Skip to content
Loading map…

JAYAKA CORPORATION

47 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

JAYAKA CORPORATION has been inspected 7 times by Chicago Department of Public Health since April 12, 2021. The most recent inspection, on August 11, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on April 9, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on May 31, 2022. For example: PROPER COLD 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 once on March 24, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on March 24, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 7 times across 4 separate inspections, most recently on March 24, 2025. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

7 inspections

  1. Complaint

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Waste water Cast Iron pipe running above 3 comp sink, Instructed to incapsulate or install a barrier.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Refer to violation #59
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • Missing sink stoppers at dish washing 3-comp sink, Instructed to obtain.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • refer to violation #59
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Refer to violation #59.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • Previous core violation not corrected from report # 2592384 dated on 4-9-24 for violations # 47( Using food containers of dairy products as a multi-use utensils with chipping and stains, Instructed to use proper multi-use utensils), #56 (Light fixture in basement kitchen missing a light shield, instructed to provide.), #58 (No allergen training certificate for food service manager, instructed to obtain.) Instructed manager to correct violations within given time frame. Priority foundation violation 7-42-090.
  4. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Obstructed hand wash sink at 1st floor prep kitchen, several food utensils placed inside the hand sink, instructed to keep hand sink unobstructed during food preparation. Priority foundation violation 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No paper towels provided at 1st floor prep area hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using food containers of dairy products as a multi-use utensils with chipping and stains, Instructed to use proper multi-use utensils.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Light fixture in basement kitchen missing a light shield, instructed to provide.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen training certificate for food service manager, instructed to obtain.
  5. Canvass

    7 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREA. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER PIPE BETWEEN THE ONE COMPARTMENT SINK AND HAND WASHING SINK IN FRONT FOOD PREP AREA. ALSO OBSERVED, A BROKEN SPRAYER NOZZLE AT THE THREE-COMPARTMENT SINK LOCATED IN THE BASEMENT. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE TOILET ROOM LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BURNT-OUT LIGHT BULB ON THE CEILING IN THE EMPLOYEE TOILET ROOM LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2556525 CONDUCTED ON 05/31/22. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#58) 2-102.13: FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, TURKEY, TUNA, NOODLES AND CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 52F - 47F LOCATED IN PREP COOLER AND REACH IN RC ON 1ST FLOOR. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS APPROX 20 LBS AT $150. INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. PREP COOLER NOW AT 41F RC COOLER REMAINS AT 53F.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED SERVICE PREP COOLER AND REACH IN RC COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PREP COOLER AND REACH IN RC COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. FOUND NO OTHER COOLERS ON 1ST FLOOR TO MAINTAIN SERVUCE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  7. License

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING AND INACCURATE THERMOMOETR FOR WALK-IN AND PREP COOLERS, INSTRUCTED TO INSTALL.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • UTENSILS NOT PROPERLY AIR DRIED, INSTRUCTED MANAGER TO AIR DRY ALL MULTI-USE UENSILS AFTER WASHING.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • USING NOT FOOD GRADE CONTAINERS WITH CHIPPED EDGES, INSTURED TO USE DURABLE FOOD GRADE CONTAINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE FOR ICE MAKER IN BASEMENT. INSTRUCTED TO INSTALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELDS FOR CEILING FIXTURE OF BASEMENT PREP AREA. INSTRUCTED TO INSTALL.

Nearby inspected facilities

Own this business? Add a badge to your website