What is IL Porcellino/studio Paris/ramen-san's health inspection score?

IL Porcellino/studio Paris/ramen-san has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was IL Porcellino/studio Paris/ramen-san last inspected?

IL Porcellino/studio Paris/ramen-san was last inspected on May 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does IL Porcellino/studio Paris/ramen-san have?

IL Porcellino/studio Paris/ramen-san has 44 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is IL Porcellino/studio Paris/ramen-san safe to eat at?

Yes, IL Porcellino/studio Paris/ramen-san has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does IL Porcellino/studio Paris/ramen-san serve?

IL Porcellino/studio Paris/ramen-san serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

IL Porcellino/studio Paris/ramen-san

Name: IL Porcellino/studio Paris/ramen-san
Address: 59 W HUBBARD ST, Chicago, 60654
Rating: 91

59 W HUBBARD ST, Chicago

Last Inspected: 5/19/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Japanese•River North

Ranked #99 of 551 in River NorthBetter than 37% of japanese restaurants

Improving

9 inspections

Last: May 19, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

4.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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

Open location in Google Maps →

59 W HUBBARD ST, Chicago, IL 60654

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2022

2 inspections

5 high priority

1 intermediate

2 basic

Jul

Apr 2023

3 inspections

3 high priority

1 intermediate

16 basic

May 2024

1 inspections

2 intermediate

4 basic

May

May 2025

1 inspections

2 intermediate

5 basic

May 2026

2 inspections

1 high priority

2 intermediate

May

Inspection History

9 records on file

2 Canvass Re-Inspection4 Canvass1 Complaint Re-Inspection2 Complaint

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Canvass InspectionFail

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCPRisk Factor−10

Intermediate (2)

−10 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DRAWER COOLER AT MAIN KITCHEN MAIN PREP LINE AREA.OBSERVED CHICKEN WINGS AT 44.6F-46.8F,STEAK AT 47.1F AND SALMON AT 48.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETERS INSIDE COOLERS ALONG THE MAIN KITCHEN PREP COOKLINE.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE,WORKING THERMOMETERS INSIDE THE COOLERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINERS WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS/GREASE ON SIDES OF HOT COOKING EQUIPMENTS IN THE MAIN KITCHEN PREP AREAS AND CLEAN INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER AND STORAGE RACKS INSIDE ALL WALK-IN-COOLERS IN BASEMENT PREP AREAS ALSO,DETAIL CLEAN THE TOP SURFACES OF THE DISHMACHINE TO REMOVE DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPAIR/REPLACE BROKEN WALL TILES NEAR THE BACK LINE COOLER IN THE MAIN KITCHEN PREP AREA AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE AND REMOVE ACCUMULATION OF DUSTS ON CEILING ABOVE THE ICE MACHINES LOCATED IN THE BASEMENT AREA AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−20 pts

May 24

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(RICE) HELD AT IMPROPER TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 8LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON RAMEN-SAN MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, CCOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCCOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE TEST KIT ON PREMISES TO MEASURE CONCENTRATION OF SANITIZING SOLUTION IN LOW TEMPERATURE DISH MACHINE. CORRECTED ON SITE CHLORINE TEST KIT DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 144F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE MAY NOT BE LESS THAN 160F. CORRECTED ON SITE HIGH TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED TEMPERATURE OF WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 162F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FROM DRAINPIPE AND STOPPER(WASH COMPARTMENTS) OF THREE COMPARTMENT SINKS IN DISHWASHING AREAS OF BASEMENT AND FIRST FLOOR. INSTRUCTED TO REPAIR LEAKS AT THREE COMPARTMENT SINKS IN BASEMENT AND FIRST FLOOR DISHWASHING AREAS. OBSERVED LOW WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS WITH NO PROOF OF ALLERGEN AWARENESS TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATION MUST PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING.

Base deductions−18 pts

Apr 23

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. 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.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-901.11: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13: OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.

Base deductions−10 pts

Apr 23

Complaint InspectionFail

3 High1 Med11 Basic

15 total1 risk factor

38/100inspection score

−57 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED IMPROPER HANDWASHING, FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN WINGS TO READY-TO-EAT CHICKEN WINGS WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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 COOKED CHICKEN. 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.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE COOKLINE MICROWAVE IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED ACTIVITY IN THE FOLLOWING AREAS; 6 LIVE ROACHES IN THE PREP-LINE DRAWER ACROSS THE 1ST FLOOR COOKLINE; OBSERVED 10 RAT DROPPINGS IN BASEMENT PUMP ROOM, OBSERVED 8 SMALL BLACK FLYING INSECTS IN THE RAMEN-SAN BAR. THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. FACILITY MUST ELIMINATE LIVE ROACHES, CLEAN UP RAT DROPPINGS, AND MINIMIZE SMALL BLACK FLYING INSECTS USING PROPER PEST CONTROL PROCESSES AS NEEDED. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE USE CONTAINERS STORED ON THE FLOOR IN THE ELECTRICAL ROOM. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
LINENS ARE IN DIRECT CONTACT WITH BUNS IN WARMER UNIT. LIENS MAY NOT BE USED IN CONTACT WITH FOODS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. 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.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES USED AS STORAGE AND ELEVATION SCATTERED THROUGHOUT THE FACILITY. FACILITY MUST REPLACE WITH SOMETHING THAT IS SMOOTH, EASILY CLEANABLE AROUND AND UNDERNEATH CONTAINERS, DURABLE, AND NON ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMILATION ON FAN GUARDS INSIDE THE WALK-IN COOLERS. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN WALL INSIDE OF THE PUMP ROOM, FACILITY MUST SEAL HOLES AND TO ENSURE THAT ALL SURFACES DO NOT HARBOR ANY PEST ACTIVITY. PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS DATED ON 7/7/22 HAS NOT BEEN CORRECTED. REPORT #2560440. #10) 5-202.12 Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install. #47) Damaged door gaskets for cooler at main kitchen. instructed to replace. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−57 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Jul 22

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
damaged door gaskets for double door cooler at main kitchen. instructed to replace.

Base deductions−12 pts

Jul 22

Canvass InspectionPass w/ Conditions

4 High1 Med1 Basic

6 total

53/100inspection score

−47 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided to employees toilet room hand wash sink. instructed to provide. Priority foundation violation 7-38-30(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at employees toilet room hand wash sink. Instructed to provide, Priority foundation violation 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Found double door cooler air temp at 54.4f, cooler is used for said food items storage. Instructed to keep all coolers temperature at 41f or lower. Priority violation 7-38-005. cooler is tagged, Not allowed to use. Must contact the office of CDPH when repaired for tag removal request.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
found TCS food held at improper temperature in a a double door cooler. 4 lbs of cooked sausage at 52.3f, a gallon of milk at 54.3f, 6lbs of cooked vegetables (buk choy) at 53.5f and 2 quarts of liquid eggs at 58.4f. instructed to keep all cold TCS foods at 41f or lower. priority violation 7-38-005. food discarded valued at $175.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
damaged door gaskets for double door cooler at main kitchen. instructed to replace.

Base deductions−47 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Japanese Restaurants Best in Chicago All Illinois Restaurants