Conditional

Yooyee

4925 N Broadway, Chicago, IL 60640

Restaurant ZIP 60640 Risk 1 (High)

Pass with Conditions · as of Feb 13, 2026

Yooyee was last inspected on February 13, 2026 with a result of “Pass w/ Conditions”. Inspectors found 18 violations, 7 of them critical.

Latest inspection

February 13, 2026 · Canvass

Conditional

Result: Pass w/ Conditions

7 critical11 general
  • CriticalManagement & training

    Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

    Inspector’s note: Noted no employee health policy on site at the time of inspection following the new code and guidelines. Instructed to have verification of policy for each employee one on site at all times. Priority foundation violation#7-38-010.citation issued.

    Official wording (code 3)

    Management, food employee and conditional employee; knowledge, responsibilities and reporting

  • CriticalHygiene & sanitation

    Staff were eating, drinking, or smoking where food is prepared.

    Inspector’s note: Noted employees drinking and preparing food at the kitchen prep area. Instructed management to provide a designated area for employees to drink and eat and not at the prep areas.

    Official wording (code 6)

    Proper eating, tasting, drinking, or tobacco use

  • CriticalHygiene & sanitation

    Hands weren’t washed properly or when required.

    Inspector’s note: Noted employee while wearing gloves to clean and load dirty dishes into the dish washing machine, did not change gloves to remove the clean dishes and store them on the shelves thus contaminating the dishes. Instructed to change gloves before removing clean dished from the dish washing machine. Priority violation #7-38-030(c). Citation issued.

    Official wording (code 8)

    Hands clean & properly washed

  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: Noted no soap at hand wash sinks of the kitchen prep area and the bar. Instructed to have soap and paper towels at all hand washing sinks. Priority foundation violation #7-38-030(c)

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalHygiene & sanitation

    Hand sinks were missing, blocked, or not stocked with soap and towels.

    Inspector’s note: Noted no paper towels at hand wash sinks of the kitchen prep area and the bar. Instructed to have soap and paper towels at all times. Priority foundation violation#7-38-030(c). Citation issued. Consolidated with above citation.

    Official wording (code 10)

    Adequate handwashing sinks properly supplied and accessible

  • CriticalFood temperature

    Prepared food wasn’t date-marked, or was kept past its discard date.

    Inspector’s note: Noted tcs prepared ready to eat tcs foods prepared on site and held for more than 24 hours without a discard date. Such food shall be clearly marked to indicate the date or day by which the food shall be consummed on premises, or discarded when held for a maximum of seven days. Manager immediately had employees discard the foods. Priority foundation violation 7-38-005. Citation issued.

    Official wording (code 23)

    Proper date marking and disposition

  • CriticalFacility upkeep

    Hot or cold water wasn’t available, or water pressure was too low.

    Inspector’s note: Noted no hot running water through out establishment. Hot water temperatures were as follows:-hand wash sinks 91f/90f, 3 compartment sinks 90.2f/91.8f. Bathroom hand wash sinks 89.7f/89.9f. Instructed management to have hot running water of about 100f minimum for hand wash sinks and 110f for 3 compartment sinks. Priority violation #7-38-030(c). Citation issued.

    Official wording (code 50)

    Hot & cold water available; adequate pressure

  • GeneralFood temperature

    Frozen food was thawed the wrong way.

    Inspector’s note: Noted boxes of shrimp inside the 2 compartment sink at the rear prep area from the start of inspection untill end of inspection. Manager stated that the shrimp was just delivered. Discussed with management the different methods of defrosting food:- either under cold running water of inside the refrigeration unit. Product was still frozen.

    Official wording (code 35)

    Approved thawing methods used

  • GeneralHygiene & sanitation

    Staff personal cleanliness was inadequate.

    Inspector’s note: Noted employees at the prep area preparing food with no hair restraints or protection. Instructed to wear hair restraints or protection at all times

    Official wording (code 40)

    Personal cleanliness

  • GeneralFood handling

    In-use utensils weren’t stored properly.

    Inspector’s note: Noted serving plates on shelves at the kitchen prep and dining area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

    Official wording (code 43)

    In-use utensils: properly stored

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Noted torn rubber gasket inside the door of 3 door refrigeration unit at the kitchen prep. Instructed to detail repair and maintain and/or replace.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Noted assorted food items inside coolers and refrigeration units food stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: Noted loose and missing knots on lid of service prep coolers at the kitchen prep area. Instructed to repair and maintain.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Plumbing problems, or missing protection against backflow.

    Inspector’s note: Noted slow drain at the kitchen hand wash sink and leaking faucet at the 3 compartment sink. Instructed to repair and maintain.

    Official wording (code 51)

    Plumbing installed; proper backflow devices

  • GeneralFacility upkeep

    Garbage wasn’t handled or stored properly.

    Inspector’s note: Noted outside grease container and surrounding not maintained with thick grease on the ground around the grease container and on top of container. Instructed to detail clean and maintain grease container and its surrounding. Priority foundation #7-38-020(b).

    Official wording (code 54)

    Garbage & refuse properly disposed; facilities maintained

  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: Instructed to detail and maintain floors along wall base and underneath equipment throughout the kitchen prep area.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

  • GeneralFacility upkeep

    Ventilation or lighting was inadequate.

    Inspector’s note: Noted missing lighting around the 2 door refrigeration units at the kitchen prep area and inside the refrigeration units.must provide lighting, shielded or shatter resistant bulbs.

    Official wording (code 56)

    Adequate ventilation & lighting; designated areas used

  • GeneralFacility upkeep

    Ventilation or lighting was inadequate.

    Inspector’s note: Noted employee belongings on shelves at the dry storage area and prep area with food items. Instructed to provide a designated area for employees to store their belongings.

    Official wording (code 56)

    Adequate ventilation & lighting; designated areas used

Inspection history

3 inspections on record

  1. Conditional

    License · Pass w/ Conditions

    3 critical10 general1 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: No employee health policy/verification available that each food employee has been informed of their responsibility to report information about their health and activities as they relate to disease transmissible through food. Must provide and maintain verification for each food employee. Priority foundation violation 7-38-010

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills norovirus). Priority foundation violation 7-38-005

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Instructed to provide handwashing signage at hand sink in front prep/service area.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Instructed to provide thermometer visible and accurate inside all coolers.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Instructed to clean, repaint or replace rusty metal prep shelves and metal storage racks in the kitchen.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Instructed to remove cardboard liner on storage racks in the kitchen

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Instructed to provide working drain stoppers the (2) 3 compartment sink (infront and in rear dishwashing area)

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Additional cleaning of interior surfaces of prep cooler and reach in cooler in the kitchen.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Sewage or wastewater wasn’t disposed of properly.

      Inspector’s note: Instructed to install a mop sink with hot and cold running water.

      Official wording (code 52)

      Sewage & waste water properly disposed

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Toilet room receptacle must be covered. Instructed to provide lid/cover in (2) washroom.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to seal holes on wall and baseboard around kitchen area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to clean, remove unnecessary items and unused equipment stored innsie (2) boiler room and in the kitchen area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to clean floors along the walls and in all corners around kitchen especially under and behind coolers and cooking equipment.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Certified food manager without an allergen training certificate. Instructed management, any person with city of chicago food service sanitation certificate to comply with allergen training certification.

      Official wording (code 58)

      Allergen training as required

  2. Not Ready

    License · Not Ready

    No violations

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Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 9 months ago. Always confirm with the official record.