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YOLANDA'S RESTAURANT

3058 S CENTRAL PARK AVE, CHICAGO, IL 60623 · Restaurant

Inspection summary

YOLANDA'S RESTAURANT has been inspected 3 times by Chicago Department of Public Health since April 10, 2024. The most recent inspection, on January 7, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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 January 7, 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 January 7, 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 once on January 7, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 13, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 10, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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.

3 inspections

  1. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHNG SINKS USED BY EMPLOYEES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRE-SET TABLEWARE ON DINING TABLES. INSTRUCTED MANAGER TO COVER OR RESET TABLEWARE UPON CUSTOMER SEATING.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR AND NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO ELEVATE AND INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
  2. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED WHITE BULK STORAGE CONTAINERS CONTAINING WORKING INGREDIENTS (SUGAR) WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED LARGE POTS CONTAINING PREPARE FOOD STORED ON FLOORS IN WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER SHELVING AND ELEVATE OFF FLOOR TO PREVENT POSSIBLE CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET UTENSILS ON TABLES THROUGHOUT PREMISE UNCOVERED. INSTRUCTED TO COVER UTENSILS IN ORDER TO PREVENT CONTAMINATION.
  3. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK IN BAR WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED MISSING THERMOMETER INSIDE WHITE UPRIGHT COOLER IN PREP. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SIDE EXIT DOOR OF FACILITY NOT RODENT PROOF. INSTRUCTED TO PROVIDE IN ORDER TO PREVENT PEST ENTRY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED VARIOUS FOOD ITEMS STORED INSIDE GROCERY BAGS (RICE, SAUCES, MEATS, ETC.) AND INSTRUCTED TO DISCONTINUE USE AND PROVIDE FOOD-GRADE BAGS TO PREVENT POSSIBLE CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK AT 3 COMPARTMENT SINK (FAUCET NECK) IN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN THEM ON-SITE FOR REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER INSTRUCTED TO OBTAIN ALLERGEN TRAINING CERTIFICATION AS REQUIRED.

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