What is Young's Restaurant's health inspection score?

Young's Restaurant has a SafeDine safety score of 61 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Young's Restaurant last inspected?

Young's Restaurant was last inspected on March 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Young's Restaurant have?

Young's Restaurant has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Young's Restaurant safe to eat at?

Young's Restaurant has a safety score of 61/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Young's Restaurant serve?

Young's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Young's Restaurant

Name: Young's Restaurant
Address: 3949 N ASHLAND AVE, Chicago, 60613
Rating: 61

3949 N ASHLAND AVE, Chicago

Data may be outdated — inspected 3/10/2025

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0Fair

American•Lakeview

Ranked #751 of 979 in LakeviewBetter than 17% of american restaurants

Declining

4 inspections

Last: Mar 10, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

13 months 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

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

3949 N ASHLAND AVE, Chicago, IL 60613

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Violation Timeline

Feb 2023

1 inspections

1 intermediate

3 basic

Feb

Jul 2023

1 inspections

4 basic

Oct 2024

1 inspections

1 high priority

1 intermediate

6 basic

Oct

Mar 2025

1 inspections

1 high priority

2 intermediate

2 basic

Inspection History

4 records on file

3 Canvass1 Complaint

Mar 25

Canvass InspectionLatestPass

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHINGS SINK IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR TALL PREP COOLER. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND FOOD STORAGE SHELVING. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Base deductions−24 pts

Oct 24

Canvass InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN FRONT BAR/CASHIER AREA TO NOT HAVE A HANDWASHING SIGN AVAILABLE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN APPROPRIATE HANDWASHING SIGNAGE AT ALL HANDSINKS.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED WHITE STANDING COOLER IN BASEMENT PREPARATION AREA TO NOT HAVE A THERMOMETER OR TEMPERATURE MEASURING DEVICE LOCATED IN THE UNIT. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A TEMPERATURE MEASURING DEVICE IN UNIT TO CHECK AMBIENT AIR TEMPERATURE.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS, BOXES OF FOOD AND BUCKETS OF SAUCE STORED ON THE FLOOR THROUGHOUT THE PREMISES. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES FROM THE FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS USED FOR RICE TO BE STORED IN STAGNANT ROOM TEMPERATURE WATER IN CUP AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION IN BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD SERVICE EQUIPMENT STORED BELOW EXPOSED AND NOT PROTECTED WASTEWATER AND SEWAGE WASTE LINES ALONG THE NORTH AND SOUTH WALLS OF THE BASEMENT STORAGE AND PREPARATION AREAS. INSTRUCTED MANAGER TO MOVE ALL ITEMS STORED BELOW ANY EXPOSED AND NOT PROTECTED WASTEWATER AND SEWAGE WASTE LINES, OR TO PROVIDE APPROPRIATE PROTECTION FROM POTENTIAL DRIPS AND SOURCES OF CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN GLASS AND TRASH BUILD UP ON THE FLOOR IN THE SIDE CLOSET DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ALL FOOD HANDLER TRAINING CERTIFICATES ON SITE TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING AND PROOF OF COMPLETION, AND THAT ALL NEW EMPLOYEES COMPLETE TRAINING WITHIN 30 DAYS OF HIRE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED MANAGER TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN CERTIFIED ALLERGEN TRAINING AND CERTIFICATE.

Base deductions−27 pts

Jul 23

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND-OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
UTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−8 pts

Feb 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED KNIVES NOT PROPERLY STORED ON SHELVES ATT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO STORE KNIVES ON KNIFE RACKS OR INSDE CLEAN AND ENCLOSED CABINETS TO PREVENT CONTAMINATION

Base deductions−11 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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