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HUNGRY MAMA'S JERK CHICKEN LLC

1636 W HOWARD ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

HUNGRY MAMA'S JERK CHICKEN LLC has been inspected 7 times by Chicago Department of Public Health since September 29, 2022. The most recent inspection, on April 8, 2025, found no infractions.

4 of 7 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on April 21, 2023. For example: FOOD SEPARATED AND PROTECTED

  • 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 April 21, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on September 29, 2022. 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 once on September 29, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 2 separate inspections, most recently on April 21, 2023. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Complaint

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE WHILE TIME/TEMPERATURE FOOD INCLUDING CHICKEN IS COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. MUST PROVIDE PROOF OF TRAINING FOR ALL CERTIFED FOOD MANAGERS.
  4. Complaint

    0 infractions

  5. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO ONE ON SITE IN CHARGE AT TIME OF INSPECTION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. OBSERVED NO ORIGINAL CERTIFICATE POSTED WHILE TIME TEMPERATURE CONTROLLED FOODS INCLUDING CHICKEN AND FISH ARE SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW CHICKEN STORED DIRECTLY ABOVE READY TO EAT LETTUCE, LEMONS (USED FOR LEMONADE) AND SODA POP. DO NOT STORE RAW MEAT OVER READY TO EAT FOOD. RAW MEAT WAS PLACED ON THE BOTTOM SHELF DURING INSPECTION LEMONS AND LETTUCE WERE DISCARDED. PRIORITY VIOLATION 7-38-005
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 5 LBS OF COOKED RICE AND BEANS LEFT ON THE COUNTER, COVERED AND NOT PART OF THE COOLING PROCESS AT AN AMBIENT AIR TEMPERATURE OF 77F. OBSERVED 3 LBS OF MASHED POTATOES ON THE COUNTER NOT PART OF THE COOLING PROCESS AT AN AMBIENT AIR TEMPERATURE OF 74.6F. FOOD WEIGHED APPROXIMATELY 8 LBS AND WAS VALUED AT $20. FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE UTENSILS STORED IN CLOUDY ROOM TEMPERATURE WATER WITH FOOD DEBRIS FLOATING IN WATER. IN USE UTENSILS SHOULD BE STORED WITHIN FOOD PRODUCT OR IN A CLEAN DRY LOCATION. WASH, RINSE AND SANITIZE UTENSILS IN BETWEEN USE AND REPLACE AS NEEDED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED SMALL LEAK COMING FROM GREASE TRAP. ABATE LEAK AND MAINTAIN GREASE TRAP AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOPS NEED TO BE HUNG TO DRY AFTER USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR ALL FOOD EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. MUST PROVIDE PROOF OF TRAINING FOR ALL CERTIFED FOOD MANAGERS.
  6. License Re-Inspection

    0 infractions

  7. License

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HOT WATER SINK FIXTURES IN THE FACILITY ARE MEASURED AT 70F. PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • A CONSUMER ADVISORY IS NOT PROVIDED FOR SERVING UNDERCOOKED FOOD. THE FACILITY MUST PROVIDE AN ASTERISK SYMBOL TO EACH ITEM THAT CAN BE UNDERCOOKED AND NEXT TO THE CONSUMER ADVISORY STATEMENT ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • DRAIN STOPPERS AT THE THREE-COMPARTMENT SINK ARE MISSING/IN A STATE OF DISREPAIR. PROVIDE STOPPERS FOR THE 3COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PLUMBING AT 3COMPARTMENT SINK IS SLOW DRAINING---UNDER THE 3 COMPARTMENT SINK IS LEAKING. THE FACILITY MUST REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. FACILITY MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES/GAP OPENINGS WERE FOUND NEAR CEILINGS NEAR THE BACK STORAGE AREA. THE FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND BE NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SINK FIXTURES THROUGHOUT THE FACILITY HAS A GAP BETWEEN WALL THAT CAN EASILY BE EXPOSED TO MOISTURE AND DEBRIS. THE FACILITY MUST PROVIDE CAULK WITH SINK FIXTURES ADJACENT TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW WOOD LOCATED AT THE 3COMPARTMENT SINK, BACK STORAGE AREA NEAR EXIT DOOR, AND MOP SINK. THE FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND BE NON-ABSORBENT.

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