What is Yummy Yummy Asian Cuisine's health inspection score?

Yummy Yummy Asian Cuisine has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yummy Yummy Asian Cuisine last inspected?

Yummy Yummy Asian Cuisine was last inspected on May 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yummy Yummy Asian Cuisine have?

Yummy Yummy Asian Cuisine has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yummy Yummy Asian Cuisine safe to eat at?

Yummy Yummy Asian Cuisine has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Yummy Yummy Asian Cuisine

Name: Yummy Yummy Asian Cuisine
Address: 2901 N BROADWAY, Chicago, 60657
Rating: 72

2901 N BROADWAY, Chicago

Last inspected 10mo ago

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0Good

Lakeview

Ranked #658 of 979 in Lakeview

Declining

5 inspections

Last: May 15, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

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

-28

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

2901 N BROADWAY, Chicago, IL 60657

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Violation Timeline

May 2022

1 inspections

2 high priority

1 intermediate

5 basic

May

Jun 2022

1 inspections

5 basic

Apr 2024

2 inspections

1 intermediate

8 basic

Apr

May 2025

1 inspections

1 high priority

7 basic

Inspection History

5 records on file

2 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

May 25

Canvass InspectionLatestPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN IN THE EMPLOYEE BATHROOM AT TIME OF INSPECTION. INSTRUCTED THE MANAGER TO PROVIDE A SIGN INSTRUCTING ALL EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED VARIOUS SCOOPS THROUGHOUT THE FACILITY IN DRY STORAGE BINS TO BE STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN BINS. INSTRUCTED MANAGER TO ENSURE ALL SCOOPS ARE STORED WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS IN BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED TO LINE VARIOUS SHELVES AT THE ENTRANCE OF THE REAR PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE WORK SURFACE. MANAGER REMOVED ALL AT TIME OF INSPECTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKET OF THE ONE DOOR PREP COOLER IN THE FRONT PREP CASHIER AREA TO BE TORN ON THE DOOR. INSTRUCTED MANAGER TO REPLACE/REPAIR TORN GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EXTERIOER OF BOTH FRYERS TO BE COVERED IN A HEAVY LAYER OF GREASE ON THE DOORS AND ON THE SIDES OF THE BOTTOM COMPARTMENTS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE GREASE BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND SINK IN THE FRONT PREP AREA BY CASHIER TO BE SLOW DRAINING. OBSERVED THE HAND SINK IN THE FRONT PREP AREA BY CASHIER TO HAVE LOW WATER PRESSURE AVAILABLE. HOT AND COLD WATER IS STILL AVAILABLE. OBSERVED THE 3 COMPARTMENT SINK IN REAR PREP AREA TO BE LEAKING FROM TWO (2) LOCATIONS: AT THE BASE OF THE FAUCET WHEN EITHER WATER IS USED, AND FROM THE MIDDLE BASIN DRAIN PIPE FROM BELOW. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN ALL PLUMBING ITEMS IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS BELOW THE TWO (2) FRYERS AS WELL AS THE ALONG ALL THE COOKING EQUIPMENT TO BE HEAVILY SOILED WITH A THICK LAYER OF GREASE AND LOOSE FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS AND BELOW ALL EQUIPMENT AND MAINTAIN FREE OF EXCESSIVE GREASE AND DEBRIS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD UP OF GREASE ON THE FILTERS OF THE EXHAUST SYSTEM IN REAR PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE EXHAUST SYSTEM FILTERS AND MAINTAIN CLEAN AND FREE OF EXCESSIVE GREASE BUILD UP.

Base deductions−24 pts

Apr 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED/MISSING FLOOR TILES IN PREP AREA UNDER REACH IN COOLER BY HAND WASH SINK. MUST REPAIR/REPLACE DAMAGED FLOOR TILES, FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS TRAINING CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER TO UPDATE ALL FOOD HANDLERS TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE CURRENT FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−6 pts

Apr 24

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 5 LIVE ROACHES AROUND REAR PREP AREA HANDWASH SINK AND ON PREP AREA WALLS. INSTRUCTED MANAGER MUST REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORTY FOUNDATION 7-38-020(A).

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF ALL COOKING EQUIPMENT INCLUDING THE MICROWAVE OVEN WITH GREASE AND FOOD DEBRIS.----DIRTY BULK FOOD CONTAINERS AND DIRTY EXTERIOR OF ALL COOLERS AND FREEZERS NOTED.----DIRTY SHELVING THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NOTED THROUGHOUT THE KITCHEN UNDER AND BEHIND COOLERS AND FREEZERS, SINKS, WOK COOKS LINE, UNDER ALL SHELVING WITH FOOD DEBRIS, GREASE, DEAD ROACHES AND DIRT.----WALLS NOTED THROUGHOUT THE KITCHEN WITH FOOD SPLATTER AND GREASE. MUST CLEAN ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED/MISSING FLOOR TILES IN PREP AREA UNDER REACH IN COOLER BY HAND WASH SINK. MUST REPAIR/REPLACE DAMAGED FLOOR TILES, FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS TRAINING CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER TO UPDATE ALL FOOD HANDLERS TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE CURRENT FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−15 pts

Jun 22

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 NOTED LEAKING FAUCET AT THE 2 COMPARTMENT AND 3 COMPARTMENT SINKS AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 NOTED FOOD ITEMS (REFRIGERATION UNITS AND FREEZERS) STORED INSIDE THE GARAGE BEHIND THE ESTABLISHMENT WITH AN UNFINISHED WALL. INSTRUCTED MANAGEMENT THAT ONLY PAPER PRODUCTS AND EQUIPMENT BE STORED INSIDE THE GARAGE DRY STORAGE AREA. MUST CLEAN AND MAKE THE WALL SMOOTH AND EASILY CLEANABLE WITH SUFFICIENT LIGHTING. MUST ALSO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE KITCHEN PREP AREA, ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT WITH GREASE AND DIRT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−10 pts

May 22

Complaint InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
THE NOTED EMPLOYEE USE THE WASHCLOTH TO CLEAN WATER FROM THE WET FLOOR AND THEN USED THE SAME WASHCLOTH TO CLEAN THE PREP TABLE IN THE KITCHEN PREP AREA. INSTRUCTED TO USE THE MOP RAGS FOR THE FLOOR AND THE WASH CLOTHS FOR CLEANING THE PREP TABLE. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF 2 DOOR REFRIGERATION UNIT AT THE PREP AREA TO BE IMPROPER AT 52.9F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNITS AND PREP TABLE TO BE IMPROPER:-TOFU 48.4F/64.4F, GREEN VEGETABLES 49.6F, PORK 46.4F, CHICKEN (65.9F/67.9F), MILK 49.3F, BEEF 45.7F, TOFU (51.1F/48F), CRAB RANGOON 45.9F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 2 COMPARTMENT AND 3 COMPARTMENT SINKS AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FOOD ITEMS (REFRIGERATION UNITS AND FREEZERS) STORED INSIDE THE GARAGE BEHIND THE ESTABLISHMENT WITH AN UNFINISHED WALL. INSTRUCTED MANAGEMENT THAT ONLY PAPER PRODUCTS AND EQUIPMENT BE STORED INSIDE THE GARAGE DRY STORAGE AREA. MUST CLEAN AND MAKE THE WALL SMOOTH AND EASILY CLEANABLE WITH SUFFICIENT LIGHTING. MUST ALSO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE KITCHEN PREP AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT WITH GREASE AND DIRT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−35 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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