What is Hot Woks Cool Sushi's health inspection score?

Hot Woks Cool Sushi has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hot Woks Cool Sushi last inspected?

Hot Woks Cool Sushi was last inspected on March 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hot Woks Cool Sushi have?

Hot Woks Cool Sushi has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hot Woks Cool Sushi safe to eat at?

Hot Woks Cool Sushi has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hot Woks Cool Sushi

Name: Hot Woks Cool Sushi
Address: 2032 W ROSCOE ST, Chicago, 60618
Rating: 53

2032 W ROSCOE ST, Chicago

Last inspected 12mo ago

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0Fair

North Center

Ranked #448 of 551 in North Center

Stable

3 inspections

Last: Mar 19, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

2032 W ROSCOE ST, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

1 high priority

1 intermediate

4 basic

Jan

Jul 2024

1 inspections

1 high priority

6 basic

Mar 2025

1 inspections

2 high priority

3 basic

Mar

Inspection History

3 records on file

3 Canvass

Mar 25

Canvass InspectionLatestPass

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINKS IN THE REAR PREP AND BASEMENT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SOAP DISPENER ATTACHED TO WALL ABOVE TWO COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE SOAP DISPENSER AND ENSURE EMPLOYEES ARE ONLY WASHING THEIR HANDS AT SINKS DESIGNATED FOR HANDWASHING.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS LINER ON SHELVING UNITS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE FOIL AND ESNURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANBALE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE REAR PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON SITE AT ALL TIMES.

Base deductions−26 pts

Jul 24

Canvass InspectionPass

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE SUSHI PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE 1ST FLOOR KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED LID OF CHEST FREEZER IN POOR REPAIRS WITH BROKEN LID WRAPPED IN SCOTCH TAPE. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL PAPER USED TO LINE SHELVES AT THE FIRST FLOOR PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. ALSO NOTED LEAKING FAUCET AT THE SAME SINK. INSTRUCTED TO REPAIR ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOOR DRAIN UNDERNEATH THE DISH WASHING MACINE AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS AT THE FOOD PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO NOTED PEELING PAINT ON CEILING BY THE DISH WASHING AREA AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR PREP/COOKING AREA AND IN BASEMENT PREP AREA.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIES WITH COMMON NAME (POTATO FLOUR, SALT, PANKO ETC)

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE SHELVES IN THE BASEMENT PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF THE FOLLOWING: 3 COMPARTMENT SINK, 2 COMPARTMENT SINK AND HANDSINK IN THE BASEMENT PREP AREA. INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, PREP AND STORAGE SHELVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT PREP/STORAGE AREA AND IN REAR PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN THE BASEMENT PREP/DISHWASHING AREA TO PREVENT PEST HARBORAGE.

Base deductions−23 pts

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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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