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HELLO JASMINE

4705 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

HELLO JASMINE has been inspected 5 times by Chicago Department of Public Health since June 6, 2023. The most recent inspection, on March 10, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on March 10, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 6, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on June 6, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 3 separate inspections, most recently on May 6, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 3 separate inspections, most recently on March 10, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 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.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 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.
  2. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE AT THE INITIAL INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 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.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 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.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 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.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 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.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OPEN TO GO CONTAINERS IN THE BASEMENT STORAGE MUST BE STORED INVERTED TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 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.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE THE COOKS LINE COOLER. MUST BE WASHABLE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED WATER DAMAGED, ROTTED RAW WOOD UNDER THE FRONT PREP ONE COMPARTMENT SINK. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 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.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS IMPROPERLY STORED INSIDE THE UTILITY SERVICE SINK. MUST STORE INVERTED IN MOP SINK WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILE IN THE MENS WASHROOM. MUST REPLACE.
  3. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE AND ACCURATE WORKING THERMOMETER INSIDE THE HOT HOLDING UNIT IN THE KITCHEN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 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.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 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.
  4. License Re-Inspection

    0 infractions

  5. License

    10 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 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.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 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.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 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.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE INSTALLED ON UTILITY SINK IN BASEMENT. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTABLES IN WOMENS AND UNISEX WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICES ON WOMENS AND UNISEX WASHROOM DOORS. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 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.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 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.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING TILE IN FRONT PREP AREA OPEN. INSTRUCTED TO CLOSE CEILING TILE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DOUBLE GAS BURNER EXTENDING BEYOND HOOD. INSTRUCTED TO RELOCATE DOUBLE GAS BURNER SO THAT IT FITS UNDER VENTILATION HOOD SYSTEM.

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