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TOM & JERRYS

6359 W MONTROSE AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

TOM & JERRYS has been inspected 9 times by Chicago Department of Public Health since September 14, 2022. The most recent inspection, on February 19, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 June 28, 2024. 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 3 times across 2 separate inspections, most recently on January 20, 2026. For example: PROPER REHEATING PROCEDURES FOR HOT HOLDING

  • 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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: PERSONAL CLEANLINESS

  • 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 September 14, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 4 separate inspections, most recently on February 10, 2025. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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.

9 inspections

  1. Short Form Complaint

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • OBSERVED LINE COOK PREPARING AND HANDLING FOOD WITHOUT WEARING AN EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT WHEN HANDLING FOOD AND CLEAN EQUIPMENT.
  2. Canvass

    1 infraction

    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED IMPROPER REHEATING PROCEDURE WITH AN INTERNAL TEMPERATURE OF COOKED RICE AT 82F IN WARMER. PIC STATES ON 1/20/2026, HE TOOK THE COOKED RICE FROM THE FRIDGE AND PUT INTO THE RICE COOKER WITHOUT REHEATING IT. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE REHEATED TO AT LEAST 165F BEFORE PLACING IN HOT HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 7 LBS AT A COST OF $40.00.
  3. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET IN PIZZA COOLER IN REAR PREP AREA. MUST REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARD BOARD BEING USED AS LINERS ON FOOD STORAGE SHELVES. MUST REMOVE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED OUTSIDE OIL TANK CONTAINER WITH MINOR GREASE SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13--OBSERVED STANDING WATER INSIDE PIZZA COOLER IN REAR. MUST CLEAN.
  5. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED STANDING WATER INSIDE PIZZA COOLER IN REAR. MUST CLEAN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED SEWAGE BACKUP AT FLOOR DRAIN WHEN WATER IS RUNNING AT 2 OUT OF 3 HAND SINKS THROUGHOUT FACILITY. MUST CORRECT PLUMBING ISSUE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  6. Canvass Re-Inspection

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13--CLEAN GREASE SPILLS INSIDE OF COOKING FRYERS AND UNDER STOVE TOP GRILL.
  7. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED BURGER PATTIES AT IMPROPER COLD HOLDING TEMPERATURE AT 46F INSIDE OF PREP COOLER. ALSO OBSERVED CHOPPED ROMAINE LETTUCE AT IMPROPER COLD HOLDING TEMPERATURE AT 47F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 46.5F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN GREASE SPILLS INSIDE OF COOKING FRYERS AND UNDER STOVE TOP GRILL.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9/15/2022, REPORT #2563743. #58--FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  8. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SMALL LEAK AT 3 COMPARTMENT SINK DRAINAGE PIPING. MUST REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  9. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SINK AT FRONT SERVING/DISPENSING AREAS.(SERVES ICE CREAM, FOUNTAIN DRINKS, AND COFFEE AT THIS AREAS). PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-030C. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER DISCLOSURE STATEMENTS INSIDE MENU FOR RAW/UNDERCOOKED FOOD.(HAMBURGERS, STEAK, AND EGGS)PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SMALL LEAK AT 3 COMPARTMENT SINK DRAINAGE PIPING. MUST REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.

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