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JENI'S SPLENDID ICE CREAMS

3404 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

JENI'S SPLENDID ICE CREAMS has been inspected 12 times by Chicago Department of Public Health since September 12, 2013. The most recent inspection, on July 21, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Protecting food from contamination.

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 3 separate inspections, most recently on December 17, 2019. 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 September 12, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3 times across 2 separate inspections, most recently on August 27, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times across 3 separate inspections, most recently on September 22, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 once on September 20, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

12 inspections

  1. Complaint

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON PREP AREA UNDER AND AROUND EQUIPMENT AND ALONG WALLS. MUST CLEAN WALLS THROUGHOUT PREP AREA AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • DISHWASH AREA CEILING LIGHT COVER CRACKED AND LIGHT BULBS NOT WORKING AT SAME. MUST REPLACE DAMAGED CEILING LIGHT COVER AND LIGHT BULBS.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HAND SINK IN FRONT PREP AREA. TEMPERATURE WAS AT 83.1F, THEN TEMPERATURE DROPS IN THE 60'S. HAND SINKS IN BOTH EMPLOYEE AND CUSTOMER BATHROOM WERE AT A TEMPERATURE OF 65.3F AND 64.8F. ALSO, HAND SINK AT DISH WASHING AREA IS AT A TEMPERATURE OF 85.5F, REACHES 100.0F THEN TEMPERATURE DROPS AND IS NOT CONSISTENT. INSTRUCTED TO HAVE PLUMBER ON SITE TO CORRECT ISSUE. ALL HAND SINKS MUST BE AT A MINIMUM TEMPERATURE OF 100.0F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASH SINK AT THE DISH WASHING AREA IN POOR REPAIR WITH MISSING KNOB AT THE HOT WATER FAUCET WHERE EMPLOYEES ARE UNABLE TO WASH HANDS. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT THE HAND SINK AT ALL TIMES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CANS IN BOTH EMPLOYEE AND CUSTOMER BATHROOM. INSTRUCTED TO PROVIDE.
  5. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION.NO CITATION ISSUED. 7-38-010MUST PROVIDE. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
  6. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FRONT BATHROOM HAND SINK DRAIN IS SLOW. MUST REPAIR. OBSERVED THE FRONT PREP HAND SINK TO BE CONSTANTLY RUNNING (EVEN WHEN TURNED OFF). MUST REPAIR LEAK. OBSERVED 3 COMPARTMENT SINK SET UP WITH SANITIZER IN CENTER COMPARTMENT. INSTRUCTED THAT SINK COMPARTMENTS MUST BE SET UP IN ORDER, WASH, RINSE THEN SANITIZE. INSTRUCTED THAT THE HOSE FROM THE WALL MOUNTED SANITIZER SYSTEM MUST BE EXTENDED TO REACH THE LAST COMPARTMENT.
  7. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS PROPERLY. MUST RESTRAIN HAIR ENOUGH TO PREVENT IT FROM FALLING INTO ICE CREAM.
  8. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 3-COMPARTMENT SINK GREASE TRAP EXTERIOR WITH RUST BUILD UP. MUST PAINT/REPLACE GREASE TRAP.
  9. Complaint

    0 infractions

  10. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINK AT FRONT PREP AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
  11. License Re-Inspection

    0 infractions

  12. License

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ENTRY AREA TO THE FOOD PREP NOT PROTECTED AGAINST PUBLIC CONTAMINATION.(MUST PROVIDE SWINGING DOOR).

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