What is Yep Kitchen's health inspection score?

Yep Kitchen has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yep Kitchen last inspected?

Yep Kitchen was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yep Kitchen have?

Yep Kitchen has 76 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yep Kitchen safe to eat at?

Yep Kitchen has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Yep Kitchen serve?

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

Official Health Record

Yep Kitchen

Name: Yep Kitchen
Address: 2104-2108 S ARCHER AVE UNIT A, Chicago, 60616
Rating: 79

2104-2108 S ARCHER AVE UNIT A, Chicago

Last Inspected: 2/5/2026

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0Good

American•Chinatown

Ranked #254 of 465 in ChinatownBetter than 22% of american restaurants

Improving

10 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

7.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 73/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) 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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2104-2108 S ARCHER AVE UNIT A, Chicago, IL 60616

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Violation Timeline

Aug 2023

1 inspections

2 high priority

1 intermediate

6 basic

Aug

Sep 2023

1 inspections

1 high priority

2 intermediate

5 basic

Dec 2023

2 inspections

3 high priority

2 basic

Dec

Jun 2024

1 inspections

5 basic

Feb 2025

2 inspections

4 high priority

4 intermediate

15 basic

Feb

Mar 2025

1 inspections

3 high priority

2 intermediate

7 basic

Jan 2026

1 inspections

1 intermediate

8 basic

Jan

Feb 2026

1 inspections

5 basic

Inspection History

10 records on file

1 Canvass Re-Inspection2 Canvass2 Short Form Complaint2 Complaint Re-Inspection3 Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: DELIME THE LOW TEMP DISHWASHER AS REQUIRED FOR CLEANER DISHES AND MAINTENANCE OF THE MACHINE, CLEAN BULK STORAGE CONTAINER EXTERIOR SURFACES AND INTERIORS OF REACH IN COOLERS WHERE NEEDED.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WATER ON THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO REMOVE STANDING WATER FROM FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR DRAINS AT SINKS AND DISHMACHINE, CEILING VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED AND PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS ON PREMISES.

Base deductions−10 pts

Jan 26

Canvass InspectionFail

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FLY STRIPS HANGING IN KITCHEN AREA OVER PREP TABLE AND EQUIPMENT; INSTRUCTED TO REMOVE, DISCARD AND HANG STRIPS NEAR EXIT DOORS AND AWAY FROM PREP AREAS. CORRECTED ON SITE.

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED FOR STORAGE OF FOODS IN THE WALK-IN UNIT AND WALK-IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS ONLY FOR FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: DELIME THE LOW TEMP DISHWASHER AS REQUIRED FOR CLEANER DISHES AND MAINTENANCE OF THE MACHINE, CLEAN EXTERIOR SURFACES OF THE COOKING EQUIPMENT AND BOTTOMS OF THE FRYERS, CLEAN SHELVES INSIDE OF THE WALK-IN COOLER, CLEAN BULK STORAGE CONTAINER EXTERIOR SURFACES AND INTERIORS OF REACH IN COOLERS WHERE NEEDED.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WATER ON THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO REMOVE STANDING WATER FROM FLOOR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
DISPOSAL AREA NOT MAINTAINED. FOUND GREASE AND TRASH ON THE GROUND AROUND THE GREASE RECEPTACLE AND THE DUMPSTER. DUMPSTER OPEN. INSTRUCTED TO CLEAN AND MAINTAIN AND TO KEEP DUMSTER LID CLOSED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CONTROL OF VERMIN AND INSECTS ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR DRAINS AT SINKS AND DISHMACHINES, FLOORS UNDER AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT, CEILING TILE, CEILING VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED, WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, SINKS AND DISHMACHINE), PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE FOOD ALLERGEN CERTIFICATES FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−21 pts

Mar 25

Short Form Complaint InspectionPass w/ Conditions

3 High2 Med7 Basic

12 total2 risk factors

36/100inspection score

−54 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AFTER BEING CALLED VIA CELL PHONE BY EMPLOYEE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED IMPROPER HANDWASHING PROCEDURE AT THE TIME OF THE INSPECTION. OBSERVED EMPLOYEE RINSE HANDS AND DID NOT USE SOAP OR HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AND USE A PAPER TOWEL TO DRY. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO HANDWASHING SINKS INACCESSIBLE IN THE REAR FOOD PREP/DISHWASHING AREA. THERE WERE TOWELS, BAGS, AND A CONTAINER BLOCKING ACCESS TO THE HANDWASHING SINKS. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS, SO THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. APPROXIMATELY 15 DOZEN WHITE EGGS (76.1F) AND APPROXIMATELY 1 1/2 DOZEN OF BROWN EGGS (79.0F) FIND OUT AT ROOM TEMPERATURE. A CONTAINER OF RAW BEEF (63.0F) ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK. FOUND INSIDE OF THE PREP COOLER: BEEF (47.3F-48.2F) AND SHRIMP (46.0F) APPROXIMATELY 28LBS AT $188 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17: OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−54 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Complaint Re-Inspection InspectionPass w/ Conditions

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTURCTED TO DEEP CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17: OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 02/06/2025, REPORT #2611864. NEW SUMMARY REPORT GIVEN AND POSTED. PRIORITY FOUNDATION VIOLATION 7-42-010(B), CITATION ISSUED

Base deductions−21 pts

Feb 25

Complaint InspectionFail

4 High3 Med7 Basic

14 total1 risk factor

26/100inspection score

−69 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED AN INACCESSIBLE HANDWASHING SINKS IN THE REAR FOOD PREP AREA. THERE WAS BLUE, FLOOR DRYING BLOWER FAN INSIDE THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK AND AT THE OTHER HANDWASHING THERE WERE BUCKETS OF FOOD ITEMS AND A BIG POT IN FRONT OF THE SINK. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS SO THAT THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAG ATTACHED TO BULK CONTAINER OF OYSTERS, LOCATED IN THE WALK-IN COOLER. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 13LBS AT $150 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO SUSHI RICE ANALYSIS LETTER OR pH TEST KIT ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSIS LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND THE FOLLOWING RAW TCS FOOD ITEMS OUT AT AMBIENT AIR: GROUND PORK (53.1F), LIVER (50.3F), 6 EGGS (50.2F), SHRIMP (51.0F). FOUND APPROXIMATELY 15 DOZEN EGGS STORED ON A STORAGE RACK AT ROOM TEMPERATURE AT TEMPERATURES RANGING 57.7F-58.8F. LASTLY FOUND LIVER (50.1F) AND BEEF (50.4F) IN A REFREIGERATOR NEAR THE REAR EXIT DOOR OF THE FOOD PREP AREA. INSTRUCTED MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPROXIMATELY 20LBS AT $185 WORTH OF PRODUCT DISCARED AT THIS TIME. PRIORITY 7-38-005, CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 25-30 RAT DROPPINGS ON SITE. THE RAT DROPPINGS WERE FOUND ON THE FLOOR IN THE FOLLOWING AREAS: UNDER THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA, UNDER THE COOKING EQUIPMENT, NEAR THE DRAIN BOARD OF THE DISHWASHING MACHINE, UNDER THE SHELVES WHERE THE DRY INGREDIENTS ARE STORED IN THE REAR FOOD PREP AREA, AND UNDER THE HANDWASHING SINK IN THE SUSHI PREP AREA. INSTRUCTED TO REMOVE RAT DROPPINGS, CLEAN, AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTURCTED TO DEEP CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−69 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE OPENING OF THE DEEP FRYERS IN THE FOOD PREP AREA WITH A BUILD UP OF GREASE ON THE DOORS AND ON THE INSIDE LOWER SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING AND NON COOKING IN THE MAIN KITCHEN WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE GAPS IN THE REAR STORAGE ROOM BEHIND THE SUSHI BAR AREA. INSTRUCTED TO SEAL ALL WALL GAPS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM ENTERING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR ALONG THE HOT LINE COOKING SIDE WITH A BUILD UP OF GREASE AND FOOD DEBRIS. ALSO CLEAN AND MAINTAIN ALL DRAINS. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ALONG THE WALLS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS AND VENTS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.

Base deductions−10 pts

Dec 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 23

Complaint InspectionFail

3 High2 Basic

5 total1 risk factor

61/100inspection score

−34 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO SANITATION MANAGER CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE THAT CERTIFIED MANAGER AS WELL AS CERTIFICATE MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN FRONT DRINK PREP AREA NOT ACCESSIBLE. SINK IS ONLY OPERABLE FROM BOTTOM VALVE. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE SPILLAGE ON WALLS IN DRY STORAGE AREA AND BEHIND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2582392 DATED: 9/27/23 NOT CORRECTED; #56 THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT, CLEAN VENTS. #49 OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN. #55 INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN. # 58 INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. #57 INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Short Form Complaint InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK TO BE INACCESSIBLE (BLOCKED WITH BUCKETS AND POTS). INSTRUCTED PERSON IN CHARGE TO MAINTAIN HANDSINKS TO BE ACCESIBLE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE FOR HOT HOLDING: RICE AT 76.4F, BEEF AT 119.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT, CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−30 pts

Aug 23

Complaint InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
FOUND RAW FRESH OYSTERS IN THE WALK-IN COOLER WITHOUT THE SHELLFISH TAG AS REQUIRED. INSTRUCTED TO KEEP THE TAG WITH THE OYSTERS UNTIL DEPLETED THEN KEEP TAG IN A FILE FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. DISCARDED 3 LBS OF OYSTERS VALUED AT $59.00.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT; CLEAN VENTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO INSPECTION SUMMARY POSTED FROM PREVIOUS INSPECTION ON JULY 6, 2023 AS REQUIRED; MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 pts

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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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