What is Joy Yee Noodle Roscoe's health inspection score?

Joy Yee Noodle Roscoe has a SafeDine safety score of 88 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Joy Yee Noodle Roscoe last inspected?

Joy Yee Noodle Roscoe was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Joy Yee Noodle Roscoe have?

Joy Yee Noodle Roscoe has 32 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Joy Yee Noodle Roscoe safe to eat at?

Yes, Joy Yee Noodle Roscoe has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Joy Yee Noodle Roscoe serve?

Joy Yee Noodle Roscoe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Joy Yee Noodle Roscoe

Name: Joy Yee Noodle Roscoe
Address: 3336 N WESTERN AVE, Chicago, 60618
Rating: 88

3336 N WESTERN AVE, Chicago

Last Inspected: 3/23/2026

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0Excellent

American•North Center

Ranked #126 of 551 in North CenterBetter than 17% of american restaurants

Improving

6 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

5.3

Avg Violations

1 month 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+46 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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

3336 N WESTERN AVE, Chicago, IL 60618

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Violation Timeline

Sep 2022

1 inspections

3 high priority

1 intermediate

2 basic

Sep

Apr 2023

1 inspections

2 intermediate

3 basic

Oct 2024

1 inspections

1 high priority

1 basic

Oct

May 2025

1 inspections

3 high priority

2 intermediate

5 basic

Mar 2026

2 inspections

3 high priority

6 intermediate

Mar

Inspection History

6 records on file

1 Canvass Re-Inspection5 Canvass

Mar 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Canvass InspectionFail

3 High6 Med

9 total3 risk factors

25/100inspection score

−60 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (6)

−30 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
43IN-USE UTENSILS: PROPERLY STORED−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−60 pts

Risk factor bonus (3× +5)−15 pts

May 25

Canvass InspectionPass w/ Conditions

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE WITH BLACK GLOVES ON,RINSING HIS HANDS UNDER RUNNING WATER AT THREE COMPARTMENT SINK,THAN RETURNED TO HIS STATION AND HANDLED FOOD.SPOKE WITH PERSON IN CHARGE REGARDING HANDWASHING AND FOOD GLOVES PROCEDURE.MANAGER CORRECTED THE PROBLEM PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP PROVIDED AT HANDWASHING SINKS IN PREP AREAS. SOAP MUST BE PROVIDED AT ALL SINKS FOR PROPER HAND WASHING. AFTER MY REQUEST, SOAP WAS PROVIDED AT ALL HANDWASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
WE OBSERVED ICE SCOOP STORED ON TOP OF THE ICE CUBES OF ICE BIN (ICE IS USED FOR HUMAN CONSUMPTION TO MAKE FRESH FRUIT DRINKS), ALSO OBSERVED EMPLOYEE WITH A BLUE CLOTH WIPING THE COUNTER TOP AND STORED THE SAID RAG ON TOP THE ICE AT SAME ICE BIN.SOURCE OF CONTAMINATION. PER MY REQUEST, ICE WAS REMOVED. INFORMATION GIVEN ON HOW TO AVOID SOURCE CONTAMINATION. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED COOKED RICE (15LB)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.9F; FRIED CHICKEN NUGGET(20LB) AT TEMP OF 60.2F. NO TIME AND TEMPERATURE PROVIDED FOR THE MENTIONED PRODUCTS.FOOD DISCARDED AND DENATURE.POUNDS 35,VALUE 60 PRIORITY VIOLATION VIOLATION: 7-38-005,CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A COMMON NAME

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTER TOP WERE OPENED FOOD IS STORED,AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
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
CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT .
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NEED TO CLEAN DEBRIS UNDER COOKING EQUIPMENT.

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE AT SMOOTHIE BAR. MUST CLEAN AND MAINTAIN.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP MAINLY ON FRONT END OF OUTSIDE OIL TANK. MUST CLEAN AND MAINTAIN.

Base deductions−12 pts

Apr 23

Canvass InspectionPass

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN CHICKEN AND BEEF. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS (WALK-IN COOLER, PREP COOLERS, REACH-IN COOLERS ETC)

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER. MUST PROPERLY USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS (BAMBOO SHOOTS) FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE REACH-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR UNUSED (SUSHI) PREP AREA NEXT TO THE BAR.

Base deductions−16 pts

Sep 22

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK IN THE MAIN KITCHEN/PREP AREA WHILE FOOD HANDLERS ACTIVELY COOKING/PREPPING FOODS.INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINKS IN THE MAIN KITCHEN PREP AND AT REAR DISHWASHING AREA ALSO,AT FRONT SMOOTHIE BAR PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).(COS).VIOLATION CONSOLIDATED WITH ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (MAIN KITCHEN/PREP AREA AND AT REAR SOUP DISPENSING PREP AREA).

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK-IN COOLER.INSTRUCTED TO PROVDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.(NO MILK CRATES).
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE.INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−39 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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