What is Nikko Sushi Izakaya's health inspection score?

Nikko Sushi Izakaya has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nikko Sushi Izakaya last inspected?

Nikko Sushi Izakaya was last inspected on September 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nikko Sushi Izakaya have?

Nikko Sushi Izakaya has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nikko Sushi Izakaya safe to eat at?

Nikko Sushi Izakaya has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Nikko Sushi Izakaya

Name: Nikko Sushi Izakaya
Address: 2047 W DIVISION ST, Chicago, 60622
Rating: 67

2047 W DIVISION ST, Chicago

Last inspected 7mo ago

▲Improving

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0Fair

Wicker Park

Ranked #403 of 579 in Wicker Park

Improving

6 inspections

Last: Sep 5, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+33 pts

Latest

100% weight

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

2047 W DIVISION ST, Chicago, IL 60622

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Violation Timeline

Nov 2023

1 inspections

Nov

Dec 2023

1 inspections

Jan 2024

1 inspections

4 basic

Jan

Aug 2025

1 inspections

11 high priority

5 intermediate

5 basic

Sep 2025

2 inspections

3 basic

Sep

Inspection History

6 records on file

2 Canvass Re-Inspection2 Canvass2 Non-Inspection

Sep 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−2 pts

Sep 25

Canvass Re-Inspection InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2622803 8/25/25 NOT CORRECTED #29- 8-103.12(B) : OBSERVED NO VARIANCE OBTAINED FOR ROOM TEMPERATURE SUSHI RICE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE Ph. (PRIORITY 7-42-090)(CITATION ISSUED)

Base deductions−4 pts

Aug 25

Canvass InspectionFail

11 High5 Med5 Basic

21 total5 risk factors

0/100inspection score

−145 pts

High Priority (11)

−110 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED NAD SERVED SUCH AS (TUNA,SALMON,SUSHI RICE,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERED FEMALE FOOD HANDLER CHEWING WHILE HANDLING FOOD IN PREP AREA. INSTRUCTED NO EATING WHILE PREPARING FOOD ONLY IN A DESIGNATED AREA.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN MEZZANINE PREP AREA WHERE FISH IS PREPPED AND SODA MACHINE IS LOCATED. MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP, AND TOWELS, AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS IN FRONT SUSHI PREP AREA AND BAR MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND SINKS IN FRONT SUSHI PREP AREA AND BAR PREP AREA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN FRONT SUSHI PREP AREA,BAR,TOILET ROOMS MUST PROVIDE AND MAINTAIN.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE OBTAINED FOR ROOM TEMPERATURE SUSHI RICE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE PH. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVD IMPROPER TEMPERATURE OF APPX. 10LBS. COOKED SUSHI RICE AT 78.4F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT FOODS AT 135.0F.APPX. 10LBS. $40.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER FOR TAKING INTERNAL TEMPERATURES OF TCS FOODS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE THERMOMETERS FOR REACH IN COOLERS IN MEZZANINE .
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)(CITATION ISSUED)

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 3- COMPARTMENT SINK IN REAR DISH WASHING AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE FOIL LINED ON OVERHEAD SHELF AT GRILL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−145 pts

Risk factor bonus (5× +5)−25 pts

Jan 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FLOOR DRAIN WITH MISSING LID IN MAIN FLOOR WOMEN'S TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS BUILD UP ON THE FLOOR IN THE TOP FLOOR BAR AREA AND THE KITCHEN AROUND THE GRIDDLE AREA. INSTRUCTED MANAGER TO CLEAN FLOOR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CAULK AROUND 3 COMPARTMENT SINK WITH BLACK BUILD-UP. INSTRUCTED MANAGER TO ENSURE WALLS ARE EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE STORAGE ROOM WITH THE ICE MACHINE. INSTRUCTED MANAGER TO DECLUTTER AND REMOVE ANY UNNECESSARY ITEMS FROM THE PREMISES.

Base deductions−8 pts

Dec 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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Community Safety Reports

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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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