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YI MIN RESTAURANT

7 E 83RD ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

YI MIN RESTAURANT has been inspected 7 times by Chicago Department of Public Health since August 16, 2024. The most recent inspection, on July 27, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 7 times across 3 separate inspections, most recently on March 20, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 separate inspections, most recently on March 20, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 21, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on March 7, 2025. For example: PERSONAL CLEANLINESS

  • 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 6 times across 3 separate inspections, most recently on March 7, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FACILITY WITH NO SANITIZER FOR CHLORINE TEST STRIPS ON SITE. PERSON IN CHARGE BROUGHT CHLORINE FROM NEIBORING BUSINESS DURING INSPECTION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED FACILITY WITH NO METAL STEM THERMOMETER ON SITE TO MEASURE INTERNAL TEMPERATURES OF TCS FOOD
  4. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CFM ON SITE WHILE PREPARING/HANDLING TCS FOODS (I.E. SHRIMP, BEEF, CHICKEN, ETC.). INSTRUCTED TO ALWAYS HAVE AND MAINTAIN A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 8. HANDS CLEAN & PROPERLY WASHED
      • FOOD HANDLER TOUCHING FACE/BODY AND CLOTHES AND NOT WASHING HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN TOUCHING BODY, PHONE, MULTI-TASKING, ETC. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
    • 35. APPROVED THAWING METHODS USED
      • CHICKEN NOT PROPERLY BEING THAWED, SITTING IN 3-COMPARTMENT SINK. INSTRUCTED TO THAW UNDER COOL RUNNING WATER, IN THE COOLER OR IN MICROWAVE. MAINTAIN PROPER THAWING METHOD.
    • 40. PERSONAL CLEANLINESS
      • EMPLOYEES AND FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA AND/OR HANDLING FOOD. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREA WHERE A HAIR RESTRAINT AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • TO GO CONTAINERS NOT PROPERLY STORED. INSTRUCTED TO INVERT CONTAINERS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CAN OPENER WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR/EXTERIOR OF FRYERS AND COOKING EQUIPMENT WITH THICK FOOD, GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS AND COOKING EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • STORAGE RACKS, INTERIOR LOWER SURFACE OF COOLERS/FREEZERS AND PREP TABLES WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS, UNDER THE SINKS, UNDER/AROUND THE COOKING/COOLING AND HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -WALLS AROUND THE SINKS WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS ON SITE HAVE NOT MET THE FOOD HANDLER'S REQUIREMENTS AND RECEIVED CERTIFICATION. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID FOOD HANDLERS CERTIFICATE.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 2 LARGE LIVE FLIES IN THE FACILITY AND 80 MICE DROPPINGS IN THE TOILET ROOM, BEHIND/IN THE CORNERS OF THE COOKING EQUIPMENT, SINKS AND COOLERS. INSTRUCTED TO REMOVE ALL DROPPINGS AND SANITIZE THE AFFECTED AREA. PRIORTY FOUNDATION 7-38-020(a) NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND SINKS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO HAVE EMPLOYEE HEALTH POLICY ON SITE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER FOR TAKING ADEQUATE INTERNAL TEMPERATURES OF TCS FOODS ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN A METAL STEM THERMOMETER ON SITE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 6 LARGE LIVE FLIES IN THE FACILITY AND 80 MICE DROPPINGS IN THE TOILET ROOM, BEHIND/IN THE CORNERS OF THE COOKING EQUIPMENT, SINKS AND COOLERS. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE THE AFFECTED AREA AND MUST HAVE A CURRENT SERVICE REPORT FROM THE PEST CONTROL COMPANY. PRIORTY FOUNDATION 7-38-020(a) NO CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO TEST STRIPS FOR THE SANITIZER USED TO SANITIZED THE UTENSILS/EQUIPMENT AT THE 3-COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND MAINTAIN THE REQUIRED TEST STRIPS. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • STORAGE RACKS ABOVE THE 3-COMPARTMENT SINK WITH DIRT, DUST AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE FRYER WITH GREASE, DIRT AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TRASH RECEPTACLE IN THE TOILET ROOM HAS NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • LEAVES AND DEBRIS IN THE OUTSIDE DUMPSTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND SINKS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. -MUST CLEAN VENTS ON THE VENTILATION HOOD AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION FILTERS WITH GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION FILTERS.

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