Reggae Island Jerk Chicken

• resultPass w/ Conditions
• critical violations1
• last inspectedFebruary 7, 2017
• address5101 S Halsted St, Chicago 60609

Is Reggae Island Jerk Chicken clean?

Reggae Island Jerk Chicken is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 7, 2017. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Reggae Island Jerk Chicken?

These are the violations recorded at the most recent inspection on February 7, 2017, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED COOKED RICE AND BEANS AT IMPROPER TEMPERATURE 73.6F AND 4 PACKAGED MEALS(JERK CHICKEN, RICE AND BEANS, MACARONI AND CHEESE)STORED AT IMPROPER TEMPERATURE 47.9F IN REACH-IN COOLER DURING INSPECTION. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $10 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • PROPERLY STORE ALL CLEAN SINGLE SERVICE CONTAINERS IN PREP AREA.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • PROPERLY STORE ALL CLEAN SINGLE SERVICE CONTAINERS IN PREP AREA.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • PROVIDE ADEQUATE SHELVING FOR CLEAN FOOD EQUIPMENT/UTENSIL STORAGE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • PROVIDE ADEQUATE SHELVING FOR CLEAN FOOD EQUIPMENT/UTENSIL STORAGE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES AND FRONT COUNTER.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS. CLEAN FLOOR DRAIN UNDER 3-COMPARTMENT SINK.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN WALLS AS NEEDED IN PREP AND DISH WASHING AREAS. CLEAN ALL LIGHT SHIELDS IN PREP AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN WALLS AS NEEDED IN PREP AND DISH WASHING AREAS. CLEAN ALL LIGHT SHIELDS IN PREP AREA.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • REPLACE MISSING LIGHT SHIELD IN DISH WASHING AREA.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • REPLACE MISSING HANDLES ON UTILITY SINK.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • REMOVE ALL UNNECESSARY ARTICLES AND PROPERLY ORGANIZE PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK, VINEGAR, SAUCE, ETC OFF FLOOR UNDER FRONT COUNTER.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING COOKED RICE AND PEAS. STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • PROVIDE LONG HANDLE UTENSILS FOR DISPENSING COOKED RICE AND PEAS. STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

When was Reggae Island Jerk Chicken last inspected?

Reggae Island Jerk Chicken has 8 inspections on record going back to August 31, 2015.

Reggae Island Jerk Chicken vs Fuller Park

Fuller Park runs 61% clean across 148 tracked restaurants — 89 clean, 36 mid, 21 cooked.

Against the 148 spots Cooked tracks in Fuller Park, this one comes out cleaner than 21% of them.

Other spots in Fuller Park

• ✓! Del Sul Bar & Grill Limited
  mid · August 30, 2016
• ✓ Del Sul Bar & Grill Limited
  clean · August 30, 2016
• ✓ Expressway Foodmart Inc.
  clean · January 11, 2016
• ✓! Bake For Me!
  mid · April 8, 2021
• ✓ Boss Hogs I-94
  clean · February 5, 2016
• ✓ Citgo
  clean · May 26, 2016

See every restaurant inspection in Fuller Park →

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 February 7, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.