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CM CHICKEN 88MARKET

2105 S JEFFERSON ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

CM CHICKEN 88MARKET has been inspected 8 times by Chicago Department of Public Health since August 11, 2023. The most recent inspection, on March 31, 2026, recorded 1 infraction.

None of the 8 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 4 separate inspections, most recently on January 30, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on October 17, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 April 3, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 30, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 3 separate inspections, most recently on January 30, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

8 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOORS IN CORNER AREAS WHERE NEEDED.
  2. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY INGREDIENTS IN STORAGE CONTAINERS NOT LABELED IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO LABEL WITH COMMON FOOD ITEM NAME AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED SPOONS AND UTENSILS NOT INVERTED IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO INVERT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS THROUGHOUT THE PREP AREAS AND THE FRONT SERVICE AREAS. ESPECIALLY UNDER THE WIRE RACK UNDER THE SAUCE PREP TABLE IN THE FRONT PREP AREA AND UNDER THE SERVICE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Complaint Re-Inspection

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 4-901.12: OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED BROKEN DOWN CARDBOARD BOXES BEING USED ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
  4. Complaint

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED DISHWARE BEING WASHED AND RINSED WITHOUT SANITIZING. INSTRUCTED MANAGER TO SHOW EMPLOYEE TO PROPERLY SET UP THREE COMPARTMENT SINK AND WASH, RINSE AND SANITIZE DISHWARE. THE DISHES THAT WERE ONLY WASHED AND RINSE WERE THEN SANITIZED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A PREP COOLER IN THE REAR DISHWASHING/ FOOD PREP AREA FOUND AT AN IMPROPER TEMPERATURE OF 51.4F. ONIONS WERE OBSERVED IN THE PREP COOLER, SO NO FOODS WERE AFFECTED. UNIT TAGGED AND INSTRUCTED MANAGER COLD HOLDING UNITS MUST BE AT 41F OR BELOW. PLEASE REVIEW COMMENTS FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN DOWN CARDBOARD BOXES BEING USED ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
  5. Canvass Re-Inspection

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11: OBSERVED BLACK BOWLS AT THE REAR PREP/DISWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT SAID BOWLS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED SLIGHT DEBRIS BUILD UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED BLACK BOWLS AT THE REAR PREP/DISWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT SAID BOWLS AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTDOOR GARBAGE RECEPTABLE OVERFLOWING WITH TRASH AND BOXES AND LIDS UNABLE TO CLOSE AND REMAIN TIGHT FITTING. INSTRUCTED MUST KEEP OUTDOOR GARBAGE RECEPTABLES NOT OVERFLOWING AND LIDS CLOSED AND TIGHT FITTING AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SLIGHT DEBRIS BUILD UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR.
  7. Short Form Complaint

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE WITH FOODSERVICE SANITATION MANAGER TRAINING.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT CERTIFIED MANAGER AS WELL AS CERTIFICATE MUST BE ON SITE AT ALL TIMES TCS FOODS(CHICKEN) ARE SERVED AND PREPARED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE IN CASE OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  8. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE IN CASE OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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