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JEFFERSON PARK GRILL, INC

5364 W GALE ST, CHICAGO, IL 60630 · Restaurant

Inspection summary

JEFFERSON PARK GRILL, INC has been inspected 17 times by Chicago Department of Public Health since July 18, 2012. The most recent inspection, on June 10, 2026, recorded 2 infractions.

2 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 June 10, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 times across 3 separate inspections, most recently on March 10, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 2 separate inspections, most recently on May 29, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 across 2 separate inspections, most recently on October 11, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 27, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

17 inspections

  1. Complaint

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED COOK WITH NO HAIR RESTRAINT. INSTRUCTED MANAGER TO ENSURE HAIR RESTRAINTS ARE WORN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FREEZER CHEST WITH HEAVY FROST BUILD UP. INSTRUCTED MANAGER TO DEFROST AND MAINTAIN.
  2. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED COOK WITH NO HAIR RESTRAINT. INSTRUCTED MANAGER TO ENSURE HAIR RESTRAINTS ARE WORN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FREEZER CHEST WITH HEAVY FROST BUILD UP. INSTRUCTED MANAGER TO DEFROST AND MAINTAIN.
  3. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED RAW WOOD BOARD USED AS SPLASH GUARD TO THE RIGHT OF MOP/SERVICE SINK TO PROTECT ADJACENT SHELVES CONTAINING DRY STORAGE, INCLUDING WHOLE RAW ONIONS. REMOVE ALL FOOD AND FOOD RELATED ITEMS FROM SHELVES ADJACENT TO MOP/SERVICE SINK AND OR INSTALL SMOOTH EASILY CLEANABLE SPLASH GUARD OF ADEQUATE HEIGHT TO PROTECT ALL FOOD AND FOOD RELATED ITEMS FROM POSSIBLE CONTAMINATION ON SHELVES ADJACENT TO MOP/SERVICE SINK.
  4. Canvass

    1 infraction

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR GARBAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  5. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE STATEMENT ON MENU STATING ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE STATEMENT TO MENU LINKING STATEMENT TO REMINDER STATEMENT AND ASTERISKED ANIMAL DERIVED FOODS SERVED RAW, UNDERCOOKED, AND COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE STATEMENT ADDED TO MENU BEFORE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTERED CABINET IN DINING AREA. INSTRUCTED TO DECLUTTER, CLEAN, ORGANIZE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE.
  6. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN THE PUBLIC TOILET ROOM. INSTRUCTED TO PROVIDE A COVERED TRASH RECEPTACLE AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY EFFECTIVE AGAINST NOROVIRUS)AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL USED AS LINERS ON SHELF ABOVE THE COOKING STOVE.INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS AND MAINTAIN SHELF TO SMOOTH,EASILY CLEANABLE SURFACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE.
  9. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY OR DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD STORAGE CONTAINERS MUST BE LABELED, IDENTIFIED WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO PROPERLY USE STORAGE SHELVES, NO MILK CRATES FOR EASY ACCESS ON CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE/BEVERAGE DISPENSER MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and grease accumulation on the floor under and behind the cooking equipment. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed the ceiling beam in the dining room to have damaged and peeling paint. Instructed facility to repair and maintain smooth and easily cleanable.
  12. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • No foodhandler certificates on site. Instructed facility to comply and maintain.
  13. Canvass

    0 infractions

  14. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY GIVEN. MUST POST IN PUBLIC VIEW.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT PINK BUILD UP AROUND ICE CHUTE AT SODA MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ICE CHUTE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • DIGITAL METAL STEM THERMOMETER LOW ON BATTERY. INSTRUCTED MANAGER TO PROVIDE BATTERY FOR THERMOMETER.
  15. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR BEHIND CHEST FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING PAINT PEELING ABOVE DINING ROOM TABLES (ADJACENT TO PILLAR). INSTRUCTED MANAGER TO REMOVE PEELING PAINT.
  16. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MILK CRATES USED AS STORAGE SHELVES. INSTRUCTED TO PROPERLY USE RAISED STORAGE SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  17. License

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Bathroom door had no self closing mechanism, must provide self closing mechanism to bathroom door.

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