What is RJ Grunts's health inspection score?

RJ Grunts has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was RJ Grunts last inspected?

RJ Grunts was last inspected on May 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does RJ Grunts have?

RJ Grunts has 26 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is RJ Grunts safe to eat at?

Yes, RJ Grunts has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does RJ Grunts serve?

RJ Grunts serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

RJ Grunts

Name: RJ Grunts
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 91

11601 W TOUHY AVE, Chicago

Last Inspected: 5/15/2026

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

9 inspections

Last: May 15, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

100

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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Jun 2022

1 inspections

4 basic

Jun

Apr 2023

1 inspections

4 basic

Apr 2024

1 inspections

4 basic

Apr

Oct 2024

1 inspections

1 high priority

1 intermediate

4 basic

Mar 2025

1 inspections

1 basic

Mar

Oct 2025

1 inspections

1 high priority

Jan 2026

1 inspections

1 intermediate

2 basic

Jan

May 2026

2 inspections

1 high priority

2 intermediate

Inspection History

9 records on file

1 Complaint Re-Inspection1 Complaint7 Canvass

May 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Complaint InspectionFail

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED CUT TOMATOES AND SHREDDED LETTUCE HELD AT AN INADEQUATE TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS OF TOMAOTES AND 1/4 POUND SHREDDED LETTUCE ($10) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK FROM FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED MNAGER TO SERVICE 3 COMPARTMENT SINK AND MAINTAIN IT IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOIL BUILD UP ON FLOOR AROUND DISH MACHINE AND ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Oct 25

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD UP ON UPPER PORTION OF ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Base deductions−10 pts

Mar 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Base deductions−2 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK OF THE FRONT PREP AREA. TEMPERATURE OF HOT RUNNING WATER AT THE TIME OF INSPECTION WAS 74.5F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND WASH SINKS SHOULD BE 100F. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT THE PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY WALLS AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY 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−23 pts

Apr 24

Canvass InspectionPass

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 MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON FLOORS IN WALK-IN COOLER AND FLOORS THROUGHOUT THE FRONT AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNTOUT LIGHT BULB IN THE MIDDLE WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE BURNTOUT LIGHT BULB AND MAINTAN ADEQUATE LIGHTING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MULTIPLE CERTIFIED FOOD SERVICE MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND CERTIFICATE AND KEEP CERTIFICATE ON THE PREEMISES AT ALL TIMES.

Base deductions−8 pts

Apr 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYER AND INTERIOR OF HOT HOLDING WITH SPILLED FOOD DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT PREP/SERVICE LINE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND TO MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE.MUST PROVIDE AND MAINTAIN CURRENT FOOD HANDLER CERTIFICATES.

Base deductions−8 pts

Jun 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SPLASH GUARD NEEDED ON RIGHT HAND SIDE OF HAND SINK IN FRONT SERVICE AREA TO PROTECT ADJACENT HOT HOLDING UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 COMPARTENT SINK WTIH NO HOT OR COLD RUNNING WATER ON COOKING LINE. RESTORE HOT AND COLD RUNNING WATER TO 1 COMPARTENT SINK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR UNDER 1 COMPARTMENT SINK ON COOKING LINE VERY UNCLEAN. CLEAN AND MAINTAIN FLOOR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHTS ON COOKING LINE. REPLACE ALL BURNT OUT LIGHT BULBS.

Base deductions−8 pts

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Community Safety Reports

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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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