What is Uni Sushi Bristo's health inspection score?

Uni Sushi Bristo has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uni Sushi Bristo last inspected?

Uni Sushi Bristo was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Uni Sushi Bristo have?

Uni Sushi Bristo has 51 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uni Sushi Bristo safe to eat at?

Uni Sushi Bristo has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uni Sushi Bristo serve?

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

Official Health Record

Uni Sushi Bristo

Name: Uni Sushi Bristo
Address: 1752 W NORTH AVE, Chicago, 60622
Rating: 48

1752 W NORTH AVE, Chicago

Last Inspected: 11/5/2025

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0Poor

Sushi•Wicker Park

Ranked #448 of 583 in Wicker ParkBetter than 50% of sushi restaurants

Declining

5 inspections

Last: Nov 5, 2025

high confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Inspection Timeline

-10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) 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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1752 W NORTH AVE, Chicago, IL 60622

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Violation Timeline

Apr 2023

2 inspections

7 high priority

2 intermediate

9 basic

Apr

Aug 2024

1 inspections

3 basic

Oct 2025

1 inspections

1 high priority

4 intermediate

12 basic

Oct

Nov 2025

1 inspections

2 intermediate

11 basic

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED A GAP ALONG RIGHT SIDE & ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE TIGHT FITTING.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 : MUST ELEVATE,REMOVE OR ORGANIZE FOOD PRODUCTS FROM FLOOR IN REAR STORAGE AREAS AND STORE PROPERLY TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN REAR STORAGE AREAS AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS AND REMOVE TAPE FROM REAR 2- DOOR PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM EXTERIOR OF FRONT SERVICE COUNTER CABINETS,FOOD STORAGE CONTAINERS,FRYER CABINETS,DISH RACKS,COOKING EQUIPMENT AND COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 : MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS FROM BUCKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN EXCESSIVE DUST BUILD UP ON VENTILATION UNIT IN TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN EXCESSIVE DIRT AND DEBRIS BUILD UP FROM WALLS AT MOPSINK AND TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AND WALL BASES IN FRONT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.

Base deductions−32 pts

Oct 25

Canvass InspectionFail

1 High4 Med12 Basic

17 total

46/100inspection score

−54 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR PARTS OF ICE MACHINE WITH EXCESSIVE RUST AND SLIMY BLACK BUILD UP AND DRIPPING WATER ONTO ICE .MUST REMOVE ICE CLEAN AND SANITIZE ICE MACHINE.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3- GALLONS COOKED SOUP-51.4F AND 2.5LBS. COOKED RICE-44.6F INSIDE OF REACH IN COOLER PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 27.5LBS.$40(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER ASTERISK ON THE MENU OF CONSUMING RAW OR UNDERCOOKED FOODS.MUST PROVIDE AND MAINTAIN. (PRIORITY FOUNDATION 7-38-005)NO CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG RIGHT SIDE & ALONG BOTTOM OF FRONT ENTRY DOOR MUST MAKE TIGHT FITTING.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE,REMOVE OR ORGANIZE FOOD PRODUCTS FROM FLOOR IN REAR STORAGE AREAS AND STORE PROPERLY TO PREVENT CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN REAR STORAGE AREAS AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS AND REMOVE TAPE FROM REAR 2- DOOR PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM EXTERIOR OF FRONT SERVICE COUNTER CABINETS,FOOD STORAGE CONTAINERS,FRYER CABINETS,DISH RACKS,COOKING EQUIPMENT AND COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AND WALL BASES IN FRONT PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE DIRT AND DEBRIS BUILD UP FROM WALLS AT MOPSINK AND TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE DUST BUILD UP ON VENTILATION UNIT IN TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS FROM BUCKETS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2600853 8/28/24 NOT CORRECTED-#47-4-501.11 : OBSERVED NO DRAIN PLUGS ON SITE FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE DRAIN PLUGS.#58-2-102.13 : OBSERVED CERTIFIED FOOD MANAGERS WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Base deductions−54 pts

Aug 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED UNCOVERED SWEET POTATOES IN REAR OF FACILITY BEHIND DOOR NEAR COOLER. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS COVERED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO DRAIN PLUGS ON SITE FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE DRAIN PLUGS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD MANAGERS WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.

Base deductions−6 pts

Apr 23

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED PREP COOLER OPPOSITE 3 COMPARTMENT SINK DOES NOT FUNCTION, AND THE PH TESTER IS LOW ON BATTERIES. INSTRUCTED TO REPAIR AND MAINTAIN BOTH ITEMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED 1 BURNT-OUT LIGHTBULB IN THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED BUILD UP OF DUST ON VENT INSIDE TOILET ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED ALL EMPLOYEES ON DUTY AT THE TIME OF INSPECTION WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−8 pts

Apr 23

Canvass InspectionFail

7 High2 Med5 Basic

14 total3 risk factors

0/100inspection score

−90 pts

High Priority (7)

−70 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON DUTY WHILE TCS ITEMS LIKE FISH WERE BEING PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES, INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDWASHING SINK LOCATED IN THE REAR DISH AND PREP AREA. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE SUSHI BAR AREA. INSTRUCTED TO PROVIDE.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO DOCUMENTATION ON SITE INDICATING FISH USED FOR SUSHI HAS BEEN FROZEN FOR PARASITE DESTRUCTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD-UP OF PINK AND BLACK SLIME IN THE INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN CLEAN AND SANITARY CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU CONTAINING ITEMS SERVED RAW OR UNDERCOOKED SUCH AS SUSHI, WITH NO CONSUMER ADVISORY. INSTRUCTED TO ADD DISCLOSURE, REMINDER, AND FOOTNOTE TO ALL MENU VERSIONS FOR ALL ITEMS SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE REAR PREP COOLER OPPOSITE FRYERS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP COOLER OPPOSITE 3 COMPARTMENT SINK DOES NOT FUNCTION, AND THE PH TESTER IS LOW ON BATTERIES. INSTRUCTED TO REPAIR AND MAINTAIN BOTH ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED STEADY LEAK COMING FROM FAUCET OF 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 BURNT-OUT LIGHTBULB IN THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON VENT INSIDE TOILET ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ALL EMPLOYEES ON DUTY AT THE TIME OF INSPECTION WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−90 pts

Risk factor bonus (3× +5)−15 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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