What is M & J Chicken & Fish's health inspection score?

M & J Chicken & Fish has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was M & J Chicken & Fish last inspected?

M & J Chicken & Fish was last inspected on February 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does M & J Chicken & Fish have?

M & J Chicken & Fish has 55 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is M & J Chicken & Fish safe to eat at?

M & J Chicken & Fish has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does M & J Chicken & Fish serve?

M & J Chicken & Fish serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

M & J Chicken & Fish

Name: M & J Chicken & Fish
Address: 7643 S COTTAGE GROVE AVE, Chicago, 60619
Rating: 66

7643 S COTTAGE GROVE AVE, Chicago

Data may be outdated — inspected 2/11/2025

▲Improving

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0Fair

Chicken•Chicago

Ranked #960 of 1000 in ChicagoBetter than 97% of chicken restaurants

Improving

7 inspections

Last: Feb 11, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

7.9

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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7643 S COTTAGE GROVE AVE, Chicago, IL 60619

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Violation Timeline

Jun 2022

2 inspections

4 high priority

6 intermediate

22 basic

Jun

Jul 2022

2 inspections

4 basic

Nov 2023

1 inspections

1 high priority

1 intermediate

6 basic

Nov

Apr 2024

1 inspections

1 intermediate

7 basic

Feb 2025

1 inspections

1 high priority

2 basic

Feb

Inspection History

7 records on file

4 Complaint3 Complaint Re-Inspection

Feb 25

Complaint InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DELI MEAT SLICER DIRTY. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST AND CLEAN THE INTERIOR OF ALL FREEZER, CLEAN THE INTERIOR OF REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN ALL STORAGE SHELVING AND PREP TABLES TO REMOVE SPILLS AND DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FRONT AREA WITH CLUTTER. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE THE AREA TO REMOVE CLUTTER. MAINTAIN AREA.

Base deductions−14 pts

Apr 24

Complaint InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER FOR TAKING INTERNAL TEMPERATURES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE CUTTING BOARDS WITH DEEP GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FOLLOWING IN NEED OF DETAIL CLEANING: -PREP CART -PREP TABLES -INTERIOR/EXTERIOR OF COOLERS/FREEZERS TO REMOVE FOOD SPLATTER, DIRT AND DEBRIS. -INTERIOR OF ALL OF THE SINKS, INCLUDING THE FAUCETS. -ALL SHELVINGS/CABINETS
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO PROVIDE A DEVICE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTSIDE GARBAGE AREA WITH DEBRIS AND TRASH ON THE GROUND IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS IN THE TOILET ROOM CRACKED AND DAMAGED IN VARIOUS AREAS ABOVE THE TOILER AND SINK. INSTRUCTED TO REPAIR DAMAGED WALL AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. -THE FLOOR TILES THROUGHOUT ARE DAMAGED AND/OR MISSING. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE COOKING/COOLER EQUIPMENT AND SINKS WITH DIRT, GREASE SPILLS AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS. -WALLS THROUGHOUT THE PREP AREA WITH FOOD SPLATTERS, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN WALLS THROUGHOUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FRONT AREA WITH CLUTTER. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ORGANIZE THE AREA TO REMOVE CLUTTER. MAINTAIN AREA.

Base deductions−19 pts

Nov 23

Complaint InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED TWO DRY INGREDIENT STORAGE CONTAINERS IN THE FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL THE SAID DRY INGREDIENT CONTAINERS.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE DEEP FRYER WITH GREASE NO COVERED WHILE NOT IN USE. INSTRUCTED TO COVER SAID DEEP FRYER WHILE NOT IN USE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE MICROWAVE IN THE FOOD PREP AREA WITH FOOD SPALTTERS ON THE INSIDE OF THE UNIT. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TABLE WHERE THE CONDIMENT JARS AND THE MICROWAVE WITH DUST BUILD UP. ALSO, OBSERVED THE TABLE WITH THE TELEVISION AND COFFEE STATION WITH DUST BUILD UP. INSTRUCTED TO CLEAN SAID TABLES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A LEAK AT THE PIPE UNDER THE COMPARTMENT NEAR THE HANDWASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR SAID LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE TOILET ROOM WITH SLIGHT DIRT AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER ON THE LEDGE ABOVE THE COLD HOLDING UNIT IN THE FOOD PREP AREA. ALSO, OBSERVED AN UNUSED COLD HOLDING UNIT IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND DECLUTTER THE SAID LEDGE AND MAINTAIN.

Base deductions−27 pts

Jul 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Complaint Re-Inspection InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING ON SHELVING UNITS AND UNDERNEATH FRYERS. INSTRUCTED MANAGER TO REMOVE FOIL LINING AS IT CAN HARBOR PESTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE,RUST AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
DURING RE-INSPECTION OBSERVED DUST BUILDUP ON VENTS DIRECTLY ABOVE FOOD PREP/ COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
REFER TO VIOLATIONS #47, #49, & #56

Base deductions−8 pts

Jun 22

Complaint Re-Inspection InspectionFail

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED MANAGERS PERSONAL SUPPLEMENTS/VITAMINS STORED DIRECTLY NEXT TO FOOD PREP AREA. INSTRUCTED MANAGER TO STORE IN DESIGNATED AREA
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED PROBE THERMOMETERS BEING USED AS AMBIENT AIR THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE SECONDARY AMBIENT AIR THERMOMETERS FOR ALL COOLING EQUIPMENT.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS IN BIN WITH DIRTY UTENSILS IN 3 COMPARTMENT SINK NOT IN A SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN FOOD PREP COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TWO FREEZERS WITH DUCT TAPE HOLDING UNDERSIDE INSULATION TOGETHER. INSTRUCTED MANAGER TO REPLACE COOLING UNITS/FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING ON SHELVING UNITS AND UNDERNEATH FRYERS. INSTRUCTED MANAGER TO REMOVE FOIL LINING AS IT CAN HARBOR PESTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE,RUST AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAK AT BASE OF REACH IN COOLER LOCATED IN PREP AREA. INSTRUCTED TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EVERY WALL SURFACE WITH FOOD SPLATTER AND ACCUMULATED DEBRIS ALONG THE BASE/FLOOR PERIMETER OF ALL THE WALLS. OBSERVED PEELING PAINT ABOVE COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ITEMS STORED IN REAR AND IN FRONT NEAR REGISTER AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DUST BUILDUP IN VENTS DIRECTLY ABOVE COOKING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED CONTINUED NON COMPLIANCE FROM REPORT #2559553 DATED 6/17/2022. OBSERVED LIVE MOUSE RUNNING IN FACILITY DURING INSPECTION. OBSERVED RODENT DROPPINGS 5-10 DROPPING ON TABLE NEXT TO PREP STATION, 10-20 DROPPINGS ON FLOOR UNDERNEATH COCO COLA UNIT BEING USED A STORAGE, OBSERVED 10-20 IN UTILITY CLOSET,30-40 DROPPINGS IN FRONT OF UNDERNEATH REGISTER/SERVING COUNTER AND ALONG FRONT WINDOW AND IN REAR ON SHELVING UNITS AND ITEMS STORED.

Base deductions−32 pts

Jun 22

Complaint InspectionFail

4 High4 Med11 Basic

19 total3 risk factors

3/100inspection score

−82 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO ADEQUATE SUPPLIES OR WRITTEN PROCEDURES ON SITE TO PROPERLY RESPOND TO VOMIT AND/OR DIARRHEAL EVENTS . INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MANAGER RINSE HANDS WITH WATER ONLY AFTER MAKING A MONEY TRANSACTION AT THE FRONT COUNTER. INSTRUCTED MANAGER TO THOROUGHLY WASH HANDS WITH SOAP AND WATER AFTER EVERY TRANSACTION AND PRIOR TO PREPARING FOOD. PRORITY VIOLATION 7-38-010. CITATION ISSUED
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FROZEN SKEWER OF GYRO MEAT UNWRAPPED IN FREEZER LAYING ON TOP OF PACKAGED ITEMS AND INTERIOR OF TOP OF FREEZER HAS EXPOSED INSULATION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED. MANAGER DISCARDED MEAT DURING INSPECTION.

Intermediate (4)

−20 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED MANAGERS PERSONAL SUPPLEMENTS/VITAMINS STORED DIRECTLY NEXT TO FOOD PREP AREA. INSTRUCTED MANAGER TO STORE IN DESIGNATED AREA.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED PROBE THERMOMETERS BEING USED AS AMBIENT AIR THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE SECONDARY AMBIENT AIR THERMOMETERS FOR ALL COOLING EQUIPMENT.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 75-100 DROPPINGS IN FRONT OF UNDERNEATH REGISTER/SERVING COUNTER AND ALONG FRONT WINDOW, 15-20 DROPPINGS IN UTILITY CLOSET AND 75-100 DROPPINGS IN REAR ALONG WALLS BEHIND FREEZER AND COOKING EQUIPMENT AND IN REAR ON SHELVING UNITS AND ITEMS STORED ON SHELVING. PRIORITY VIOLATION. 7-38-020(A). CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD MOUSE ON TRAP NEXT TO COOLER BEING USED A STORAGE UNIT. INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DIRTY APRON STORED ON TOP OF PACKAGED BUNS. INSTRUCTED MANAGER TO STORE DIRTY LINENS SEPARATELY.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING ON SHELVING UNITS AND UNDERNEATH FRYERS. INSTRUCTED MANAGER TO REMOVE FOIL LINING AS IT CAN HARBOR PESTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TWO FREEZERS WITH DUCT TAPE HOLDING UNDERSIDE INSULATION TOGETHER. INSTRUCTED MANAGER TO REPLACE COOLING UNITS/FREEZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN FOOD PREP COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE,RUST AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAK AT BASE OF REACH IN COOLER LOCATED IN PREP AREA. INSTRUCTED TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EVERY WALL SURFACE WITH FOOD SPLATTER AND ACCUMULATED DEBRIS ALONG THE BASE/FLOOR PERIMETER OF ALL THE WALLS. OBSERVED PEELING PAINT ABOVE COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ITEMS STORED IN REAR AND IN FRONT NEAR REGISTER AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DUST BUILDUP IN VENTS DIRECTLY ABOVE COOKING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

Base deductions−82 pts

Risk factor bonus (3× +5)−15 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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