What is Hamachi's health inspection score?

Hamachi has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hamachi last inspected?

Hamachi was last inspected on May 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hamachi have?

Hamachi has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hamachi safe to eat at?

Yes, Hamachi has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

Official Health Record

Hamachi

Name: Hamachi
Address: 2801 W HOWARD ST, Chicago, 60645
Rating: 88

2801 W HOWARD ST, Chicago

Last inspected 12mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Improving

6 inspections

Last: May 15, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.8

Avg Violations

13 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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

100

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

Open location in Google Maps →

2801 W HOWARD ST, Chicago, IL 60645

Open in Maps

View Menu Order Online

Violation Timeline

May 2022

1 inspections

4 high priority

7 intermediate

8 basic

May

Jun 2022

1 inspections

3 basic

Mar 2023

1 inspections

3 basic

Mar

Sep 2024

1 inspections

2 basic

May 2025

2 inspections

1 high priority

1 intermediate

May

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

May 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 25

Canvass InspectionPass 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
REAR PREP AREA 1-DOOR STAND UP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.0 F, FOUND BEEF, CHICKEN, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR SAID COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERTURES INSIDE PREP AREA 1-DOOR STAND UP COOLER BETWEEN 48.0 F AND 55.0 F- CHICKEN, BEEF, BEEF DUMPLINGS AND CUT SWEET POTATOES. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005. FOODS DISCARDED WEIGHT- 46 LBS, VALUED AT $416.00.

Base deductions−15 pts

Sep 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND DUST BUILD UP ON FLOOR AND WALLS AT AREA PREP AREA AND DISHWASH AREA. MUST CLEAN PREP AREA FLOOR AND WALLS THROUGHOUT REAR PREP AREA AND DISHWASH AREA.

Base deductions−4 pts

Mar 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND TIN FOIL USED AS SHELF LINER. REMOVE CARDBOARD AND TIN FOIL AND RESTORE SURFACES TO SMOOTH EASILY CLEANABLE CONDITIONS AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EXTERIOR OF EQUIPMENT INCLUDING ICE MACHINE AND REFRIGERATION UNITS WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN EXTERIOR OF ALL EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HOT WATER ON MOP SINK IN REAR NOT WORKING. RESTORE HOT WATER AT MOP SINK AND MAINTAIN.

Base deductions−6 pts

Jun 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) THE FOLLOWING EQUIPMENT IS DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE, AND FOOD SPLATTER: EXTERIOR OF GAS OVEN COOKS LINE EQUIPMENT, THE COOKS LINE FOOD CART, MUST CLEAN ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 NOTED DIRTY. ALL WALLS, FLOORS, AND INTERIOR OF THE REAR UTILITY SERVICE SINK ARE BLACKENED WITH DIRT. MUST CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.113 MAINTENANCE TOOLS ARE STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST BE PROPERLY STORED.

Base deductions−6 pts

May 22

Canvass InspectionFail

4 High7 Med8 Basic

19 total

9/100inspection score

−91 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNAGE IS LOCATED AT ANY HAND WASHING SINKS. MUST PROVIDE.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NO RECORDS WERE MAINTAINED ON-SITE BY THE LICENSE HOLDER FOR FROZEN WILD SALMON ON-SITE FOR PARASITE DESTRUCTION ON THE PREMISES. NOTED FROZEN SALMON ON SITE. RAW FRESH SALMON, RAW TUNA, AND OTHER ASSORTED RAW FISH. NO RECORDS FROM THE RAW FISH PURVEYORS OR FREEZING RECORDS ON SITE. MUST PROVIDE SUCH RECORDS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE FROM RAW ANIMAL ORIGIN FOODS. SHELLED RAW WHOLE EGGS NOTED BEING STORED DIRECTLY NEXT TO FRESH CHOPPED GARLIC, FRESH GREEN ONION, AND CHILIS IN THE UPPER COMPARTMENTS OF THE COOK'S LINE TWO-DOOR COOLER. RAW WHOLE EGGS ARE STORED ON FLATS ON THE UPPER TOP SHELVING IN THE TALL REACH-IN COOLER DIRECTLY ABOVE UNCOVERED COOKED CHICKEN. FOODS DISCARDED. REVIEWED PROPER FOOD STORAGE OF RAW AND COOKED FOODS. PRIORITY VIOLATION 7-38-005
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
SUSHI DISPLAY COOLER IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED AMBIENT TEMPERATURE OF 56.1 WITH FOOD SUCH AS RAW FISH AT 49.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (7)

−35 pts

20PROPER COOLING TIME AND TEMPERATURE−5
APPROXIMATELY 50 LBS OF COOKED CHICKEN BEING IMPROPERLY COOLED AND STORED IN LARGE, DEEP BUS PANS INSIDE THE TALL REACH-IN COOLER AT TEMPERATURES BETWEEN 77.9F TO 88.5F WITH NO COOLING TEMPERATURE LOGS ON SITE. MANAGEMENT STATES THE CHICKEN WAS COOKED THAT MORNING. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED TEMPURA VEGETABLES IN CONTAINERS ON SHELVING IN THE REAR FOOD PREP AREA HELD AT IMPROPER HOT HOLDING TEMPERATURES OF COOKED ZUCCHINI AT 75.9F AND COOKED CARROTS AT 76.8F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW READY-TO-EAT TUNA INSIDE THE SUSHI DISPLAY COOLER AT 44.6F, RAW SALMON AT 49.1F, AND CRAB AT 45.3F. ALL FOODS DISCARDED. INSTRUCTED TO HOLD ALL COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #20 ABOVE FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED ASSORTED COOKED TCS FOODS THROUGHOUT COOLERS WITH NO EXPIRATION DATES OR ANY DATES/LABELS OF ANY KIND. FOODS SUCH AS COOKED BEEF, COOKED CHICKEN, AND PREPARED SOUPS. ALL FOODS DISCARDED. INSTRUCTED MUST PROPERLY DATE LABEL ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS, SUCH AS RAW FISH THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. 7-38-005.NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
MISSING INTERNAL THERMOMETERS IN SEVERAL COOLERS. MUST PROVIDE FOR ALL.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN AND FRAYED SPRAY NOZZLE ON THE FRONT PREP ONE COMPARTMENT PREP SINK. MUST REPLACE.---- NOTED EXCESSIVE RUST ON SHELVING INSIDE THE REAR TALL REACH-IN COOLERS. MUST REMOVE ALL RUSTY SHELVING OR REPLACE IT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINERS FOR SHELVING INSIDE COOLERS THROUGHOUT THE FOOD PREP AREAS.-----MUST REMOVE ALL PEELING DUCT TAPE FROM COOKS LINE SHELVING.----MUST REMOVE PEELING PLASTIC FROM THE SIDES OF THE REAR TALL REACH-IN COOLERS. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING EQUIPMENT DIRTY WITH ENCRUSTED FOOD DEBRIS, GREASE AND FOOD SPLATTER: INTERIOR/EXTERIOR OF ALL COOLERS AND FREEZERS, INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT, ALL PREP SURFACES AND TABLES, TABLE TOP CAN OPENER, ALL SHELVING THROUGHOUT INCLUDING THE COOKS LINE FOOD CART, REAR PREP HAND WASHING SINK, ALL EXTERIOR AND INTERIOR OF FOOD PREP WASTE RECEPTACLES.----EXTREMELY DIRTY FOOD ENCRUSTED BULK FOOD CONTAINERS THROUGHOUT THE FACILITY. MUST CLEAN ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY, BLACKENED WALL CAULKING AT THE FROM PREP HAND SINK AND ONE COMPARTMENT PREP SINK. MUST REPLACE.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE FACILITY.---- FLOORS THROUGHOUT THE FRONT AND REAR FOOD PREP AREAS WITH DIRT, FOOD DEBRIS, AND EXCESSIVE GREASE. ALL WALLS, FLOORS, AND INTERIOR OF THE REAR UTILITY SERVICE SINK ARE BLACKENED WITH DIRT.----EXCESSIVE DUST ON VENT COVERS THROUGHOUT THE REAR FOOD PREP AREA AND A MISSING VENT COVER ABOVE THE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL. MUST REPLACE MISSING VENT COVER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MAINTENANCE TOOLS STORED IMPROPERLY THROUGHOUT THE REAR UTILITY SERVICE SINK CLOSET. MUST PROPERLY STORE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−91 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 Unknown Restaurants Best in Chicago All Illinois Restaurants