What is Gorilla Sushi's health inspection score?

Gorilla Sushi has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gorilla Sushi last inspected?

Gorilla Sushi was last inspected on July 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gorilla Sushi have?

Gorilla Sushi has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gorilla Sushi safe to eat at?

Gorilla Sushi has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Gorilla Sushi serve?

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

Official Health Record

Gorilla Sushi

Name: Gorilla Sushi
Address: 3407 W LAWRENCE AVE, Chicago, 60625
Rating: 75

3407 W LAWRENCE AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Good

Sushi•Lincoln Square

Ranked #242 of 447 in Lincoln SquareBetter than 89% of sushi restaurants

Improving

5 inspections

Last: Jul 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

9 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

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 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

3407 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Oct 2022

1 inspections

1 high priority

2 intermediate

4 basic

Oct

Dec 2023

1 inspections

2 high priority

1 basic

Nov 2024

1 inspections

3 intermediate

2 basic

Nov

Jul 2025

2 inspections

3 high priority

9 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Jul 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11--- FOOD HANDLERS IN THE FOOD PREP AREA NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-803.11--- MUST NOT STORE SOILED LINENS TO HAND DRY ON THE SPLASH GUARD OF THE PREP HAND SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13--- MUST NOT USE CARDBOARD OR PAPER AS LINER FOR SHELVING THROUGHOUT.----RAW WOODEN SHELVING AT THE FRONT SUSHI PREP MUST BE PAINTED/SEALED/NON-ABSORBENT.----NOTED CLOTH CURTAINS HANGING BETWEEN THE SUSHI PREP AND THE REAR STORAGE EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Jul 25

Canvass InspectionFail

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE AT THE SUSHI PREP AND WASHING SINK.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NO CURRENT DOCUMENTATION/PROOF OF P.H. TESTING OR P.H. TESTING TOOLS FOR SUSHI RICE ON PREMISES. MUST PROVIDE CURRENT DOCUMENTATION WITHIN FIVE YEARS OF LABORATORY P.H. TESTING FOR SUSHI RICE OR PROVIDE A P.H. TESTING KIT/TOOLS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29 FOR VIOLATION AND CITATION DETAILS.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLERS IN THE FOOD PREP AREA NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE SOILED LINENS TO HAND DRY ON THE SPLASH GUARD OF THE PREP HAND SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR PAPER AS LINER FOR SHELVING THROUGHOUT.----RAW WOODEN SHELVING AT THE FRONT SUSHI PREP MUST BE PAINTED/SEALED/NON-ABSORBENT.----NOTED CLOTH CURTAINS HANGING BETWEEN THE SUSHI PREP AND THE REAR STORAGE EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING CEILING TILE IN THE REAR DRY STORAGE ROOM. MUST REPLACE.----NOTED DIRTY FLOORS UNDER THE METAL RACK STORAGE SHELVES IN THE REAR DRY FOOD STORAGE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS IN THE MOP CLOSET MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION #57 FROM REPORT #2607762 ON 11-20-24 NOT CORRECTED. #57-: OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−42 pts

Nov 24

Canvass InspectionPass

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE CENTER PREP LINE COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE ACCURATE,WORKING THERMOMETER INSIDE THE COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM NAME (SALT, SUGAR, FLOUR ETC). .
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING APPROX:1/4" INCH AT BOTTOM OF REAR EXIT DOOR LEADING TO ALLEY.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE GREASE ON THE SIDES OF THE GREASE TRAP BOX,PREP TABLES, FOOD STORAGE CONTAINERS,INTERIOR AND EXTERIOR OF STORAGE SHELFS NEXT TO THE HAND SINKS IN THE SUSHI PREP AREA WITH SPLASHED FOOD DEBRIS AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.

Base deductions−19 pts

Dec 23

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE CUTTING BOARDS.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN PREP AREA NEXT TO 3 COMPARTMENT SINK.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO RODENT PROOF BOTTOM OF FRONT AND REAR EXIT DOOR.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS INSIDE FURNACE ROOM. USABLE ITEMS/CHEMICALS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
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.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−28 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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