What is Friends Sushi's health inspection score?

Friends Sushi has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Friends Sushi last inspected?

Friends Sushi was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Friends Sushi have?

Friends Sushi has 21 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Friends Sushi safe to eat at?

Yes, Friends Sushi has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Friends Sushi serve?

Friends Sushi serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Friends Sushi

Name: Friends Sushi
Address: 710 N RUSH ST, Chicago, 60611
Rating: 85

710 N RUSH ST, Chicago

Last Inspected: 11/3/2025

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0Excellent

Sushi•Streeterville

Ranked #258 of 713 in Streeterville

Stable

8 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

2.6

Avg Violations

7 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

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-4 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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710 N RUSH ST, Chicago, IL 60611

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 basic

Nov

May 2023

2 inspections

2 high priority

2 intermediate

2 basic

Jun 2023

1 inspections

1 high priority

1 basic

Jun

Mar 2024

1 inspections

4 basic

Mar 2025

2 inspections

1 high priority

1 intermediate

3 basic

Mar

Nov 2025

1 inspections

1 high priority

1 intermediate

Inspection History

8 records on file

2 Complaint1 Non-Inspection3 Canvass1 Short Form Complaint1 Canvass Re-Inspection

Nov 25

Complaint InspectionLatestPass w/ Conditions

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS EGGROLLS, 6 POUNDS SHRIMP, 1 POUND RICE ( $70) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−15 pts

Mar 25

Non-Inspection InspectionCleanPass w/ Conditions

No violations

100/100inspection score

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 60F AT 1 OF 2 SUSHI DISPLAY CASES. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED."

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: SALMON AT 58.6F, WHITE TUNA AT 49.6F, YELLOW TAIL AT 50.7F, MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $350.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON FLOOR REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT AND DAMAGED FLOOR TILES IN THE REAR PREP/ DISH ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Base deductions−21 pts

Mar 24

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
Food handler at sushi station not wearing an effective hair restraint. instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
Large spoons kept in a standing water container, instructed to keep in a dry clean container.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No sink stoppers at 3-comp sink, instructed to obtain.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, instructed to obtain.

Base deductions−8 pts

Jun 23

Short Form Complaint InspectionPass

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEES' DRINKS WITHOUT LIDS IN THE PREP AREA. INSTRUCTED TO FIND DISNATED SPACE AS WELL AS LIDS TO PREVENT POSSIBLE CONTAMINATION WHILE DRINKING.

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PACKAGD AND CANNED FOOD ITEMS STORED INSIDE OF CABINETS LOCATED IN MENS TOILET ROOM. INSTRUCTED PERSON IN CHARGE FOOD MAY NOT BE STORED IN PROHIBITED AREA SUCH AS TOILET ROOMS IN ORDER TO PREVENTS SOURCES OF CONTAMINATION. INSTRUCTED TO REMOVE AND STORE IN APPROPRIATE AREA.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

May 23

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEES' DRINKS WITHOUT LIDS IN THE PREP AREA. INSTRUCTED TO FIND DISNATED SPACE AS WELL AS LIDS TO PREVENT POSSIBLE CONTAMINATION WHILE DRINKING.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

May 23

Canvass InspectionFail

1 High2 Med1 Basic

4 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEES' DRINKS WITHOUT LIDS IN THE PREP AREA. INSTRUCTED TO FIND DISNATED SPACE AS WELL AS LIDS TO PREVENT POSSIBLE CONTAMINATION WHILE DRINKING.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS, 1 LB COOKED RICE @78.4F, 1.5LBS SALMON @55.0F, 1.5LB COOKED MUSHROOM @63.5F, 2LBS YAKISOBA SAUCE @78.2, 2 LBS TERIYAKI SAUCE @81.3F,15LBS ALL STORED INSIDE OF 2 DOOR REFRIGERATION UNIT IN PREP AREA, AND 15LBS OF MISO PASTE @79.0F STORED UNDERNEATH PREP TABLE. INSTRUCTED PERSON IN CHAGER TO STORE ALL COLD TCS ITEMS AT 41F AND BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE DURING TIME OF INSPECTION TO MEASURE INTERNAL TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIROITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees toilet room, instructed to install.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Non-food grade paper towels ( recycled paper ) used between layers of food, instructed to use food grade paper.

Base deductions−12 pts

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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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