What is Sushi Tokoro's health inspection score?

Sushi Tokoro has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Tokoro last inspected?

Sushi Tokoro was last inspected on November 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Tokoro have?

Sushi Tokoro has 37 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Tokoro safe to eat at?

Sushi Tokoro has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Sushi Tokoro

Name: Sushi Tokoro
Address: 4750 N WESTERN AVE, Chicago, 60625
Rating: 84

4750 N WESTERN AVE, Chicago

Last Inspected: 11/6/2025

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0Good

Lincoln Square

Ranked #172 of 447 in Lincoln Square

Improving

8 inspections

Last: Nov 6, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

4.6

Avg Violations

5 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

100

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

4750 N WESTERN AVE, Chicago, IL 60625

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 intermediate

6 basic

Jul

Aug 2022

1 inspections

Oct 2023

1 inspections

3 intermediate

Oct

Nov 2023

1 inspections

1 high priority

Dec 2024

2 inspections

2 high priority

1 intermediate

8 basic

Dec

Oct 2025

1 inspections

2 high priority

1 intermediate

9 basic

Nov 2025

1 inspections

1 basic

Nov

Inspection History

8 records on file

4 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
-WALLS THROUGHOUT THE FRONT SUSHI PREP WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Oct 25

Canvass InspectionFail

2 High1 Med9 Basic

12 total

57/100inspection score

−43 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED PREPARED READY TO EAT FOODS NOT PROTECTED FROM CONTAMINATION INSIDE THE TWO DOOR TALL REACH-IN COOLER. RAW FISH BEING STORED ON TOP SHELVING ABOVE FRESH VEGETABLES. RAW BEEF AND RAW EGGS STORED DIRECTLY ABOVE PREPARED SHRIMP AND VEGETABLE TEMPURA. RAW BEEF STORED ON TOP OF UNCOVERED COOKED RICE. REVIEWED FOOD PROTECTION DURING STORAGE. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR AREAS OF THE ICE BIN OF THE ICE MACHINE NEEDS CLEANING.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENUS DO NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON ALL THE PRINTED AND VIRTUAL MENUS. ONE MENU ON PREMISES NOTED WITH THE CONSUMER ADVISORY. ALL OTHER DOZEN MENUS DID NOT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP AND COOKS LINE KNIVES IMPROPERLY STORED. MUST PROVIDE CLEAN HOLDERS FOR ALL.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS AT THE DISH WASHING AREA MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION FOR STORED DRY GOODS FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS OR CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS, EXTERIOR OF THE ICE MACHINE, INTERIOR AND EXTERIOR OF ALL TOASTER OVENS DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN ALL AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING THROUGHOUT.----ALL SHELVING IN ALL PREP AREAS DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE REAR STORAGE AREAS WITH DIRT AND DEBRIS.----WALLS THROUGHOUT THE FRONT SUCHI PREP WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD AS MATTING ON FLOORS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−43 pts

Dec 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 24

Canvass InspectionFail

2 High1 Med8 Basic

11 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN FRONT PREP AREA TO NOT HAVE A HAND WASHING SIGN. INSTRUCTED MANAGER TO PROVIDE A HAND WASHING SIGN AT FRONT PREP AREA HAND SINK REMINDING EMPLOYEES THAT THEY MUST WASH HANDS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PRESENT FOR 2 DOOR PREP COOLER ON MAIN PREP LINE AND 2 DOOR GLASS COOLER IN SERVER AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A THERMOMETER TO MONITOR THE INTERNAL AMBIENT AIR TEMPERATURE OF EACH COLD HOLDING UNIT.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD BOXES AND CRATES OF VEGETABLES STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA, NEAR THE REAR DOOR, AND IN DISH WASHING AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ITEMS IN BOXES STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA AS WELL AS ON THE FLOOR IN THE FRONT PREPARATION AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZING TEST STRIPS (CHLORINE) AVAILABLE FOR LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE COOKING AREA AND SURROUNDING AREAS TO BE HEAVILY COATED IN FOOD DEBRIS AND GREASE. OBSERVED INTERIOR OF MICROWAVE ON MAIN PREP LINE TO BE HEAVILY SOILED WITH FOOD DEBRIS. OBSERVED INTERNAL COMPONENTS OF SMALL TOASTER OVEN AT FRONT PREP COUNTER AND ON THE SURROUNDING SHELF AROUND THE TOASTER OVEN. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREAS FREE OF EXCESSIVE FOOD DEBRIS BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HAND SINK LOCATED DIRECTLY ADJACENT TO THE 2 DOOR PREP COOLER ACROSS FROM THE MAIN COOK LINE TO BE EXTREMELY SLOW DRAINING WHEN USED. HAND SINK IS STILL FUNCTIONAL. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN HAND SINK IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS BELOW THE ENTIRE COOKING LINE AND FRYERS TO BE HEAVILY COATED IN GREASE BUILD UP AS WELL AS FOOD DEBRIS. OBSERVED FLOOR IN REAR DRY STORAGE AREA TO BE HEAVILY SOILED WITH SPILLAGE OF SEEDS, DEBRIS, AND PLASTIC. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN BOTH AREAS TO BE FREE OF EXCESSIVE GREASE AND DEBRIS BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE OF THE FILTERS OF THE VENTILATION HOOD TO BE BROKEN AND MISSING PIECES. INSTRUCTED MANAGER TO REPAIR OR REPLACE TO MAINTAIN HOOD IN GOOD REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS ON SITE.

Base deductions−41 pts

Nov 23

Canvass Re-Inspection InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (CHICKEN AND SUSHI) MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS WITH INADEQUATE TEMPERATURES RANGING FROM 46-48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 4 POUNDS OF CHICKEN, 8 LBS OF DUMPLINGS, 1/4 LBS SHRIMP, AND 2 LBS FISH ($200). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 20 SMALL FLIES THROUGHOUT FACILITY. INCLUDING IN THE KITCHEN, DINING ROOM, AND SODA MACHINE ROOM. INSTRUCTED MANAGER TO ENSURE ALL AREAS AFFECTED BY PESTS ARE SERVICED. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSECT TRAPS ABOVE FOOD PREP AREAS. INSTRUCTED MANAGER TO REMOVE.

Base deductions−15 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN SUSHI PREP AREA AND HANDSINK IN SIDE SERVER STATION AREA.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (OYSTER SAUCE) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE TOWEL LINER INSIDE PREP COOLER IN SUSHI PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND AINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA ESPECIALLY UNDER AND AROUND COOLERS AND FREEZERS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2510196 ISSUED ON 05-24-2021 PRIORITY FOUNDATION VIOLATION CITATION ISSUED #43 - OBSERVED ICE CREAM SCOOPS STORED IN A CONTAINER OF CLEAN WATER. MANAGEMENT INSTRUCTED TO USE A DIPPER WELL WITH RUNNING WATER OR OTHER METHOD OF STORING CLEAN ICE CREAM SCOOPS. #58 - OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−32 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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