What is Jue Wei YA BA Wang Inc.'s health inspection score?

Jue Wei YA BA Wang Inc. has a SafeDine safety score of 87 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jue Wei YA BA Wang Inc. last inspected?

Jue Wei YA BA Wang Inc. was last inspected on July 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jue Wei YA BA Wang Inc. have?

Jue Wei YA BA Wang Inc. has 37 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jue Wei YA BA Wang Inc. safe to eat at?

Yes, Jue Wei YA BA Wang Inc. has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jue Wei YA BA Wang Inc. serve?

Jue Wei YA BA Wang Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jue Wei YA BA Wang Inc.

Name: Jue Wei YA BA Wang Inc.
Address: 2002 S WENTWORTH AVE, Chicago, 60616
Rating: 87

2002 S WENTWORTH AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Excellent

American•Chinatown

Ranked #137 of 465 in ChinatownBetter than 22% of american restaurants

Improving

7 inspections

Last: Jul 7, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

5.3

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2002 S WENTWORTH AVE, Chicago, IL 60616

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Violation Timeline

Mar 2023

1 inspections

5 basic

Mar

Aug 2023

2 inspections

2 high priority

1 intermediate

4 basic

Jun 2024

2 inspections

2 high priority

1 intermediate

13 basic

Jun

Jun 2025

1 inspections

1 intermediate

7 basic

Jul 2025

1 inspections

1 basic

Jul

Inspection History

7 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THREE COMPARTMENT SINK FAUCET LEAKING.INSTRUCTED TO REPAIR LEAKING. INSTRUCTED TO REPAIR FAUCET.

Base deductions−2 pts

Jun 25

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 5 LIVE ROACHES UNDER THREE COMPARTMENT SINK NOTED DURING INSPECTION. ADVISED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOOD ITEMS STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINIUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THREE COMPARTMENT SINK FAUCET LEAKING.INSTRUCTED TO REPAIR LEAKING. INSTRUCTED TO REPAIR FAUCET.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−19 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
KNIVES STORED ON THE SIDE OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK, IN A DRAWER OR CLEAN BIN. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE CUTTING BOARD HAS DARK STAINS AND DEEP GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO OBTAIN AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE EXTERIOR OF THE COOLERS/COOKING EQUIPMENT SIDES AND LOWER SURFACES OF THE STORAGE RACKS, SHELVES AND PREP TABLES WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD DROPPINGS, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTILATION PANELS ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION PANELS.

Base deductions−22 pts

Jun 24

Canvass InspectionFail

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED RODENT DROPPINGS ON THE PREMISES. 80 RAT DROPPINGS IN THE FRONT/REAR IN THE HALLWAY UNDER/AROUND THE COOLERS, COOKING EQUIPMENT, SINKS AND STORAGE RACKS. INSTRUCTED PIC TO REMOVE DROPPINGS, CLEAN/SANITIZE THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION 7-38-020(A) VIOLATION CITATION ISSUED

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
KNIVES STORED ON THE SIDE OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK, IN A DRAWER OR CLEAN BIN. MAINTAIN SAME.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED TCS FOODS STORED INSIDE THE FREEZERS IN GROCERY BAGS. INSTRUCTED TO STORE IN FOOD GRADE BAGS. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE CUTTING BOARD HAS DARK STAINS AND DEEP GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO OBTAIN AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE EXTERIOR OF THE COOLERS/COOKING EQUIPMENT SIDES AND LOWER SURFACES OF THE STORAGE RACKS, SHELVES AND PREP TABLES WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD DROPPINGS, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTILATION PANELS ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION PANELS.

Base deductions−29 pts

Aug 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Complaint InspectionFail

2 High1 Med4 Basic

7 total1 risk factor

62/100inspection score

−33 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AT TIME OF INSPECTION AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-005
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
A NON REFRIGERATED UNIT WAS BEING USED TO STORE COLD COOKED FOODS ON THE FRONT COUNTER. UNIT HAD 16 OZ BOTTLES OF ICE IN THE BOTTOM TO KEEP ITEMS COLD. INSTRUCTED THAT PROPER REFRIGERATION MUST BE USED TO MAINTAIN COLD FOOD TEMPERATURES. PRIORITY VIOLATION 7-38-005 ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND SEVERAL FOOD ITEMS IN AN UNREFRIGERATED UNIT ON THE FRONT COUNTER AT IMPROPER TEMPERATURES. APPROXIMATELY 12 LBS OF COOKED MEAT AND VEGETABLES HAD TEMPS RANGING FROM 53F, 56F AND 60F. INSTRUCTED TO REMOVE IMMEDIATELY AND DISCARD ITEMS. VALUE $150.00. PRIORITY VIOLATION 7-38-005 ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CHEMICAL TEST STRIPS NEEDED TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING MUST BE CLEANED AND MAINTAINED: THE EXTERIOR SURFACES OF COOKING EQUIPMENT (WOK, BURNERS, FRYERS), REFRIGERATION UNITS, POTS AND PANS, PREP TABLE. MUST CLEAN TO REMOVE BUILD UP FROM SPLATTER AND OTHER RESIDUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND UNDER AND BEHIND ALL EQUIPMENT IN THE KITCHEN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM MARCH 30, 2023 AS REQUIRED: INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS. FOUND FOODS STORED IN FREEZER IN GROCERY BAGS; INSTRUCTED TO USE FOOD GRADE BAGS ONLY TO STORE FOODS. FOOD HANDLER ON DUTY HAD NO FOOD HANDLER CERTIFICATE; INSTRUCTED TO OBTAIN A FOOD HANDLER CERTIFICATE AS REQUIRED. THE CITY OF CHICAGO FOOD SERVICE MANAGER HAD NO FOOD ALLERGEN CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN A FOOD ALLERGEN CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
FOUND FOODS STORED IN FREEZER IN GROCERY BAGS; INSTRUCTED TO USE FOOD GRADE BAGS ONLY TO STORE FOODS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER ON DUTY HAD NO FOOD HANDLER CERTIFICATE; INSTRUCTED TO OBTAIN A FOOD HANDLER CERTIFICATE AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
THE CITY OF CHICAGO FOOD SERVICE MANAGER HAD NO FOOD ALLERGEN CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN A FOOD ALLERGEN CERTIFICATE.

Base deductions−10 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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