Skip to content
Loading map…

THE PERFECT JERK

6954 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

THE PERFECT JERK has been inspected 8 times by Chicago Department of Public Health since November 10, 2022. The most recent inspection, on January 24, 2025, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on December 6, 2023. 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 3 times across 2 separate inspections, most recently on June 11, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on June 11, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on December 6, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 10 times across 5 separate inspections, most recently on January 24, 2025. 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.

8 inspections

  1. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
  2. Canvass

    7 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • BSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 109.3F-130.8F IN HOT HOLDING UNIT. OBSERVED COOKED CABBAGE SITTING OUT ON COUNTER AT 96.8F. COOKED RICE AT 128F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SEASONING OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES WHO HANDLE FOOD, EQUIPMENT AND UTENSILS.
  3. License

    0 infractions

  4. License

    0 infractions

  5. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK IN FRONT FOOD PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS.OBSERVED STORING A KITCHEN MULTI-USE METAL PAN INSIDE MENTIONED HAND SINK WHILE FOOD HANDLER ACTIVELY HANDLING,SERVING FOODS TO CUSTOMERS.INSTRUCTED MANAGER,HANDSINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINK IN THE THE FRONT FOOD PREP AREA WHILE FOOD HANDLER ACTIVELY HANDLING,SERVING FOODS TO CUSTOMERS.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH ABOVE CITATION.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS HANGING ON HAND SINK AT FRONT FOOD PREP AREA NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION UNDERNEATH THE BARBEQUE PITS IN THE REAR FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2572921 DATED:03/21/2023 #58--2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE.MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED TO COMPLY WITH NOTED VIOLATION AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATON ISSUED.
  6. Complaint

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT HAND WASHING SINK AT FRONT SERVING LINE. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED SOAP AT HAND SINK.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS AT HAND WASHING SINK AT FRONT SERVING LINE AND IN MAIN PREP AREA. MUST PROVIDE PAPER TOWELS AT HAND SINK AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION. EMPLOYEE PROVIDED PAPER TOWELS AT END OF INSPECTION.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 130.8F IN HOT HOLDING UNIT. OBSERVED COOKED CABBAGE SITTING OUT ON COUNTER AT 96.8F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $300.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED RAW SHRIMP AT IMPROPER COLD HOLDING TEMPERATURE AT 46.9F IN PREP COOLER. MILK FOUND AT IMPROPER COLD HOLDING TEMPERATURE AT 48.5F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DARK STAINS ON CUTTING BOARDS IN PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FLAT CARD BOARD USED AS FLOOR MATS IN KITCHEN PREP AREA. MUST REMOVE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST BUILD UP ON FILTERS ABOVE BARBEQUE PITS IN PREP AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES WHO HANDLE FOOD, EQUIPMENT AND UTENSILS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.
  7. License

    5 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK COMING FROM UNDERNEATH THE HANDWASH SINK IN THE FRONT PREP AREA. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED WASTE RECEPTACLES INSIDE THE UNISEX WASHROOMS. MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE EACH WASHROOM AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICE ON ALL THREE WASHROOM DOORS. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF CLOSING DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TOOLS, LADDERS, PAINT, AND OTHER EQUIPMENT ON SITE THROUGHOUT PREMISES. MUST REMOVE ALL ARTICLES RELATED TO CONSTRUCTION THAT ARE NOT NECESSARY TO THE BUSINESS OPERATION AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON THE BOOTH TABLES AND CHAIRS. INSTRUCTED MANAGEMENT TO DETAIL CLEAN DUST OFF ALL DINING AREA TABLES AND CHAIRS AND MAINTAIN.
  8. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website