What is Kaisushi's health inspection score?

Kaisushi has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kaisushi last inspected?

Kaisushi was last inspected on April 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kaisushi have?

Kaisushi has 24 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kaisushi safe to eat at?

Kaisushi has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kaisushi serve?

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

Official Health Record

Kaisushi

Name: Kaisushi
Address: 600 N KINGSBURY ST, Chicago, 60654
Rating: 60

600 N KINGSBURY ST, Chicago

Last Inspected: 4/30/2026

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0Fair

American•River North

Ranked #397 of 551 in River NorthBetter than 22% of american restaurants

Stable

6 inspections

Last: Apr 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 62/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) which is computed during our regular data sync.

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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600 N KINGSBURY ST, Chicago, IL 60654

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Violation Timeline

Oct 2022

1 inspections

2 high priority

3 basic

Oct

Dec 2023

1 inspections

2 basic

Sep 2024

1 inspections

1 basic

Sep

Mar 2025

1 inspections

4 high priority

2 intermediate

2 basic

Apr 2025

1 inspections

2 basic

Apr

Apr 2026

1 inspections

1 high priority

5 intermediate

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
36THERMOMETERS PROVIDED & ACCURATE−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DEBRIS AND BLACK BUILDUP ON FLOOR AND ALONG BASES OF WALL UNDERNEATH EQUIPMENT IN FRONT PREP AREA ACROSS FROM SUSHI STATION. INSTRUCTED TO CLEAN FLOOR AND ALONG BASES OF WALL UNDERNEATH EQUIPMENT IN FRONT PREP AREA ACROSS FROM SUSHI STATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED TAPE USED TO COVER FLOOR DRAINS IN FRONT HOSTESS STATION AND BEHIND SUSHI STATION(IN FRONT OF SHELF). INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE COVERS FOR FLOOR DRAINS IN HOSTESS STATION AND IN FRONT PREP AREA.

Base deductions−4 pts

Mar 25

Canvass InspectionFail

4 High2 Med2 Basic

8 total2 risk factors

36/100inspection score

−54 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 3:07PM. PRIORITY FOUNDATION VIOLATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED A PERSON IN CHARGE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. CORRECTED ON SITE MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ARRIVED ON SITE AT 3:07PM. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN HOSTESS AREA WITH SECOND FAUCET ATTACHED FOR OBTAINING WATER. INSTRUCTED TO REMOVE SECOND FAUCET FOR OBTAINING WATER. DESIGNATED HANDWASHING SINKS ARE FOR HANDWASHING ONLY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 53.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SMALL TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.4-58.5F. OBSERVED COLD TCS FOODS, CRAB(49.6-50.5F), SALMON(49.5-51.8F), SHRIMP(52.5F), TUNA(46.4-49.8F), HAMACHI(48.7F) AND SLICED AVOCADO(55.6-58.5F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1000 WEIGHING 53 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED RAW OR UNDERCOOKED. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS ON MENU THAT ARE SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND BLACK BUILDUP ON FLOOR AND ALONG BASES OF WALL UNDERNEATH EQUIPMENT IN FRONT PREP AREA ACROSS FROM SUSHI STATION. INSTRUCTED TO CLEAN FLOOR AND ALONG BASES OF WALL UNDERNEATH EQUIPMENT IN FRONT PREP AREA ACROSS FROM SUSHI STATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TAPE USED TO COVER FLOOR DRAINS IN FRONT HOSTESS STATION AND BEHIND SUSHI STATION(IN FRONT OF SHELF). INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE COVERS FOR FLOOR DRAINS IN HOSTESS STATION AND IN FRONT PREP AREA.

Base deductions−54 pts

Risk factor bonus (2× +5)−10 pts

Sep 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT AND SMALL DEBRIS ALONG THE WALL AREAS. OBSERVED THE FLOOR DRAIN ATTACHMENT IN THE FRONT AREA HOST STAND WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS NEEDED AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING.

Base deductions−2 pts

Dec 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using deli ups as a scoop for bulk food. Instructed to use proper scoops.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Broken rubber gaskets at front prep cooler, instructed to replace.

Base deductions−4 pts

Oct 22

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE FROM 12PM TO 12:25PM WHILE TCS ITEMS SUCH AS SUSHI WERE PREPARED. CERTIFIED MANAGER OYUNGEREL NATSAGDORJ ARRIVED AT 12:25PM. 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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED NEXT TO SUSHI BAR PREP AREA. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD FROZEN IN GROCERY BAGS. INSTRUCTED TO ONLY USE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF DUST ON VENT IN FIRST BATHROOM IN HALLWAY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2498089 DATED 4/12/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−26 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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