Skip to content
Loading map…

BE JUICED

6046 N AVONDALE AVE, CHICAGO, IL 60631 · Restaurant

Inspection summary

BE JUICED has been inspected 6 times by Chicago Department of Public Health since November 4, 2016. The most recent inspection, on April 17, 2019, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Protecting food from contamination.

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 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 March 24, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 9, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 November 9, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on November 9, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on November 20, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a slight sewage smell when water is run at the three compartment sink. Instructed facility to repair and maintain.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed items stored in the freezer for customer grab and go. Instructed facility to label and maintain with name, date, ingredients/allergens, and location of production.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed exposed wood on the storage baskets in the prep area and on the side of the counters in the prep area. Instructed facility to seal and maintain smooth and easily cleanable surfaces.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Instructed facility to install and maintain coving along the entire wall that the three compartment sink is located against.
  4. License Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING, REMOVING OF UNNECESSARY ARTICLES AND REORGANIZING REAR OUTSIDE AREA AND IN BASEMENT AREA TO PREVENT PEST HARBORAGE, USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  5. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED PREP COOLER INTERNAL AIR TEMPERATURE OF 44.5F. INSTRUCTED TO REPAIR. MUST PROVIDE COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED TO PROVIDE SNEEZE GUARDS OR OTHER BARRIER IN FRONT PREP AREA.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND BOTTOM OF FRONT ENTRANCE DOOR (SIDES) AND BOTTOM AND SIDE BASEMENT DOOR NOT RODENT PROOFED AND WITH 1/4 INCH AND OVER 1/2 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOORS.-------FOUND OVER 20 RAT DROPPINGS IN BASEMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE STORAGE SHELVES IN REAR STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO SEAL HOLES ON FLOOR IN REAR STORAGE AREA AND HOLES ON WALL INSIDE WASHROOM HAND SINK CABINET TO PREVENT PEST HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS MUST BE SHIELDED ABOVE PREP AREA OR PROVIDE SHATTER PROOFED LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE REAR OUTSIDE AREA AND IN BASEMENT AREA TO PREVENT PEST HARBORAGE, USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  6. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website