What is Sushi Taku's health inspection score?

Sushi Taku has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Taku last inspected?

Sushi Taku was last inspected on August 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Taku have?

Sushi Taku has 38 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Taku safe to eat at?

Sushi Taku has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sushi Taku

Name: Sushi Taku
Address: 2283 N MILWAUKEE AVE, Chicago, 60647
Rating: 68

2283 N MILWAUKEE AVE, Chicago

Last inspected 7mo ago

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0Fair

Logan Square

Ranked #536 of 729 in Logan Square

Stable

7 inspections

Last: Aug 19, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

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

2283 N MILWAUKEE AVE, Chicago, IL 60647

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

5 basic

May

Aug 2022

2 inspections

1 intermediate

6 basic

Jun 2023

1 inspections

1 intermediate

1 basic

Jun

Jan 2024

1 inspections

1 high priority

3 basic

May 2025

1 inspections

4 intermediate

7 basic

May

Aug 2025

1 inspections

1 high priority

6 basic

Inspection History

7 records on file

3 Complaint3 Canvass1 Complaint Re-Inspection

Aug 25

Complaint InspectionLatestPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN BEEF AND CHICKEN IN THANK YOU BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON STORAGE RACKS IN DRY & LIQURE STOREROOM. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH-IN AND WALK-IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES IN DRY STORAGE AREA UNDER STORAGE RACKS. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED NEAR REAR EXIT DOOR WALL WITH PAINT CHIPPED OFF AND DRY WALL IS NOW BREAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HAND SINK IN REAR PREP SPRAYING TO THE SIDE, INSTRUCTED TO REPAIR AND MAINTAIN

Base deductions−22 pts

May 25

Canvass InspectionPass w/ Conditions

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIREMENT OF 135�F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: TEMPURA HOT SUSHI ROLL & TEMPURA VEGGIES AT 107.9�F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1 LBS OF PRODUCTS WORTH $32.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF FISH ROE, ORANGE TOBIKO ROE AT 57.8F, BLACK TOBIKO 56.8F, AND RED TOBIKO 58.5F) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 56.8F-58.5F LOCATED IN SUSHI DISPLAY COOLER. INSTRUCTED TO DISCARD AND DENATURE 2# WITH A VALUE OF 196.87. ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41�F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION COMBINED WITH THE ABOVE VIOLATION.
35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN IMATATION CRAB IN UTILITY SINK AND ON FLOOR NEAR UTILITY SINK. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, AND WALK-IN FREEZER AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED WET DELI CUPS STACKED TOGETHER, INSTRUCTED TO ALLOW DELI CUPS TO AIR DRY BEFORE STACKING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EXCESSIVE RUST BUILDUP ON THE BOTTOM SHELVES OF TWO STAINLESS STEEL PREP TABLES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE THE TABLES OR PAINT THE TABLES TO PROVIDE A SMOOTH AND CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 3 BURNED OUT LIGHT-BULB IN THE HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED MOST RECENT INSPECTION SUMMARY REPORT NOT POSTED IN FACILITY. (SUMMARY POSTED ARE 06/13/2023 MOST RECENT INSPECTION WAS 1/26/24.) INSTRUCTED MUST POST MOST RECENT INSPECTION SUMMARY REPORT IN PLAIN VIEW AT ALL TIMES. OPERATOR PROVIDED WITH TODAY'S SUMMARY DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-010(B).

Base deductions−34 pts

Jan 24

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO SIGNAGE AT 2 HANDWASHING STATIONS IN FOOD PREPARATION STATIONS. MUST PROVIDE.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
FOUND FOODHANDLER NOT WEARING HAIR RESTRAINT.MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS NOT CLEAN AT REAR STORAGE/MOP SINK AREAS.MUST CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−16 pts

Jun 23

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL ALL PREP AREA BULK CONTAINERS.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE/DUST BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD.

Base deductions−7 pts

Aug 22

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE BUILD UP OF FOOD DEBRIS ON THE TOP OF THE DISH MACHINE AND STAINLESS STEEL SHELVING ABOVE THE 2 COMPARTMENT SINK.

Base deductions−2 pts

Aug 22

Complaint InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 50 LIVE SMALL FLYING INSECTS ON THE PREMISES AND 5 LIVE HOUSE FLIES. OBSERVED LIVE SMALL FLYING INSECTS ON THE CEILING AND WALLS OF THE FOOD PREP AREAS, DRY STORAGE AREA, WALLS OUTSIDE THE WASHROOMS AND WALLS IN THE DINING ROOM. OBSERVED LIVE HOUSE FLIES ON THE CEILING OF BOTH FOOD PREP AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES IN THE REAR FOOD PREP AREA NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE BUILD UP OF FOOD DEBRIS ON THE TOP OF THE DISH MACHINE AND STAINLESS STEEL SHELVING ABOVE THE 2 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR DRAIN AT THE END OF THE COOK'S LINE. CLEAN THE FLOOR IN THE FRONT AND REAR FOOD PREP AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

Base deductions−15 pts

May 22

Complaint InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FOOD HANDLING EMPLOYEE CUTTING RAW TUNA FOR SUSHI AND TOUCHING THE FISH WITH THEIR BARE HANDS WHILE CUTTING IT. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN SHRIMP BEING THAWED IN A CONTAINER AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW TCS FOODS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE BULK FOOD STORAGE CONTAINERS IN THE REAR FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE GREASE ON THE FLOOR OF THE REAR FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAINT THE CHIPPED PAINT ON THE WALL COLUMN IN THE REAR FOOD PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES WERE PROVIDED FOR FOOD HANDLING EMPLOYEES IN EITHER FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−25 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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