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AFRO JOE'S COFFEE & TEA

1818 W 99TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

AFRO JOE'S COFFEE & TEA has been inspected 5 times by Chicago Department of Public Health since June 30, 2023. The most recent inspection, on November 20, 2025, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on November 20, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on February 1, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on February 1, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on February 1, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 1, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

5 inspections

  1. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE TWO DOOR LOW REACH IN PREP COOLER IN THE FOOD PREP AREA GASKETS IN NEED OF REPAIR ON BOTH DOORS. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF ALL THE REACH IN COOLING UNITS IN NEED OF A DETAILED CLEANING TO REMOVE SPILLAGE, STAINS AND OR FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE COOKING AND NON COOKING EQUIPMENT IN THE REAR FOOD PREP AREA AND THE FRONT BEVERAGE STATION AREA IN NEED OF A DETAILED CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN ALL AREAS IN NEED OF A DETAILED CLEANING UNDER AND BEHIND ALL COOKING AND NON COOKING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED IMPROPER VENTILATION INSTALLED AT THE PANINI PRESS STATION IN THE REAR COOKING AREA. (FACILITY DID TRY TO COMPLY WITH PREVIOUS INSPECTION REQUEST, JUST PROVIDED THE WRONG KIND OF SYSTEM) INSTRUCTED TO PROVIDE PROPER HOOD VENTILATION THAT IS DESIGNED TO PULL GREASE FUMES AND SMOKE UP AND OUT OF THE FACILITY.
  2. Canvass

    7 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED SEVERAL TCS FOOD ITEMS STORED IN REDUCED OXYGEN PACKAGING (SUCH AS RAW BEEF) AND REDUCED OXYGEN PACKAGING EQUIPMENT BEING UTILIZED ON-SITE WITHOUT VALID HACCP PLAN APPROVED BY THIS DEPARTMENT. INSTRUCTED TO REMOVE TCS FOOD FROM REDUCED OXYGEN PACKAGING, DISCARD, AND DENATURE, AND CEASE USE OF REDUCED OXYGEN PACKAGING EQUIPMENT WITHOUT HACCP PLAN APPROVED BY CDPH. PERSON-IN-CHARGE REMOVED ALL TCS FOOD, DISCARDED, AND DENATURED ON-SITE. APPROXIMATELY 30 LBS. OF FOOD VALUED APPROXIMATELY $100.00 DISCARDED. PERSON-IN-CHARGE REMOVED ALL REDUCED OXYGEN PACKAGING EQUIPMENT FROM FACILITY AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL SEALED WOOD SHELVING IN FRONT COFFEE AREA IS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL SIDES OF COOKING EQUIPMENT, PREP TABLE LEGS AND BOTTOM SHELVES OF TABLE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND WALLS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • ADDITIONAL VENTILATION NEEDED ABOVE PANINI MACHINE TO EMOVE SMOKE AND GREASE INSTRUCTED TO CORRECT AND MAINTAIN
  3. Canvass

    15 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED LOW COLD & HOT RUNNING WATER PRESSURE AT HAND SINK IN REAR PREP AREA.MUST REPAIR AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 6-7 CONTAINERS OF DIFFERANT DAIRY PRODUCTS AT FRONT PREP COOLER. ALL PRODUCTS WERE BETWEEN 46.0-50.6 DEGREES INSTRUCTED TO HAVE LESS PRODUCT IN COOLER DUE TO THE HIGH VOLUME OF OPENING AND CLOSING OF REACH IN. RIC AT PROPER TEMPERATURE. ALL PRODUCT WAS DISCARDED. TOTAL VALUE $25.00 15LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED INDIVIDUAL ROP PACKAGES OF SALMON THAWING IN REACH IN COOLER. INSTRUCTED MANAGER TO OPEN PACKAGES OF SALMON WHEN THAWING.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES AND SHAKERS) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE DOOR TIGHT FITTING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS STORED INSIDE OF ICE BIN MUST STORE PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 46. GLOVES USED PROPERLY
      • EMPLOYEES ARE NOT WASH HANDS AND CHANGING GLOVES WHEN NEEDED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM LANDING IN BASEMENT UNDER STORAGE SHELVES,COUNTER TOPS UNDER EQUIPMENT IN FRONT PREP AREA,WINDOW SILLS BEHIND EQUIPMENT IN REAR PREP AREA,LID ON CHEST FREEZER IN BASEMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PLACE A LID ON SUMP PUMP IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE SWINING DOOR DAMAGED IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALL AT HAND SINK AND 3- COMPARTMENT SINK IN REAR PREP/DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP/DISH WASHING AREAS AND BASEMENT.MUST REMOVE WATER AND SPILLAGE FROM FLOOR IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE BOXES AND OTHER ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FRONT & REAR PREP AREAS AND BASEMENT.
  4. Complaint

    17 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLERS AND DISH WASHER SUCH AS OBSERVED MALE EMPLOYEE WASHING DIRTY DISHES AND THEN HANDLING CLEAN DISHES WITHOUT HAND WASHING,ANOTHER MALE EMPLOYEE WIPING CUTTING BOARD WITH WIPING CLOTH AND RUNG OUT TOWEL WITH PLASTIC GLOVES ON AND TOOK OFF GLOVES AND PUT ON ANOTHER PAIR WITHOUT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED LOW COLD & HOT RUNNING WATER PRESSURE AT HAND SINK IN REAR PREP AREA.MUST REPAIR AND MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1/4LB COOKED SHORT RIB 118.9F.2LBS. COOKED CHICKEN BREAST 94.6F. INSIDE OF HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2 1/4 LBS. $8.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED HOT HOLDING UNIT AT 127.0F WITH TCS READY TO EAT FOODS STORED INSIDE. MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE. MANAGER HAD MADE AN ADJUSTMENT ON DIAL TO MAKE IT HOTTER NOW IT IS AT 147.8F.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS (SQUEEZE BOTTLES AND SHAKERS) WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE DOOR TIGHT FITTING.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS STORED INSIDE OF ICE BIN MUST STORE PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 46. GLOVES USED PROPERLY
      • EMPLOYEES ARE NOT WASH HANDS AND CHANGING GLOVES WHEN NEEDED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM LANDING IN BASEMENT UNDER STORAGE SHELVES,COUNTER TOPS UNDER EQUIPMENT IN FRONT PREP AREA,WINDOW SILLS BEHIND EQUIPMENT IN REAR PREP AREA,LID ON CHEST FREEZER IN BASEMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PLACE A LID ON SUMP PUMP IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP/DISH WASHING AREAS AND BASEMENT.MUST REMOVE WATER AND SPILLAGE FROM FLOOR IN BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE BOXES AND OTHER ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FRONT & REAR PREP AREAS AND BASEMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE SWINING DOOR DAMAGED IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALL AT HAND SINK AND 3- COMPARTMENT SINK IN REAR PREP/DISH WASHING AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2578112 6/30/23 NOT CORRECTED #51-5-204.12 : UNABLE TO LOCATE BACKFLOW DEVICE ON BEVERAGE AND ICE MACHINES. INSTRUCTED MANAGER TO PROVIDE.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  5. License

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP HANDLE LAYING ON ICE INSIDE ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES ON SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO SEAL ALL WOOD SURFACES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW DEVICE ON BEVERAGE AND ICE MACHINES. INSTRUCTED MANAGER TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED BRICK WALLS AND CONCRETE FLOORS IN PREP AND DINING AREAS. INSTRUCTED MANAGER TO SEAL WALLS AND FLOORS TO MAKE SMOOTH AND EASILY CLEANABLE. OBSERVED OPENINGS AND PEELING PAINT ON CEILING IN PREP, DINING AND BASEMENT STORAGE AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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