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JOY YEE NOODLE ROSCOE

3336 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

JOY YEE NOODLE ROSCOE has been inspected 8 times by Chicago Department of Public Health since April 29, 2021. The most recent inspection, on March 23, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on March 13, 2026. 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 4 times across 3 separate inspections, most recently on May 12, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 4 times across 3 separate inspections, most recently on May 12, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 2 separate inspections, most recently on May 12, 2025. For example: FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

8 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE UNABLE TO PROVIDE A VALID CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE UNABLE TO PROVIDE A VALID CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WHILE TCS FOODS ARE BEING PREPARED AND SERVED. SUCH AS STEM RICE, BEEF, CHICKEN NOODLES, ETC. MUST OPERATE WTH A VALID CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER AT ALL TIMES TCS FOODS ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AVAILABLE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE FRONT JUICE BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN HOT RUNNING WATER AT THE MINIMUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. MANAGER TURN ON HOT WATER DURING INSPECTION. HOT WATER HAS BEEN REPAIRED DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENINGS NOT PROTECTED. OBSERVED A GAP OPENINGS ON BOTTOM OF REAR EXIT DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP STORED INSIDE ICE BIN IN FRONT SMOOTHIE STATION. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CROSS CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED BOXES OF FOOD STORED ON FLOOR INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW LEAK ON PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED IN THE MAIN KITCHENN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2617325 ON 05/12/2025. #37: DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A COMMON NAME. #39. SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTERTOP WERE OPENED FOOD IS STORED, AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. #49. CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT. #55. NEED TO CLEAN DEBRIS UNDER COOKING EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  3. Canvass

    10 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WITH BLACK GLOVES ON,RINSING HIS HANDS UNDER RUNNING WATER AT THREE COMPARTMENT SINK,THAN RETURNED TO HIS STATION AND HANDLED FOOD.SPOKE WITH PERSON IN CHARGE REGARDING HANDWASHING AND FOOD GLOVES PROCEDURE.MANAGER CORRECTED THE PROBLEM PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP PROVIDED AT HANDWASHING SINKS IN PREP AREAS. SOAP MUST BE PROVIDED AT ALL SINKS FOR PROPER HAND WASHING. AFTER MY REQUEST, SOAP WAS PROVIDED AT ALL HANDWASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • WE OBSERVED ICE SCOOP STORED ON TOP OF THE ICE CUBES OF ICE BIN (ICE IS USED FOR HUMAN CONSUMPTION TO MAKE FRESH FRUIT DRINKS), ALSO OBSERVED EMPLOYEE WITH A BLUE CLOTH WIPING THE COUNTER TOP AND STORED THE SAID RAG ON TOP THE ICE AT SAME ICE BIN.SOURCE OF CONTAMINATION. PER MY REQUEST, ICE WAS REMOVED. INFORMATION GIVEN ON HOW TO AVOID SOURCE CONTAMINATION. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • WE OBSERVED COOKED RICE (15LB)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.9F; FRIED CHICKEN NUGGET(20LB) AT TEMP OF 60.2F. NO TIME AND TEMPERATURE PROVIDED FOR THE MENTIONED PRODUCTS.FOOD DISCARDED AND DENATURE.POUNDS 35,VALUE 60 PRIORITY VIOLATION VIOLATION: 7-38-005,CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A COMMON NAME
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTER TOP WERE OPENED FOOD IS STORED,AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NEED TO CLEAN DEBRIS UNDER COOKING EQUIPMENT.
  4. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE AT SMOOTHIE BAR. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILD UP MAINLY ON FRONT END OF OUTSIDE OIL TANK. MUST CLEAN AND MAINTAIN.
  5. Canvass

    5 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN CHICKEN AND BEEF. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS (WALK-IN COOLER, PREP COOLERS, REACH-IN COOLERS ETC)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER. MUST PROPERLY USE FOOD GRADE STORAGE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS (BAMBOO SHOOTS) FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE REACH-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR UNUSED (SUSHI) PREP AREA NEXT TO THE BAR.
  6. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (MAIN KITCHEN/PREP AREA AND AT REAR SOUP DISPENSING PREP AREA).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP PROVIDED AT THE HAND WASHING SINK IN THE MAIN KITCHEN/PREP AREA WHILE FOOD HANDLERS ACTIVELY COOKING/PREPPING FOODS.INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINKS IN THE MAIN KITCHEN PREP AND AT REAR DISHWASHING AREA ALSO,AT FRONT SMOOTHIE BAR PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).(COS).VIOLATION CONSOLIDATED WITH ABOVE CITATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK-IN COOLER.INSTRUCTED TO PROVDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.(NO MILK CRATES).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE.INSTRUCTED TO PROVIDE AND MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE VOMIT AND DIARRHEAL SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR LOCATED IN THE KITCHEN. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO TEMPERATURE MEASURING DEVICE FOR THE WASH AND SANITIZING CYCLES OF RESIDENTIAL GRADE WAREWASHING MACHINE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. INSTRUCTED TO REMOVE RESIDENTIAL GRADE WAREWASHING MACHINE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER THROUGHOUT THE FACILITY. NO HOT WATER AT ALL THREE COMPARTMENT SINKS, HAND SINKS, AND PREP SINKS. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY 7-38-030(C) NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HOLE ON THE CEILING OF THE WOMEN AND MEN TOLIET ROOMS, ANSD IN THE LOBBY AREA. INSTRUCTED TO SEAL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES FOR HIRED EMPLOYEES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

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