What is Gorilla Sushi's health inspection score?

Gorilla Sushi has a SafeDine safety score of 74 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 March 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gorilla Sushi have?

Gorilla Sushi has 18 total violations across 6 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 74/100. 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: 1238 N MILWAUKEE AVE, Chicago, 60622
Rating: 74

1238 N MILWAUKEE AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Good

Sushi•Wicker Park

Ranked #346 of 579 in Wicker ParkBetter than 86% of sushi restaurants

Improving

6 inspections

Last: Mar 21, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

100

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

1238 N MILWAUKEE AVE, Chicago, IL 60622

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Violation Timeline

Apr 2023

2 inspections

3 high priority

1 intermediate

5 basic

Apr

Feb 2024

2 inspections

1 high priority

1 intermediate

3 basic

Mar 2025

2 inspections

3 high priority

1 intermediate

Mar

Inspection History

6 records on file

3 Canvass Re-Inspection3 Canvass

Mar 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

3 High1 Med

4 total1 risk factor

60/100inspection score

−35 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VERIFIABLE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. INSTRUCTED MANAGER TO ENSURE CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIOIRTY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE OBTAINED FOR ROOM TEMPERATURE SUSHI RICE. MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE UPDATED LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH OF SUSHI RICE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-62 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 25 POUNDS FISH, 1/4 POUND SPRING MIX, 1/8 POUND TOFU ($300). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.

Base deductions−2 pts

Feb 24

Canvass InspectionFail

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. THE CERTIFIED FOOD MANAGER ARRIVED ON SITE APPROXIMATELY 40 MINUTES AFTER THE INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 7 SMALL FLIES IN KITCHEN NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (2)

−4 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON FLOOR AROUND OUTSIDE GARBAGE RECEPTACLE. INSTRUCTED MANAGER TO CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Canvass InspectionFail

3 High1 Med5 Basic

9 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER BETWEEN 1:40 AND 1:55 PM WHILE TCS ITEMS LIKE SUSHI WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFALBE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT INSPECTION. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES, INCLUDING SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE FRONT AND REAR PREP COOLERS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CUT FISH STORED IN SINGLE USE GROCERY STORE CONTAINERS. INSTRUCTED TO USE ONLY FOOD GRADE, REUSUABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BOTH CUTTING BOARDS IN THE SUSHI PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZER TEST STRIPS ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER AT ANY SINKS THROUGHOUT THE FACILITY. ALL SINKS ARE MAINTAINING TEMPERATURES BETWEEN 72.1-78.9F. INSTRUCTED TO REPAIR SO THAT ALL SINKS CAN SUPPLY RUNNING WATER UNDER PRESSURE BETWEEN 100-120F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED COUNTERS IN THE PREP AREA COVERED IN CELLOPHANE. INSTRUCTED TO REMOVE.

Base deductions−45 pts

Risk factor bonus (3× +5)−15 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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