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Restaurant · Chicago, IL

Jarasa Kabob 2 Inc.

5233 N Milwaukee Ave

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

Canvass Re-Inspection

Jun 26, 2026

Pass w/ Conditions

5 recorded violations

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. INSTRUCTED PERSON IN CHARGE TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOALTION 7-38-012 CITATION ISSUED.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

3-307.11 OBSERVED RACK OF MEAT STORED ON SHEET PAN ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST SIX INCHES OFF THE FLOOR.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-501.11 OBSERVED RUST BUILD UP ON RACKS INSIDE WALK IN COOLERS. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-501.11 OBSERVED HOLE IN UPPER WALL IN 1ST FLOOR DRY STORAGE AREA. INSTRUCTED MANAGER TO PATCH HOLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

4-202.18 OBSERVED BUILD UP OF DUST ON FILTERS ABOVE GRIDDLE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jun 26, 2026 · Original Source

Canvass Re-Inspection

Jun 22, 2026

Fail

6 recorded violations

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

3-307.11 OBSERVED RACK OF MEAT STORED ON SHEET PAN ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST SIX INCHES OFF THE FLOOR.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-501.11 OBSERVED RUST BUILD UP ON RACKS INSIDE WALK IN COOLERS. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 52Water, plumbing, and sewage

Official wording

SEWAGE & WASTE WATER PROPERLY DISPOSED

Inspector’s notes

5-402.13 OBSERVED INADEQUATE WASTE WATER DISPOSAL AT MOP SINK AND AT REAR FLOOR DRAIN. MOP SINK HAS WATER THAT WILL NOT DRAIN. WASTE WATER ALSO OBSERVED COMING UP REAR FLOOR DRAIN AND ONTO FLOOR. INSTRUCTED MANAGER TO PROVIDE ADEQUATE WASTE WATER DISPOSAL. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

6-501.18 OBSERVED TOILET WITH HEAVY RESIDUE BUILD UP ON INTERIOR OF BOWL AS WELL AS EXTERIOR OF TOILET. INSTRUCTED MANAGER TO CLEAN TOILET.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-501.13 OBSERVED DEBRIS AND SOIL BUILD UP ON FLOOR AROUND GRIDDLE AREA.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

4-202.18 OBSERVED BUILD UP OF DUST ON FILTERS ABOVE GRIDDLE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jun 22, 2026 · Original Source

Canvass

Jun 15, 2026

Fail

9 recorded violations

notedCode 13Contamination

Official wording

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

Inspector’s notes

OBSERVED RED AND GREEN PEPPERS WITH SIGNS OF SPOILAGE. PEPPERS OBSERVED HAVING A HEAVY WHITE FUZZY MATERIAL GROWING ON THEM. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS IN GOOD CONDITION WITH NO SIGNS OF SPOILAGE. MANAGER DISCARDED 7 POUNDS OF RED PEPPERS AND 7 POUNDS OF GREEN PEPPERS ($20) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED SLICED TOMATOES HELD AT AN INADEQUATE TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1 POUND OF SLICED TOMATOES ($3) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED FRONT COOLER WITH AN AMBIENT AIR TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIOIRTY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED RACK OF MEAT STORED ON SHEET PAN ON FLOOR. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST SIX INCHES OFF THE FLOOR.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED RUST BUILD UP ON RACKS INSIDE WALK IN COOLERS. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 52Water, plumbing, and sewage

Official wording

SEWAGE & WASTE WATER PROPERLY DISPOSED

Inspector’s notes

OBSERVED INADEQUATE WASTE WATER DISPOSAL AT MOP SINK. WATER DOES NOT GO DOWN DRAIN. INSTRUCTED MANAGER TO UNCLOG DRAIN. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

OBSERVED TOILET WITH HEAVY RESIDUE BUILD UP ON INTERIOR OF BOWL AS WELL AS EXTERIOR OF TOILET. INSTRUCTED MANAGER TO CLEAN TOILET.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED HOLE IN UPPER WALL IN 1ST FLOOR DRY STORAGE AREA. INSTRUCTED MANAGER TO PATCH HOLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED BUILD UP OF DUST ON FILTERS ABOVE GRIDDLE AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jun 15, 2026 · Original Source

Canvass Re-Inspection

Oct 15, 2025

Pass

1 recorded violation

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

FRONT PREP AREA 1-DOOR REACH IN COOLER DOOR RUBBER GASKET LOOSE/NOT TIGHT FITTED. INSTRUCTED MANAGE SAID REACH IN COOLER DOOR RUBBER GASKET MUST BE TIGHT FITTED.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Oct 15, 2025 · Original Source

Canvass

Oct 8, 2025

Fail

3 recorded violations

notedCode 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

NO CALIBRATED METAL STEM FOOD THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER ON PREMISES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

FRONT PREP AREA 1-DOOR REACH IN COOLER DOOR RUBBER GASKET LOOSE/NOT TIGHT FITTED. INSTRUCTED MANAGE SAID REACH IN COOLER DOOR RUBBER GASKET MUST BE TIGHT FITTED.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

SOUTH WASHROOM HANDWASH SINK HOT WATER LEAKING AT FAUCET. MUST REPAIR.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Oct 8, 2025 · Original Source

License

Oct 11, 2024

Pass

3 recorded violations

notedCode 5Other

Official wording

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector’s notes

OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. PROCEDURE POVIDED. PRIORITY FOUNDATION VIOLATION NO CITATATION ISSUED.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED FRY WARMER WITHOUT GUARDS ON SIDES OF WARMER TO PROTECT FRIES FROM CONTAMINATION. INSTALL SMOOTH AND EASILY CLEANABLE GUARDS ON THE RIGHT AND LEFT SIDE OF FRY WARMER TO PROTECT FRIES FROM CONTAMINATION.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED LARGE SCHWARMA SKEWARS THAT REQUIRE A CIP PROCEDURE. PROVIDE AND MAINTAIN CIP PROCEDURE FOR LARGE SCHWARMA SKEWARS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Oct 11, 2024 · Original Source

License

Aug 29, 2024

Not Ready

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Aug 29, 2024 · Original Source

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