What is Irie Jerk Hut's health inspection score?

Irie Jerk Hut has a SafeDine safety score of 81 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Irie Jerk Hut last inspected?

Irie Jerk Hut was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Irie Jerk Hut have?

Irie Jerk Hut has 45 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Irie Jerk Hut safe to eat at?

Irie Jerk Hut has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Irie Jerk Hut serve?

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

Official Health Record

Irie Jerk Hut

Name: Irie Jerk Hut
Address: 311 W 79TH ST, Chicago, 60620
Rating: 81

311 W 79TH ST, Chicago

Last Inspected: 3/19/2026

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0Good

American•Auburn Gresham

Ranked #28 of 35 in Auburn GreshamBetter than 22% of american restaurants

Stable

6 inspections

Last: Mar 19, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

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

-38

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 62/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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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311 W 79TH ST, Chicago, IL 60620

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Violation Timeline

Jun 2023

1 inspections

1 intermediate

1 basic

Jun

Apr 2024

1 inspections

1 intermediate

1 basic

May 2024

2 inspections

8 intermediate

17 basic

May

Apr 2025

1 inspections

1 high priority

3 intermediate

7 basic

Mar 2026

1 inspections

5 intermediate

Mar

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 License

Mar 26

Canvass InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
52SEWAGE & WASTE WATER PROPERLY DISPOSED−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High3 Med7 Basic

11 total

61/100inspection score

−39 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 49.5F WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.WALK IN COOLER AIR TEMPERATURE IS NOW 33.3F.(COS)(PRIROITY 7-38-005)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOOD SUCH AS 1LBS. COOKED CHICKEN WINGS AT 92.1F ON TOPSIDE OF STEAM TABLE. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 1LB. $5.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN WALK IN COOLER SUCH AS 3-GALLONS GRAVY-46.4F.5LBS. RAW CAT FISH-45.7F.25LBS. RAW CHICKEN WINGS-52.9F-50.5F.38LBS. RAW SALMON-46.9F.70LBS. RAW WHOLE CUT-UP CHICKEN-48.2F.25LBS.LAMB CHOPS-50.4F PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 193LBS. $1,500.(COS)(CONSOLIDATED CITATION ISSUED)(PRIORITY 7-38-005)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR MUST MAKE TIGHT FITTING.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON PREP TABLES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN CUTTING BOARDS WITH DEEP GROOVES TO BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER ON PREMISES UNDER CITY PRESSURE AT HAND SINKS IN PREP AREA AND TOILET ROOM AT 78.3F AND 3- COMPARTMENT SINK AT 90.1F. MUST HAVE HOT RUNNING WATER AT ALL TIMES OF OPERATION. HOT RUNNING WATER IS NOW REPAIRED AND AT PROPER TEMPERATURES.PLUMBER ARRIVED ON PREMISES AT THIS TIME.(PRIORITY 7-38-030(C)(CITATION ISSUED)(COS)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER COOKING EQUIPMENT AND WALK IN COOLER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR NEW FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−39 pts

May 24

Canvass Re-Inspection InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) : OBSERVED EXTERIOR DIGITAL READING ON HOT HOLDING UNIT NOT CLEAR MUST PROVIDE AN INTERNAL THERMOMETER

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 : MUST PROVIDE A SPLASH GUARD IN BETWEEN 3- COMPARTMENT SINK & 1-COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON SERVICE COUNTER POP COOLER
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 : OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED AT 3- COMPARTMENT SINK MUST PROVIDE SMALLER POTS OR PROVIDE A LARGER SINK
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP ON INTERIOR FRYER CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP & LOBBY AREAS,LOOSE WALL BASES NEAR TOILET ROOM
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 : OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−21 pts

May 24

Canvass InspectionFail

7 Med9 Basic

16 total

47/100inspection score

−53 pts

Intermediate (7)

−35 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 2LBS. COOKED CATFISH-101.5F IN FRYER BASKET.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2LBS. $26.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS COOKED FOODS SUCH AS 8LBS. OXTAILS-53.6F INSIDE OF 2- DOOR REACH IN COOLER DATED MARKED 4/30/24.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER FOR TAKING INTERNAL FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED EXTERIOR DIGITAL READING ON HOT HOLDING UNIT NOT CLEAR MUST PROVIDE AN INTERNAL THERMOMETER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE .
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 60 OR MORE MICE DROPPINGS ON REAR INTERIOR LEDGES OF FRONT POP COOLER AND 2- DOOR REACH IN COOLER.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/1/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR AND ALONG BOTTOM OF REAR SCREEN DOOR TO PREVENT RODENT ENTRY.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD IN BETWEEN 3- COMPARTMENT SINK & 1-COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON SERVICE COUNTER POP COOLER.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED AT 3- COMPARTMENT SINK MUST PROVIDE SMALLER POTS OR PROVIDE A LARGER SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP ON INTERIOR FRYER CABINETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP & LOBBY AREAS,LOOSE WALL BASES NEAR TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−53 pts

Apr 24

Canvass InspectionNo Entry

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Violation Codes: 4-204.112(B) Inspector Comments: OBSERVED A FEW OF THE COOLERS WITHOUT INSIDE THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN AS A BACK SOURCE IF OUTSITE THERMOMETERS AREN'T WORKING PROPERLY. ALSO MUST PROVIDE THERMOMETERS FOR HOT HOLDING UNITS.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Violation Codes: 4-202.18 Inspector Comments: OBSERVED THE FILTERS ABOVE THE STOVE IS DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−7 pts

Jun 23

License InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED A FEW OF THE COOLERS WITHOUT INSIDE THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN AS A BACK SOURCE IF OUTSITE THERMOMETERS AREN'T WORKING PROPERLY. ALSO MUST PROVIDE THERMOMETERS FOR HOT HOLDING UNITS.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE FILTERS ABOVE THE STOVE IS DIRTY. MUST CLEAN AND MAINTAIN.

Base deductions−7 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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