What is Kai Sushi's health inspection score?

Kai Sushi has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kai Sushi last inspected?

Kai Sushi was last inspected on April 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kai Sushi have?

Kai Sushi has 32 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kai Sushi safe to eat at?

Yes, Kai Sushi has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kai Sushi serve?

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

Official Health Record

Kai Sushi

Name: Kai Sushi
Address: 1255 S STATE ST, Chicago, 60605
Rating: 94

1255 S STATE ST, Chicago

Last Inspected: 4/2/2026

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0Excellent

Japanese•South Loop

Ranked #62 of 291 in South LoopBetter than 37% of japanese restaurants

Improving

9 inspections

Last: Apr 2, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

3.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-6

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

+7 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

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1255 S STATE ST, Chicago, IL 60605

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Violation Timeline

Aug 2022

1 inspections

2 basic

Aug

Sep 2023

1 inspections

2 intermediate

2 basic

Oct 2023

1 inspections

1 basic

Oct

Jul 2024

1 inspections

5 basic

Jun 2025

3 inspections

5 high priority

1 intermediate

11 basic

Jun

Feb 2026

1 inspections

3 intermediate

Apr 2026

1 inspections

Apr

Inspection History

9 records on file

5 Canvass Re-Inspection4 Canvass

Apr 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−5

Base deductions−15 pts

Jun 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−6 pts

Jun 25

Canvass Re-Inspection InspectionFail

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−28 pts

Jun 25

Canvass InspectionFail

3 High1 Med4 Basic

8 total

57/100inspection score

−43 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT WOMEN EMPLOYEE BATHROOM HANDWASHING SINK. TEMPERATURE OF WATER WAS 77.5F AT THE TIME OF INSPECTION DUE TO HOT WATER RUNNING WHEN HOT WATER IS TURNED ON. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN 2 DOOR PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE SALMON RANGING FROM 48.7F-53.9F AT TIME OF INSPECTION. INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS 20 PONDS OF SALMON AT $200 DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISHWASING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−43 pts

Jul 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
FEMALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ANYONE IN THE FOOD PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
LOWER SURFACE OF REACH IN FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT THE COLD WATER KNOB ON THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING RUBBER COVING ON THE LOWER SURFACE OF THE WALL IN THE REAR BY THE DOOR AND REACH IN FREEZER. INSTRUCTED TO PROVIDE MISSING COVING THROUGHOUT AS NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTERIOR OF FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. -WALLS AND CEILING WITH DIRT, DUST AND FOOD IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING.

Base deductions−10 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−2 pts

Sep 23

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 20 LIVE SMALL FLIES ON THE WALLS OF THE SUSHI FOOD PREP AREA AND CUSTOMER DINING AREA. OBSERVED ABOUT 2 LIVE LARGE FLIES FLYING AROUND THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE LIVE LARGE AND SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE FRONT ENTRANCE DOOR OPENED WITHOUT PROTECTION FROM THE POSSIBLE ENTRY OF PESTS. INSTRUCTED TO PROVIDE AN ADEQUATE SCREEN OR MAINTAIN SAID DOOR CLOSED IN ORDER TO PREVENT POSSIBLE PEST ENTRY. OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−14 pts

Aug 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED TOWELS ON COUNTER. INSTRUCTERD MANAGER TO ENSURE ALL TOWELS ARE KEPT IN AN APPROPRIATE SANITIZER SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED SOILED STORAGE RACKS THROUGHOUT KITCHEN WITH HEAVY GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Base deductions−4 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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