What is Umami Sushi's health inspection score?

Umami Sushi has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Umami Sushi last inspected?

Umami Sushi was last inspected on March 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Umami Sushi have?

Umami Sushi has 27 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Umami Sushi safe to eat at?

Umami Sushi has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Umami Sushi serve?

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

Official Health Record

Umami Sushi

Name: Umami Sushi
Address: 4626 N CUMBERLAND AVE, Chicago, 60656
Rating: 66

4626 N CUMBERLAND AVE, Chicago

Data may be outdated — inspected 3/27/2025

▲Improving

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0Fair

Sushi•Chicago

Ranked #960 of 1000 in ChicagoBetter than 66% of sushi restaurants

Improving

7 inspections

Last: Mar 27, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

3.9

Avg Violations

14 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+34 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

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4626 N CUMBERLAND AVE, Chicago, IL 60656

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

Sep

Jul 2023

1 inspections

1 intermediate

2 basic

Sep 2023

1 inspections

1 high priority

1 intermediate

2 basic

Sep

Oct 2023

1 inspections

Mar 2024

2 inspections

6 high priority

2 intermediate

8 basic

Mar

Mar 2025

1 inspections

3 basic

Inspection History

7 records on file

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

Mar 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
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
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AROUND THE DISH WASHING AREA AND UNUSED DINING AREA WITH STICKY FLOORS

Base deductions−6 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

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

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE FRONT PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Canvass InspectionFail

5 High2 Med7 Basic

14 total3 risk factors

11/100inspection score

−74 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, SUSHI, SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED EXPIRED SUSHI LAB ANALYSES TEST LETTER DATED 02/13/2019. INSTRUCTED TO UPDATE THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION #7-38-005

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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 PREP SERVICE COOLER AT THE FRONT PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED A LONG RUBBER TUBING CONNECTED TO THE PREP SINK. INSTRUCTED TO REMOVE THE TUBE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT. ALSO AT THE DINING AREA
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−74 pts

Risk factor bonus (3× +5)−15 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Short Form Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZER (0 PPM CHLORINE) AT THE LOW TEMPERATURE DISH MACHINE AT THE FINAL RINSE (NOT IN USE AT THIS TIME OF INSPECTION)INSTRUCTED TO REPAIR AND MAINTAIN THE DISH MACHINE SO THAT 100 PPM CHLORINE IS DETECTED AT THE FINAL RINSE. DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW) PRIORITY VIOLATION 7-38-025.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, RICE, SUGAR ETC).

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19-- INSTRUCTED TO CLEAN AND MAINTAIN STORAGE SHELVES WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER. INTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 2 DOOR REACH-IN COOLER (IN THE KITCHEN) WITH GREEN MOLDLIKE BUILD-UP AND FOOD DEBRIS ACCUMULATION.

Base deductions−19 pts

Jul 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, RICE, SUGAR ETC)

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN AND MAINTAIN STORAGE SHELVES WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER. INTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE AND PREP SHELVES IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 2 DOOR REACH-IN COOLER (IN THE KITCHEN) WITH GREEN MOLDLIKE BUILD-UP AND FOOD DEBRIS ACCUMULATION

Base deductions−9 pts

Sep 22

Canvass InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THERMOMETERS MISSING IN FRONT SUSHI CASES. INSTALL AND MAINTAIN WORKING THERMOMETERS.

Base deductions−5 pts

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Community Safety Reports

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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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