LIL JJ'S FISH CHICKEN & MORE.

Chicago Health Dept

2856 W ROOSEVELT RD · NEAR WEST SIDE, CHICAGO

Last inspected 2011.

6 inspections on record since 2010 · Last inspected Jun 2011.

Last inspected Jun 2011. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS
6
VIOLATIONS
27
total on record
LAST INSPECTED
JUN 2011

INSPECTION HISTORY

JUN 14
2011
PASS 6 violations
Minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

VIOLATION STILL PENDING.

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

VIOLATION STILL PENDING.

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

VIOLATION STILL PENDING.

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

VIOLATION STILL PENDING.

Minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION STILL PENDING.

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

VIOLATION STILL PENDING.

JUN 8
2011
FAIL 8 violations 1 CRITICAL
Critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. REAR OUTSIDE DISPOSAL AREA NOT MAINTAINED. TRASH ON GROUND AROUND AND BEHIND DUMPSTER AND ON TOP. MUST CLEAN AND MAINTAIN AREA. RECOMMENDED PROVIDING A LOCK AND CHAIN. CITATION ISSUED.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE FOOD IS BEING PREPARED AND SERVED PER CHICAGO MUNICIPAL CODE. MANAGER MUST BE ON DUTY AT ALL TIMES; RECOMMENDED ADDITIONAL MANAGERS TO COVER ALL SHIFTS. CITATION ISSUED.

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 CLEAN AND MAINTAIN MEAT SLICER ON REAR PREP TABLE. MUST CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE ALUMINUM FOIL FROM BOTTOMS OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SIDES OF COOKING EQUIPMENT, VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND REPAIR LOOSE RUBBER GASKETS OF REACH-IN FREEZER DOORS IN REAR KITCHEN.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED DETAIL CLEANING IN PREP AREA UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND IN STORAGE ROOM WHERE FURNACE LOCATED.

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. WALLS AND LOWER WALLS BEHIND COOKING EQUIPMENT NEED DETAIL CLEANING.

Minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND FREEZERS WITHOUT THEM. THERMOMETERS MUST BE CONSPICUOUS.

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

ORGANIZE AND MAINTAIN STORAGE AREAS; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

JUN 2
2011
FAIL 8 violations 1 CRITICAL
Critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. REAR OUTSIDE DISPOSAL AREA NOT MAINTAINED. TRASH ON GROUND AROUND AND BEHIND DUMPSTER AND ON TOP. MUST CLEAN AND MAINTAIN AREA. RECOMMENDED PROVIDING A LOCK AND CHAIN. CITATION ISSUED.

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE FOOD IS BEING PREPARED AND SERVED PER CHICAGO MUNICIPAL CODE. MANAGER MUST BE ON DUTY AT ALL TIMES; RECOMMENDED ADDITIONAL MANAGERS TO COVER ALL SHIFTS. CITATION ISSUED.

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 CLEAN AND MAINTAIN MEAT SLICER ON REAR PREP TABLE. MUST CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE ALUMINUM FOIL FROM BOTTOMS OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SIDES OF COOKING EQUIPMENT, VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AND REPAIR LOOSE RUBBER GASKETS OF REACH-IN FREEZER DOORS IN REAR KITCHEN.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED DETAIL CLEANING IN PREP AREA UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND IN STORAGE ROOM WHERE FURNACE LOCATED.

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. WALLS AND LOWER WALLS BEHIND COOKING EQUIPMENT NEED DETAIL CLEANING.

Minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INTERNAL THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND FREEZERS WITHOUT THEM. THERMOMETERS MUST BE CONSPICUOUS.

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

ORGANIZE AND MAINTAIN STORAGE AREAS; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

OCT 28
2010
PASS · 0 violations
AUG 2
2010
PASS · 0 violations
show all 6 inspections →
JUL 26
2010
FAIL 5 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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. THE DISPLAY COOLER HOLDS CAKES AT 49 F, THE SANDWICH COOLER HAS AN AMBIENT AIR TEMPERATURE OF 60 F AND THE REAR SANDWICH COOLER HOLDS OPEN CANS OF CHEESE SAUCE AT 48 F. REPAIR ALL COOLERS SO THEY HOLD FOOD AT 40 F OR LESS AND DEFROST ALL OF THE FREEZERS.

Critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. DISCARD ALL OPEN AND REFRIGERATED FOODS FROM THE STORE DUE TO INADEQUATE REFRIGERATION.

Critical Plumbing & Waste
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

REPAIR THE CLOGGED MOP SINK.

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. WASH, RINSE AND SANITIZE THE ENTIRE CONTENTS OF THE STORE, IT IS DIRTY AND HAS A BAD ODOR.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. WASH, RINSE AND SANITIZE ALL OF THE COOLERS, FREEZERS AND EQUIPMENT IN DETAIL.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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