What is Yolk Cafe's health inspection score?

Yolk Cafe has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yolk Cafe last inspected?

Yolk Cafe was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yolk Cafe have?

Yolk Cafe has 24 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yolk Cafe safe to eat at?

Yes, Yolk Cafe has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Yolk Cafe serve?

Yolk Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yolk Cafe

Name: Yolk Cafe
Address: 500 W MADISON ST, Chicago, 60661
Rating: 96

500 W MADISON ST, Chicago

Last Inspected: 1/26/2026

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0Excellent

Cafe•West Loop

Ranked #108 of 1000 in West LoopBetter than 92% of cafe restaurants

Stable

7 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.4

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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-2 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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500 W MADISON ST, Chicago, IL 60661

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Violation Timeline

Mar 2023

2 inspections

3 high priority

1 intermediate

8 basic

Mar

Jan 2024

1 inspections

3 high priority

4 basic

Jul 2024

2 inspections

1 high priority

1 basic

Jul

Apr 2025

1 inspections

1 basic

Jan 2026

1 inspections

2 basic

Jan

Inspection History

7 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK AT THE FAR END OF THE MAIN COOK LINE TO BE IN POOR REPAIR, UNABLE TO TURN OFF WATER COMPLETELY WHEN NOT IN USE, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK FAUCET OR PLUMBING TO ALLOW WATER SUPPLY TO BE TURNED OFF WHEN NOT IN USE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING VENTILATION FAN AND ADJACENT CEILING TILES ABOVE THE WAREWASHING AREA TO BE HEAVILY SOILED WITH DUST DEBRIS. INSTRUCTED TO CLEAN MECHANICAL VENTILATION, CEILING TILES, AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST DEBRIS AND OTHER SOILS AND MAINTAIN.

Base deductions−4 pts

Apr 25

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Copper pipe installed on floor directly at coffee station, Instructed to elevate line off floor for better cleaning.

Base deductions−2 pts

Jul 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Complaint InspectionFail

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MINIMUM HOT WATER TEMPERATURE FOR HANDWASHING SINKS AT THE START OF COOKLINE AND IN THE CAFE STATION WITH MINIMUM HOT WATER TEMPERATURES BETWEEN 78.6F-85.8F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HANDWASHING SINKS. PRIORITY VIOLATION, 7-38-030(C). CITATION ISSUED.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE DISH RACKS FROM THE FLOOR AND PLACE THEM AT LEAST SIX INCHES OFF THE FLOOR TO PROTECT FROM CONTAMINATION.

Base deductions−12 pts

Jan 24

Canvass InspectionPass w/ Conditions

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in staff restrooms, instructed to post.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Leaky drain pipe under dish room hand wash sink, faucet in poor repair at same sink, unable to shut off water completely. Instructed manager to repair plumbing and maintain.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained at Cl test strips, no sanitizer chemical provided to machine while machine was being used. Instructed manager to provide proper sanitizer concertation at final rinse. Priority violation 7-38-025.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
No splash guard at front hand wash sink, adjacent to prep table. Instructed to install.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy dust build-up noted at walk-in fan covers, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Grease and food debris noted behind food equipment at the main cook line, instructed to clean and maintain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees clothing stored on utensils shelf, instructed to keep away.

Base deductions−38 pts

Mar 23

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED AN ICE SCOOPER STORED ON THE OUTSIDE REAR BOTTOM OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR DRY STORAGE AND FRONT COOK LINE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED THE INTERIOR OF THE 3-DOOR COOLER TO BE SOILED WITH FOOD DEBRIS AND SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
O6-201.16 BSERVED MISSING CEILINGS TILE PANELS IN THE REAR DRY STORAGE AREA NEAR THE DISH ROOM. INSTRUCTED TO REPLACE MISSING PANELS OF CEILING TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED DUST BUILDUP ON THE FAN/VENTILATION VENTS OF THE LOW-TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS/VENTS.

Base deductions−18 pts

Mar 23

Canvass InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINK NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT THE REAR HAND SINK IN THE DISHWASHING AREA (63.6F). INSTRUCTED PERSON IN CHARGE OF HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED ON THE OUTSIDE REAR BOTTOM OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD (SALSA VERDE) STORED IN THE WALK-IN COOLER, NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. AN EMPLOYEE PROVIDED THE PROPER DATE MARK ON THE SALSA VERDE DURING THE INSPECTION TIME. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR DRY STORAGE AND FRONT COOK LINE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE 3-DOOR COOLER TO BE SOILED WITH FOOD DEBRIS AND SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN THE REAR DRY STORAGE AREA NEAR THE DISH ROOM. INSTRUCTED TO REPLACE MISSING PANELS OF CEILING TILES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FAN/VENTILATION VENTS OF THE LOW-TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS/VENTS.

Base deductions−33 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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