RestaurantLicence 2966509

Jordyn's Soul Cafe INC

1508 E 53rd St, Chicago 60615

Latest verdictPassOct 6, 2026 · 7 days ago

Inspections9since May 6, 2024

Fail rate22.2%2 of 9 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass56%
Conditional22%
Fail22%

9 inspections from 2024 to 2026 · hover a mark

20252026

PassOct 6, 2026Complaint Re-InspectionRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.
2. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.
3. 57
  All food employees have food handler training
  2-102.13 observed no food handler's certificates on site. Instructed manager to comply with the idph food handler requirement.
4. 58
  Allergen training as required
  2-102.13 observed the line cook without his allergen training as required. Instructed manager that all city certified manager must provide and maintain allergen training.
FailSep 29, 2026ComplaintRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Observed no person in charge with valid Chicago food sanitation certificate.
2. 2
  City of Chicago food service sanitation certificate
  Observed no certified food manager on duty while foods are being prepared, handled and served such as (chicken, short ribs, fish, and vegetables) must be on site at all times. Priority foundation 7-38-012. Citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed the following sink not maintained with hot water: improper temperature of hot water observed at prep handsink (63f) instructed person in charge hot water at all hand-washing sinks must be at least 100f. Priority violation #7-38-030(c). Citation issued.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed handsink in prep area not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Citation issued.
5. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towels for hand sink during time of inspection priority foundation violation #7-38-030(c). See above.
6. 16
  Food-contact surfaces: cleaned & sanitized
  Noted low temperature dish washing machine in use not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Equipment must properly sanitize at a minimum of 50 ppm. Instructed not to use unit until reinspected by Chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. Citation issued.
7. 16
  Food-contact surfaces: cleaned & sanitized
  Observed self-serve ice machine located in dining area with a build-up of black slime substance, dripping onto ice cubes stored at below ice bin.ice is used for human consumption. Employee cleanened machine during inspection. Instructed to clean, sanitize and maintain. Priority foundation violation #7-38-005.citation issued
8. 38
  Insects, rodents, & animals not present
  Observed no current pest control log book on the premises. Instructed person in charge that a licensed pest control company and operator must provide at least 2 pest inspections a year and the reports must be maintained in the log book. Instructed to provide a current pest control log book and pest inspection reports. Priority foundation 7-38-020(c). Citation issued.
9. 41
  Wiping cloths: properly used & stored
  Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.
10. 55
  Physical facilities installed, maintained & clean
  Observed loose debris, dirt and dust buildup on the floors and corners in kitchen and bar area. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.
11. 57
  All food employees have food handler training
  Observed no food handlers certificates on site. Instructed manager to comply with the idph food handler requirement.
12. 58
  Allergen training as required
  Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.
13. +1 more
ConditionalApr 23, 2026Short Form ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Noted improper internal temperatures of the following time/temperature control for safety food items inside the 2 door refrigerator. Improper: lamb 48.5f, fish 49.5f, and chicken at 45.5 f. Manager immediately and voluntarily disposed of 25 lbs of products worth $300.00 through the denaturing process. Priority violation #7-38-005. Citation issued.
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed 2 door refrigerator not maintaining proper temperature 50.0f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority 7-38-005 citation issued.
ConditionalMar 12, 2026ComplaintRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Observed no person in charge with valid Chicago food sanitation certificate.
2. 2
  City of Chicago food service sanitation certificate
  Observed no certified food manager on duty while foods are being prepared, handled and served such as (chicken, short ribs, fish, and vegetables) must be on site at all times. Priority foundation 7-38-012. Citation issued.
3. 5
  Procedures for responding to vomiting and diarrheal events
  Observed facility without a bodily fluid spill kit and no corresponding clean up procedure for responding to vomiting and diarrheal events. Instructed facility to develop a clean-up procedure and maintain appropriate supplies that correspond with on-site plan. Must keep both the policy and supplies on site at all times. Priority foundation violation #7-38-005. Citation issued.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed handsink in prep area with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Citation issued.
5. 22
  Proper cold holding temperatures
  Noted improper internal temperatures of the following time/temperature control for safety food items inside the 2 door refrigerator. Improper: lamb 48.5f, fish 49.5f, and pasta at 50.5 f. Manager immediately and voluntarily disposed of 25 lbs of products worth $200.00 through the denaturing process. Priority violation #7-38-005. Citation issued.
6. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed 2 door refrigerator not maintaining proper temperature 50.0f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority 7-38-005 citation issued.
7. 41
  Wiping cloths: properly used & stored
  Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.
8. 55
  Physical facilities installed, maintained & clean
  Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.
PassNov 19, 2025Complaint Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed bulk containers not labeled in basement storage area. Instructed manager to label all bulk containers with common name of food.
2. 55
  Physical facilities installed, maintained & clean
  Observed damaged floor tiles in prep, dish washing and basement areas. Instructed manager to repair and maintain.
FailNov 5, 2025ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hand washing sink not operable, no running water at hand washing sink in basement prep/dish washing area. Instructed manager to repair and provide hot and cold running water under city pressure at basement hand washing sink. Priority foundation 7-38-030(c) citation issued
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no soap at hand washing sink in prep area. Instructed manager to provide soap for proper hand washing. Priority foundation 7-38-030(c)
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at hand washing sink in bar and prep area. Instructed manager to provide paper towels for proper hand drying. Priority foundation 7-38-030(c)
4. 16
  Food-contact surfaces: cleaned & sanitized
  Observed residue on interior panel of ice machine. Instructed manager to clean and maintain.
5. 22
  Proper cold holding temperatures
  Observed cold tcs food(cheese) stored at improper temperature 53.2f inside prep cooler. Instructed manager to discard. All cold tcs food must maintain 41f or below during storage, preparation, display and service. Priority 7-38-005 citation issued
6. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed prep cooler not maintaining proper temperature 68.9f instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority 7-38-005
7. 37
  Food properly labeled; original container
  Observed bulk containers not labeled in basement storage area. Instructed manager to label all bulk containers with common name of food.
8. 38
  Insects, rodents, & animals not present
  Observed numerous flying insects in prep, dish washing, storage and basement areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued
9. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food items six inches off floor.
10. 40
  Personal cleanliness
  Observed food handler not wearing hair restraint. All food handlers must wear effective hair restraints.
11. 43
  In-use utensils: properly stored
  Observed ice scoop handle laying on ice in bar area. Instructed manager to store handle up to prevent contamination.
12. 51
  Plumbing installed; proper backflow devices
  Observed leaking drainpipe and stopper under 3-compartment sink in basement. Instructed manager to repair and maintain.
13. +3 more
PassJan 28, 2025CanvassRisk 1 (High)
1. 56
  Adequate ventilation & lighting; designated areas used
  Must clean the filter above the cooking equipment to remove grease and debris.
PassDec 13, 2024CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the grease trap underneath the 3 comp sink on the 1st floor dirty. Must clean and maintain.
2. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning along the wall base and in corners in the food prep area, inside the walk in freezer in the basement and in the dish washing area.
3. 56
  Adequate ventilation & lighting; designated areas used
  Must clean the filter above the cooking equipment to remove grease and debris.
4. 58
  Allergen training as required
  Observed the line cook without his allergen training as required. Instructed manager that all city certified manager must provide and maintain allergen training.
PassMay 6, 2024LicenseRisk 1 (High)

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

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What it gets cited for

557×
Physical facilities installed, maintained & clean
107×
Adequate handwashing sinks properly supplied and accessible
413×
Wiping cloths: properly used & stored
583×
Allergen training as required
163×
Food-contact surfaces: cleaned & sanitized
223×
Proper cold holding temperatures
333×
Proper cooling methods used; adequate equipment for temperature control
572×
All food employees have food handler training

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2966509 — a business that changed hands may carry history from its predecessor.