What is Jolly Inn Restaurant's health inspection score?

Jolly Inn Restaurant has a SafeDine safety score of 55 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jolly Inn Restaurant last inspected?

Jolly Inn Restaurant was last inspected on April 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jolly Inn Restaurant have?

Jolly Inn Restaurant has 40 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jolly Inn Restaurant safe to eat at?

Jolly Inn Restaurant has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jolly Inn Restaurant serve?

Jolly Inn Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jolly Inn Restaurant

Name: Jolly Inn Restaurant
Address: 6501 W IRVING PARK RD, Chicago, 60634
Rating: 55

6501 W IRVING PARK RD, Chicago

Last Inspected: 4/28/2026

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0Fair

American•Portage Park

Ranked #65 of 67 in Portage ParkBetter than 22% of american restaurants

Declining

7 inspections

Last: Apr 28, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

5.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-25 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) which is computed during our regular data sync.

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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6501 W IRVING PARK RD, Chicago, IL 60634

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

2 basic

Jun

Feb 2023

1 inspections

2 high priority

5 basic

Apr 2024

1 inspections

2 high priority

3 intermediate

10 basic

Apr

Feb 2025

1 inspections

2 high priority

1 intermediate

1 basic

Aug 2025

1 inspections

1 high priority

1 intermediate

2 basic

Aug

Oct 2025

1 inspections

Apr 2026

1 inspections

1 high priority

6 intermediate

Apr

Inspection History

7 records on file

3 Canvass1 Complaint Re-Inspection3 Complaint

Apr 26

Canvass InspectionLatestPass

1 High6 Med

7 total1 risk factor

55/100inspection score

−40 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (6)

−30 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
40PERSONAL CLEANLINESS−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 25

Complaint InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED SERVICE HANDSINK NOT IN USE IN RESTAURANT DINING HALL NEAR SOUP STATION NOT REACHING MINIMUM HOT WATER TEMP OF 100 F. SINK SERVICED DURING INSPECTION. NO CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN SOUTH KITCHEN 2 DOOR REFRIGERATOR. SLICED PORK 46.9 F, BEEF AND VEGGIE ROLL UPS 53.7 F, BARLEY PORK SAUSAGE 52.8 F, PORK 50 F. PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (PORK, BEEF, CHICKEN, PASTA, AND CABBAGE) FROM COOLER AND DISCARDED AND DENATURED APPROX. 61 LBS VALUED AT $250 PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUFFET FOOD NOT PROTECTED. HOT HOLDING UNITS HAVE NO SNEEZE GUARDS. INSTRUCTED TO INSTALL SNEEZE GUARDS THAT ARE 48 INCHES ABOVE GROUND PER FDA RECOMMENDATIONS. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTERED UTILITY CLOSET NEAR REAR SERVICE ELEVATOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS. ELEVATE ALL KEPT ITEMS ON PROPER SHELVING THAT IS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE GROUND.

Base deductions−19 pts

Feb 25

Canvass InspectionPass

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE GARBAGE CAN NEAR HAND WASHING SINKS IN PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK MINERAL BUILD UP INSIDE ICE MACHINE NEAR BANQUET HALL WAY. MUST CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABEL ON SPICES CONTAINER IN KITCHEN. MUST PROVIDE COMMON NAME.

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED OUTSIDE OIL TANK CONTAINER WITH MINOR GREASE BUILD UP ON FRONT END. MUST CLEAN AND MAINTAIN.

Base deductions−27 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High3 Med10 Basic

15 total2 risk factors

35/100inspection score

−55 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES WIPED THEIR HANDS ON DIRTY WASH CLOTHS AND ON THEIR APRONS, WENT TO THE STORAGE AREA AND CAME BACK TO CONTINUE PREPARING FOOD. ALL WAITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF CHANGING GLOVES AND WASHING HANDS WHEN MOVING FROM ONE TASK TO ANOTHER. PRIORITY VIOLATION#7-38-010. CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF SOME TCS FOODS AT THE HOT HOLDING DISPLAY AREA TO BE IMPROPER:-BEEF 130.8F, HAM 121F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS WORTH 4LBS AND $40 THROUGH DENATURING PROCESS.PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS AT THE BUFFET DIPLAY LINE TO BE IMPROPER:-BURRITOS 55.2F, SLICED HAM 54.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED SIDE EXIT DOOR AT THE KITCHEN NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED ASSORTED FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED A SLICER BY THE DRAIN BOARD OF THE HAND WASH SINK AND NO SPLASHGUARD BETWEEN THE HAND WASHING SINK AND THE DRAIN BOARD . MUST INSTALL A WASHABLE SPLASHGUARD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT BASEMENT PIEROGI FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE WALK IN COOLER ON THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINKS AT THE DISH WASHING AREA AND PIEROGI PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS AT THE EMPLOYEE WASHROOM OF THE BASEMENT DISHWASHING/FOOD PREP AREA. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−55 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Complaint InspectionPass

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP AREAS,BAR AREA).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF FAUCET OF HAND SINK LOCATED AT SOUTH-END OF THE MAIN KITCHEN COOKING/PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO BETTER MAINTAIN OUTDOOR GARBAGE DUMPSTER ENCLOSURE AND REMOVE UNNECESSARY ARTICLES ETC DUE TO POTENTIAL PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 MISSING CEILING TILES IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−30 pts

Jun 22

Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD WITH NO LABEL AT BASEMENT DRY STORAGE.(FLOUR). MUST LABEL.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND WALL AT DISHWASHING AREAS AT BASEMENT WITH SMALL HOLES.MUST SEAL.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.

Base deductions−9 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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