What is Jerky Jerk Rare's health inspection score?

Jerky Jerk Rare has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jerky Jerk Rare last inspected?

Jerky Jerk Rare was last inspected on April 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jerky Jerk Rare have?

Jerky Jerk Rare has 49 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jerky Jerk Rare safe to eat at?

Jerky Jerk Rare has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jerky Jerk Rare serve?

Jerky Jerk Rare serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jerky Jerk Rare

Name: Jerky Jerk Rare
Address: 2251-2253 W TAYLOR ST, Chicago, 60612
Rating: 49

2251-2253 W TAYLOR ST, Chicago

Last Inspected: 4/9/2026

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0Poor

American•Near West Side

Ranked #158 of 198 in Near West SideBetter than 22% of american restaurants

Declining

8 inspections

Last: Apr 9, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

6.1

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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-34 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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2251-2253 W TAYLOR ST, Chicago, IL 60612

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Violation Timeline

Feb 2024

2 inspections

6 high priority

3 intermediate

11 basic

Feb

Dec 2024

2 inspections

3 high priority

1 intermediate

5 basic

May 2025

1 inspections

2 intermediate

5 basic

May

Feb 2026

2 inspections

7 intermediate

Apr 2026

1 inspections

4 high priority

2 intermediate

Apr

Inspection History

8 records on file

1 Short Form Complaint3 Canvass Re-Inspection3 Canvass1 Complaint

Apr 26

Short Form Complaint InspectionLatestPass with Conditions

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (2)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Feb 26

Canvass Re-Inspection InspectionPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−15 pts

Feb 26

Canvass InspectionFail

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−20 pts

May 25

Canvass InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FRONT WEATHER STRIPPING WORN AT THE BOTTOM OF THE DOOR. MUST REPLACE AND MAINTAIN TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES LAYING ON THE PREP STATIONS. MUST PROPERLY STORE WHEN NOT IN USE IN A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE HANDLES,DOOR AND THE INSIDE OF COOLERS DIRTY. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE REAR HAND SINK WITH A LEAKY PIPE UNDERNEATH. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS, WALLS AND CEILING TILES NEED CLEANING THROUGH OUT TO REMOVE SPILLS,DEBRIS AND/OR GREASE
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS.

Base deductions−20 pts

Dec 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 24

Complaint InspectionFail

3 High1 Med5 Basic

9 total1 risk factor

50/100inspection score

−45 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK NEXT TO THE 1 COMPARTMENT PREP SINK NOT ACCESSIBLE FOR USE. MANAGEMENT INSTRUCTED TO REPAIR THE EXPOSED HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT THE EXPOSED HAND WASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED LIVE INSECT ACTIVITY IN THE FOOD PREP AREA. OBSERVED 3 LIVE COCKROACHES ON THE WALL, CEILING, AND DOOR OF THE REFRIGERATOR. ALSO OBSERVED 2 LIVE SMALL FLYING INSECTS ON THE WALLS OF THE FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES AND PREP COOLER CUTTING BOARDS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE 3 DOOR PREP COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR UNDER THE DEEP FRYERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 24

Canvass InspectionFail

6 High3 Med11 Basic

20 total3 risk factors

0/100inspection score

−97 pts

High Priority (6)

−60 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE TCS FOODS (RICE AT 160F) WERE PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK NEXT TO THE HOT HOLDING UNIT NOT ACCESSIBLE FOR USE. THERE WAS A PLASTIC CONTAINER STORED INSIDE THE HAND-WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL EXPOSED HAND-WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT BOTH OF THE EXPOSED HAND WASHING SINKS IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT ALL TIMES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS LEAFY GREEN AND CUT TOMATOES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE REACH-IN PREP COOLER. OBSERVED LEAFY GREENS AND CUT TOMATOES AT 50F INSIDE OF THE PREP COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AN INFESTATION OF LIVE INSECTS OBSERVED IN THE KITCHEN AND DRY STORAGE AREA. APPROX. 25 LIVE COCKROACHES WERE OBSERVED ON THE WALLS AND CEILING OF THE KITCHEN AND DRY STORAGE ROOM. ALSO OBSERVED APPROX. 10 MOUSE DROPPINGS ON THE FLOOR BENEATH THE 3-COMPARTMENT SINK IN THE BAR AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM THE AFFECTED AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020(A). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD COCKROACHES ON THE STORAGE SHELVES AND FLOOR OF THE DRY STORAGE ROOM. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS.

Basic (11)

−22 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR OF THE PREP COOLERS AND FREEZERS, PREP TABLES, STOVE, HOT HOLDING UNITS, STEAM TABLE, SMOKER, INTERIOR OF CABINET ACROSS FROM THE COOKING EQUIPMENT AND DEEP FRYERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPAIR THE LEAK UNDER THE 3-COMPARTMENT SINK IN THE KITCHEN AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
BOTH WASHROOM DOORS LACK A SELF-CLOSING DOOR DEVICE. MANAGEMENT INSTRUCTED TO INSTALL ON BOTH DOORS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED BEHIND THE RESTAURANT AND AROUND THE GARBAGE DUMPSTER NEXT TO THE RESTAURANT. OBSERVED MULTIPLE BAGS OF GARBAGE ON THE GROUND CONTAINING FOOD WASTE AND ANIMAL BONES, GARBAGE, AND LITTER BEHIND THE BACK DOOR AND SURROUNDING THE GARBAGE DUMPSTER AND GREASE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA BEHIND THE RESTAURANT AND SURROUNDING THE GARBAGE AND GREASE DUMPSTER. ALL GARBAGE MUST BE STORED IN THE DUMPSTER. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SEAL ALL WALL OPENINGS AND OPENINGS IN THE CEILING IN THE KITCHEN AREA AND DRY STORAGE ROOM. OBSERVED A LARGE OPENING IN THE WALL NEXT TO THE REAR EXIT DOOR OF THE KITCHEN. MANAGEMENT INSTRUCTED TO CLOSE AND SEAL THE OPENING. OBSERVED BROKEN FLOOR TILES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE THE BROKEN FLOOR TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR AND WALLS THROUGHOUT THE FOOD PREP AREA AND DRY STORAGE ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHTING IN THE DRY STORAGE ROOM. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE GREASE AND SOOT ON THE VENTILATION HOOD AND FILTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD AND FILTERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE SMOKE THROUGHOUT THE KITCHEN AND DINING AREA. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE VENTILATION TO PREVENT THE BUILDUP OF SMOKE INSIDE OF THE RESTAURANT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−97 pts

Risk factor bonus (3× +5)−15 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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