What is Wakamono's health inspection score?

Wakamono has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wakamono last inspected?

Wakamono was last inspected on May 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wakamono have?

Wakamono has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wakamono safe to eat at?

Yes, Wakamono has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Wakamono serve?

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

Official Health Record

Wakamono

Name: Wakamono
Address: 3313-3319 N BROADWAY, Chicago, 60657
Rating: 90

3313-3319 N BROADWAY, Chicago

Last Inspected: 5/11/2026

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0Excellent

American•Lakeview

Ranked #191 of 997 in LakeviewBetter than 22% of american restaurants

Stable

8 inspections

Last: May 11, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

2.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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3313-3319 N BROADWAY, Chicago, IL 60657

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Violation Timeline

May 2022

2 inspections

2 high priority

1 basic

May

Jun 2022

1 inspections

3 high priority

1 basic

Aug 2023

1 inspections

1 intermediate

1 basic

Aug

Jun 2024

1 inspections

1 intermediate

3 basic

Jun 2025

2 inspections

1 high priority

1 intermediate

6 basic

Jun

May 2026

1 inspections

2 intermediate

Inspection History

8 records on file

1 Canvass Re-Inspection4 Canvass2 Non-Inspection1 Short Form Complaint

May 26

Canvass Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−10 pts

Jun 25

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO (2) DOOR PREP COOLER AT SUSHI PREP AREA TO CURRENTLY BE NOT FUNCTIONING CORRECTLY, WITH THE UNIT COLD HOLDING AT 46.5F. UNIT WAS NOT IN USE AT TIME OF INSPECTION AND A SIGN WAS AFFIXED TO THE FRONT. PREP TWO (2) DOOR COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL ENTIRE COOLER/EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-005.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE SINGLE DOOR TO THE REAR ALLEY/GANGWAY EXIT ON THE SOUTHERN PORTION OF THE KITCHEN TO HAVE A GAP LARGER THAN 1/4 INCH ALONG THE ENTIRE BOTTOM OF THE DOOR. INSTRUCTED MANAGER TO PEST PROOF THE REAR EXIT DOOR.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED VARIOUS BOXED ITEMS, FOOD ITEMS, AND BOXED DRINKS STORED ON THE FLOOR IN THE LIQUOR ROOM LOCATED BEHIND THE CAMOFLOUGED DOOR ON THE NORTHERN SIDE OF THE FACILITY. ALSO OBSERVED VARIOUS FOOD ITEMS ON THE FLOOR IN THE OBSERVED VARIOUS BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA THAT IS LOCATED OFF THE LIQUOR ROOM BEHIND THE CAMOFLOUGED DOOR ON THE NORTHERN SIDE OF THE FACILITY. MUST PASS THROUGH LIQUOR ROOM TO ACCESS DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED VARIOUS TOOLS, COOKING EQUIPMENT, BOXES OF UTENSILS, AND PANS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA THAT IS LOCATED OFF THE LIQUOR ROOM BEHIND THE CAMOFLOUGED DOOR ON THE NORTHERN SIDE OF THE FACILITY. MUST PASS THROUGH LIQUOR ROOM TO ACCESS DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS IN DRY STORAGE ROOM AT LEAST 6 INCHES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED VARIOUS BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA THAT IS LOCATED OFF THE LIQUOR ROOM BEHIND THE CAMOFLOUGED DOOR ON THE NORTHERN SIDE OF THE FACILITY. MUST PASS THROUGH LIQUOR ROOM TO ACCESS DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HAND SINK NEXT TO THE ONE COMPARTMENT SINK IN THE MAIN PREP AREA NEXT TO DISH MACHINE TO BE SLOW DRAINING. INSTRUCTED MANAGER TO SERVICE HAND SINK AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VARIOUS EQUIPMENT, TOOLS, UNMARKED BAGS, AND BOXES STORED ON TOP OF EACH OTHER AND DISORGANIZED IN THE REAR DRY STORAGE AREA THAT IS LOCATED OFF THE LIQUOR ROOM BEHIND THE CAMOFLOUGED DOOR ON THE NORTHERN SIDE OF THE FACILITY. MUST PASS THROUGH LIQUOR ROOM TO ACCESS DRY STORAGE AREA. INSTRUCTED MANAGER TO ORGANIZE THE REAR DRY STORAGE ROOM AND REMOVE ANY ITEMS THAT ARE UNNECESSARY TO FUNCTION OF FACILITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE OF TWO LIGHTS IN THE SUSHI PREP AREA EXHAUST HOOD TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE LIGHT TO PROVIDE ADEQUATE LIGHTING IN PREP AREA.

Base deductions−27 pts

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT DOORS SWEEPS BETWEEN 3313 N BROADWAY DOUBLE DOORS. MUST RODENT PROOF SAID DOORS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOME RUBBER DOOR GASKETS RIPPED AT SUSH PREP AND REAR PREP AREA. MUST REPAIR/REPLACE ALL DAMAGED DOOR RUBBER GASKETS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BAR HANDWASH SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EXPIRED FOOD HANDLER TRAINING CERTIFICATE. MUST UPDATE FOOD HANDLER TRAINING CERTIFICATE.

Base deductions−11 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE 2-DOOR SUSHI PREP COOLER- TUNA AT 49.1 F, EGGS AT 49.0 F, TOBIKO 49.0 F, IKURA 49.0 F, MAYO SAUCE 49.0 F, WASABI MAYO AT 49.0 F. WEIGHT OF FOODS DISCARDED- 5 LBS, VALUED AT $250.00. HOWEVER FOUND SAID REACH IN COOLER AMBIENT AIR TEMPERATURE AT 41.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS DISCARDED. PRIORITY VIOLATION 7-38-005.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST/GREASE BUILD UP ON VENTILATION HOOD AND HOOD FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.

Base deductions−7 pts

Jun 22

Short Form Complaint InspectionPass w/ Conditions

3 High1 Basic

4 total2 risk factors

58/100inspection score

−32 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
UPON ON ARRIVAL OBSERVED AN EMPLOYEE WITH BARE HANDS HANDLING SUSHI FOODS: FRESH TUNA AND SALMON. UNWRAPPED MENTIONED FOOD AND, WITH BARE HANDS, PICKED THEM UP AND STORED THEM IN CONTAINERS INSIDE THE SUSHI COOLER. NO BARE HAND CONTACT WITH RTE FOODS. MUST USE SINGLE-USE FOOD UTENSILS, TONGS, OR GLOVE HANDS. THE MANAGER CORRECTED THE ISSUE. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

Basic (1)

−2 pts

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−32 pts

Risk factor bonus (2× +5)−10 pts

May 22

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 pts

High Priority (2)

−20 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 OR THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE ON SITE AT THE TIME OF INSPECTIONETC. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO SANITIATION CERTIFICATE 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.

Basic (1)

−2 pts

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−22 pts

Risk factor bonus (2× +5)−10 pts

May 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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.

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