J & B Gyros # 4

Chicago Health Dept

1206 W 51ST ST · BACK OF THE YARDS, CHICAGO

Last inspected 2014.

5 inspections on record since 2011 · Last inspected Mar 2014.

Last inspected Mar 2014. Records may not reflect current conditions.

The numbers

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAR 2014

Inspection history

MAR 20

2014

PASS W/ CONDITIONS 7 violations

Serious Food Temperature

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED BEEF IN JUICE ON THE HOT HOLDING TABLE @ 188.6*F, NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES AT THIS TIME. SERIOUS VIOLATION 7-38-012a.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE CONDIMENT COOLER ALSO UPRIGHT FREEZER,EXTERIOR OF BULK CONTAINERS,INSTRUCTED TO CLEAN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR UNDER THE FRYERS,INSTRUCTED TO CLEAN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE. OBSERVED WALLS IN POOR REPAIR AROUND MOP AREA, NEED TO REPLACE.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE MOP NOZZLE LEAKING WATER, AND THE OTHER HANDLE BROKEN, NEED TO REPAIR.OBSERVED BROKEN SINK STOPPERS FOR 3 COMP. SINK , INSTRUCTED TO PROVIDE.

Minor Facility Condition

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETER IN THE 3 DOOR COOLER, INSTRUCTED TO PROVIDE.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER IN REAR YARD, INSTRUCTED TO CLEAN.

OCT 18

2012

PASS W/ CONDITIONS 3 violations

Serious Sanitation

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

TOILET ROOM WITHOUT SANITARY HAND DRYING DEVICE OR TOILET TISSUE. ALSO , TOILET NOT CLEAN. NO TOILET TISSUE OR SANITARY HAND DRYING DEVICE ON SITE. MGR HAD TO LEAVE PREMISES TO PURCHASE SAME. CITATION ISSUED 7-38-030. INSTD TO MAINTAIN TOILET ROOM AT ALL TIMES.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SIDES OF FRYERS AND INTERIOR BOTTOM OF FRYERS, UNDERNEATH COUNTERTOP OF FLAT TOP GRILL. INSTD TO CLEAN AND MAINTAIN SAME.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST DO SO.

MAR 18

2011

PASS · 0 violations

MAR 16

2011

FAIL 5 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE ADDITIONAL UNITS MAINTAIN AT PROPER TEMPEATURE OF 40F OR LESS.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MUST RODENT PROOF REAIR DOOR.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST COMPLETE INSTALLING STORAGE SHELVING.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST COMPLETE SEALING ALL OPENINGS ON PREMISES.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST COMPLETE ORGANIZING STORAGE IN SMALL CLOSET.

MAR 14

2011

FAIL 8 violations 3 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.PREMISES MUST HAVE ADDITIONAL REFRIGERATION UNI, ADEQUATE FOR FOOD STORAGE AT ALL TIMES . MUST PROVIDE.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.MUST INSTALL SOAP AND HAND DRYING DEVICE AT TWO EXPOSE SINKS IN PREP AREA.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Serious Sanitation

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MUST INSTALL SOAP,TOWEL AND TISSUE DEVICE HOLDER IN EMPLOYEE WASHROOM.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL/PAINT RAW WOOD SHELVING UNIT AT FRONT COUNTER. ALSO, NO ADEQUATE SHELVING FOR DRY STORAGE AND POT PAN STORAGE,MUST PROVIDE.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. OBSERVED OPENINGS/GAPS ALONG BASEBOARDS,AROUND FURNACE PIPE ,FRONT AREA,MUST SEAL ALL OPENINGS.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST INSTALL BACKFLOW DEVICE ON WALL AT MOP SINK/7FT-6IN.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE CLUTTER OF TOOLS SUPPLIES ON FLOOR IN SMALL ROOM BY COOLER.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →

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