What is Hello Jasmine's health inspection score?

Hello Jasmine has a SafeDine safety score of 77 out of 100 (Grade B). 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 March 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hello Jasmine have?

Hello Jasmine has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hello Jasmine safe to eat at?

Hello Jasmine has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Hello Jasmine

Name: Hello Jasmine
Address: 4705 N LINCOLN AVE, Chicago, 60625
Rating: 77

4705 N LINCOLN AVE, Chicago

Last Inspected: 3/10/2026

▲Improving

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0Good

Lincoln Square

Ranked #230 of 448 in Lincoln Square

Improving

5 inspections

Last: Mar 10, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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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4705 N LINCOLN AVE, Chicago, IL 60625

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Violation Timeline

Jun 2023

2 inspections

10 basic

Jun

May 2024

1 inspections

1 intermediate

2 basic

May 2025

1 inspections

3 high priority

1 intermediate

8 basic

May

Mar 2026

1 inspections

2 basic

Inspection History

5 records on file

3 Canvass1 License Re-Inspection1 License

Mar 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED YELLOW SOILED WIPING CLOTHS ON THE COUNTERS AND PREP TABLES IN THE FRONT SMOOTHIE PREP AREA AND THE REAR FOOD PREP AREA. INSTRUCTED TO KEEP ALL WIPING CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FACILITY USING GROCERY BAGS TO STORE CORN ON THE COB AND BEEF IN THE REACH-IN COOLERS IN THE UPSTAIRS FOOD PREP AREA AND IN THE WALK-IN COOLER. INSTRUCTED NOT TO STORE FOOD ITEMS IN SINGLE USE GROCERY BAGS AND TO STORE IN EITHER FOOD GRADE BAGS OR CONTAINERS ONLY.

Base deductions−4 pts

May 25

Canvass InspectionPass w/ Conditions

3 High1 Med8 Basic

12 total2 risk factors

39/100inspection score

−51 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE AT THE INITIAL INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE AT THE INITIAL INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. MANAGER WAS TELEPHONED AND ARRIVED DURING THE INSPECTION. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER WASHING OF MULTI USE UTENSILS. EMPLOYEE NOTED WASHING DISHES AND UTENSILS IN THE FRONT PREP ONE COMPARTMENT PREP SINK THEN PUT THE DISHES/UTENSILS AWAY WITH OTHER CLEAN DISHWARES FOR USE. REVIEWED ALL DISH WASHING MUST BE DONE AT THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. INSTRUCTED TO PROPERLY REWASH ALL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS COOKED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES IN THE KITCHEN HOT HOLDING UNIT. EGGS AT 111.6F, HOT DOGS AT 113F. ALL DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED ICE SCOOP IMPROPERLY STORED INSIDE THE ICE BIN WITH THE SCOOP HANDLE IN THE ICE. INSTRUCTED MUST PROPERLY STORE IN A CLEAN CONTAINER OR HANDLE INVERTED FROM THE ICE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OPEN TO GO CONTAINERS IN THE BASEMENT STORAGE MUST BE STORED INVERTED TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST NOT USE PLASTIC PALLETS AS A MEANS OF ELEVATION THROUGHOUT THE BASEMENT DRY FOOD STORAGE. FLOORS UNDER FOODS AND STORED ITEMS MUST BE ACCESSIBLE TO CLEAN AND MONITOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE THE COOKS LINE COOLER. MUST BE WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED WATER DAMAGED, ROTTED RAW WOOD UNDER THE FRONT PREP ONE COMPARTMENT SINK. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC AS LINER FOR SHELVING IN THE FOOD PREP AREA.----NOTED PEELING PLASTIC ON METAL SIDE OF THE KITCHEN TALL REACH-IN COOLER. MUST REMOVE PEELING PLASTIC.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS IMPROPERLY STORED INSIDE THE UTILITY SERVICE SINK. MUST STORE INVERTED IN MOP SINK WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILE IN THE MENS WASHROOM. MUST REPLACE.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

May 24

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE AND ACCURATE WORKING THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE KITCHEN PREP AREA.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE AREA AND REMOVE UNNECESSARY ARTICLES/BROKEN UNUSED EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−9 pts

Jun 23

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

License InspectionFail

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MISSING SPLASH GUARD ON RIGHT SIDE OF FRONT PREP HANDWASHING SINK. INSTRUCTED TO INSTALL AND MAINTAIN. OBSERVED PAPER TOWEL DISPENSER IN FRONT PREP AREA INSTALLED TOO CLOSE TO ICE BIN. INSTRUCTED TO RELOCATE PAPER TOWEL DISPENSER SO THAT IT DOES NOT HANG OVER ICE BIN, CAUSING A SOURCE OF CONTAMINATION. OBSERVED FLY STRIP IN KITCHEN PREP AREA. INSTRUCTED TO REMOVE.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MISSING FOOD GUARD IN FRONT PREP BETWEEN COLD HOLDING UNIT AND FRONT COUNTER. INSTRUCTED TO INSTALL AND TO PREVENT CONTAMINATION OF FOOD DURING PREPARATION. PRIORITY FOUNDATION VIOLATION. 7-38-005.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PUTTY AROUND DRAINS OF FRONT PREP ONE COMPARTMENT SINK AND DRAINS OF THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE PUTTY AND SMOOTHLY SEAL FOR EASE OF CLEANABILITY.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACK FLOW DEVICE INSTALLED ON UTILITY SINK IN BASEMENT. INSTRUCTED TO INSTALL AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTABLES IN WOMENS AND UNISEX WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF CLOSING DEVICES ON WOMENS AND UNISEX WASHROOM DOORS. INSTRUCTED TO INSTALL AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE CONTAINER IN REAR OF BUILDING STORED ON DIRT AND GRAVEL. INSTRUCTED TO RELOCATE GREASE CONTAINER TO AREA CONSTRUCTED OF SMOOTH, DURABLE AND NONABSORBENT MATERIALS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON GROUND SURROUNDING DUMPSTER AND WOODEN PALLETS LEANING ON GREASE CONTAINER. INSTRUCTED TO REMOVE WOODEN PALLETS LEANING ON GREASE CONTAINER AND TO SWEEP AND MAINTAIN GROUND SURROUNDING DUMPSTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILE IN FRONT PREP AREA OPEN. INSTRUCTED TO CLOSE CEILING TILE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DOUBLE GAS BURNER EXTENDING BEYOND HOOD. INSTRUCTED TO RELOCATE DOUBLE GAS BURNER SO THAT IT FITS UNDER VENTILATION HOOD SYSTEM.

Base deductions−20 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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