Canvass
May 12, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 12, 2026 · Original Source
Restaurant · Chicago, IL
Yin Dee Restaurant
1824 W Addison St
Last inspected May 12, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Apr 29, 2025
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP COOLERS AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CARDBOARD OR PAPER AS LINING FOR SHELVING TRHOUGHOUT FACILITY. MUST BE MOOTH AND CLEANABLE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED A FEW WATER DAMAGED CEILING TILES INSIDE THE WOMEN'S WASHROOM AND ABOVE FOOD STORAGE SHELVING AND PREP TABLES IN KITCHEN AREA. MUST REPAIR REP; ACED AND MAINTAIN. SHELVING IN REAR KITCHEN FOOD PREPARATION. OBSERVED HEAVY DUST BUILD UP INSIDE VENTILATION VENT IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN. OBSERVED DUST AND DIRT BUILD UP INSIDE LIGHT SHIELDS COVERS THROUGHOUT KITCHEN. MUST CLEAND AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Apr 29, 2025 · Original Source
Canvass
Oct 16, 2024
Pass
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND SINK IN FRONT PREPARATION/SUSHI AREA TO NOT HAVE A HANDWASHING SIGN. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGN AT ALL HAND WASHING SINKS INDICATING EMPLOYEES MUST WASH HANDS.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED SCOOPS STORED IN DRY STORAGE CONTAINERS AND RICE COOKER WITH HANDLE IN CONTACT WITH FOOD CONTENTS IN STORAGE CONTAINERS. INSTRUCTED MANAGER TO STORE ALL SCOOPS SO THAT HANDLES ARE NOT STORED IN CONTACT WITH FOOD ITEMS IN CONTAINERS.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED SPATULAS, WHISKS, AND VARIOUS UTENSILS STORED IN CONTAINER WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT AND STORE ALL UTENSILS TO PROTECT FOOD CONTACT SURFACES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MULTIPLE SCOOPS AND SPATULAS STORED IN CONTAINERS AND DAMAGED WITH MISSING PIECES AND BROKEN COMPONENTS OF FOOD CONTACT SURFACES. INSTRUCTED MANAGER TO DISCARD ALL BROKEN UTENSILS AND PROVIDE REPLACES WITH A SMOOTH AND EASILY CLEANABLE SURFACE .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED SHELVES IN THE FRONT PREPARATION AREA TO HAVE EXCESS FOOD DEBRIS, DUST ACCUMULATION, AND PLASTIC DEBRIS. OBSERVED THE INTERIOR MICROWAVE WALLS TO HAVE EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN SHELVES AND INTERIOR OF MICROWAVE FREE OF EXCESSIVE DUST, GREASE, AND FOOD DEBRIS ACCUMULATION.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE COLD WATER HANDLE OF THE FRONT PREPARATION SINK IN SUSHI AREA TO BE LEAKING WHEN TURNED ON. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HAND SINK COLD WATER HANDLE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE ICE MACHINE IN THE SIDE STORAGE AREA TO NOT BE FUNCTIONAL. INSTRUCTED MANAGER TO REPAIR OR REMOVE ICE MACHINE TO ENSURE ALL EQUIPMENT ON SITE IS NECESSARY TO FUNCTION OF FACILITY.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 16, 2024 · Original Source
Canvass
Oct 5, 2023
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED LEAKING FAUCET AT THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY THROUGHOUT THE PREP AREAS AND DISH WASHING AREA.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 5, 2023 · Original Source