What is Kamehachi's health inspection score?

Kamehachi has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kamehachi last inspected?

Kamehachi was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kamehachi have?

Kamehachi has 53 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kamehachi safe to eat at?

Kamehachi has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kamehachi serve?

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

Official Health Record

Kamehachi

Name: Kamehachi
Address: 1531 N WELLS ST, Chicago, 60610
Rating: 83

1531 N WELLS ST, Chicago

Last Inspected: 2/2/2026

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0Good

American•Old Town

Ranked #184 of 367 in Old TownBetter than 22% of american restaurants

Improving

10 inspections

Last: Feb 2, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.3

Avg Violations

4 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) which is computed during our regular data sync.

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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1531 N WELLS ST, Chicago, IL 60610

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Violation Timeline

Oct 2022

1 inspections

6 high priority

2 intermediate

1 basic

Oct

Nov 2022

1 inspections

Apr 2023

1 inspections

2 high priority

1 intermediate

7 basic

Apr

Oct 2023

1 inspections

2 high priority

2 intermediate

5 basic

Nov 2023

1 inspections

Nov

May 2024

2 inspections

3 intermediate

6 basic

Jan 2025

1 inspections

1 high priority

5 basic

Jan

Feb 2025

1 inspections

1 high priority

4 basic

Feb 2026

1 inspections

5 basic

Feb

Inspection History

10 records on file

4 Canvass1 Short Form Complaint2 Canvass Re-Inspection1 Complaint Re-Inspection2 Complaint

Feb 26

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAIN AT THE THREE COMPARTMENT SINK IN THE UPSTAIRS KITCHEN AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FAN COVERS IN THE WALK IN COOLING UNIT IN THE MAIN KITCHEN IN NEED OF A DETAIL CLEANING FROM DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA IN NEED OF A DETAIL CLEANING FROM GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL COOKING AND NON COOKING EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED REAR DISH WASHING SINK IN THE REAR RIGHT SIDE OF THE THREE COMPARTMENT SINK LEAKING AT DRAIN PIPE AND CONSTANTLY RUNS. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE FOLLOWING AREAS IN NEED OF A DETAIL CLEANING FROM DUST, DIRT, GREASE AND SMALL DEBRIS...THE MAIN KITCHEN UNDER AND AROUND THE COOKING EQUIPMENT...THE SMALL ICE MACHINE LOCATED ACROSS FROM THE WOMEN REST ROOM...THE SUSHI BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS NEEDED AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−10 pts

Feb 25

Short Form Complaint InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HAND WASHING SIGNAGE AT THE BAR LOCATED ON THE SECOND LEVEL THAT IS USED FOR PRIVATE EVENTS. INSTRUCTED TO PROVIDE SIGNAGE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAIN IN THE KITCHEN LOCATED ON THE SECOND LEVEL UNDER THE THREE COMPARTMENT SINK WITH A BUILD UP DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE LOWER REACH COLD HOLDING UNITS IN THE REAR FOOD PREP AREA ACROSS FROM THE HOTLINE GASKETS TEARING AT THE TOP. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A UNUSED PEIECE OF COOKING EQUIPMENT (ALTO-SHAM) BEING USED AS EXTRA SPACE TO PREP IN THE REAR FOOD SERVICE AREA JUST ACROSS FROM THE HAND WASHING SINK INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION SYSYEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−18 pts

Jan 25

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HAND WASHING SIGNAGE AT THE BAR LOCATED ON THE SECOND LEVEL THAT IS USED FOR PRIVATE EVENTS. INSTRUCTED TO PROVIDE SIGNAGE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAIN IN THE KITCHEN LOCATED ON THE SECOND LEVEL UNDER THE THREE COMPARTMENT SINK WITH A BUILD UP DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE LOWER REACH COLD HOLDING UNITS IN THE REAR FOOD PREP AREA ACROSS FROM THE HOTLINE GASKETS TEARING AT THE TOP. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS BUILD UP BEWTWEEN THE TWO PREP STATIONS IN THE FOOD SERVICE AREA JUST LEFT OF THE GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A UNUSED PEIECE OF COOKING EQUIPMENT (ALTO-SHAM) BEING USED AS EXTRA SPACE TO PREP IN THE REAR FOOD SERVICE AREA JUST ACROSS FROM THE HAND WASHING SINK INSTRUCTED TO REMOVE ANY UNUSED EQUIPMENT AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION SYSYEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−20 pts

May 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED LEAKING WESTSIDE FAUCET AT FIRST FLOOR THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR SAID FAUCET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED DAMAGED FLOOR TILES IN FIRST KITCHEN IN FRONT OF COOK LINE AND UNDERNEATH THREE COMPARTMENT SINK IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO REPLACE OR SMOOTHLY REPAIR DAMAGED FLOOR TILES IN SAID AREAS FOR EASE OF CLEANABILITY.

Base deductions−4 pts

May 24

Canvass InspectionFail

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(CHICKEN BREAST KABOB) HELD AT IMPROPER TEMPERATURE OF 51.2F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $14 WEIGHING 6LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CONTAINER OF SESAME SEEDS IN SUSHI AREA NOT LABELED. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH COMMON NAME OF FOOD WHEN FOOD IS NOT IN ORIGINAL CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING AT BASE IN MIDDLE OF PATIO DOORS WITH HANDLES. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKET ON LEFT DOOR AT TOP OF TWO DOOR COLD HOLDING UNIT WITH BLACK DOORS IN SUSHI AREA. INSTRUCTED TO REPAIR OR REPLACE DAMAGED GASKET ON LEFT DOOR AT TOP OF TWO DOOR COLD HOLDING UNIT WITH BLACK DOORS IN SUSHI AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NON WORKING FINAL RINSE GAUGE ON HIGH TEMPERATURE DISH MACHINE. FINAL RINSE GAUGE READING 148F. INSTRUCTED WAREWASHING MACHINE SHALL BE EQUIPPED WITH TEMPERATURE MEASURING DEVICES THAT INDICATE THE TEMPERATURE OF THE WATER (A)IN EACH WASH AND RINSE TANK AND (B)AS THE WATER ENTERS THE HOT WATER SANITIZING FINAL RINSE MANIFOLD OR IN THE CHEMICAL SANITIZING SOLUTION TANK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING EASTSIDE FAUCET AT FIRST FLOOR THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO REPAIR SAID FAUCET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES IN FIRST KITCHEN IN FRONT OF COOK LINE AND UNDERNEATH THREE COMPARTMENT SINK IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO REPLACE OR SMOOTHLY REPAIR DAMAGED FLOOR TILES IN SAID AREAS FOR EASE OF CLEANABILITY.

Base deductions−23 pts

Nov 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Complaint InspectionFail

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (CUCUMBERS). FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED PINK LIQUID MEDICINE STORED ABOVE FACILITY FOOD IN STAND UP COOLER NEAR END OF COOKLINE. OBSERVED CONTAINER OF VARIOUS MEDICINES STORED ABOVE DRY STORAGE COOKLINE. INSTRUCTED MANAGER TO RELOCATE PERSONAL MEDICINES AWAY FROM FOOD TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 35 RODENT DROPPINGS IN STORAGE CLOSET LOCATED ON 2ND FLOOR PREPARATION ROOM. FACILITY MUST ELIMINATE RODENT DROPPINGS IN THE FACILITY AND CONSULT WITH LICENSE PEST CONTROL COMPANY. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITAION ISSUED.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MOLLUSK/CRUSTACEA SHELLS ARE REUSED TO SERVE SUSHI. MOLLUSK/CRUSTACEA SHELLS MAY NOT BE USED MORE THAN ONCE TO SERVING FOOD. INSTUCTED TO REMOVE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FACILITY DOES NOT HAVE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN GLASS AND GARBAGE ACCUMILATION UNDER THE 1ST AND 2ND FLOOR BARS. FACILITY MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
CURRENT CITY CERTIFIED MANAGER HAS AN EXPIRED FOOD ALLERGEN CERTIFICATION. MANAGER MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE AND PROVIDE ON SITE AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS DATED ON 4/20/23, REPORT#: 2574627 HAS NOT BEEN CORRECTED. #35) 3-501.13: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICIAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER. #43) 3-304.12: UTENSILS STORED IN STANDING WATER IN COOKLINE AND SUSHI AREA. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F. #49) 4-602.13: OBSERVED DUST ACCUMILATION ON BOTH WALK-IN COOLER FAN GUARDS. FACILITY MUST CLEAN AND MAINTAIN. #55) 6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN 2ND FLOOR BAR AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED. 6-201.11: OBSERVED HOLES IN WALL AND CEILING AB

Base deductions−40 pts

Apr 23

Canvass InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS IN THE FACILITY USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICIAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

Basic (7)

−14 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN 2ND FLOOR BAR AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLES IN WALL AND CEILING ABOVE BEHIND AND ABOVE THE ICE MACHINE LOCATED NEAR STAIRS. HOLES MUST BE SEALED UP, SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
REACH-IN ICE CREAM/DESSERT FREEZER AND ICE CREAM SCOOPS IS STORED DIRECTLY NEXT TO HAND SINK. ICE CREAM/DESSERT AREA MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD BETWEEN SINKS SO THAT FOOD PREP SINK AREA IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP CUTTING BOARDS. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STANDING WATER IN COOKLINE AND SUSHI AREA. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. WHILE ON SITE CHEF PROVIDED A HEAT DEVICE BOUGHT WHILE CONDUCTING EXIT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMILATION ON BOTH WALK-IN COOLER FAN GUARDS. FACILITY MUST CLEAN AND MAINTAIN.

Base deductions−39 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 22

Complaint InspectionFail

6 High2 Med1 Basic

9 total

28/100inspection score

−72 pts

High Priority (6)

−60 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK OBSTRUCTED AND NOT EASILY ACCESSIBLE. HAND SINK IN UPSTAIRS PREP AREA TABLE AND WINDOW AIR CONDITIONER BLOCKED ACCESS TO SINK, MAIN KITCHEN 1ST HAND SINK NEAR FRONT LOADING COOLER AND ICE CREAM COOLER BLOCKED WITH UTENSILS STORED INSIDE, 2ND HAND SINK IN MAIN KITCHEN OBSTRUCTED WITH MAINTENANCE EQUIPMENT AND CONTAINERS STORED INSIDE HAND SINK. INFORMED PERSON IN CHARGE HAND SINKS MUST BE EASILY ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED FACILITY NOT MAINTAINING SHELLSTOCK IDENTIFICATION TAGS/LABELS. FACILITY MAIN KITCHEN FRONT LOADING COOLER HAD A CONTAINER OF OYSTERS IN THE FIRST FLOOR PREP AREA WITHOUT SHELLSTOCK IDENTIFICATION TAGS. INFORMED PERSON IN CHARGE SHELLSTOCK TAGS ARE TO REMAIN WITH SHELLSTOCK AND KEPT ON SITE FOR 90 DAYS. PERSON IN CHARGE VOLUNTARY DISCARDED SHELLSTOCK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
17PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD−10
OBSERVED FACILITY SERVING CONTAMINATED FOOD. INSECTS FOUND INSIDE OF FACILITY BAR LIQUOR BOTTLES AT BAR IN FRONT OF FACILITY. INFORMED PERSON IN CHARGE FOOD IS TO BE SAFE UNADULTERATED AND OR CONTAMINATED AT ALL TIMES, PERSON IN CHARGE VOLUNTARY DISCARDED CONTAMINATED BOTTLES COS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY UTILIZING REDUCED OXYGEN PACKAGING PROCESS OF LAMB MEAT AND FISH WITHOUT APPROVED HACCP PLAN IN PLACE AND ON SITE. INFORMED PERSON IN CHARGE APPROVED HACCP PLAN MUST BE IN PLACE AND ON SITE FOR REDUCED OXYGEN PACKAGING OF FOOD AND FOLLOWED. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS. 7-38-005 PRIORITY VIOLATION. CITATION ISSUED
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29 OBSERVED NO HACCP/VARIANCE ON SITE,FACILITY UTILIZING REDUCED OXYGEN PACKAGING PROCESS OF LAMB MEAT AND FISH WITHOUT APPROVED HACCP PLAN IN PLACE OR ON SITE. INFORMED PERSON IN CHARGE APPROVED HACCP PLAN MUST BE IN PLACE AND ON SITE FOR REDUCED OXYGEN PACKAGING OF FOOD AND FOLLOWED. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS. 7-38-005 PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK IN COOLER AT REAR PREP AREA WITH AN AMBIENT TEMPERATURE OF 53.1F. OBSERVED SUSHI BAR PREP COOLER NOT COLD HOLDING 41F OR BELOW. PROPER AMBIENT TEMPERATURE INSIDE A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED FOODS AT INADEQUATE TEMPERATURES LOCATED IN WALK IN COOLER. OBSERVED 2LBS OF CHICKEN SOUP AT 55.0F AND RAW PORK AT 53.4F. PERSON IN CHARGE VOLUNTARY DISCARDED FOODS ITEMS DURING THE TIME OF INSPECTION. ALL DISCARDED ITEMS TOTALED $120. PRIORITY VIOLATION . CITATION ISSUED 7-38-005. COS
36THERMOMETERS PROVIDED & ACCURATE−5
"OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED."

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED FACILITY PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION PREFORMED ON 2/25/2022 REPORT# 2552257. OBSERVED SEVERAL CUTTING BOARDS ON COOK LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD. PRIORITY FOUNDATION VIOLATION 7-42-090

Base deductions−72 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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