Skip to content
Loading map…

JOLLIBEE

116 S MICHIGAN AVE, CHICAGO, IL 60603 · Restaurant

Inspection summary

JOLLIBEE has been inspected 10 times by Chicago Department of Public Health since May 20, 2021. The most recent inspection, on January 20, 2026, recorded 13 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 13 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 January 20, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on January 20, 2026. 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 2 times on February 15, 2023. For example: PROPER COOLING TIME AND TEMPERATURE

  • 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 January 20, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 20, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN DISH WASHING AREA.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP IN CENTER AND ALONG BOTTOM OF FRONT DOUBLE ENTRY DOORS MUST MAKE TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST REMOVE PLASTIC WEAR FROM UNDERNEATH WASTELINE PIPE ON 2ND FL. TO ANOTHER AREA TO PREVENT CROSS CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR REFRIGERATION STEP STORAGE IN FRONT PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM WHEEL BASES OF COOKING EQUIPMENT,INTERIOR PANELS AND LEDGES OF FRYER CABINETS,WALK IN COOLER-DOLLIES AND ROLLING RACKS,SODA COUNTER TOP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND 2ND FL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE BROKEN FLOOR TILES IN 2ND FL. STORAGE AREA,STAINED AND MISSING CEILING TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 2ND FL. HOT WATER TANK AREA,STORAGE ROOMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MISSING AND EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO PREVIOUS SUMMARY REPORT DISPLAYED AND VISIBLE FOR PUBLIC VIEW A NEW SUMMARY WAS GIVEN TO POST.(PRIORITY FOUNDATION 7-42-010(B)(CITATION ISSUED)(COS)
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN INSIDE OF CHICKEN PREP COOLER IN THE FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.
  3. Complaint

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR RICE BEING STORED IN STILL WATER. UTENSILS MUST BE STORED IN CONTINUOUS RUNNING WATER.
  4. Complaint

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods ( chicken....) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hand soap was provided to several hand wash sinks in the prep/dishwashing areas. Instructed to provide 7-38-030(c)
  5. Complaint

    2 infractions

    • 20. PROPER COOLING TIME AND TEMPERATURE
      • TCS foods held at improper temperature. found 300 lbs of raw chicken being thawed at rear dry food storage room, Chicken temperature 61.3f - 50.5f. instructed manager to hold Cold TCS foods at 41f or lower. chicken discarded valued at $600.
    • 35. APPROVED THAWING METHODS USED
      • raw chicken being thawed at rear dry storage room , instructed to thaw chicken according to health code, ie.
  6. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED/SERVED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SUGAR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP,UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  7. Complaint Re-Inspection

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE LOCATED IN WOMENS WASHROOM AT 83F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER SERVICED SINK AT TIME OF INSPECTION. HANDWASHING SINK WATER TEMPERATURE NOW AT 104F
  8. Complaint

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED MANAGER WITH GLOVES ON PACKAGE CHICKEN, PACKAGE FRIES, AND PROCEED TO PICK UP CHICKEN OFF OF FLOOR AND THROW IN GARBAGE. MANAGER THEN PROCEEDS TO PACKAGE MORE CHICKEN. NOTED SAME MANAGER ANSWER PHONE WITH SAME GLOVES ON, WALK INTO OFFICE AND RETURN TO FOOD PRODUCTION LINE WITHOUT WASHING HANDS OR CHANGING GLOVES. OBSERVED A FOOD HANDLER DRY DISHES WITH GLOVES ON AND CONTINUED TO PREPARE AND THEN PACKAGE BURGERS. INSTRUCTED MANAGER TO WASH HANDS AND CHANGE GLOVES WHEN CHANGING TASK. PRIORITY VIOLATION. 7-38.010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE LOCATED IN MENS WASHROOM AT 56F. ALSO NOTED HANDWASHING SINK WATER TEMPERATURE LOCATED IN WOMENS WASHROOM AT 73F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  9. License

    0 infractions

  10. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website