What is Hello Jasmine's health inspection score?

Hello Jasmine has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hello Jasmine last inspected?

Hello Jasmine was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hello Jasmine have?

Hello Jasmine has 38 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hello Jasmine safe to eat at?

Yes, Hello Jasmine has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Hello Jasmine serve?

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

Official Health Record

Hello Jasmine

Name: Hello Jasmine
Address: 2026 S CLARK ST, Chicago, 60616
Rating: 85

2026 S CLARK ST, Chicago

Last Inspected: 1/20/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American•Chinatown

Ranked #157 of 459 in ChinatownBetter than 17% of american restaurants

Stable

8 inspections

Last: Jan 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

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

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-1 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

2026 S CLARK ST, Chicago, IL 60616

Open in Maps

View Menu Order Online

Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

5 basic

May

Jun 2023

1 inspections

1 intermediate

3 basic

May 2024

1 inspections

7 basic

May

Jan 2025

2 inspections

2 high priority

2 intermediate

5 basic

Mar 2025

2 inspections

2 intermediate

5 basic

Mar

Jan 2026

1 inspections

1 intermediate

3 basic

Inspection History

8 records on file

5 Canvass1 Complaint Re-Inspection1 Short Form Complaint1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SEVERAL FLY STRIPS HANGING IN THE PREP AREA/KITCHEN. INSTRUCTED TO REMOVE AND REFRAIN FROM HANGING STRIPS IN THESE AREAS.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYERS TO REMOVE GREASE AND FOOD PARTICLES. INSTRUCTED TO CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR OF REFRIGERATION UNITS AND FREEZERS WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME MOPS AND BROOMS INSIDE OF THE UTILITY SINK; INSTRUCTED TO USE THE RACK PROVIDED TO HANG MOPS AND BROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXTENSIVE CLEANING NEEDED TO THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−11 pts

Mar 25

Complaint Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE BOTTOM OF THE REAR EXIT DOOR WITH AN OPENING. INSTRUCTED TO SEAL OPENING IN ORDER TO PREVENT ENTRY POINTS FOR PEST AND MAINTAIN.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A CONTAINER OF TOFU STORED ON TOP OF AN OPEN GARBAGE CAN NEAR THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO STORE FOOD ITEMS ON FOOD SURFACES AND NOT IN UNSANITARY SURFACES. EMPLOYEE REMOVED CONTAINER AND PLACED ON NEARBY TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND THE FLOOR DRAIN UNDER THE DISHWASHING MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Mar 25

Short Form Complaint InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE BOTTOM OF THE REAR EXIT DOOR WITH AN OPENING. INSTRUCTED TO SEAL OPENING IN ORDER TO PREVENT ENTRY POINTS FOR PEST AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A CONTAINER OF TOFU STORED ON TOP OF AN OPEN GARBAGE CAN NEAR THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO STORE FOOD ITEMS ON FOOD SURFACES AND NOT IN UNSANITARY SURFACES. EMPLOYEE REMOVED CONTAINER AND PLACED ON NEARBY TABLE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED TWO OUTSIDE GARBAGE RECEPTACLES OVERFLOWING WITH TRASH AND BOXES AND LIDS WIDE OPEN AND UNABLE TO REMAIN CLOSED AND ITGHT FITTING. MUST KEEP OUTSIDE GARBAGE RECEPTABLE NOT OVERFLOWING AND MUST BE ABLE TO KEEP GARBAGE LID CLOSED AND TIGHT FITTING AT ALL TIMES IN ORDER TO KEEP RECEPTACLES RODENT PROOF. PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND THE FLOOR DRAIN UNDER THE DISHWASHING MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−11 pts

Jan 25

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE BOTTOM OF THE REAR EXIT DOOR WITH AN OPENING. INSTRUCTED TO SEAL OPENING IN ORDER TO PREVENT ENTRY POINTS FOR PEST, AND MAINTAIN.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12: OBSERVED A CONTAINER OF TOFU STORED ON TOP OF AN OPEN GARBAGE CAN NEAR THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO STORE FOOD ITEMS ON FOOD SURFACES AND NOT IN UNSANITARY SURFACES. EMPLOYEE REMOVED CONTAINER AND PLACED ON NEARBY TABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND THE FLOOR DRAIN UNDER THE DISHWASHING MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Jan 25

Canvass InspectionFail

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE FAILED TO WASH HANDS AFTER CONTAMINATING HANDS. EMPLOYEE WIPED EYE, PUT ON A GLOVE, AND STARTED PREPARING CHICKEN TENDERS. INSTRUCTED PERSON IN CHARGE, EMPLOYEES MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION BEOFRE PREPARING FOOD ITEMS. EMPLOYEE WASHED HANDWASHED HANDS AND DISPOSABLE GLOVE WAS DISCARDED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE BOTTOM OF THE REAR EXIT DOOR WITH AN OPENING. INSTRUCTED TO SEAL OPENING IN ORDER TO PREVENT ENTRY POINTS FOR PEST, AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A CONTAINER OF TOFU STORED ON TOP OF AN OPEN GARBAGE CAN NEAR THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO STORE FOOD ITEMS ON FOOD SURFACES AND NOT IN UNSANITARY SURFACES. EMPLOYEE REMOVED CONTAINER AND PLACED ON NEARBY TABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY USES HIGH TEMPERATURE DISHWASHING MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING DEVICE. INSTRUCTED AN IRREVERSIBLE TEMPERATURE INDICATOR OR THERMOMETER SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UNIT SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND THE FLOOR DRAIN UNDER THE DISWASHING MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

May 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED NOT EVERY EMPLOYEES IN THE FOOD PREP AREA WAS WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER TO WEAR AND HAVE ALL THAT GOES INTO THE FOOD PREP AREAS WEAR A HAIR RESTRAINT. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED MANAGER TO REMOVE RUST FROM STORAGE RACKS OR REPLACE THEM. MAINTAIN A RUST FREE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE PREP AREA WITH FOOD, DIRT BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN STORAGE RACKS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE HOT HOLDING UNIT STORED ON THE COUNTER WITH CHARRED FOOD AND DIRT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN UNIT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE WOMEN'S TOILET ROOM INSTRUCTED MANAGER TO REPLACE CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE COOLERS/COOKING EQUIPMENT AND INSIDE THE WALK IN COOLER WITH DIRT, FOOD, GREASE, DEBRIS AND BLOOD (WALK IN COOLER). INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS THROUGHOUT. THE PIPES/CONDUITS UNDER THE VENTILATION HOOD AS WELL AS THE LOWER SURFACE OF THE WALL WITH DIRT, DUST AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CFM ON DUTY HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN A CURRENT ALLERGEN TRAINING CERTIFICATE AT ALL TIMES.

Base deductions−14 pts

Jun 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
THE RIGHT SIDE OF THE REAR EXIT DOOR IS NOT RODENT PROOFED; INSTRUCTED TO SEAL AREA ON THE RIGHT SIDE OF THE REAR EXIT DOOR TO AVOID POSSIBLE RODENT ENTRY.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE AT THE BOTTOM OF THE FRYERS; INSTRUCTED TO CLEAN WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN THE FLOOR DRAIN UNDER THE THREE COMP SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTS IN THE HOOD SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN.

Base deductions−11 pts

May 22

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS INSTRUCTED TO INSTALL AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD ITEMS MUST BE STORED IN CLEAN CONTAINER WITH PROPER IDENTIFING MARKER. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
DO NOT USE MILK CRATES FOR ELEVATION FOR FOOD STORAGE. INSTRUCTED TO REMOVE AND MAINTAIN. UNABLE TO CLEAN UNDER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP ON DOOR HANDLES OF REACH IN AND WALK IN COOLERS, BUILD UP ON OUTSIDE OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT P-TRAP ON 3 COMPARTMENT SINK INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−25 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 American Restaurants Best in Chicago All Illinois Restaurants