COOKED PASTA AT 54.0F IN THE WALK-IN COOLER. WALK-IN COOLER EQUIPMENT AT ADEQUATE TEMPERATURE FOR COLD-HOLDING, PERSON-IN-CHARGE STATES ITEMS WERE PREPARED AT APPROXIMATELY 10:00 PM ON 11/12/2025 AND WERE WRAPPED TIGHTLY BEFORE PLACING INTO REFRIGERATION. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS THAT DID NOT COOL PROPERLY, AND TO COOL TCS ITEMS USING ADEQUATE COOLING METHODS TO ENSURE ITEMS COOL FROM 135.0F TO 70.0F WITHIN 2 HOURS AND FROM 70.0F TO 41.0F OR BELOW WITHIN 4 HOURS, FOR A TOTAL OF 6 HOURS. APPROXIMATELY 90 LBS OF FOOD VALUED AT APPROXIMATELY $350.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY FOOD STORAGE CONTAINERS IN THE REAR DRY STORAGE AREA NOT LABELED WITH THE NAME OF THE FOOD STORED. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF LARGE OVEN IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT WITH ADEQUATE CLEANING MATERIALS AND AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE AND DUST DEBRIS ALONG VENTILATION HOOD FILTERS AND ADJACENT WALLS AND CEILING. INSTRUCTED TO CLEAN VENTILATION HOOD AND PHYSICAL FACILITIES AND MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT ACCUMULATION OF GREASE, DUST DEBRIS, AND OTHER SOILS ON ADJACENT WALL AND CEILING SURFACES.

Base deductions−14 pts

Mar 25

License InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK BEHIND THE FRONT BAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN ANY OF THE COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT AND MAINTAIN.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE FOR UTILITY SINK, IN THE EMPLOYEE TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INOPERABLE MECHANICAL VENTILATION IN THE WOMENS' TOILET ROOM IN THE REAR. . INSTRUCTED THE PERSON IN CHARGE TO PROVIDE MECHANICAL VENTILATION OF SUFFICIENT CAPACITY AS REQUIRED BY LAW.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN AWARENESS TRAINING CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL INDIVIDUALS THAT HOLD A VALID CITY OF CHICAGO FOOD SERVICE MANAGER OBTAINS ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON SITE AT ALL TIMES.

Base deductions−21 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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