Yooyee

• resultPass w/ Conditions
• critical violations4
• last inspectedFebruary 13, 2026
• address4925 N Broadway, Chicago 60640

Is Yooyee clean?

Yooyee is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 13, 2026. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Yooyee?

These are the violations recorded at the most recent inspection on February 13, 2026, in plain English, with the city's own wording underneath.

• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • NOTED SLOW DRAIN AT THE KITCHEN HAND WASH SINK AND LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-010.CITATION ISSUED.
• 🧼hand hygiene slippingcritical
  Proper Eating, Tasting, Drinking, Or Tobacco Use • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
• 🚰handwashing sink issuescritical
  Hands Clean & Properly Washed • NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN AND LOAD DIRTY DISHES INTO THE DISH WASHING MACHINE, DID NOT CHANGE GLOVES TO REMOVE THE CLEAN DISHES AND STORE THEM ON THE SHELVES THUS CONTAMINATING THE DISHES. INSTRUCTED TO CHANGE GLOVES BEFORE REMOVING CLEAN DISHED FROM THE DISH WASHING MACHINE. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • NOTED NO SOAP AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) • NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
• ⚠️Approved Thawing Methods Used • NOTED BOXES OF SHRIMP INSIDE THE 2 COMPARTMENT SINK AT THE REAR PREP AREA FROM THE START OF INSPECTION UNTILL END OF INSPECTION. MANAGER STATED THAT THE SHRIMP WAS JUST DELIVERED. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
  Approved Thawing Methods Used • NOTED BOXES OF SHRIMP INSIDE THE 2 COMPARTMENT SINK AT THE REAR PREP AREA FROM THE START OF INSPECTION UNTILL END OF INSPECTION. MANAGER STATED THAT THE SHRIMP WAS JUST DELIVERED. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
• ⚠️Personal Cleanliness • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
  Personal Cleanliness • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
• ⚠️In-Use Utensils: Properly Stored • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
  In-Use Utensils: Properly Stored • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS. • NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
• ⚠️Hot & Cold Water Available; Adequate Pressure • NOTED NO HOT RUNNING WATER THROUGH OUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 91F/90F, 3 COMPARTMENT SINKS 90.2F/91.8F. BATHROOM HAND WASH SINKS 89.7F/89.9F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
  Hot & Cold Water Available; Adequate Pressure • NOTED NO HOT RUNNING WATER THROUGH OUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 91F/90F, 3 COMPARTMENT SINKS 90.2F/91.8F. BATHROOM HAND WASH SINKS 89.7F/89.9F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
• ⚠️Garbage & Refuse Properly Disposed; Facilities Maintained • NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).
  Garbage & Refuse Properly Disposed; Facilities Maintained • NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • INSTRUCTED TO DETAIL AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGHOUT THE KITCHEN PREP AREA.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • NOTED MISSING LIGHTING AROUND THE 2 DOOR REFRIGERATION UNITS AT THE KITCHEN PREP AREA AND INSIDE THE REFRIGERATION UNITS.MUST PROVIDE LIGHTING, SHIELDED OR SHATTER RESISTANT BULBS. • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  Adequate Ventilation & Lighting; Designated Areas Used • NOTED MISSING LIGHTING AROUND THE 2 DOOR REFRIGERATION UNITS AT THE KITCHEN PREP AREA AND INSIDE THE REFRIGERATION UNITS.MUST PROVIDE LIGHTING, SHIELDED OR SHATTER RESISTANT BULBS. • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

When was Yooyee last inspected?

Yooyee has 3 inspections on record going back to January 29, 2025.

Yooyee vs Uptown

Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.

Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 19% of them.

Other spots in Uptown

• ✓! Lakeside Maati Market
  mid · April 10, 2025
• ✓ Turkish Doner
  clean · June 6, 2025
• ✓ Haibayo
  clean · April 28, 2025
• ✓ A Pizza Pie
  clean · April 25, 2025
• ? Daily Mart
  not rated · June 9, 2025
• ✓ Piacere Mio Uptown
  clean · October 28, 2025

See every restaurant inspection in Uptown →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated February 13, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.