Canvass
Jun 25, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 25, 2026 · Original Source
Restaurant · Chicago, IL
Yolk
501 W Diversey Pkwy
Last inspected Jun 25, 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
6 inspectionsCanvass
Jun 12, 2025
Pass w/ Conditions
5 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MUST HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT DISH WASHING AREA. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE REPLENISHED SOAP DURING INSPECTION.
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 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED EXPIRED READY TO EAT COOKED SLICED HAM HELD IN WALK IN COOLER WITH A DATE MARKED 5-26-2025. ALSO OBSERVED EXPIRED COOKED SAUSAGE WITH A DATE MARKED 6-2-2025. READY TO EAT FOODS CAN BE HELD FOR A MAXIMUM OF 7 DAYS. DAY 1 COUNTS AS DAY OF PREPARATION. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CRACKED WALL TILES ON RIGHT SIDE OF WALL LOCATED NEXT TO DISH MACHINE. MUST REPAIR.
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 FOOD HANDLERS CELL PHONES AND SPEAKER ON CUTTING BOARD IN MAIN PREP AREA. MUST STORE PERSONAL ITEMS AWAY FROM PREP AREA/CLEAN EQUIPMENT AND UTENSILS.
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, Jun 12, 2025 · Original Source
Canvass Re-Inspection
Jun 10, 2024
Pass
4 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B)/NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12/NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11 (A;B;D)/ NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
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
5-204.12/NOTED NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE 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 problemsOfficial record from Chicago Department of Public Health, Jun 10, 2024 · Original Source
Canvass Re-Inspection
Jun 4, 2024
Fail
6 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B)/ NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12/ NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11/ NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
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
5-204.12/ NOTED NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE 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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
5-501.17/ NOTED NO COVERED RECEPTACLES IN BOTH UNISEX RESTROOMS. INSTRUCTED TO PROVIDE 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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
5-501.15/NOTED OUTSIDE RECEPTACLES WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOW. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT-FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED
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, Jun 4, 2024 · Original Source
Canvass
Jun 3, 2024
Fail
9 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS (46-67.8F) STORED IN WALK-IN COOLER LIKE EGGS, SAUSAGE, CHEESE, MILK, LEAFY GREENS, MELONS, PANCAKE BATTER, DICED POTATOES, AND DICED TOMATOES AT APPROXIMATELY 80 LBS VALUED $250.00 DISCARDED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED WALK-IN COOLER WITH AMBIENT AIR 53.9. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. UNIT TAGGED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
NOTED MINI REFRIGERATOR AT COFFEE LINE WITHOUT THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER AND MAINTAIN IT AT THE FRONT OF THE COOLING UNIT FOR ACCURATE MEASUREMENTS AND MONITORING.
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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
NOTED BULK ITEMS IN PREP AREA NEAR 3 COMPARTMENT SINK WITHOUT LABELS OF COMMON NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED PLATES AND BOWLS AT COOK LINE AND COOKWARE ON DRYING RACK RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
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 NO BACK FLOW DEVICE ON WATER LINES AT COFFEE STATION. INSTRUCTED TO PROVIDE 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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
NOTED NO COVERED RECEPTACLES IN BOTH UNISEX RESTROOMS. INSTRUCTED TO PROVIDE 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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
NOTED OUTSIDE RECEPTACLES WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOW. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT-FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED
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 issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NOTED PERSON IN CHARGE WITH PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON-PREMISE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 3, 2024 · Original Source
Canvass
Dec 4, 2023
Pass
1 recorded violation
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOP STORED UNCLEAN CONTAINER ATTACHED TO WALL. CLEAN AND MAINTAIN CONTAINER.
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 issuesOfficial record from Chicago Department of Public Health, Dec 4, 2023 · Original Source