What is Yatai's health inspection score?

Yatai has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yatai last inspected?

Yatai was last inspected on July 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yatai have?

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

Is Yatai safe to eat at?

Yatai has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Yatai serve?

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

Official Health Record

Yatai

Name: Yatai
Address: 6230 N BROADWAY, Chicago, 60660
Rating: 84

6230 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•Edgewater

Ranked #110 of 282 in EdgewaterBetter than 22% of american restaurants

Improving

6 inspections

Last: Jul 8, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.8

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) which is computed during our regular data sync.

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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6230 N BROADWAY, Chicago, IL 60660

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Violation Timeline

Oct 2022

2 inspections

4 high priority

2 intermediate

12 basic

Oct

Sep 2023

1 inspections

3 basic

Jul 2024

2 inspections

1 high priority

2 intermediate

8 basic

Jul

Jul 2025

1 inspections

2 intermediate

1 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP ALONG SIDE OF FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT- FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Base deductions−12 pts

Jul 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionFail

1 High2 Med8 Basic

11 total1 risk factor

59/100inspection score

−36 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED FOOD HANDLER DRINKING BEVERAGES FROM OPEN CUPS IN THE SUSHI PREP AREA. MUST USE COVERED CONTAINERS OR CONSUME IN A DESIGNATED NON-FOOD PREP AREA.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED IMPROPER HOT HOLDING TEMPERATURES. APPROXIMATELY 4 LBS COOKED FISH WRAPPED IN TIN FOIL, BEING STORED INSIDE AND ON TOP OF A TOASTER OVEN THAT WAS NOT TURNED ON. FISH AT 112.8F AND 113.5F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. NOT ON PREP SURFACES.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED KNIVES BEING IMPROPERLY STORED BETWEEN PREP COOLERS. MUST PROVIDE A WASHABLE KNIFE HOLDER OR STORE ON CLEAN SURFACE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE SOILED LINENS HANGING ON THE FAUCET AND SNEEZE GUARDS OF THE SUSHI PREP HAND WASHING SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXTREMELY SOILED CLOTH CURTAINS HANGING AND LEADING TO THE REAR HALLWAY WASHROOMS AND KITCHEN. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS A SPLASH GUARD BETWEEN EQUIPMENT ON THE COOKS LINE.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE REAR DRY FOOD STORAGE.EXTREMELY DIRTY, BLACKENED UTILITY SERVICE SINK. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE REAR DRY FOOD STORAGE AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.-----NOTED BROWN SUBSTANCE DRIPPING DOWN THE WALL FROM A CEILING TILE AT THE REAR WALK-IN COOLER HALLWAY. MUST CLEAN, MAINTAIN AND RESOLVE LEAKING ISSUE. DIRTY, BLACKENED WALL AT THE UTILITY SERVICE SINK. MUST CLEAN AND MAINTAIN.-----EXCESSIVE DUST/DIRT ON BOTH CEILING VENTS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE MAIN KITCHEN PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 9-18-23 REPORT #2581888 NOT CORRECTED.#39- FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE STORAGE AND WALK-IN COOLERS/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.#55-: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AT THE DISH WASHING AREA AND FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATIONS ISSUED.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Sep 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS ARE STORED ON THE FLOOR INSIDE STORAGE AND WALK-IN COOLERS/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AT THE DISH WASHING AREA AND FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT.

Base deductions−6 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 EXCESSIVE GREASE ON CEILING TILES AT THE COOKS LINE. MUST CLEAN OR REPLACE.

Base deductions−2 pts

Oct 22

Canvass InspectionFail

4 High2 Med11 Basic

17 total

28/100inspection score

−72 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED MISSING HAND WASHING SINK ON THE COOK'S LINE. INSTRUCTED TO PROVIDE A HAND WASHING SINK, PROVIDE HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP LOCATED AT THE FRONT SUSHI PREP HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS LOCATED AT THE FRONT SUSHI PREP AND DISHWASHING HAND WASHING SINKS. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNAGE IS LOCATED AT ANY HAND WASHING SINKS. MUST PROVIDE FOR ALL.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
RAW MENU ITEMS SUCH AS RAW SUSHI ROLLS AND OTHER ASSORTED RAW FISH ARE NOT DISCLOSED AND REMINDED WITH A CONSUMER ADVISORY. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS THAT DISCLOSES AND REMINDS CONSUMERS OF SUCH FOOD ITEMS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD NOT IN THE ORIGINAL CONTAINERS, INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
SPOON HANDLES FOR TOFU GREEN ONION MUST NOT BE STORED INSIDE THE FOOD PRODUCT. THE HANDLE MUST BE STORED UP OUT OF THE FOOD.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE FOOD ITEMS OR FOOD CONTACT ITEMS IN THE CAR GARAGE WHERE AUTOMOBILES ARE STORED.----MUST NOT STORE DIRTY NOODLE CUTTING EQUIPMENT WITH CLEAN STORED ITEMS. MUST CLEAN MACHINE BEFORE STORAGE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED FOOD ITEMS THROUGHOUT THE DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED DUCT TAPE WAS USED AS A MEANS OF REPAIR FOR CRACKED/BROKEN PLASTIC FREEZER DOORS IN THE SMALL REACH-IN FREEZER. MUST PLACE BROKEN PLASTIC DRAWER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE DISH AND COOKS LINE. SHELVING MUST BE SMOOTH AND CLEANABLE.----MUST NOT USE CARDBOARD OR PLASTIC WRAP AS A SPLASH GUARD BETWEEN EQUIPMENT OR ON COMPUTER EQUIPMENT ON THE COOKS LINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED LID FOR THE TOFU AND GREEN ONION FOR THE TOFU SOUP WRAPPED IN PLASTIC WRAP THAT IS PEELING AND SOILED. FOOD CONTACT EQUIPMENT MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED A LEAK ON THE LEFT NOZZLE OF THE THREE-COMPARTMENT SINK AND REPAIRED IT WITH A TOWEL. MUST PROPERLY REPAIR LEAK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL FLOOR DRAINS IN THE DISH AND KITCHEN PREP ARE EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.-----EXCESSIVE GREASE ON CEILING TILES AT THE COOKS LINE. MUST CLEAN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.

Base deductions−72 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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