What is Wicker Park Seafood & Sushi's health inspection score?

Wicker Park Seafood & Sushi has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wicker Park Seafood & Sushi last inspected?

Wicker Park Seafood & Sushi was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wicker Park Seafood & Sushi have?

Wicker Park Seafood & Sushi has 23 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wicker Park Seafood & Sushi safe to eat at?

Yes, Wicker Park Seafood & Sushi has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Wicker Park Seafood & Sushi serve?

Wicker Park Seafood & Sushi serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Wicker Park Seafood & Sushi

Name: Wicker Park Seafood & Sushi
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 89

11601 W TOUHY AVE, Chicago

Last Inspected: 1/21/2026

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0Excellent

Sushi•Chicago

Ranked #960 of 1000 in ChicagoBetter than 95% of sushi restaurants

Stable

9 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Aug 2022

2 inspections

2 intermediate

3 basic

Aug

Jul 2023

1 inspections

1 intermediate

5 basic

Apr 2024

1 inspections

1 basic

Apr

Nov 2024

2 inspections

1 high priority

4 basic

Apr 2025

1 inspections

2 basic

Apr

Oct 2025

1 inspections

1 high priority

2 basic

Jan 2026

1 inspections

1 high priority

Jan

Inspection History

9 records on file

7 Canvass2 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
3-402.12(B) Records, Creation and Retention OBSERVED NO WRITTEN AGREEMENT FROM SALMON VENDOR STATING THAT FISH IS FROZEN TO -4 F FOR A MINIMUM OF 7 DAYS OR ANY OTHER TIME/TEMPERATURE STATED IN SECTION 3-402.11 OF THE CHICAGO FOOD CODE. INSTRUCTED MANAGER TO ACQUIRE PROPER DOCUMENTATION FROM VENDOR.

Base deductions−10 pts

Oct 25

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE LOW TEMPERATURE DISH MACHINE IN REAR PREP AND DISH AREA MAINTAINING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. DURING INSPECTION NEW BOTTLE OF SANITIZER WAS REPLACE, MACHINE WAS PRIMED, AND PROPER SANITIZER CONCENTRATION WAS ACHIEVED. INSTRUCTED TO MAINTAIN ALL LOW TEMPERATURE DISH MACHINES AT PROPER CHEMICAL SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON INTERIOR OF 2 DOOR STANDING COOLER LOCATED OPPOSITE OVENS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DUST ON CEILING IN REAR PREP/DISH AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−14 pts

Apr 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
NOTED SOME EMPLOYEES ON DUTY WITH NO HAIR RESTRAINS. INSTRUCTED TO HAVE HAIR RESTRAINS OR HAIR COVERS AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR. MUST ALSO CLEAN FLOOR DRAINS AT SAME.

Base deductions−4 pts

Nov 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL FANS AND CEILING/WALL VENTS.

Base deductions−4 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USED AT THIS TIME) INSTRUCTED THE PERSON IN CHARGE TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL FANS AND CEILING/WALL VENTS.

Base deductions−14 pts

Apr 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE SUSHI PREP HANDWASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−2 pts

Jul 23

Canvass InspectionPass w/ Conditions

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
OBSERVED COOKED TEMPURA SHRIMP AND COOKED EEL HELD AT IMPROPER INTERNAL TEMPERATURE OF 87.3F, 85.7F, 78.5F INSIDE OF COUNTERTOP OVEN. TIME/TEMPERAURE LOG NOT CURRENTLY UPDATED. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF ABOVE 135.0F AND COLD HOLDING TEMPERATURE OF BELOW 41.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00, TOTAL WEIGHT 5 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SIDES OF UNUSED DISH MACHINE WITH EXCESSIVE CALCIUM BUILD-UP INFRONT PREP SUSHI AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIO SURFACES OF HANDSINK IN REAR PREP (DISHWASHING AREA).
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR STRIPPED (COLD) FAUCET HANDLE AT DUMPSINK INFRONT SUSHI PREP AREA. INSTRUCTED TO REPAIR HAND WASHING FAUCET NECK WITHE EXCESSIVE LEAK INFRONT SUSHI PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND FRONT SUSHI PREP AREA, BAR AND IN REAR PREP/(DISHWASHING AREA)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS BEHIND SODA SYRUP SHELVES IN REAR PREP/STORAGE AREA.

Base deductions−15 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
OBSERVED COOKED EEL AND COOKED SHRIMP BEING HELD AT 101F ON TOP OF HOT HOLDING UNIT. NO TIME/ TEMPERAURE LOGS WERE ON SITE. ELL AND SHRIMP WERE DISCARDED. PRIORITY VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 SMALL FLIES IN REAR KITCHEN UNDER AND AROUND 3 COMPARTMENT SINK. MUST ELIMINATE ALL SMALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL PREP SINKS, 3 COMPARTMENT SINK AND SHELVES IN REAR KITCHEN NEED TO BE CLEANED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP ON FLOOR IN REAR AROUND SMALL FLY ACTIVITY. HANG ALL MOPS TO DRY AFTER USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BEHIND BAR UNCLEAN UNDER AND BEHIND SINKS AND DISH MACHINE. CLEAN ALL FLOORS ALONG WALLS AND UNDER AND BEHIND HEAVY EQUIPMENT. OBSERVED FLOORS IN REAR KITCHEN UNDER 3 COMPARTMENT SINK AND UNDER HANS SINK UNCLEAN. CLEAN ALL FLOORS AND MAINTAIN.

Base deductions−16 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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