What is Ryo Sushi's health inspection score?

Ryo Sushi has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ryo Sushi last inspected?

Ryo Sushi was last inspected on August 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ryo Sushi have?

Ryo Sushi has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ryo Sushi safe to eat at?

Ryo Sushi has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Ryo Sushi

Name: Ryo Sushi
Address: 62 E MADISON ST, Chicago, 60602
Rating: 74

62 E MADISON ST , Chicago

Data may be outdated — inspected 8/27/2024

▲Improving

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0Good

The Loop

Ranked #484 of 871 in The Loop

Improving

4 inspections

Last: Aug 27, 2024

low confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

21 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-25

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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62 E MADISON ST , Chicago, IL 60602

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Violation Timeline

May 2022

1 inspections

1 intermediate

3 basic

May

Sep 2023

1 inspections

2 high priority

1 intermediate

Apr 2024

1 inspections

7 basic

Apr

Aug 2024

1 inspections

Inspection History

4 records on file

4 Canvass

Aug 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
LINENS ARE STORED IN DIRECT CONTACT WITH THE BROCCOLI AND ASPARAGUS IN THE SMALL FOOD PREP COOLER. INSTRUCTED MANAGEMENT TO REMOVE LINENS AND TO NOT STORE LINENES DIRECTLY IN CONTACT WITH FOOD ITEMS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLASTIC BLACK TRAYS AND CLEAR BOWLS STORED FACING UP ON THE SHELVING IN THE KITCHEN AREA AND AT THE SUSHI LINE. INSTRUCTED INVERT TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INTERIOR OF TWO DOOR FREEZER AND TWO DOOR REFRIGERATOR IN THE SUSHI PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO DRAIN STOPPERS AT THREE COMPARTMENT SINK AND UNABLE TO COMPLETELY SEAL DRAINS. INSTRUCETED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED AS FLOOR MATS IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FLOORS UNDER THREE COMPARTMENT SINK AND UNDER PREP TABLE IN THE SUSHI PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED INSIDE OF BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−14 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at main kitchen hand wash sink, Instructed to provide, Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees restrooms. Instructed to provide.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Non-functional probe food thermometer, instructed to obtain one in good repair.

Base deductions−25 pts

May 22

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 41F DEGREES OR BELOW IN THE DESIGNATED COLD-HOLDING UNIT: IMITATION CRAB AT 48.7F AND RED TUNA AT 47.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES INSIDE OF UNISEX TOILET ROOMS. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 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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