Jelly Fish

• resultPass w/ Conditions
• critical violations4
• last inspectedJuly 25, 2019
• address1009-1011 N Rush St, Chicago 60611

Is Jelly Fish clean?

Jelly Fish is currently listed as closed by Chicago Department of Public Health, as of its inspection on July 25, 2019. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Jelly Fish?

These are the violations recorded at the most recent inspection on July 25, 2019, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • - OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE AT TIME OF INSPECTION WHILE SUSHI IS BEING PREPARED. A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE PHYSICALLY ON SITE AT ALL TIMES TCS FOODS ARE BEING HANDLED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINK(S) IN THE BAR. -
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • - OBSERVED FOOD HELD IN THE RIGHT SIDE PREP COOLER IN THE REAR PREP AREA. OBSERVED 1/4# SPIDER CRAB(65.5F), 1/4# SHRIMP(46.4F), 1/4# MAYO SAUCE(48.3F) 2# PAR COOKED FRENCH FRIES(45.3F), 1/4# MAYO SAUCE(49.1F), 1/4# MAYO SAUCE(48.4F) FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOOD ITEMS WITH A REPORTED TOTAL VALUE OF $110.00. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
• 🧊food not cooled down right
  Proper Date Marking And Disposition • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
• 📄consumer advisory missing
  Consumer Advisory Provided For Raw/Undercooked Food • - MUST PROVIDE CONSUMER ADVISORY DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
• 🧪toxic chemicals mishandled
  Compliance With Variance/Specialized Process/Haccp • - MUST PROVIDE A VALID LAB REPORT, COMPLETED IN THE LAST FIVE YEARS, TO VERIFY THE pH VALUE OF THE SUSHI RICE IS ADEQUATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
• 🧫food prep surfaces dirty
  Proper Cooling Methods Used; Adequate Equipment For Temperature Control • - OBSERVED THE RIGHT SIDE PREP COOLER IN THE REAR PREP AREA HOLDING IMPROPER TEMPERATURE. THE AMBIENT AIR TEMPERATURE IS 47.5F AT TIME OF INSPECTION. MUST PROVIDE ALL COOLERS TO MAINTAIN A TEMPERATURE OF 41F OR BELOW AT ALL TIMES. THE PREP COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION AT THIS TIME. REMOVAL OF THIS TAG AND USE OF THIS COOLER IS PROHIBITED. AFTER REPAIRS TO COOLER HAVE BEEN MADE, MUST CONTACT CDPH AT [email protected] FOR A TAG REMOVAL INSPECTION REQUEST. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • - OBSERVED ITEMS IN THE COOLER OUT OF ORIGINAL CONTAINER AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE LABELS ON ALL FOODS STORED OUT OF ORIGINAL CONTAINERS. -
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • - MUST PROVIDE A SPLASH GUARD/BARRIER AT THE FOOD COUNTER/BAR BETWEEN THE PUBLIC SEATING AND THE FOOD PREP/ DRINK PREP AREAS. - • - OBSERVED CONTAINERS OF FOOD STORED DIRECTLY ON THE FLOOR BY THE 3 COMPARTMENT SINK. MUST REMOVE AND STORE ALL FOOD ITEMS AWAY FROM POTENTIAL SOURCES OF CONTAMINATION AND 6" OFF THE FLOOR ON SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -
  Contamination Prevented During Food Preparation, Storage & Display • - MUST PROVIDE A SPLASH GUARD/BARRIER AT THE FOOD COUNTER/BAR BETWEEN THE PUBLIC SEATING AND THE FOOD PREP/ DRINK PREP AREAS. - • - OBSERVED CONTAINERS OF FOOD STORED DIRECTLY ON THE FLOOR BY THE 3 COMPARTMENT SINK. MUST REMOVE AND STORE ALL FOOD ITEMS AWAY FROM POTENTIAL SOURCES OF CONTAMINATION AND 6" OFF THE FLOOR ON SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
  Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • - OBSERVED THE CUTTING BOARD IN THE REAR PREP AREA DARKLY STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE AND MAINTAIN. - • - OBSERVED FOIL USED AS SHELF LINER NEXT TO THE FRYERS IN THE REAR FOOD PREP AREA. MUST REMOVE AND PROVIDE SHELF LINERS THAT ARE NON-CORROSIVE, SMOOTH, DURABLE, AND EASILY CLEANABLE. -
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • - MUST INSTALL A FOOD PREP SINK IN THE SERVER PREP STATION. -
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • - OBSERVED A BROKEN/UNUSED COCA COLA COOLER IN THE 4TH FL AND A LARGE RAW WOOD BASKET THAT FACILITY STATES IS NOT USED. MUST REMOVE ALL EQUIPMENT AND ARTICLES THAT ARE UNNECESSARY TO THE OPERATION AND MAINTAIN. - • - OBSERVED MOPS STORED DIRECTLY ON THE FLOOR AND INSIDE THE DIRTY MOP BUCKET TO DRY. MUST STORE ALL MOPS OFF THE FLOOR AND IN A CLEAN DRY AREA. - • - OBSERVED HOLES IN THE CEILING/MISSING CEILING TILES IN THE SERVER STATION, IN THE 4TH FL COOLER ROOM, AND IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED MISSING WALL BASE TILES IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED A LARGE HOLE IN THE WALL IN THE KITCHEN BY THE BAR ENTRANCE THRESHOLD. OBSERVED A LARGE HOLE IN THE WALL IN THE STAIRWAY ON THE THIRD FL. MUST REPAIR AND MAINTAIN. -
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • - OBSERVED LIGHT BULB OUT IN THE REACH IN COOLER IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN. - • - OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILTION HOOD. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
  Adequate Ventilation & Lighting; Designated Areas Used • - OBSERVED LIGHT BULB OUT IN THE REACH IN COOLER IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN. - • - OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE KITCHEN EXHAUST VENTILTION HOOD. MUST DETAIL CLEAN/HAVE SERVICED AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
• ⚠️All Food Employees Have Food Handler Training • - OBSERVED SOME FOOD HANDLER CERTIFICATES ON SITE EXPIRED. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD SERVICE EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
  All Food Employees Have Food Handler Training • - OBSERVED SOME FOOD HANDLER CERTIFICATES ON SITE EXPIRED. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD SERVICE EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
• 🥜allergen training missing
  Allergen Training As Required • - MUST PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED FOOD SERVICE SANITATION MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -

When was Jelly Fish last inspected?

Jelly Fish has 13 inspections on record going back to August 21, 2012. The 12 most recent are shown below.

Jelly Fish vs Near North Side

Near North Side runs 75% clean across 2,889 tracked restaurants — 2,147 clean, 530 mid, 203 cooked.

Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 0% of them.

Other spots in Near North Side

• ✓ Jelly Fish
  clean · August 27, 2012
• ✓ City Porch
  cooked · May 29, 2014
• ✓ City Porch
  clean · March 28, 2012
• ✓! North Western Cafe
  cooked · October 10, 2017
• ✓! Giordano's
  cooked · September 3, 2015
• ✓ Giordano's
  clean · June 14, 2012

See every restaurant inspection in Near North Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 25, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.