What is Jaiyen II's health inspection score?

Jaiyen II has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jaiyen II last inspected?

Jaiyen II was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jaiyen II have?

Jaiyen II has 27 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jaiyen II safe to eat at?

Jaiyen II has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Jaiyen II serve?

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

Official Health Record

Jaiyen II

Name: Jaiyen II
Address: 3159 N CALIFORNIA AVE, Chicago, 60618
Rating: 82

3159 N CALIFORNIA AVE, Chicago

Last Inspected: 11/6/2025

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0Good

American•North Center

Ranked #263 of 559 in North CenterBetter than 22% of american restaurants

Improving

7 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

3.9

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

100

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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3159 N CALIFORNIA AVE, Chicago, IL 60618

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Violation Timeline

Nov 2022

2 inspections

1 high priority

1 intermediate

5 basic

Nov

Nov 2023

1 inspections

1 intermediate

5 basic

Dec 2024

2 inspections

2 high priority

2 basic

Dec

Jul 2025

1 inspections

2 high priority

2 intermediate

4 basic

Nov 2025

1 inspections

2 basic

Nov

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestOut of Business

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF BOTH SUSHI PREP COOLERS IN THE FRONT SUSHI PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TRASHCAN IN THE UNISEX RESTROOM ON THE RIGHT WITHOUT A COVER. INSTRUCTED TO PROVIDE.

Base deductions−4 pts

Jul 25

Canvass InspectionPass w/ Conditions

2 High2 Med4 Basic

8 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION WHILE TCS FOODS (RICE AND SUSHI) ARE BEING PREPARED AND COOKED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (RICE, SUSHI ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN NOODLES AND FROZEN CRAB RANGOON. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS SUCH AS RICE AND FLOUR ETC. NOT PROPERLY LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS A FORM OF EQUIPMENT ELEVATION FOR FREEZER. INSTRUCTED TO REMOVE MILK CRATES AND USE ANOTHER SOURCE OF ELEVATION FOR COOLING EQUIPMENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRACKED FOOD CONTAINER FOR FROZEN CRAB RANGOON. INSTRUCTED TO REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO HAVE STAFF COMPLETE TRAININGS AND PROVIDE CURRENT CERTIFICATES ONCE COMPLETED.
58ALLERGEN TRAINING AS REQUIRED−2
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.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 24

Canvass InspectionFail

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS SUSHI WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED SUSHI RICE LEETER ON SITE IS EXPIRED DUE TO TEST HAVING BEEN PERFORMED ON 10/21/2019. INSTRUCTED MANAGEMENT TO EITHER PROVIDE A NEW TEST INDICATING SUSHI RICE IS MAINTAINED AT PROPER PH TO RENDER IT SHELF STABLE OR PROVIDE A WORKING PH METER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME ON FLOOR UNDERNEATH COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL PREP AND REACH-IN COOLERS IN THE KITCHEN AND FRONT SUSHI PREP AREA.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE CHEST FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES AND SHELF UNDERNEATH COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK (LEFT SIDE) IN FRONT SUSHI PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA AND IN THE KITCHEN AREA, UNDER AND AROUND COOKING EQUIPMENT AND BEHIND COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ELECTRICAL CONDUITS AND PIPES WITH EXCESSIVE GREASE (HANGING GREASE) ABOVE KITCHEN HOOD IN THE KITCHEN AREA.

Base deductions−15 pts

Nov 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−2 pts

Nov 22

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER, DRIPPING INTO ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN BASEMENT DRY STORAGE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER LOCATED DIRECTLY ACROSS THE 3-COMPARTMENT SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH STAINS AND DEEP GROOVES ON TOP OF THE FRONT PREP LINE COOLERS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN FOOD SPILL DEBRIS INTERIORS OF PREP COOLERS AND BOTTOM COMPARTMENT OF THE DEEP FRYER WITH GREASE BUILD-UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE HANGING GREASE BUILD-UP AND MAINTAIN.

Base deductions−23 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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