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SS JERK

6114 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

SS JERK has been inspected 6 times by Chicago Department of Public Health since June 21, 2024. The most recent inspection, on December 26, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 2 separate inspections, most recently on September 25, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on September 25, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 4 times across 2 separate inspections, most recently on September 25, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 2 separate inspections, most recently on September 25, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 17 times across 4 separate inspections, most recently on September 25, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

6 inspections

  1. Non-Inspection

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Complaint

    18 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND SINK NEXT TO COOKING EQUIPMENT.SOAP WAS PROVIDED DURING INSPECTION MUST KEEP AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN PREP & DISH WASHING AREA NAPKINS WERE PROVIDED AT BOTH SINKS DURING INSPECTION.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)(CONSOLIDATED VIOLATION)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1LBS. COOKED CHICKEN WINGS-81.7F IN HOT HOLDING CABINET. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 1LB.$15.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 5LBS. BEANS-55.8F.3LBS. CABBAGE-45.9F.3LBS. YAMS-54.7F.1.5LBS-DICED JERK CHICKEN-55.9F IN BOWLS ON PREP TABLES.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.12.5LBS.$65(PRIORITY 7-38-005)(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED HOT HOLDING CABINET AT 115.9F WITH TCS FOODS STORED INSIDE SUCH AS COOKED CHICKEN.MANAGER ADJUSTED THERMOSTAT TEMPERATURE IS NOW 150.8F.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF REAR SCREEN DOOR WITH BACK DOOR OPEN MUST MAKE TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE SHATTERED GLASS ON FRONT ENTRY DOOR .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE OBSERVED DEEP DARK GROOVES ON SEVERAL CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY FILTER ON RIGHT SIDE OF WALK IN COOLER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A LID ON GARBAGE CAN IN UNISEX TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR IN FRONT STORAGE AREA NEAR SERVICE COUNTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2596752 6/28/24 NOT CORRECTED#58- 2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO PREVIOUS SUMMARY REPORT DISPLAYED AND VISIBLE FOR PUBLIC VIEW. A NEW SUMMARY WILL BE POSTED.(PRIORITY FOUNDATION (7-42-010(B)(CITATION ISSUED)
  4. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) : OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • : 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 : OBSERVED NO VENTILATION SYSTEM CONNECTED AT HOOD OF COOKING EQUIPMENT MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 : MUST PROVIDE FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  5. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) : OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • : 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 : OBSERVED NO VENTILATION SYSTEM CONNECTED AT HOOD OF COOKING EQUIPMENT MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 : MUST PROVIDE FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  6. License

    20 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK WITH HOT & COLD RUNNING WATER IN DISH WASHING AREA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN PREP AREA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED LOW HOT RUNNING WATER PRESSURE AT HAND SINK IN PREP AREA MUST REPAIR AND MAINTAIN.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN FREEZER AND FRONT SERVICE COUNTER DESSERT COOLER NOT OPERABLE ALSO 2- DOOR PREP COOLER AT 65.5F.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND FREEZER AT 0.0F. MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-005)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A GAP ALONG BOTTOM OF REAR DOOR AND A GAP ALONG TOP OF FRONT DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT INSECT ENTRY.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 6-8 LIVE FLIES FLYING AROUND AND APPX. 25 OR MORE MICE DROPPINGS ON INSIDE REAR LEDGE OF TABLE TOP GRILL,INSIDE OF BOTH FRYER CABINETS AND NEAR MOPSINK. MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/21/24.(PRIORITY FOUNDATION 7-38-020(A)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL AND FRYER CABINETS & LEGS OF EQUIPMENT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE ON TOILET ROOM DOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST CLEAN EXCESSIVE (TIRES .TALL WEEDS AND JUNK) FROM GROUND AROUND OUTSIDE GREASE CONTAINER & YARD AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR IN CLOSET OF TOILET ROOM AND WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES THROUGHOUT PREMISES AND COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO VENTILATION SYSTEM CONNECTED AT HOOD OF COOKING EQUIPMENT MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

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