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876 JAMAICAN JERK RESTAURANT

9044 S ASHLAND AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

876 JAMAICAN JERK RESTAURANT has been inspected 4 times by Chicago Department of Public Health since January 27, 2023. The most recent inspection, on March 13, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: APPROVED THAWING METHODS USED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 20, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 20, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 14, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 14, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    1 infraction

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN FISH THAWING OUT ON THE SINK. INSTRUCTED MANAGER ON PROPERLY THAWING OUT FOOD IS UNDER COOL RUNNING WATER OR INSIDE A COOLER.
  2. Canvass

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST SEAL SMALL OPENINGS IN FRONT DOOR FRAME TO PREVENT INSECT ENTRY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN REACH IN FREEZER MUST PROVIDE ADEQUATE FOOD GRADE STORAGE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WORN CUTTING BOARD MUST REPAIR OR REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS FROM LOWER SHELVES OF PREP TABLE IN REAR PREP AREA.MUST DEFROST ICE BUILD UP FROM CHEST FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE WALL IN POOR REPAIR NEXT TO REAR EXIT DOOR IN GARAGE FOOD STORAGE AREA AND UPPER WALL & CEILING IN POOR REPAIR NEXT TO REAR FOOD STORAGE SHELF.MUST REMOVE EXCESSIVE CAULK FROM ALONG WALL & PIPE IN REAR FOOD GARAGE STORAGE TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM CEILING VENT IN TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR UNDER PALLETS IN REAR GARAGE FOOD STORAGE AREA.
  3. Canvass

    12 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READT TO EAT FOODS SUCH AS 5LBS. COOKED MACARONI & CHESSE-131.7F.5LBS. COOKED RED BEANS & RICE-126.5F.25LBS. COOKED CHICKEN RANGING FROM 95.5F-104.9F IN SEVERAL PANS AND POTS ON PREP TABLES THROUGHOUT PREP AREA.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.35LBS. $120.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF REAR DOOR MUST MAKE TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND DRAIN BOARD AT 3- COMPARTMENT SINK.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVERSIZED POTS AND PANS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK MUST PROVIDE SMALLER UTENSILS OR PROVIDE A LARGER SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPLACE MISSING COLD WATER FAUCET HANDLE AT MOPSINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A LID ON GARBAGE CAN IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL BASE IN TOILET ROOM,DAMAGED FLOOR TILES AT ENTRY TO PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR IN REAR FOOD & PAPER STORAGE AREA AND HOT WATER TANK CLOSET.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  4. License

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED MANAGER THAT ALL CITY CERTIFIED MANAGER MUST HAVE AND MAINTAIN THEIR ALLERGEN TRAINING CERTIFICATION.

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