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YA YA MAS

1755 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

YA YA MAS has been inspected 5 times by Chicago Department of Public Health since February 2, 2024. The most recent inspection, on March 4, 2026, recorded 9 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on March 4, 2026. 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on March 4, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on February 2, 2024. 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.

5 inspections

  1. Complaint

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • WALL MOUNTED PAPER TOWEL DISPENSER IN THE REAR DISH AREA MUST BE MOVED TO BE ACCESSIBLE TO THE HAND WASHING SINK.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 10 LBS STUFFED SPINACH AND CHEESE PIES UNDER HOT LAMPS IN THE FRONT FOOD PREP AREA HELD AT IMPROPER HOT HOLDING TEMPERATURES OF 80.6F AND 104.7F. ALL DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURE REQUIREMENTS OR USING TIME AS A MEANS OF CONTROL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE SINK IN THE REAR FOOD PREP AREA.----MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE UTILITY MOP SINK. MUST PROPERLY STORE IN A CLEAN AREA.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS INCLUDING THE EMPLOYEES PERSONAL BELONGS IN THE REAR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK OR SODA CRATES AS A MEANS OF ELEVATION THROUGHOUT THE PREP AREAS AND INSIDE THE WALK-IN FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MISSING/BROKEN DOOR HANDLES ON THE FRONT PREP TWO DOOR COOLER AND THE REAR PREP LARGER MICROWAVE OVEN.----EXCESSIVE RUST ON THE INTERIOR METAL RACK SHELVING INSIDE THE REAR TALL REACH-IN COOLER. INSTRUCTED TO REPAIR/REPLACE/REMOVE RUST.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER UNDER THE OVEN. MUST BE A SMOOTH, CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING BASEBOARD COVING IN THE REAR FOOD PREP AREA AND MISSING WALL AT THE RIGHT SIDE OF THE REAR PREP TABLE. INSTRUCTED TO REPLACE.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.----FLOORS UNDER THE REAR THREE COMPARTMENT SINK NOTED DIRTY, INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 - OBSERVED ONE FOOD HANDLING EMPLOYEE WORKING AT TIME OF INSPECTION WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES COMPLETE AND MAINTAIN PROOF OF FOOD HANDLER TRAINING, AND ALL NEW HIRES RECEIVE TRAINING WITHIN 30 DAYS OF HIRE.
  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AVAILABLE AT THE HAND SINK IN THE REAR PREP/DISHWASHING AREA. UPON TURNING THE LEFT HANDLE, NO WATER PRESSURE AVAILABLE. HANDLE TURNS WITHOUT ENGAGING OR TURNING ON. TURNED ON RIGHT HANDLE, AND ONLY COLD WATER WAS AVAILABLE EVEN AFTER RUNNING THE WATER. INSTRUCTED MANAGER TO ENSURE HOT WATER IS AVAILABLE AT ALL TIMES WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR OF ICE MACHINE COMPONENTS IN TO BE HEAVILY SOILED AND COVERED WITH A BLACK AND GREY SUBSTANCE ON INTERNAL COMPONENTS FOR CREATING AND STORING ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN, SANTITIZE, AND MAINTAIN INTERIOR AND FOOD CONTACT SURFACES OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXES OF FOOD ITEMS AND DRINKS STORED ON THE FLOOR IN THE WALK IN FREEZER AND THROUGHOUT FACILITY. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO ALLOW FOR ADEQUATE CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE FOOD HANDLING EMPLOYEE WORKING AT TIME OF INSPECTION WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES COMPLETE AND MAINTAIN PROOF OF FOOD HANDLER TRAINING, AND ALL NEW HIRES RECEIVE TRAINING WITHIN 30 DAYS OF HIRE.
  4. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12--BACKFLOW PREVENTION DEVICE NOT LOCATED AT COFFEE ESPRESSO MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15--OBSERVED WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR WATER PLUMBING LEAK AND MAINTAIN.
  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP APPROX: 1 INCH OPENING AT BOTTOM OF REAR EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR WATER PLUMBING LEAK AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT COFFEE ESPRESSO MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER BACKING UP AT THE 3- COMPARTMENT WHILE DRAINING WATER FROM THE MIDDLE COMPARTMENT,WASTE WATER BACKS UP INTO RIGHT AND LEFT COMPARTMENTS OF THE 3- COMPARTMENT SINK AND WATER SLOWLY DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN SO THAT WASTE WATERS ARE DISPOSED OF PROPERLY AS REQUIRED. PRIORITY VIOLATION 7-38-030 (C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN EXHAUST HOOD/LARGE OVEN AND SIDE EXHAUST FAN TO REMOVE ACCUMULATION OF HANGING DUSTS 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.

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