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JM SEAFOOD RESTAURANT

3312 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

JM SEAFOOD RESTAURANT has been inspected 10 times by Chicago Department of Public Health since March 16, 2023. The most recent inspection, on September 3, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 7 times across 5 separate inspections, most recently on August 26, 2026. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 7 times across 5 separate inspections, most recently on August 26, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 4 separate inspections, most recently on November 5, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 across 2 separate inspections, most recently on September 3, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 16, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

10 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED CONTAINERS ABOVE PREP COOLER IN FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D): OBSERVED SPOONS AND FORKS NOT INVERTED IN REAR PREP AREA. INSTRUCTED TO INVERT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD ON SITE.
  2. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE OPEN AND OPERATING. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO SHELLSTOCK TAG ATTACHED TO THE CONTAINER OF CLAMS, LOCATED IN THE WALK-IN COOLER, AT THE TIME OF INSPECTION. ALSO, NO DOCUMENTATION OF SHELLSTOCK TAGS FOR PREVIOUSLY SOLD SHELLSTOCK. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. ONCE THE LAST SHELLSTOCK ITEM IS SOLD, INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. MUST PROVIDE A SYSTEM FOR HOW DATED SHELLSTOCK TAGS ARE LOGGED IN CHRONOLOGICAL ORDER. APPROXIMATELY 10LBS AND $125 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER. FOUND: WHOLE CHICKENS AND CUT CHICKEN BREAST (54.2F-56.7F), FISH (55.4F), BEEF (47.3F-50.1F), PRAWN (52.3F), PORK (49.7F). MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPROXIMATELY 60LBS AT $275 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER COLD-HOLDING TEMPERATURE FOR WALK-IN COOLER. WALK-IN COOLER FOUND AT 55.0F. INSTRUCTED THAT ALL COLD-HOLDING UNITS MUST REACH AND MAINTAIN 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CONTAINERS ABOVE PREP COOLER IN FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED SPOONS AND FORKS NOT INVERTED IN REAR PREP AREA. INSTRUCTED TO INVERT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD ON SITE.
  3. Canvass

    7 infractions

    • 35. APPROVED THAWING METHODS USED
      • PACKAGES OF MEAT SITTING IN A PAN OF WATER AND NOT BEING THAWED PROPERLY. INSTRUCTED TO STORE UNDER COLD RUNNING WATER, IN THE MICROWAVE OR IN THE COOLER TO PROPERLY THAW FROZEN TCS FOODS. MAINTAIN SAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • SEVERAL FLY STRIPS HANGING IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FLY STRIPS AND WORK WITH PEST CONTROL TO EFFICENTLY ELIMINATE FLY ACTIVITY. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS NOT STORED PROPERLY WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN THE FOOD PREP AREA WITH DEEP/DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING TILES WITH WATER STAINS. INSTRUCTED TO REPLACE CEILING TILES WHERE NECESSARY AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE BASEMENT, IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT. -WALLS AND CEILING IN THE TOILET ROOMS AND FOOD PREP AREA WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
  4. Recent Inspection

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE: 1. WALK IN COOLER TO BE: PORK 48.4 TO 48.7 F, SHRIMP 48.2 F. 2. COLD HOLD UNIT: FISH 47.1 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
  5. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE: 1. WALK IN COOLER TO BE: PORK 48.4 TO 48.7 F, SHRIMP 48.2 F. 2. COLD HOLD UNIT: FISH 47.1 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
  6. Non-Inspection

    0 infractions

  7. Complaint Re-Inspection

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE REAR DOOR OPEN AND THE SCREEN DOOR CLOSED. NOTED A 1/2 INCH GAP UNDERNEATH THE SCREEN DOOR. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT-FITTING DOORS AT ALL TIMES.
  8. Complaint

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND A MINIMAL AMOUNT OF BLACK MOLD-LIKE SUBSTANCE INSIDE THE ICE MACHINE. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN ICE MACHINE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PIGEON, DUCK, CHICKEN MEAT, AND COOKED NOODLES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 75 - 50 F. LOCATED IN THE REACH IN COOLER AND IN THE PREPARE AREA HANGING (PIGEON), SPEED RACK LOCATED NEXT TO STOVE (DUCK), AND CHICKEN LOCATED IN 3 COMP SINK. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. APPROX 40LBS DISCARDED AT $300
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN THAWING AT ROOM TEMPERATURE IN 3 COMP SINK. MUST USE APPROVED METHOD TO THAW. CHICKEN DISCARDED AT TIME OF INSPECTION. FOUND CHICKEN AT 67F.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROX 5 LARGE FLIES LOCATED IN THE FOOD PREP AREA ON FOOD CONTACT SURFACES. MUST MINIMIZE LARGE FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR DOOR OPEN AND THE SCREEN DOOR CLOSED. NOTED A 1/2 INCH GAP UNDERNEATH THE SCREEN DOOR. INSTRUCTED MANAGER TO PROVIDE CLOSED TIGHT-FITTING DOORS AT ALL TIMES.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE IN MEN AND WOMEN'S TOILET ROOMS. MUST PROVIDE.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW FISH IN STRAINER DRAINING DIRECTLY ON READY-TO-EAT DUCK LOCATED IN WALK-IN COOLER. INSTRUCTED MANAGER TO DISCARD DUCK. FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY SEPARATING RAW ANIMAL FOODS DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY FROM READY-TO-EAT FOOD. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND NO PEST CONTROL LOGBOOK ON SITE. THE FACILITY MUST BE SERVICED BY PEST CONTROL AT LEAST TWICE WITHIN A CALENDAR YEAR. INSTRUCTED TO PROVIDE AND MAINTAIN PEST CONTROL’S SERVICE REPORTS AND ITS IDPH LICENSE NUMBER. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND LIVE DOG SITTING AT DINING TABLE AT TIME OF INSPECTION. LIVE ANIMALS’ MAY NOT BE ALLOWED ON THE PREMISES OF A RETAIL FOOD ESTABLISHMENT. 7-40-060. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND UNNECESSARY ITEMS LOCATED IN THE BASEMENT. INSTRUCTED MANAGER TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS UNDER ALL COOKING EQUIPMENT FILLED WITH AN EXCESSIVE GREASE AND FOOD DEBRIS AMOUNT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND LIGHT IN BASEMENT FOOD STORAGE AREA MISSING. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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