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JAMAICAN JERK PALACE

8554 S STONY ISLAND AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

JAMAICAN JERK PALACE has been inspected 7 times by Chicago Department of Public Health since October 23, 2014. The most recent inspection, on April 22, 2019, found no infractions.

1 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: Food temperature control and Chemicals and toxic substances.

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.

  • 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 January 18, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 18, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 19 times across 6 separate inspections, most recently on January 11, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 6 separate inspections, most recently on January 11, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on May 24, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND LOOSE RUBBER GASKETS AT THE TWO DOOR COOLER IN THE KITCHEN; REPAIR GASKETS TO AVOID ESCAPING AIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES (TOP AND BOTTOM), CUTTING BOARDS, STORAGE CONTAINERS ETC AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AROUND UNDER AND BEHIND COOKING EQUIPMENT, PREP TABLES, SINKS AND INSIDE OF WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT AND THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM NEED CLEANING. OBSERVED HOLES IN THE WALL OF THE WASHROOM; SEAL HOLES. REPLACE MISSING CEILING TILE IN THE WASHROOM. CLEAN THE VENT FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST BUILD UP FROM THE VENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED RUST ON THE EXTERIOR SURFACE OF THE GREASE TRAP AT THE THREE COMP SINK; INSTRUCTED TO CLEAN AND PAINT TRAP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND UNNECESSARY ITEMS THROUGH OUT; REMOVE TO AVOID CLUTTER.
  3. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK,MUST REPAINT GREASE TRAP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE CARDBORD FROM FLOORS IN THE PREP AREA NEAR COOKING EQUIPMENT,INSTRUCTED TO REMOVE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS NEAR THE COOKING AREA OF FOOD SPILLS AND GREASE ,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OF PREMISES,NEAR EXIT DOOR AND UNDERNEATH PREP TABLES,TO PREVENT RODENT HARBORAGE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • TOOK INTERNAL TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS,COOKED MAC &CHEESE INSIDE THE 2 DOOR REACH-IN COOLER AT FOOD PREP AREA AND FOUND TEMPERATURE AT 53.7F,TOTAL WEIGHT, 15LBS,TOTAL COST $60.00 AND OBSERVED COOKED RED BEANS AND RICE SITTING IN A LARGE PAN ON THE PREP TABLE AT 130.0F,TOTAL WEIGHT,20LBS,TOTAL COST,$75.00 FOOD PRODUCTS WERE DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER,WHEN 3 COMPARTMENT SINK IS SET UP FOR WASH,RINSE,AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK,MUST REPAINT GREASE TRAP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE CARDBORD FROM FLOORS IN THE PREP AREA NEAR COOKING EQUIPMENT,INSTRUCTED TO REMOVE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS NEAR THE COOKING AREA OF FOOD SPILLS AND GREASE ,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR OF PREMISES,NEAR EXIT DOOR AND UNDERNEATH PREP TABLES,TO PREVENT RODENT HARBORAGE
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA
  5. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION STILL NOT CORRECTED FROM REPORT #1533034 DATE 4-17-15,(#45)MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATE OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS. SERIOUS CITATION ISSUED #7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED STORAGE SHELVING DIRTY IN THE PREP AREA DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING THROUGH OUT PREMISES ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS AND SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE FILTERS AND HOOD ABOVE GRILLS TO REMOVE DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEE VIOLATION #29.
  6. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUR PREMISES,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLE ,TO PREVENT RODENT HARBORAGE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATE OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  7. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY INTERI0R OF DEEP FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL FLOOR JUNCTURE ON WEST WALL INSIDE FURNACE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL RAW WOOD ON WALLS. SEAL ALL HOLES IN WALLS THROUGHOUT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ATTACH A SELF-CLOSING DEVICE TO WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A 6 INCH AIR GAP BETWEEN WASTE LINE PIPES AND FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN FOOD PREP AREA.

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