What is Yakzie's Bar & Grill's health inspection score?

Yakzie's Bar & Grill has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yakzie's Bar & Grill last inspected?

Yakzie's Bar & Grill was last inspected on May 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yakzie's Bar & Grill have?

Yakzie's Bar & Grill has 37 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yakzie's Bar & Grill safe to eat at?

Yakzie's Bar & Grill has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Yakzie's Bar & Grill

Name: Yakzie's Bar & Grill
Address: 3710 N CLARK ST, Chicago, 60613
Rating: 53

3710 N CLARK ST, Chicago

Last inspected 12mo ago

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0Fair

Lakeview

Ranked #799 of 997 in Lakeview

Stable

6 inspections

Last: May 20, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

6.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

13x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

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3710 N CLARK ST, Chicago, IL 60613

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Violation Timeline

Sep 2022

2 inspections

2 high priority

5 basic

Sep

Aug 2023

1 inspections

1 high priority

1 intermediate

3 basic

May 2024

1 inspections

1 high priority

12 basic

May

May 2025

2 inspections

4 high priority

8 basic

Inspection History

6 records on file

1 Recent Inspection3 Canvass2 Complaint

May 25

Recent Inspection InspectionLatestPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY PACKAGING TCS FOOD UTILIZING REDUCED OXYGEN PACKAGING METHODS WITH MACHINE ON-SITE WITHOUT AN APPROVED VARIANCE FROM THE CITY OF CHICAGO. INSTRUCTED TO CEASE UTILIZING REDUCED OXYGEN PACKAGING METHODS FOR TCS FOOD ITEMS AND OBTAIN APPROVED VARIANCE FROM THE CITY OF CHICAGO PRIOR TO RESUMING. PERSON-IN-CHARGE VOLUNTARILY DENATURED AND DISCARDED ALL TCS FOODS STORED IN REDUCED-OXYGEN PACKAGING ON-SITE. APPROXIMATELY 20 LBS. OF FOOD VALUED AT APPROXIMATELY $50.00 DISCARDED ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29

Basic (4)

−8 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CONDENSATE DRAINAGE HOSE AT THE CENTRAL BAR AREA DRAINING ONTO FLOOR. INSTRUCTED TO RELOCATE CONDENSATE DRAINAGE HOSE TO DISCHARGE WATER DIRECTLY INTO APPROVED PLUMBING SYSTEM SUCH AS FLOOR-MOUNTED DRAIN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASEMENT AREA UTILITY SINK PLUMBING MOUNTED TO PLYWOOD THAT IS NOT PROPERLY SECURED TO THE FLOOR OR CEILING. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK PLUMBING MOUNTING AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DEEP FRYERS IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD SYSTEM ABOVE MAIN COOK LINE IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH BUILD UP OF GREASE AND DUST DEBRIS. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS ON FILTERS AND ADJACENT SURFACES AND MAINTAIN.

Base deductions−28 pts

May 25

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY PACKAGING TCS FOOD UTILIZING REDUCED OXYGEN PACKAGING METHODS WITH MACHINE ON-SITE WITHOUT AN APPROVED VARIANCE FROM THE CITY OF CHICAGO. INSTRUCTED TO CEASE UTILIZING REDUCED OXYGEN PACKAGING METHODS FOR TCS FOOD ITEMS AND OBTAIN APPROVED VARIANCE FROM THE CITY OF CHICAGO PRIOR TO RESUMING. PERSON-IN-CHARGE VOLUNTARILY DENATURED AND DISCARDED ALL TCS FOODS STORED IN REDUCED-OXYGEN PACKAGING ON-SITE. APPROXIMATELY 20 LBS. OF FOOD VALUED AT APPROXIMATELY $50.00 DISCARDED ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29

Basic (4)

−8 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CONDENSATE DRAINAGE HOSE AT THE CENTRAL BAR AREA DRAINING ONTO FLOOR. INSTRUCTED TO RELOCATE CONDENSATE DRAINAGE HOSE TO DISCHARGE WATER DIRECTLY INTO APPROVED PLUMBING SYSTEM SUCH AS FLOOR-MOUNTED DRAIN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASEMENT AREA UTILITY SINK PLUMBING MOUNTED TO PLYWOOD THAT IS NOT PROPERLY SECURED TO THE FLOOR OR CEILING. INSTRUCTED TO REPAIR OR REPLACE UTILITY SINK PLUMBING MOUNTING AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DEEP FRYERS IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION HOOD SYSTEM ABOVE MAIN COOK LINE IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED WITH BUILD UP OF GREASE AND DUST DEBRIS. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE NUMBER AND CAPACITY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS ON FILTERS AND ADJACENT SURFACES AND MAINTAIN.

Base deductions−28 pts

May 24

Canvass InspectionPass

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR AREAS INSIDE BOTH ICE MACHINES IN NEED OF CLEANING. BASEMENT ICE MACHINE WITH RUST. MUST CLEAN ALL AND MAINTAIN.

Basic (12)

−24 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT THE PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED PLASTIC SOLOS CUPS BEING USED AS FOOD SCOOPS ON THE COOKS LINE. MUST USE SCOOPS WITH HANDLES STORED IN-USE, INVERTED FROM THE FOODS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SOILED LINENS BEING IMPROPERLY STORED OVERFLOWING FROM AN OPEN CONTAINER DIRECTLY NEXT TO READY TO EAT FOODS BEING PREPARED IN THE ONE COMPARTMENT PREP SINK. MUST PROPERLY STORE SOILED LINENS IN A SEALED CONTAINER AWAY FROM FOOD CONTACT SURFACES/AREAS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY INCLUDING ALL STORAGE AREAS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC PALLETS AS A MEANS OF ELEVATION FOR BASEMENT STORED FOOD CONTAINERS, BUCKETS ETC. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE COOKS LINE COOLER WITH EXCESSIVE FOOD DEBRIS.----WALL MOUNTED FRY SLICER WITH EXCESSIVE RUST AND ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF THE DISH WASHING MACHINE WITH EXCESSIVE FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BASEMENT ONE COMPARTMENT PREP SINK IN POOR REPAIR WITH RUBBER CAULKING AS A MEANS OF REPAIR ON METAL SEAMS. MUST REMOVE ALL CAULKING, ALL REPAIRS ON ANY LEAKS MUST BE A METAL WELD OR REPLACE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT SUCH AS PILED WOOD AND ROLLED RUGS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEAD IMPROPERLY STORED BETWEEN USE ON THE FLOOR IN THE KITCHEN. MUST PROPERLY STORE INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL BEHIND THE WALL MOUNTED FRY SLICER IN THE BASEMENT PREP IN POOR REPAIR AND DIRTY. MUST CLEAN AND MAKE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGS IE: BACKPACKS BEING STORED IN THE FOOD PREPARATION AREA. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES PERSONAL BELONGINGS.

Base deductions−34 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 47.8F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER: HAMBURGERS 44.8F, TOMATOES 47.3F, CHEESE 47.3F/46.6F, BEEF 48.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 235 LBS OF PRODUCTS WORTH $500.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE DISHWASHING SINK HANGING BELOW THE SINK'S RIM. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE SINK
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTEWATER BACKING UP WITH DIRT, GREASE, AND FOOD PARTICLES INTO THE COMPARTMENT SINK WHEN WATER IS FILLED INTO ONE OF THE 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C) CITATION ISSUED.
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 DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−21 pts

Sep 22

Complaint InspectionPass w/ Conditions

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BOTH OF THE BARS AT THIS. INSTRUCTED TO PROVIDE SAID HANDWASHING SIGNAGE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW-TEMPERATURE DISHWASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 200 PPM CHLORINE (FOR A CHEMICAL SANITIZING MACHINE). DISHMACHINE WAS REPAIRED AND HAD A FINAL SANITIZING RINSE OF 100 PPM DURING INSPECTION, AND THE TAGGED ?HELD FOR INSPECTION? SIGN HAD BEEN REMOVED AT THIS TIME. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS IN THE WALK-IN COOLER BEING ELEVATED WITH CRATES. INSTRUCTED TO USE PROPER SHELVING UNITS TO ELEVATE FOOD ITEMS AND REFRAIN FROM USING CRATES AS AN ELEVATION METHOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNITS IN THE FOOD PREP AREA WITH SLIGHT CRUMBS AND GREASE. INSTRUCTED TO CLEAN AND SANITIZE SAID NONFOOD CONTACT SURFACES AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE EQUIPMENT BEHIND THE BAR CLOSEST TO THE KITCHEN WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD AND ONE BLOWN-OUT LIGHT BULB UNDER THE VENTILATION HOOD OVER THE COMMERCIAL OVEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SAID LIGHT BULBS IN THE SAID LOCATIONS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO RETAKE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−30 pts

Sep 22

Complaint InspectionCleanNot Ready

No violations

100/100inspection score

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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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