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JALABLUEPRINT3

11436 S MICHIGAN AVE, CHICAGO, IL 60628 · Restaurant

Inspection summary

JALABLUEPRINT3 has been inspected 3 times by Chicago Department of Public Health since July 21, 2023. The most recent inspection, on February 5, 2025, found no infractions.

1 of 3 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 temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 on July 21, 2023. For example: PROPER COLD 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 July 21, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 July 21, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 July 21, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on August 7, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE FLOOR AND THE VENTILATION COVER IN THE WALK-IN FREZER WITH SLIGHT ICE BUILD UP. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.
  3. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISIONS IN THE TOILET ROOM AND AT THE HANDWASHING SINK IN THE DISHWASHING AREA. MUST PROVIDE A HAND DRYING PROVISION AT ALL HANDWASHING SINKS ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES. THE FOLLOWING TCS FOODS WERE OBSERVED IN THE THREE DOOR COOLER CHICKEN WINGS (46.0F), FISH FILLETS (47.0F), SHRIMP (44.3F). MANAGEMENT DISCARDED ALL AFFECTED FOODS. APPROXIMATELY 60LBS AT $500. PRIORITY VIOLATION 7-38-005(A), NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF THREE DOOR PREP COOLER AT 44.0F STORED IN THE FRONT FOOD PREP AREA WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED DEEP FRYERS FILLED WITH GREASE UNDER THE VENTILATION HOOD NOT COVERED WHILE NOT IN USE. INSTRUCTED TO COVER SAID DEEP FRYING UNITS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE FLOOR AND THE VENTILATION COVER IN THE WALK-IN FREZER WITH SLIGHT ICE BUILD UP. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED ONE DAMAGED SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID FOR THE RECEPTACLE IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

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