What is Nori Sushi Chicago's health inspection score?

Nori Sushi Chicago has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nori Sushi Chicago last inspected?

Nori Sushi Chicago was last inspected on September 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nori Sushi Chicago have?

Nori Sushi Chicago has 42 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nori Sushi Chicago safe to eat at?

Nori Sushi Chicago has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Nori Sushi Chicago

Name: Nori Sushi Chicago
Address: 1393 N MILWAUKEE AVE, Chicago, 60622
Rating: 53

1393 N MILWAUKEE AVE, Chicago

Last Inspected: 9/11/2025

▲Improving

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0Fair

Wicker Park

Ranked #445 of 579 in Wicker Park

Improving

6 inspections

Last: Sep 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+40 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

1393 N MILWAUKEE AVE, Chicago, IL 60622

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 basic

Jul

Nov 2023

1 inspections

4 basic

Nov 2024

1 inspections

5 basic

Nov

Jul 2025

1 inspections

10 high priority

5 intermediate

5 basic

Aug 2025

1 inspections

1 high priority

1 intermediate

5 basic

Aug

Sep 2025

1 inspections

3 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Sep 25

Canvass Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.

Base deductions−6 pts

Aug 25

Canvass Re-Inspection InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 : STILL OBSERVED NO HAND WASHING SINK IN BAR AREA WHERE LIQUOR AND OTHER BEVERAGES ARE POURED AND SERVED TO THE PUBLIC. MUST INSTALL A HAND WASHING SINK WITH HOT & COLD RUNNING WATER, SOAP, AND TOWELS, AND MAINTAIN. (PRIORITY FOUNDATION 7-38-030)

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : OBSERVED CARDBOARD,FOIL AND PLASTIC COVERING ALL STORAGE SURFACES AND INSIDE OF COOLER,EQUIPMENT MUST REMOVE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13 : OBSERVED EXPIRED AND MISSSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−25 pts

Jul 25

Canvass InspectionFail

10 High5 Med5 Basic

20 total3 risk factors

0/100inspection score

−135 pts

High Priority (10)

−100 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (TUNA, CALAMARI, TOFU, ETC.)MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY A MALE FOOD HANDLER. OBSERVED HIM SWEEPING THE FLOOR WITH A BROOM AND A DUST PAN IN HIS HANDS. THEN HE LAY THEM BETWEEN THE WALL AND WENT INTO THE 2-DOOR PREP COOLER AND WAS HANDLING CONTAINERS OF FOOD WITHOUT WASHING HIS HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK IN FRONT OF SUSHI PREP AREA NOT ACCESSIBLE OBSERVED A POWER STRIP WITH SEVERAL CORDS PLUGGED IN INSIDE OF HAND SINK BASIN. ARTICLES WERE REMOVED DURING INSPECTION. MUST KEEP ACCESSIBLE AT ALL TIMES FOR HAND WASHING.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT FRONT SUSHI BAR HAND SINK WHILE TCS FOOD IS BEING PREPARED, HANDLED, AND SERVED. SOAP WAS PROVIDED AT THE HAND SINK DURING INSPECTION. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICE AT FRONT SUSHI BAR HAND SINK WHILE TCS FOOD IS BEING PREPARED, HANDLED, AND SERVED. PAPER TOWELS WERE PROVIDED AT THE HAND SINK DURING INSPECTION. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED A SLOW DRAIN AT HAND SINK IN FRONT OF SUSHI PREP AREA. MUST REPAIR AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN BAR AREA WHERE LIQUOR AND OTHER BEVERAGES ARE POURED AND SERVED TO THE PUBLIC. MUST INSTALL A HAND WASHING SINK WITH HOT & COLD RUNNING WATER, SOAP, AND TOWELS, AND MAINTAIN. (PRIORITY FOUNDATION 7-38-030)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED AN EXCESSIVE AMOUNT OF A BROWNISH AND YELLOW BUILDUP OF SUBSTANCE ON INTERIOR PARTS OF THE ICE MACHINE. MUST REMOVE ICE, CLEAN AND SANITIZE ICE MACHINE. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURES OF 2-DOOR GLASS REACH IN COOLER AT 53.9F AND 2-DOOR PREP COOLER AT 47.7F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED, EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN BOTH PREP AND REACH IN COOLERS, SUCH AS 1LB. COOKED RICE-58.1F.24LBS. TOFU-46.3F-54.0F.4LBS. SPRING MIX-46.2F-60.1�F.1OZ. SALMON-49.5�F.2.5LBS. SHUMA-47.7�F-50.2�F..5LBS. CHICKEN-46.5�F.1LBS. TAKAYKA-49.5�F-50.0F.1LBS. NOODLES-55.4�F.1LBS. DUMPLINGS-46.4�F.1LBS. CALAMARI-50.0�F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)APPX.36LBS. $240.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER ASTERISKING THE RAW AND UNDERCOOKED FOODS ON MENUS MUST BE PROVIDED AND MAINTAINED. (PRIORITY FOUNDATION 7-38-005) NO CITATION ISSUED
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED SEVERAL HANGING FLY STRIPS FROM CEILING IN REAR PREP/DISH WASHING AREA MUST REMOVE.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO PROBE THERMOMETER AND VERIFYING THE SCALING OF THE TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN. (PRIOROITY FOUNDATION VIOLATION 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD,FOIL AND PLASTIC COVERING ALL STORAGE SURFACES AND INSIDE OF COOLER,EQUIPMENT MUST REMOVE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED AND MISSSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−135 pts

Risk factor bonus (3× +5)−15 pts

Nov 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARBOARD COVERED IN PLASTIC LINING THE SHELVING UNITS IN THE REAR STORAGE AREA AS WELL AS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO REMOVE ALL AS A MEANS OF MAKING THE AREAS EASY TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE, FOOD DEBRIS, SPILLAGE AND SPLATTER ON THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT IN THE FRONT FOOD PREP AND SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF FOOD DEBRIS AND SPILLAGE ON THE INSIDE DOORS AND BOTTOM FLOORS OF THE LOWER REACH IN COOLING UNITS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, DEBRIS, DUST AND FOOD DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AS WELL AS ON THE SHELVINGS AND ON TOP OF THE LOWER REACH IN COOLING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACITIVITY AND FEEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A HEAVY ACCUMULATION OF DUST AND GREASE ON THE HOOD VENTILATION SYSTEM AND FILTERS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKED IN AREA AND FOOD CONTACT SURFACES IN THE PREP AREA.

Base deductions−10 pts

Nov 23

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BLACK PLASTIC BOWLS FACING UP AT THE END OF COOKLINE. INSTRUCTED TO INVERT TO PROTECT FROM OVERHEAD CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON THE ROLLING CARTS AND SHELVING THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRY FOOD SPILLS AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS IN THE DISHWASHING AREA UNDER THE THREE COMPARTMENT SINK, ON THE FLOORS IN THE FRONT PREP AREA UNDER RUBBER MATS AND COOKING EQUIPMENT, AND BEHIND DEEP FREEZERS AND COLD HOLDING EQUIPMENT IN THE FRONT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST ACCUMULATION IN THE VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN.

Base deductions−8 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE RICE WERE BEING COOKED AND SUSHI BEING MADE. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, KRISTINE SUBIDO, ARRIVED ON SITE APPROX HALFWAY THROUGH INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 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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