What is Yolk's health inspection score?

Yolk has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yolk last inspected?

Yolk was last inspected on June 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yolk have?

Yolk has 40 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yolk safe to eat at?

Yolk has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Yolk serve?

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

Official Health Record

Yolk

Name: Yolk
Address: 501 W DIVERSEY PKWY, Chicago, 60614
Rating: 65

501 W DIVERSEY PKWY, Chicago

Last inspected 11mo ago

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0Fair

American•Lincoln Park

Ranked #529 of 764 in Lincoln ParkBetter than 22% of american restaurants

Declining

7 inspections

Last: Jun 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.7

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

Food labeling

Food not properly labeled or dated

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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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501 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Aug 2022

2 inspections

1 high priority

14 basic

Aug

Dec 2023

1 inspections

1 basic

Jun 2024

3 inspections

1 high priority

7 intermediate

11 basic

Jun

Jun 2025

1 inspections

2 high priority

1 intermediate

2 basic

Inspection History

7 records on file

4 Canvass3 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MUST HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT DISH WASHING AREA. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE REPLENISHED SOAP DURING INSPECTION.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EXPIRED READY TO EAT COOKED SLICED HAM HELD IN WALK IN COOLER WITH A DATE MARKED 5-26-2025. ALSO OBSERVED EXPIRED COOKED SAUSAGE WITH A DATE MARKED 6-2-2025. READY TO EAT FOODS CAN BE HELD FOR A MAXIMUM OF 7 DAYS. DAY 1 COUNTS AS DAY OF PREPARATION. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACKED WALL TILES ON RIGHT SIDE OF WALL LOCATED NEXT TO DISH MACHINE. MUST REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD HANDLERS CELL PHONES AND SPEAKER ON CUTTING BOARD IN MAIN PREP AREA. MUST STORE PERSONAL ITEMS AWAY FROM PREP AREA/CLEAN EQUIPMENT AND UTENSILS.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass Re-Inspection InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B)/NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12/NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D)/ NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12/NOTED NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−14 pts

Jun 24

Canvass Re-Inspection InspectionFail

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B)/ NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12/ NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11/ NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12/ NOTED NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17/ NOTED NO COVERED RECEPTACLES IN BOTH UNISEX RESTROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.15/NOTED OUTSIDE RECEPTACLES WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOW. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT-FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED

Base deductions−18 pts

Jun 24

Canvass InspectionFail

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED WALK-IN COOLER WITH AMBIENT AIR 53.9. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. UNIT TAGGED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS (46-67.8F) STORED IN WALK-IN COOLER LIKE EGGS, SAUSAGE, CHEESE, MILK, LEAFY GREENS, MELONS, PANCAKE BATTER, DICED POTATOES, AND DICED TOMATOES AT APPROXIMATELY 80 LBS VALUED $250.00 DISCARDED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLES IN BOTH UNISEX RESTROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE RECEPTACLES WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOW. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT-FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED
58ALLERGEN TRAINING AS REQUIRED−2
NOTED PERSON IN CHARGE WITH PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON-PREMISE AT ALL TIMES.

Base deductions−35 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOP STORED UNCLEAN CONTAINER ATTACHED TO WALL. CLEAN AND MAINTAIN CONTAINER.

Base deductions−2 pts

Aug 22

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-204.18: OBSERVED PIPES WRAPPED WITH BROKEN WRAPS AND DUCT TAPE AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER BASEMENT. THE PIPE IS LEAKING; INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11: BROKEN RUBBER GASKET INSIDE THE REACH DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: ALL RAW WOODEN SHELVING THROUGHOUT, INCLUDING THE FRONT SERVING COUNTER. PAINTED/SEALED. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. MUST NOT USE CLOTH TOWELS AS LINERS FOR SHELVING IN THE SERVER STATIONS OR ON SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.12: EXCESS WATER ON THE FLOOR IN THE DISH ROOM AND UNDER THE COOKING EQUIPMENT, KEEP FLOOR DRY AND REPAIR ISSUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: MISSING/BROKEN GROUT ON FLOOR TILES IN BOTH DISHROOMS(LOWER LEVEL),ALSO IN THE KITCHEN.REPAIR ISSUE.SURFACE MUST BE SMOOTH EASILY CLEANABLE

Base deductions−12 pts

Aug 22

Canvass InspectionFail

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT.ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PIPES WRAPPED WITH BROKEN WRAPS AND DUCT TAPE AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER BASEMENT. THE PIPE IS LEAKING; INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE REACH DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS A LINER FOR COOKING EQUIPMENT OR CARDBOARD AS A LINER FOR SHELVING. MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING THROUGHOUT, INCLUDING THE FRONT SERVING COUNTER. PAINTED/SEALED. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. MUST NOT USE CLOTH TOWELS AS LINERS FOR SHELVING IN THE SERVER STATIONS OR ON SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING/BROKEN GROUT ON FLOOR TILES IN BOTH DISHROOMS(LOWER LEVEL),ALSO IN THE KITCHEN.REPAIR ISSUE.SURFACE MUST BE SMOOTH EASILY CLEANABLE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESS WATER ON THE FLOOR IN THE DISH ROOM AND UNDER THE COOKING EQUIPMENT, KEEP FLOOR DRY AND REPAIR ISSUE.

Base deductions−26 pts

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Community Safety Reports

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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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