What is Sakura Teppanyaki And Sushi's health inspection score?

Sakura Teppanyaki And Sushi has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sakura Teppanyaki And Sushi last inspected?

Sakura Teppanyaki And Sushi was last inspected on October 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sakura Teppanyaki And Sushi have?

Sakura Teppanyaki And Sushi has 52 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sakura Teppanyaki And Sushi safe to eat at?

Yes, Sakura Teppanyaki And Sushi has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

Official Health Record

Sakura Teppanyaki And Sushi

Name: Sakura Teppanyaki And Sushi
Address: 730 W DIVERSEY PKWY, Chicago, 60614
Rating: 93

730 W DIVERSEY PKWY, Chicago

Last inspected 7mo ago

▲Improving

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0Excellent

Lincoln Park

Ranked #117 of 764 in Lincoln Park

Improving

8 inspections

Last: Oct 2, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

6.5

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 90/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (93/100) 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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730 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Jun 2022

1 inspections

1 high priority

2 intermediate

4 basic

Jun

Jan 2023

3 inspections

6 high priority

5 intermediate

10 basic

Aug 2024

1 inspections

2 high priority

4 intermediate

12 basic

Aug

Jun 2025

2 inspections

2 high priority

3 basic

Oct 2025

1 inspections

1 intermediate

Oct

Inspection History

8 records on file

2 Complaint1 Canvass Re-Inspection2 Canvass2 Suspected Food Poisoning Re-inspection1 Suspected Food Poisoning

Oct 25

Complaint InspectionLatestPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 44-46F INSIDE OF PREP COOLER. FOODS SUCH AS SALMON, CHICKEN, SHRIMP AND STEAK WERE RANGING AT AN INTERNAL TEMPERATURE BETWEEN 44-46F. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $200.00.

Base deductions−5 pts

Jun 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionFail

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED SUSHI LAB REPORT HAS AN EXPIRATION DATE 1/30/2013. MUST HAVE AN APPROVED HACCP PLAN BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED NO APPROVED VARIANCE ON SITE FOR PH OF SUSHI RICE. MUST PROVIDE APPROVED VARIANCE BY CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. SEE VIOLATION #29 FOR VIOLATION COMMENT.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED ON FLOOR IN WALK IN FREEZER. MUST ELEVATE 6 INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ON EXTERIOR OF COOKING FRYER. ALSO OBSERVED GREASE SPILLS ON TOP OF OUTSIDE OIL CONTAINER. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATES. ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN PROOF ON SITE.

Base deductions−26 pts

Aug 24

Complaint InspectionPass w/ Conditions

2 High4 Med12 Basic

18 total

36/100inspection score

−64 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER WAS DECTED AT THE FINAL RINSE OF THE LAW TEMPERATURE DISH WASHING MACHINE WHILE THE MACHINE WAS IN USE. INSTRUCTE TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. TECHNICIAN ARRIVED DURING INSPECTION LOW TEMPERATURE DISHWASHING MACHINE HAS BEEN REPAIRED AND DISPENSING PROPER SANITIZER OF 100PPM CHLORINE.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR PREP COOLER. COOKED CHICKEN AT 115F, COOKED NOODLES AT 80.8F AND A CONTAINER OF RAW SHRIMP AT 60.2F INSIDE WALK-IN COOLER. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 50LBS OF FOOD VALUE OF $185. ALL COLD FOODS MUST BE MAINTAIN AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE FRONT SUSHI PREP COOLER. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OUTER OPENINGS NOT PROTECTED. OBSERVED SIDE DOOR WITH A GAP BETWEEN DOOR AND FRAME. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTTAINT AT ALL TIMES FOOD IS BEING PREPARED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES, PREP COOLERS AND ON SHELVING. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN REAR FOOD PREP AREA. MUST PROPERLY STORE ICE COOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREP AREA ALSO OBSERVED RUSTY BOTTOM OF PREP TABLES. MUST REPAIR OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR REAR PREP COOLER LOCATED NEXT TO ICE MACHINE. MUST REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINT FOIL OR CARDBOARD INSIDE ALL COOLERS MUST BE SMOOTH CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS IN THE INERIOR OF 2-DOOR PREP COOLER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT IN THE KITCHEN FOOD PREP AREA WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN EQUPMENT CLEAN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT, UNDERNEATH REFRIGERATION UNITS AND UNDERNEATH FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREA OR FOOD STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP O VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Base deductions−64 pts

Jan 23

Suspected Food Poisoning Re-inspection InspectionCleanPass

No violations

100/100inspection score

Jan 23

Suspected Food Poisoning Re-inspection InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW ANIMAL ORIGIN EGGS, SOME CRACKED AND DRIPPING, STORED DIRECTLY ABOVE PREPARED SAUCES AND ON SHELVING DIRECTLY NEXT TO PREPARED CUT READY TO EAT GREENS. MANAGEMENT REMOVED ALL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMATELY 15 LBS THAWED, PREPARED READY TO EAT SUSHI FISH HELD FROM THE PREVIOUS DAYS S SERVICE IN THE FRONT SUSHI PREP COOLER NOT DATE LABELED WITH AN EXPIRATION DATE. NO DATED OBSERVED ON ANY FISH IN ANY COOLERS. ALSO NOTED PREPARED TCS FOODS IN THE WALK-IN COOLER WITH PREP DATES ONLY. INSTRUCTED ALL PREPARED, READY TO EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)-- TO GO CONTAINERS MUST BE STORED INVERTED TO PREVENT POSSIBLE CONTAMINATION.----ALL STORED ITEMS THROUGHOUT THE BAR AND REAR DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)-- EXCESSIVE GREASE AND ENCRUSTED FOOD DEBRIS ON THE SIDES AND BETWEEN THE FLAT TOP TEPPANYAKI GRILLS AND WOODEN SHELVING.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY VIOLATION #60 FROM REPORT #2569331 ON 1-6-23 NOT CORRECTED- #37- 3-302.12: DRY FOOD CONTAINERS MUST BE LABELED WITH COMMON NAMES. #39) 3-307.11: SPLASH GUARD INSTALLED BETWEEN THE HANDWASHING SINK AND SHELF WITH CLEAN MULTI-USE UTENSILS NOT EASILY CLEANABLE(KITCHEN AREA). EXCESS OF TAPE ON CARDBOARD MATERIAL. REMOVE AND REPLACE WITH A SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. NO TAPE. #49- 4-602.13: ALL PLASTIC CONTAINERS USED FOR FOOD(DRY FOOD OR INSIDE THE COOLERS) MUST BE CLEAN. REMOVE EXCESS SPILLAGE. #55) 6-201.12: DEBRIS ON THE FLOOR UNDER EQUIPMENT, AND UNDER SHELVES, THROUGHOUT THE PREMISES, INCLUDED THE WALK-IN COOLER. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−21 pts

Jan 23

Suspected Food Poisoning InspectionFail

5 High4 Med7 Basic

16 total4 risk factors

0/100inspection score

−84 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE PREPARED AND SERVED. MANGER REPORTED ON SITE AT 1:10PM AFTER BEING TELEPHONED. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE PREPARED AND SERVED: CHICKEN,SHRIMPS.EGGS ETC. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE FOODS IS HANDLED PRIORITY FOUNDATION VIOLATION: 7-38-012, CITATION ISSUED MANGER REPORTED ON SITE AT 1:10PM AFTER NOTIFICATION FROM EMPLOYEE.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
EMPLOYEE HEALTH POLICY/TRAINING NOT COMPLETE. MISSING POLICY FOR SEVERAL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES WORKING ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-010 CITATION ISSUED.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE IN DISH ROOM HANDLING DIRTY DISHES PUT THEM THRU LOW TEMP DISH MACHINE NO HANDWASHING. RINSING HANDS WITH WATER SPRAYER AND WITHOUT HANDWASHING HANDLED AND STORED CLEAN DISHES. MUST WASH HANDS ONLY AT HANDWASHING SINK . MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE. PRIORITY CITATION:7-38-010,CITATION ISSUED
15FOOD SEPARATED AND PROTECTED−10
NOTED RAW ANIMAL ORIGIN "GOLDEN SAUCE" (RAW EGG) BEING STORED ON RACK SHELVING DIRECTLY ABOVE PREPARED READY TO EAT INDIVIDUALLY PREPARED SALADS IN THE WALK-IN COOLER. ALL SALAD DISCARDED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND THREE EGG ROLLS AT TEMP OF 69.4F ALONG WITH COOKED TEMPURA SHRIMPS AT TEMP OF 85.8F IN A CONTAINER ON SHELVING IN THE FOOD PREP AREA. COOKED EEL AT 95F STORED INSIDE A TOASTER OVEN NOT ON AT THE TIME. REVIEWED HOT HOLDING FOODS MUST MAINTAIN TEMP OF 135F AND ABOVE. NO TIME AND TEMPERATURE LOG PROVIDED FOR SAID PRODUCTS. FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005. SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 25 POUNDS OF RAW SHRIMP (DIVIDED IN THREE DIFFERENT CONTAINERS WITH ICE) STORED INSIDE THREE COMPARTMENT SINK AND ON TOP SHELVES IN THE KITCHEN AT TEMP OF 53.9F; 54.3F AND 55.5F. THREE RAW WHOLE CHICKENS STORED INSIDE CONTAINER ON FLOOR UNDER PREP TABLE AT TEMP OF 71.7F TO 75.9F. FOUND 4 EACH FRESH EGGS STORED IN A CONTAINER BY COOKING EQUIPMENT AT A TEMP OF 66.7F. TWO POUNDS OF GROUND PORK ON A PREP TABLE AT TEMP OF 54.1F. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMATELY 30 LBS ASSORTED PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS INSIDE THE WALK-IN COOLER SUCH AS COOKED CHICKEN, PREPARED DAIRY BASED "YUMMY SAUCE" ALONG WITH 10 LBS THAWED, PREPARED READY TO EAT SUSHI FISH IN THE FRONT SUSHI PREP COOLER. NO DATED OBSERVED ON ANY FOODS IN ANY COOLERS. INSTRUCTED ALL PREPARED, READY TO EAT FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURES INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
TO GO CONTAINERS MUST BE STORED INVERTED TO PREVENT POSSIBLE CONTAMINATION.----ALL STORED ITEMS THROUGHOUT THE BAR AND REAR DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE A LID FOR THE BAR ICE BIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE GREASE AND ENCRUSTED FOOD DEBRIS ON THE SIDES AND BETWEEN THE FLAT TOP TEPPANYAKI GRILLS AND WOODEN SHELVING.----MUST NOT USE PLASTIC WRAP AS LINER FOR THE COOKS LINE PLASTIC FOODS CARD. MUST REMOVE/CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE GARBAGE AREA WITH EXCESSIVE DEBRIS SUCH AS OLD MATTRESSES, WOODEN AND PLASTIC PALLETS. MUST REMOVE AND MAINTAIN CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE WALK-IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED PERSONAL ITEMS STORED IN PREP AND STORAGE AREA BY THE FOOD AND FOOD CONTAINERS,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 6-24-22,REPORT#2559884 #37) 3-302.12: DRY FOOD CONTAINERS MUST BE LABELED WITH COMMON NAMES. #39) 3-307.11: SPLASH GUARD INSTALLED BETWEEN THE HANDWASHING SINK AND SHELF WITH CLEAN MULTI-USE UTENSILS NOT EASILY CLEANABLE(KITCHEN AREA). EXCESS OF TAPE ON CARDBOARD MATERIAL. REMOVE AND REPLACE WITH A SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. NO TAPE. #41) 3-304.14: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. #49) 4-602.13: ALL PLASTIC CONTAINERS USED FOR FOOD(DRY FOOD OR INSIDE THE COOLERS) MUST BE CLEAN. REMOVE EXCESS SPILLAGE. #55) 6-201.12: DEBRIS ON THE FLOOR UNDER EQUIPMENT, AND UNDER SHELVES, THROUGHOUT THE PREMISES, INCLUDED THE WALK-IN COOLER. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Base deductions−84 pts

Risk factor bonus (4× +5)−20 pts

Jun 22

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE IN PREP AREA HANDLING NON-FOOD PRODUCTS FROM MOVING DIRTY BUCKETS FROM ONE PLACE TO ANOTHER TO WASH THREE-COMPARTMENT SINK, THEN TOOK 2 CONTAINERS OF COOKED BROCCOLI AND REMOVED FROM ONE PAN TO ANOTHER AND WITHOUT HANDWASHING SMOOTH AND PRESSED THE FOOD OUT WITH BARE HANDS. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. THE MANAGER CORRECTED THE ISSUE. OBSERVED HAND WASHING BY THE EMPLOYEES. THE FOOD IN QUESTION WAS DISCARDED BY THE MANAGER. PRIORITY CITATION: 7-38-010,CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOODS AT IMPROPER TEMPERATURE: COOKED PASTA AT TEMP OF 50.4F(MANAGER STATED FOOD WAS COOKED ON 6-23-22).RAW CHICKEN AT TEMP OF 46.7F; COOKED CHICKEN ON TRAYS 58.2F(COOKED ON 6-23-22). NINE LAYERS OF FRESH EGGS(EACH LAYER HAD 30 EACH EGG)AT TEMP OF 47.9F TO 48.7F.ALL FOOD MENTIONED WAS STORED INSIDE THE WALK-IN COOLER. COLD FOOD MUST MAINTAIN AN AIR TEMP OF 41F AND BELOW. PRIORITY FOUNDATION VIOLATION: 7-38-005, CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD CONTAINERS MUST BE LABELED WITH COMMON NAMES.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD INSTALLED BETWEEN THE HANDWASHING SINK AND SHELF WITH CLEAN MULTI-USE UTENSILS NOT EASILY CLEANABLE(KITCHEN AREA). EXCESS OF TAPE ON CARDBOARD MATERIAL. REMOVE AND REPLACE WITH A SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. NO TAPE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL PLASTIC CONTAINERS USED FOR FOOD(DRY FOOD OR INSIDE THE COOLERS) MUST BE CLEAN. REMOVE EXCESS SPILLAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON THE FLOOR UNDER EQUIPMENT, AND UNDER SHELVES, THROUGHOUT THE PREMISES, INCLUDED THE WALK-IN COOLER

Base deductions−28 pts

Risk factor bonus (1× +5)−5 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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