What is Asahi Roll's health inspection score?

Asahi Roll has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Asahi Roll last inspected?

Asahi Roll was last inspected on July 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asahi Roll have?

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

Is Asahi Roll safe to eat at?

Asahi Roll has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Asahi Roll serve?

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

Official Health Record

Asahi Roll

Name: Asahi Roll
Address: 6803 N SHERIDAN RD, Chicago, 60626
Rating: 73

6803 N SHERIDAN RD , Chicago

Data may be outdated — inspected 7/27/2023

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0Good

American•Rogers Park

Ranked #119 of 203 in Rogers ParkBetter than 41% of american restaurants

Stable

4 inspections

Last: Jul 27, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

3.5

Avg Violations

34 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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6803 N SHERIDAN RD , Chicago, IL 60626

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Violation Timeline

Sep 2022

1 inspections

1 high priority

3 intermediate

8 basic

Sep

Apr 2023

1 inspections

2 intermediate

May 2023

1 inspections

May

Jul 2023

1 inspections

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Jul 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO REMINDER STATEMENT ON MENU. MUST PUT REMINDER STATEMENT ON MENUS AND DISCLOSE WHICH FOODS ARE SERVED RAW OR UNDERCOOKED. PRIORITY FOUDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INTERNAL THERMOMETERS NEEDED IN FRONT SUSHI CASE AND STAND UP REFRIGERATOR IN FRONT SUSHI AREA. INSTALL AND MAINTAIN.

Base deductions−10 pts

Sep 22

Canvass InspectionPass

1 High3 Med8 Basic

12 total

59/100inspection score

−41 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
THE INTERIOR OF THE CONVECTION OVEN IN THE SUSHI AREA IS HEAVILY SOILED. INTERIOR CAVITY, DOOR SEALS, AND EXTERIOR MUST BE CLEANED AND SANITIZED.

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP BEFORE THAWING UNDER REFRIGERATION OR RUNNING WATER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE FOOD/SEASONING CONTAINERS DO NOT HAVE LABELS. FACILITY MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 4 DEAD BABY ROACHES ATTACHED TO GLUE BOARD NEXT TO STAND-UP COOLER NEAR COOKLINE AND UNDER THE SUSHI PREP AREA. PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. ELIMINATE DEAD ROACHES, USING PROPER PEST CONTROL PROCESSES AS NEEDED. PEST CONTROL ARRIVED ON SITE TO TREAT THE FACILITY.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
CONTAINERS OF FOOD ARE STORED ON THE FLOOR UNDER DRY STORAGE SHELVES NEAR COOKLINE. THE FACILITY MUST ENSURE ALL FOOD PRODUCTS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWL USED AS A SCOOP WITHOUT A HANDLE FOR DRY STORAGE FOODS/SEASONINGS IN THE BACK PREP AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND NEAR SUSHI CUTTING BOARD. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILY.
43IN-USE UTENSILS: PROPERLY STORED−2
SPOONS ARE STORED IN STAGNANT WATER IN THE BACK PREP AND SUSHI AREA. STORE IN-USE UTENSILS: 1) IN RUNNING WATER, 2). ON A CLEAN AND SANITIZED SURFACE, 3)IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F, 4) IN THE FOOD WITH A HANDLE UP AND OUT OF THE FOOD PRODUCT. THE MANAGER DRAINED STAGNANT WATER AND PLACED UTENSILS IN AN EMPTY CONTAINER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PANS STORED ON THE FLOOR IN THE BACK KITCHEN AREA. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT USED FOR FOOD IS AT LEAST 6 INCHES ABOVE THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD USED AS LINING ON SHELVES AND FLOOR IN BACK KITCHEN AREA AND FRONT SUSHI AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE AND EASY TO MONITOR UNDERNEATH THAT MEETS FOOD STANDARDS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE PERSONAL ITEMS WERE FOUND STORED IMPROPERLY ON THE DISH RACK STORAGE AREA. PERSONAL ITEMS MUST BE RELOCATED TO EMPLOYEE DESIGNATED AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER CERTIFICATION FOUND ON SITE. THE FACILITY MUST ENSURE ALL EMPLOYEES OBTAIN A FOOD HANDLER OR CITY MANAGER CERTIFICATE.

Base deductions−41 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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