What is Yassa African Restaurant's health inspection score?

Yassa African Restaurant has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yassa African Restaurant last inspected?

Yassa African Restaurant was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yassa African Restaurant have?

Yassa African Restaurant has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yassa African Restaurant safe to eat at?

Yassa African Restaurant has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Yassa African Restaurant serve?

Yassa African Restaurant serves African cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yassa African Restaurant

Name: Yassa African Restaurant
Address: 3511 S DR MARTIN LUTHER KING JR DR, Chicago, 60653
Rating: 74

3511 S DR MARTIN LUTHER KING JR DR, Chicago

Last Inspected: 1/26/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

African•Chicago

Ranked #848 of 1000 in ChicagoBetter than 79% of african restaurants

Declining

6 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

3 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

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-7 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

3511 S DR MARTIN LUTHER KING JR DR, Chicago, IL 60653

Open in Maps

View Menu Order Online

Violation Timeline

Oct 2022

1 inspections

1 high priority

4 basic

Oct

Nov 2022

1 inspections

3 basic

Dec 2023

1 inspections

1 high priority

7 basic

Dec

Apr 2024

1 inspections

6 basic

Feb 2025

1 inspections

1 intermediate

6 basic

Feb

Jan 2026

1 inspections

1 high priority

2 intermediate

3 basic

Inspection History

6 records on file

3 Canvass2 Complaint1 Complaint Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBESRVED MISSING HANDWASH SIGNS AT KITCHEN HANDWASH SINK. INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Base deductions−26 pts

Feb 25

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN IN LARGE POT IN THE KITCHEN THAWING OUT. INSTRUCTED MANAGER TO PROPERLY THAW INSIDE THE COOLER OR UNDERNEATH COOL RUNNING WATER.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXTERIOR OF COOKING EQUIPMENT DIRTY. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE COOLERS AND FREEZER DIRTY. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAKY PIPE UNDERNEATH THE HAND SINK IN THE REAR PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, BEHIND STORAGE SHELVES, REFRIGERATION UNITS AND FREEZERS, UNDER SINKS AND IN CLOSETS WHERE HOT WATER TANK AND FURNACE LOCATED. INSTRUCTED TO CLEAN THE WALLS IN PREP AREAS AROUND AND BEHIND KITCHEN EQUIPMENT, ALSO CLEAN CEILING VENTS AND LIGHT SHIELDS WHERE NEEDED IN PREP AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES IN THE REAR PREP AREA. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE PIC WITHOUT HER ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED OR CITATIONS WILL FOLLOW.

Base deductions−17 pts

Apr 24

Canvass InspectionPass w/ Conditions

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS IN THE FOOD PREP AREA WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN POOR REPAIR(DEEP DARK OPEN SEEMS). MUST REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST DEFROST AND CLEAN THE INTERIOR OF THE SMALL DEEP FREEZER IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPLACE DAMAGED AND DIRTY CEILING TILES IN THE KITCHEN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION #57 FOOD HANDLER CERTIFICATE NOT CORRECTED FROM REPORT #2586318, DATE: 12-5-23. PREMISES STILL UNABLE TO PROVIDE FOOD HANDLER CERTIFICATE AS REQUIRED. Violation Codes: 2-102.13 Inspector Comments: UNABLE TO PROVIDE FOOD HANDLER CERTICATES FOR FOOD HANDLERS; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-42-090.

Base deductions−12 pts

Dec 23

Canvass InspectionPass w/ Conditions

1 High7 Basic

8 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF ICE MACHINE IN KITCHEN (COS), BOTTOMS OF ALL PREP TABLES, INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INSIDE OF STOVE AND BOTTOM AREA OF FRYERS, TOP AREA OF STOVE AND CUTTING BOARD AT STEAM TABLE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED WASTE RECEPTACLE IN WOMENS WASHROOM AS REQUIRED; INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: REMOVE DUST ON VENT FANS IN WASHROOMS, REMOVE DUST ON CEILING VENTS AND CEILING FANS IN DINNING AREA, CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT, CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT TO REMOVE SPLATTER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO PROVIDE FOOD HANDLER CERTICATES FOR FOOD HANDLERS; MUST PROVIDE AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED TO PROVIDE FOOD ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS; MUST PROVIDE AND MAINTAIN.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO INSPECTION SUMMARY POSTED FROM PREVIOUS INSPECTION MADE ON NOVEMBER 2, 2022 AS REQUIRED; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED. SUMMARY WAS FOUND IN A FOLDER BY THE PERSON IN CHARGE.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF FRYERS, GRILL AND STOVE, INTERIOR BOTTOM OF FRYERS, BOTTOMS OF PREP TABLES, INTERIORS OF REFRIGERATION AND FREEZER UNITS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, BEHIND STORAGE SHELVES, REFRIGERATION UNITS AND FREEZERS, UNDER SINKS AND IN CLOSETS WHERE HOT WATER TANK AND FURNACE LOCATED. INSTRUCTED TO CLEAN THE WALLS IN PREP AREAS AROUND AND BEHIND KITCHEN EQUIPMENT, ALSO CLEAN CEILING VENTS WHERE NEEDED IN PREP AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.

Base deductions−6 pts

Oct 22

Complaint InspectionFail

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE HAS NO VALID FOOD SANITATION CERTIFICATE AS REQUIRED; INSTRUCTED TO ENROLL FOR RECERTIFICATION. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF FRYERS, GRILL AND STOVE, INTERIOR BOTTOM OF FRYERS, BOTTOMS OF PREP TABLES, INTERIORS OF REFRIGERATION AND FREEZER UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND THE HANDSINK AND ONE COMP SINK IN THE REAR PREP/DISHWASHING AREA NOT MAINTAINED IN GOOD REPAIR ACCORDING TO LAW. INSTRUCTED TO REPAIR AND MAINTAIN SINKS FOR HANDWASHING AND WASHING VEGETABLES/THAWING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, BEHIND STORAGE SHELVES, REFRIGERATION UNITS AND FREEZERS, UNDER SINKS AND IN CLOSETS WHERE HOT WATER TANK AND FURNACE LOCATED. INSRUCTED TO CLEAN THE WALLS IN PREP AREAS AROUND AND BEHIND KITCHEN EQUIPMENT, ALSO CLEAN CEILING VENTS WHERE NEEDED IN PREP AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago African Restaurants Best in Chicago All Illinois Restaurants