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JAMAICAN GATES

111 E 51ST ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

JAMAICAN GATES has been inspected 8 times by Chicago Department of Public Health since October 2, 2019. The most recent inspection, on March 14, 2024, found no infractions.

1 of 8 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on December 13, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on December 6, 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 3 times across 3 separate inspections, most recently on September 24, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on March 3, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 December 6, 2023. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 THE FOLLOWING NEED CLEANING: EXTERIOR TOP SURFACE OF THE STOVE, INTERIOR OF STOVE AND REFRIGERATION UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 INSTRUCTED TO CLEAN FLOORS IN AREAS MENTIONED IN VIOLATION #38. ALSO CLEAN AROUND UNDER AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN WALLS AND CEILING VENTS TO REMOVE DUST AND DIRT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 THE NEW CITY OF CHICAGO FOOD SERVICE MANAGER (ADAM) MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  3. Canvass

    6 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES. THE FOLLOWING FOODS WERE ON THE PREP TABLE AT IMPROPER TEMPERATURES: MACARONI AND CHEESE 98F, JERK CHICKEN 101F, OXTAILS 88.9F AND RICE/PEAS AT 87F. INSTRUCTED TO HOLD ALL HOT FOODS IN A HOT HOLDING UNIT OR STOVE ON PREMISES AT 135F OR HIGHER. 23 LBS OF FOOD DISCARDED VALUED AT $150. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 100 OR MORE MOUSE DROPPINGS ON THE FLOOR BY THE HOT WATER TANK, IN THE STORAGE ROOM ON THE SHELVES AND UNDER SHELVES, ON THE FLOOR UNDER THE STORAGE RACK BY THE THREE COMP SINK AND IN THE AREA BY THE WASHROOM ON THE FLOOR UNDER CRATES AND SHELF. INSTRUCTED TO CLEAN ALL AREAS AND RECOMMENDED PEST CONTROL SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE FOLLOWING NEED CLEANING: EXTERIOR TOP SURFACE OF THE STOVE, INTERIOR OF STOVE AND REFRIGERATION UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS IN AREAS MENTIONED IN VIOLATION #38. ALSO CLEAN AROUND UNDER AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN WALLS AND CEILING VENTS TO REMOVE DUST AND DIRT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING; CLEAN VENTS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE NEW CITY OF CHICAGO FOOD SERVICE MANAGER (ADAM) MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  4. Complaint

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE RUBBER GASKETS ON THE DOORS OF THE TWO DOOR REFRIGERATION UNIT NEXT TO THE PREP TABLE IN POOR REPAIR; REPAIR OR REPLACE GASKETS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR AROUND UNDER AND BEHIND EQUIPMENT AND SINKS. INSTRUCTED TO CLEAN THE CEILING VENTS IN KITCHEN WHERE NEEDED TO REMOVE DUST OBSERVED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
  5. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASH SIGN IN WASHROOM; INSTRUCTED TO PROVIDE AND MAINTAIN. (COS)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE SHELVES IN REAR STORAGE AREA. (COS)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME WATER STAINED CEILING TILE IN KITCHEN AREA; REPLACE TILE WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN CEILNG VENTS IN KITCHEN AREA WHERE NEEDED TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN THE FLOOR DRAIN AT THE THREE COMP SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGN AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED RICE 102.2F AND CABBAGE 116.5F STORED AT IMPROPER TEMPERATURE ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $40. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. ALL REFRIGRATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACAKAGED DESSERTS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO PROPERLY LABEL WITH INGEDIENTS, BUSINESS NAME, ADDRESS, ALLERGENS.
  7. License Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
  8. License

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASH SINK PROPERLY EQUIPPED AND CONVENIENTLY LOCATED FOR EMPLOYEE USE IN PREP AREA WHERE FOOD IS PREPARED AND DISPENSED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MUST PROVIDE ADEQUATE HOT HOLDING EQUIPMENT TO MEET THE SUFFICIENT CAPACITY OF THE DEMANDS OF THE OPERATION. MUST PROVIDE PRIORITY VIOLATION 7-38-005.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO AGREEMENT WITH A COMMERCIAL DISPOSAL SERVICE OR DUMPSTER ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.

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