What is Nori Sushi & Noodle Shop's health inspection score?

Nori Sushi & Noodle Shop has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nori Sushi & Noodle Shop last inspected?

Nori Sushi & Noodle Shop was last inspected on August 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nori Sushi & Noodle Shop have?

Nori Sushi & Noodle Shop has 68 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nori Sushi & Noodle Shop safe to eat at?

Nori Sushi & Noodle Shop has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Nori Sushi & Noodle Shop serve?

Nori Sushi & Noodle Shop serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nori Sushi & Noodle Shop

Name: Nori Sushi & Noodle Shop
Address: 1235 W DEVON AVE, Chicago, 60660
Rating: 72

1235 W DEVON AVE, Chicago

Last inspected 9mo ago

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0Good

Sushi•Edgewater

Ranked #184 of 282 in EdgewaterBetter than 73% of sushi restaurants

Declining

8 inspections

Last: Aug 5, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

8.5

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-15 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1235 W DEVON AVE, Chicago, IL 60660

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Violation Timeline

Jun 2022

2 inspections

2 high priority

2 intermediate

18 basic

Jun

Oct 2022

2 inspections

4 high priority

3 intermediate

12 basic

Dec 2023

1 inspections

1 high priority

6 basic

Dec

Nov 2024

2 inspections

1 intermediate

10 basic

Aug 2025

1 inspections

1 high priority

2 intermediate

6 basic

Aug

Inspection History

8 records on file

2 Complaint2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection

Aug 25

Complaint InspectionLatestPass w/ Conditions

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE COOKS LINE RED REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 50.F WITH TCS FOOD SUCH AS SPICY MAYO AT 53.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F. C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED COOKED EEL WRAPPED IN FOIL AND BEING HELD HOT AT IMPROPER TEMPERATURE OF 125.F INSIDE THE SUSHI PREP TOASTER OVEN. REVIEWED ALL HOT HELD FOODS MUST BE HELD AT A MINIMUM OF 135.F OR ABOVE. EEL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 2 LBS SPICY MAYO INSIDE THE COOKS LINE REACH-IN RED COOLER HELD AT AN IMPROPER TEMPERATURE OF 53.4F. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WOKS COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
COOKS WOK LINE THREE DOOR COOLER WITH A TORN RUBBER DOOR GASKET ON FAR LEFT DOOR. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE TAPE, FOAM OR CARDBOARD AS GUARD ON EDGES OF THE COOKS WOK LINE HAND WASHING SINK AND AS A SPLASH GUARD AT THE SAME SINK. MUST USE CLEANABLE MATERIALS.----RAW WOODEN PALLET UNDER THE DISH ROOM BOX FREEZER MUST BE PAINTED/SEALED TO BE NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
GREASE TRAP UNDER THE SMALL THREE COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.-----MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER THE SMALL THREE COMPARTMENT SINK WITH DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE FOLLOWING AREAS: REFRIGERATION/FREEZER ROOM, WOMENS WASHROOM. MUST REPLACE.----NOTED NEWLY INSTALLED EXPANDING SPRAY FOAM THROUGHOUT THE PREMISES ON FLOORS AND WALLS UNABLE TO CLEAN WITH BUMPY UNEVEN SURFACES. INSTRUCTED TO CUT/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE. WALL AT ENTRANCE TO THE REAR DRY FOOD STORAGE ROOM IN POOR REPAIR, BROKEN WITH OPEN CREVICES. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED POOLING LIQUID ON THE FLOOR BEHIND THE THE SUSHI PREP COOLER. MUST REMOVE POOLING WATER AND REPAIR ANY LEAK FROM SUSHI COOLER.----PEELING PAINT ON THE WALL INSIDE THE MEN'S AND WOMEN'S WASHROOMS. MUST REMOVE/REPAIR TO BE SMOOTH AND CLEANABLE.

Base deductions−32 pts

Nov 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 24

Canvass InspectionFail

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED MISSING INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER AND THE FRONT PREP RED COOLER WITH CUSTOMER TOGO CONDIMENTS INSIDE.

Basic (10)

−20 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 67.8F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOILED CLOTH CURTAINS LEADING INTO THE REAR DISHWASHING ROOM. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR DOOR OF THE TALL WHITE REACH-IN FREEZER IN THE DISHWASHING ROOM WITH PEELING PLASTIC BEING USED AS A PROTECTANT. MUST REMOVE PEELING PLASTIC.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING NOTED WITH EXCESSIVE GREASE AND FOOD DEBRIS: COOKS LINE FOOD CART, GAS STOVETOP. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
EXTREMELY SLOW DRAINING FRONT PREP/COOKS LINE HAND WASHING SINK. MUST REPAIR TO PROPERLY DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER AND AROUND THE SMALL THREE COMPARTMENT SINK AND GREASE TRAP UNDER SINK WITH DIRT, DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.-----WATER DAMAGED CEILING TILES THROUGHOUT THE REAR PREP WITH THE SMALL 3 COMPARTMENT SINK AND FREEZER/COOLER. MUST REPLACE ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS SUCH AS PILED WOOD, BROKEN POTTERY, MUST BE REMOVED FROM THE REAR OUTDOOR WALKWAY TO PREVENT RODENT HARBORING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR ALL.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 12-7-23 REPORT #2586510 NOT CORRECTED. #47-: NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER WITH DESERTS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.#47-NOTED BROKEN INNER DOOR OF UPRIGHT FREEZER TAPED WITH DUCK TAPE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.#56- NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−25 pts

Dec 23

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
NOTED EMPLOYEE SERVING READY-TO-EAT FOOD (SUSHI SEAFOOD(CRAB)) WITH BARE HANDS. AT THE SAME TIME, EMPLOYEES WIPED THEIR HANDS ON THEIR DRESS PANTS AND CONTINUED WITH PREPPING. DISCUSSED WITH MANAGEMENT THE NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS. MUST WEAR USE GLOVES, TONGS, OR SPOONS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED 3-COMPARTMENT SINK AT THE KITCHEN PREP WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BROKEN INNER DOOR OF UPRIGHT FREEZER TAPED WITH DUCK TAPE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND - OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER WITH DESERTS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Base deductions−22 pts

Oct 22

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.114-- ALL STORED ITEMS, SUCH AS PLASTIC CARTS WITH STORED CHEMICALS AND FLOOR MATS, MUST BE REMOVED FROM THE REAR WALKWAY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.11---EXCESSIVE FOOD SPLATTERS ON THE WALLS OF THE COOK'S LINE. MUST CLEAN AND MAINTAIN.----WALL ON THE COOKS LINE WITH CHIPPING PLASTER AROUND THE MOUNTED KNIFE HOLDER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.

Base deductions−4 pts

Oct 22

Complaint InspectionFail

4 High3 Med10 Basic

17 total

25/100inspection score

−75 pts

High Priority (4)

−40 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE-HAND CONTACT WITH READY-TO-EAT FOOD. NOTED COOK PEELING, SLICING FRESH CUCUMBERS TO BE EATEN RAW AND STORED IN THE COOKS LINE COOLER. REVIEWED NO BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CUCUMBER DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE FOOD HANDLER USING AN EXTREMELY SOILED WIPING CLOTH TO WIPE OFF THE PREP COOLER, DIRTY CUTTING BOARD, AND ADDITIONAL DIRTY PREP SURFACES. THEN, USED THE SOILED CLOTH TO WIPE OFF TWO DIRTY KNIVES AND PLACE THEM ON TOP OF THE FOOD INSIDE THE TWO-DOOR COOLER TO BE USED FOR PREPPING. REVIEWED PROPER SANITIZING OF IN-USE UTENSILS AND PREP SURFACES. THE MANAGER REMOVED SOILED WIPING CLOTHS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR AREAS OF THE ICE MACHINE ARE IN NEED OF CLEANING.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS-PREPARED FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. 3 LBS COOKED TEMPURA SHRIMP AND COOKED VEGETABLE TEMPURA IN A CONTAINER ON A FOOD CART IN THE HALLWAY ADJACENT TO THE COOKS LINE AT 60.4F. ALSO NOTED WERE 3 LBS OF COOKED EEL WRAPPED IN TINFOIL INSIDE A TOASTER OVEN THAT WAS TURNED OFF AT 82.4F. ALL FOODS ARE DISCARDED. REVIEWED HOT HOLDING TEMPERATURE OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED APPROXIMATELY 50 MICE DROPPINGS IN THE FOLLOWING AREAS: BEHIND COOLERS IN THE SMALL PREP ROOM, ALONG BASEBOARDS IN THE DRY STORAGE ROOM, AND UNDER THE THREE-COMPARTMENT SINK IN THE DISH ROOM. ALSO NOTED WERE APPROXIMATELY 20 SMALL LIVE FLIES THROUGHOUT THE SMALL PREP ROOM AND DRY FOOD STORAGE ROOM. THE LAST PEST-SERVICE REPORT WAS DATED 6-22-22, WITH MICE ACTIVITY AT THAT TIME. RECOMMEND HAVING THE PEST CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, REMOVE ALL MICE DROPPINGS AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP NOTED STORED INSIDE THE ICE. MUST PROPERLY STORED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS TO ENABLE CLEANING AND MONITORING OF ALL FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE WALL-MOUNTED KNIFE HOLDER ON THE COOKS LINE.----MUST NOT USE CARDBOARD AS A PROP UNDER THE EMPLOYEE REFRIGERATOR.----NOTED SOILED CLOTH CURTAINS THROUGHOUT THE FACILITY IN SEVERAL ENTRANCEWAYS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR OF THE MICROWAVE OVEN IS DIRTY.----DIRTY INTERIOR OF THE BULK FOOD CONTAINERS, CABBAGE, AND ONION. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE GREASE TRAP UNDER THE SMALL PREP ROOM THREE COMPARTMENT IS EXTREMELY DIRTY WITH GREASE.----METAL RACK SHELVING WHERE CLEAN PANS ARE STORED ABOVE THE SMALL PREP ROOM THREE-COMPARTMENT SINK WAS NOTED TO BE DIRTY/GREASY. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CLOTH TOWELS AS LINERS FOR SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEAD MOUSE ON THE FLOOR BEHIND THE COOLERS IN THE SMALL PREP ROOM. MUST REMOVE, CLEAN, AND SANITIZE.POOLING LIQUID ON THE FLOOR BEHIND THE COOLER AT THE SUSHI BAR PREP AREA. MUST REMOVE AND MAINTAIN DRY. EXCESSIVE FOOD SPLATTERS ON THE WALLS OF THE COOK'S LINE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TIN FOIL AS LINER FOR WALLS NEXT TO THE DEEP FRYER.----WALL ON THE COOKS LINE WITH CHIPPING PLASTER AROUND THE MOUNTED KNIFE HOLDER. MUST REPLACE TO BE SMOOTH AND CLEANABLE.----WATER DAMAGED CEILING TILES IN THE WASHROOMS AND DISH ROOM. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL STORED ITEMS, SUCH AS PLASTIC CARTS WITH STORED CHEMICALS AND FLOOR MATS, MUST BE REMOVED FROM THE REAR WALKWAY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS, SUCH AS HANDBAGS AND SHOES, IN THE FOOD PREP AREAS. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 6-30-22 REPORT #2560162 WERE NOT CORRECTED. #55-- 6-201.11-- MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3-COMPARTMENT SINK AREA. #55- 6-501.11- OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY, ESPECIALLY BEHIND EQUIPMENT. #55- 6-201.11-- OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.#55- 6-501.11-- OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY, ESPECIALLY BEHIND EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−75 pts

Jun 22

Canvass Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO FOOD HANDLERS WITH JEWELRY ON THEIR HANDS(WATCH AND BRACELETS) WHILE PREPARING FOOD IN THE SUSHI PREP STATION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS DON'T WEAR ANY PROHIBITED JEWELRY WHILE PREPARING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED TWO DIRTY CLOTHES HANGING ON A CUTTING BOARD LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO STORE WASH CLOTHES PROPERLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY ESPECIALLY BEHIND EQUIPMENT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE ON THE WALL BEHIND LEAKING PIPE IN FOOD COOKING AREA. MUST REPAIR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3 COMPARTMENT SINK AREA
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILT UP DUST AND GREASE UNDER THE ENTIRE VENTILATION HOOD AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−14 pts

Jun 22

Canvass InspectionFail

2 High2 Med11 Basic

15 total1 risk factor

43/100inspection score

−52 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED IMPROPER HYGIENIC PRACTICES. EMPLOYEES ARE WASHING HANDS AND UTENSILS AT THE HANDWASHING SINK IN THE FOOD PREP AREA. PRIORITY VIOLATION 7-38-010 NO CITATION ISSUED, COMBINED WITH VIOLATION BELOW.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THAT EMPLOYEES ARE USING BARE HANDS TO HANDLE RICE FOR SUSHI. MUST USE GLOVES OR OTHER WAY OF PROTECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOOD (CHICKEN 57.2 F) IN THE COLD HOLDING UNIT IN THE FRONT PREP AREA. INSTRUCTED TO KEEP ALL TCS FOOD AT 41 F OR BELOW FOR COLD HOLDING TEMPERATURES AND DISCARD AND DENATURE SAID FOOD. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY STATEMENT AND REMINDER ON THE ONLINE MENU. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.

Basic (11)

−22 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO FOOD HANDLERS WITH JEWELRY ON THEIR HANDS(WATCH AND BRACELETS) WHILE PREPARING FOOD IN THE SUSHI PREP STATION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS DON'T WEAR ANY PROHIBITED JEWELRY WHILE PREPARING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED TWO DIRTY CLOTHES HANGING ON A CUTTING BOARD LOCATED AT THE END OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO STORE WASH CLOTHES PROPERLY.
46GLOVES USED PROPERLY−2
OBSERVED FOOD HANDLER WASHING HIS HANDS WITH GLOVES ON AND CONTINUED TO WORK IN FOOD DINING ROOM PREP AREA. INSTRUCTED TO WASH HANDS WITHOUT GLOVES.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED THAT RAW SEWAGE IS BACKING UP FROM THE FLOOR DRAIN TO THE FLOOR IN THE FOOD COOKING AREA WHEN NEAR BAY HAND SINK IS USED. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSEREVED NO RECEPTACLE WITH NO COVER IN LADY'S BATHROOM. MUST PROVIDE AND MAINTAINRECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE ON THE FLOOR AT THE DEEP FRYING STATION AND UNDER ALL EQUIPMENT UNDER VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS THROUGHOUT THE FACILITY ESPECIALLY BEHIND EQUIPMENT
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE ON THE WALL BEHIND LEAKING PIPE IN FOOD COOKING AREA. MUST REPAIR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE STAINED CEILING TILES IN FRONT 3 COMPARTMENT SINK AREA
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILT UP DUST AND GREASE UNDER THE ENTIRE VENTILATION HOOD AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO RETAKE COURSE AND PROVIDE AND MAINTAIN COPIES OF RECORDS.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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