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RAGGAE BOYS JERK CHICKEN

412 E 87TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

RAGGAE BOYS JERK CHICKEN has been inspected 3 times by Chicago Department of Public Health since February 3, 2025. The most recent inspection, on July 6, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Handwashing and staff hygiene.

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 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 July 6, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 26, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 February 3, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on July 6, 2026. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 3 separate inspections, most recently on July 6, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

3 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: **C** Food Storage Containers Identified with Common Name of Food NOTED BULK DRY SEASONING/ INGREDIENTS AT COOKSLINE WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114// NOTED CLUTTER IN KITCHEN CLOSET, BOILER ROOM AND IN GARAGE WHERE COOLER FOR BUSINESS IS STORED. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS TO BUSINESS. ALL KEPT ITEMS ARE TO BE STORED ON PROPER SHELVING TO PROPERLY CLEAN AND MONITOR FLOORS FOR PEST ACTVITY.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13// OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE AND MAINTAIN RECORDS ON SITE
  2. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED BULK DRY SEASONING/ INGREDIENTS AT COOKSLINE WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME FOR ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR ON BOTH SIDES OF THE FRONT PREP COOLER BETWEEN REGISTER AND HOT HOLDING UNITS, ON BOTTOM SHELF OF PREP TABLE IN KITCHEN, AND ALONG THE WALLS NEAR HOT WATER HEATER. MANAGEMENT INSTRUCTED TO REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS AND SANITIZE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHICKEN AND DRY INGREDIENTS STORED IN PLASTIC STORAGE TOTES IN THE 2-DOOR REFRIGERATOR AND AT COOKSLINE. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARD AT FRONT HOT HOLDING UNIT WITH DEEP CUTS AND STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER IN KITCHEN CLOSET, BOILER ROOM AND IN GARAGE WHERE COOLER FOR BUSINESS IS STORED. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS TO BUSINESS. ALL KEPT ITEMS ARE TO BE STORED ON PROPER SHELVING TO PROPERLY CLEAN AND MONITOR FLOORS FOR PEST ACTVITY.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE AND MAINTAIN RECORDS ON SITE
  3. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SIGNAGE AT NONE OF THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE TO THE HAND WASHING SINKS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO TRASH RECEPTACLE IN THE UNISEX TOILE ROOM. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE THAT HAS A LID/COVER AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.

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