What is Okami Sushi's health inspection score?

Okami 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 Okami Sushi last inspected?

Okami Sushi was last inspected on September 27, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Okami Sushi have?

Okami Sushi has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Okami Sushi safe to eat at?

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

Official Health Record

Okami Sushi

Name: Okami Sushi
Address: 6818 W NORTH AVE, Chicago, 60707
Rating: 75

6818 W NORTH AVE , Chicago

Data may be outdated — inspected 9/27/2024

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Sep 27, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

4.2

Avg Violations

20 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

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

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

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6818 W NORTH AVE , Chicago, IL 60707

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Violation Timeline

May 2022

1 inspections

2 high priority

3 intermediate

4 basic

May

Jun 2022

1 inspections

1 intermediate

3 basic

Feb 2023

1 inspections

1 high priority

Feb

Jan 2024

1 inspections

1 high priority

6 basic

Sep 2024

1 inspections

Sep

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Sep 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE KITCHEN PREP AREA INACCESSIBLE WITH LARGE POT OF GREASE, OIL CONTAINERS INFRONT OF SINK AND FRYING SPOON AND SOUP CONTAINER INSIDE THE SINK. MANAGER IMMEDIATELY HAD EMPLOYEE CLEAR THE STUFF FROM THE FRONT SINK AND INSIDE THE SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS AT THE 3 COMPARTMENT SINK AND INSIDE THE SERVICE PREP COOLER NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING STOVE WITH GREASE ON THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER THROUGH OUT THE REAR BAR AREA NOW USED FOR DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−22 pts

Feb 23

Canvass InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED (TUNA, SUSHI). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED GAPS ALONG WHERE THE CEILING AND WALL MEETS ON THE EAST SIDE OF THE PATIO ROOM. ALSO NOTED GAPS IN BETWEEN THE WOOD PANELS ON THE WEST WALL OF THE PATIO ROOM. INSTRUCTED MANAGEMENT TO SEAL/REPAIR WALLS AND CEILING SO THAT THERE ARE NO GAPS OR HOLES TO THE OUTSIDE IN ORDER TO PREVENT PEST ENTRY.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED MANAGEMENT TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND HEAVY GREASE AND DUST ACCUMULATION ON THE VENTILATION HOOD FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED MANAGEMENT TO DETAIL CLEAN VENTILATION HOOD AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.

Base deductions−11 pts

May 22

Canvass InspectionFail

2 High3 Med4 Basic

9 total1 risk factor

52/100inspection score

−43 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (FISH, CRAB) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE KITCHEN AREA HANDWASHING SINK BLOCKED WITH BAGS OF FROZEN FOOD INSIDE OF THE SINK BASIN DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. MANAGER REMOVED ITEMS FROM THE SINK. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS ON THE QR MENUS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005. MENUS UPDATED.
35APPROVED THAWING METHODS USED−5
FOUND 2 FROZEN PACKAGES OF CHICKEN AND VEGETABLES THAWING INSIDE THE KITCHEN AREA HANDWASHING SINK AT ROOM TEMPERATURE. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED GAPS ALONG WHERE THE CEILING AND WALL MEETS ON THE EAST SIDE OF THE PATIO ROOM. ALSO NOTED GAPS IN BETWEEN THE WOOD PANELS ON THE WEST WALL OF THE PATIO ROOM. INSTRUCTED MANAGEMENT TO SEAL/REPAIR WALLS AND CEILING SO THAT THERE ARE NO GAPS OR HOLES TO THE OUTSIDE IN ORDER TO PREVENT PEST ENTRY.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT. INSTRUCTED MANAGEMENT TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND HEAVY GREASE AND DUST ACCUMULATION ON THE VENTILATION HOOD FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED MANAGEMENT TO DETAIL CLEAN VENTILATION HOOD AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 1/13/2021 REPORT #2472632 NOT CORRECTED: VIOLATION #38 (6-202.15) OBSERVED GAP UNDERNEATH DOOR SWEEP ON EXTERIOR DOOR LEADING TO ENCLOSED PATIO AREA. INSTRUCTED TO REPAIR TO PREVENT ENTRY OF PESTS. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−43 pts

Risk factor bonus (1× +5)−5 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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