What is Yao's health inspection score?

Yao has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yao last inspected?

Yao was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yao have?

Yao has 52 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yao safe to eat at?

Yao has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Yao serve?

Yao serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yao

Name: Yao
Address: 230 W CERMAK RD, Chicago, 60616
Rating: 65

230 W CERMAK RD, Chicago

Last Inspected: 5/7/2026

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0Fair

American•Chinatown

Ranked #359 of 465 in ChinatownBetter than 22% of american restaurants

Stable

9 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-24 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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230 W CERMAK RD, Chicago, IL 60616

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Violation Timeline

Dec 2022

1 inspections

5 basic

Dec

Aug 2023

1 inspections

5 basic

Sep 2023

1 inspections

3 high priority

5 basic

Sep

Oct 2023

1 inspections

5 basic

Nov 2023

1 inspections

1 basic

Nov

Apr 2024

2 inspections

6 high priority

4 intermediate

6 basic

May 2025

1 inspections

2 high priority

1 intermediate

2 basic

May

May 2026

1 inspections

7 intermediate

Inspection History

9 records on file

3 Complaint3 Canvass1 Canvass Re-Inspection2 Short Form Complaint

May 26

Complaint InspectionLatestPass

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−35 pts

May 25

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN KITCHEN PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH UTENSILS AND A PLASTIC FOOD CONTAINER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE ABOVE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS SOTED IN GROCERY BAGS IN COOLERS AND FREEZERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT IN KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−29 pts

Apr 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total1 risk factor

59/100inspection score

−36 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING/MOP SINK STORAGE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS IN THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13: OBSERVED THREE STICKY INSECT TRAPS STORED IN THE DISHWASHING/MOP SINK AREA ABOVE THE SPRAYER SINK AND WHERE CLEAN BOWLS AND CUPS WERE STORED IN THE SAME MENTIONED AREA. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD PREP AREA AND WHERE CLEAN DISHWARE IS STORED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED TWO FOOD STORAGE BINS WITH SEAWEED KNOTS AND PORK STORED ON THE FLOOR UNDER THE SHELVING UNIT, ACROSS FROM THE THREE COMPARTMENT SINK NEAR THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED SLIGHT BLACK RESIDUE INTERIOR OF THE ICE MACHINE ON THE BLUE ICE SHEILD. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS IN THE FOLLOWING AREAS: SURROUNDING ALL EXPOSED HANDWASHING SINKS, THREE COMPARTMENT SINKS, AND DISHWASHING MACHINE EQUIPMENT WITH DEBRIS, CLUTTER, AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED FLOORS.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionFail

4 High2 Med3 Basic

9 total1 risk factor

39/100inspection score

−56 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTITICATE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK ON THE SIDE OF THE TWO DOOR REFRIGERATOR IN THE FRONT FOOD PREP AREA. TEMPERATURE OF WATER WAS 68.0F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100-120F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING/MOP SINK STORAGE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PLEASE REVIEW COMMENTS FOR WTAG REMOVAL INSTRUCTIONS. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS IN THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THREE STICKY INSECT TRAPS STORED IN THE DISHWASHING/MOP SINK AREA ABOVE THE SPRAYER SINK AND WHERE CLEAN BOWLS AND CUPS WERE STORED IN THE SAME MENTIONED AREA. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD PREP AREA AND WHERE CLEAN DISHWARE IS STORED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED TWO FOOD STORAGE BINS WITH SEAWEED KNOTS AND PORK STORED ON THE FLOOR UNDER THE SHELVING UNIT, ACROSS FROM THE THREE COMPARTMENT SINK NEAR THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT BLACK RESIDUE INTERIOR OF THE ICE MACHINE ON THE BLUE ICE SHEILD. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE FOLLOWING AREAS: SURROUNDING ALL EXPOSED HANDWASHING SINKS, THREE COMPARTMENT SINKS, AND DISHWASHING MACHINE EQUIPMENT WITH DEBRIS, CLUTTER, AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED FLOORS.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED MANAGER ON SITE WITHOUT ALLERGEN TRAINING. INSTRUCTED PIC TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE AT ALL TIMES.

Base deductions−2 pts

Oct 23

Short Form Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT WHERE NEEDED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND TO CLEAN FLOOR DRAINS UNDER ALL SINKS AND DISHMACHINE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT WHERE NEEDED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ONE EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO HAVE EMPLOYEE OBTAIN A VALID CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−10 pts

Sep 23

Short Form Complaint InspectionPass w/ Conditions

3 High5 Basic

8 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE AT TIME OF INSPECTION WITH FOOD SERVICE MANAGER TRAINING.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CERTIFICATE IS REQUIRED TO BE POSTED ON SITE AS WELL AS CERTIFIED MANAGER. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINKS IN REAR PREP AREA NOT ACCESSIBLE. ALL BASINS FILLED WITH UTENSILS AND A PLASTIC FOOD CONTAINERS. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES.(ITEMS REMOVED DURING INSPECTION) PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT WHERE NEEDED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND TO CLEAN FLOOR DRAINS UNDER ALL SINKS AND DISHMACHINE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT WHERE NEEDED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ONE EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO HAVE EMPLOYEE OBTAIN A VALID CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT WHERE NEEDED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND TO CLEAN FLOOR DRAINS UNDER ALL SINKS AND DISHMACHINE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT WHERE NEEDED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ONE EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO HAVE EMPLOYEE OBTAIN A VALID CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−10 pts

Dec 22

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED USING GROCERY BAGS FOR FOOD STORAGE. INSTRUCTED TO USE FOOD GRADE STORSGE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVER FOOD AND GREASE BUID UP ON COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT PTRAP ON REAR HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN NEED OF DETAIL CLEANING AT FOOD PREP AREAS. INSTRUCTED TO CLEAN BEHIND ALL COOKING EQUIPMENT AND ALONG THE WALL OF STORAGE AREA. CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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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