What is Jayaka Corporation's health inspection score?

Jayaka Corporation has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jayaka Corporation last inspected?

Jayaka Corporation was last inspected on August 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jayaka Corporation have?

Jayaka Corporation has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jayaka Corporation safe to eat at?

Yes, Jayaka Corporation has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jayaka Corporation serve?

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

Official Health Record

Jayaka Corporation

Name: Jayaka Corporation
Address: 47 N WELLS ST, Chicago, 60606
Rating: 95

47 N WELLS ST, Chicago

Last inspected 7mo ago

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0Excellent

American•West Loop

Ranked #128 of 1000 in West LoopBetter than 17% of american restaurants

Stable

6 inspections

Last: Aug 11, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

3.5

Avg Violations

8 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

100

Latest

100% weight

100

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

47 N WELLS ST, Chicago, IL 60606

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

1 basic

May

Jul 2023

1 inspections

7 basic

Apr 2024

1 inspections

2 high priority

3 basic

Apr

Mar 2025

2 inspections

6 basic

Aug 2025

1 inspections

Aug

Inspection History

6 records on file

1 Complaint1 Canvass Re-Inspection4 Canvass

Aug 25

Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Waste water Cast Iron pipe running above 3 comp sink, Instructed to incapsulate or install a barrier.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Refer to violation #59
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Missing sink stoppers at dish washing 3-comp sink, Instructed to obtain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
refer to violation #59
58ALLERGEN TRAINING AS REQUIRED−2
Refer to violation #59.
60PREVIOUS CORE VIOLATION CORRECTED−2
Previous core violation not corrected from report # 2592384 dated on 4-9-24 for violations # 47( Using food containers of dairy products as a multi-use utensils with chipping and stains, Instructed to use proper multi-use utensils), #56 (Light fixture in basement kitchen missing a light shield, instructed to provide.), #58 (No allergen training certificate for food service manager, instructed to obtain.) Instructed manager to correct violations within given time frame. Priority foundation violation 7-42-090.

Base deductions−12 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at 1st floor prep kitchen, several food utensils placed inside the hand sink, instructed to keep hand sink unobstructed during food preparation. Priority foundation violation 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at 1st floor prep area hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c).

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using food containers of dairy products as a multi-use utensils with chipping and stains, Instructed to use proper multi-use utensils.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Light fixture in basement kitchen missing a light shield, instructed to provide.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, instructed to obtain.

Base deductions−26 pts

Jul 23

Canvass InspectionPass w/ Conditions

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREA. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE LEAKING UNDER PIPE BETWEEN THE ONE COMPARTMENT SINK AND HAND WASHING SINK IN FRONT FOOD PREP AREA. ALSO OBSERVED, A BROKEN SPRAYER NOZZLE AT THE THREE-COMPARTMENT SINK LOCATED IN THE BASEMENT. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE TOILET ROOM LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNT-OUT LIGHT BULB ON THE CEILING IN THE EMPLOYEE TOILET ROOM LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2556525 CONDUCTED ON 05/31/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#58) 2-102.13: FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−14 pts

May 22

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SERVICE PREP COOLER AND REACH IN RC COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PREP COOLER AND REACH IN RC COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. FOUND NO OTHER COOLERS ON 1ST FLOOR TO MAINTAIN SERVUCE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, TURKEY, TUNA, NOODLES AND CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52F - 47F LOCATED IN PREP COOLER AND REACH IN RC ON 1ST FLOOR. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS APPROX 20 LBS AT $150. INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. PREP COOLER NOW AT 41F RC COOLER REMAINS AT 53F.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−17 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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