What is Sushi-san's health inspection score?

Sushi-san has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi-san last inspected?

Sushi-san was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi-san have?

Sushi-san has 29 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi-san safe to eat at?

Yes, Sushi-san has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sushi-san serve?

Sushi-san serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sushi-san

Name: Sushi-san
Address: 63 W GRAND AVE, Chicago, 60654
Rating: 92

63 W GRAND AVE, Chicago

Last Inspected: 2/24/2026

▲Improving

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0Excellent

Sushi•River North

Ranked #55 of 547 in River NorthBetter than 96% of sushi restaurants

Improving

8 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

3.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+13 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

63 W GRAND AVE, Chicago, IL 60654

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Violation Timeline

Jun 2022

1 inspections

1 high priority

Jun

Apr 2023

1 inspections

3 high priority

4 basic

Oct 2023

1 inspections

1 high priority

2 intermediate

4 basic

Oct

Feb 2024

2 inspections

1 high priority

1 intermediate

3 basic

Jan 2025

2 inspections

1 high priority

2 intermediate

6 basic

Jan

Feb 2026

1 inspections

Inspection History

8 records on file

3 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection3 Complaint

Feb 26

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jan 25

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING DOOR IN MIDDLE AND AT CORNERS OF DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA. INSTRUCTED TO INSTALL SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED BOTH FAUCETS AT THREE COMPARTMENT SINK IN DISHWASHING AREA LEAKING. INSTRUCTED TO REPAIR BOTH LEAKING FAUCETS AT THREE COMPARTMENT SINK IN DISHWASHING AREA AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED DUST ON CEILING IN FIRST FLOOR REAR PREP AREA. INSTRUCTED TO CLEAN CEILING IN FIRST FLOOR REAR PREP AREA.

Base deductions−11 pts

Jan 25

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 81.1F AT RIGHT SIDE HANDWASHING SINK IN SECOND FLOOR EMPLOYEE LOCKER ROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASE OF REVOLVING DOOR IN MIDDLE AND AT CORNERS OF DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA. INSTRUCTED TO INSTALL SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BOTH FAUCETS AT THREE COMPARTMENT SINK IN DISHWASHING AREA LEAKING. INSTRUCTED TO REPAIR BOTH LEAKING FAUCETS AT THREE COMPARTMENT SINK IN DISHWASHING AREA AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST ON CEILING IN FIRST FLOOR REAR PREP AREA. INSTRUCTED TO CLEAN CEILING IN FIRST FLOOR REAR PREP AREA. OBSERVED DEBRIS ON FLOOR AND ALONG BASES OF WALL IN DISHWASHING AREA UNDERNEATH THREE COMPARTMENT SINK AND LARGE DISH MACHINE. INSTRUCTED TO CLEAN SAID AREAS IN DISHWASHING AREA AND MAINTAIN.

Base deductions−21 pts

Feb 24

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA. INSTRUCTED TO INSTALL SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA TO PREVENT CONTAMINATION.

Base deductions−2 pts

Feb 24

Complaint InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 84.6F AT HANDWASHING SINK IN WESTSIDE FIRST FLOOR UNISEX WASHROOM AND 82.4F AT RIGHTSIDE HANDWASHING SINK IN SECOND FLOOR EMPLOYEE LOCKER ROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF SUGAR, PANKO AND RICE ON SECOND FLOOR IN PREP AREA NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED WHEN FOOD IS NOT IN ORIGINAL CONTAINER IT SHALL BE LABELED WITH THE COMMON NAME OF FOOD.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN FIRST FLOOR BAR AREA. INSTRUCTED TO INSTALL SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWSHING SINK IN FIRST FLOOR BAR AREA TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED LARGE ICE MACHINE IN SECOND FLOOR PREP AREA WITH A BUILDUP OF A PINK AND BLACK MOLDLIKE SUBSTANCE INSIDE BIN ON UPPER INTERIOR COMPONENT. INSTRUCTED MANAGER TO DETAIL CLEAN UPPER INTERIOR COMPONENT OF LARGE ICE MACHINE BIN IN SECOND FLOOR PREP AREA AND MAINTAIN IN GOOD CONDITION TO PREVENT CONTAMINATION OF ICE.

Base deductions−19 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED INTERIOR SURFACES OF ICE MACHINE WITH BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE. ICE IS BEING USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANATIZED AND MAINTAIN UNIT. MACHINE WAS CLEAN AND SANITIZED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN FRONT PREP 1 DOOR MEAT PREP COOLER. MUST PROVIDE AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED DRY FOOD STORGE CONTAINERS IN 2NF FLOOR REAR PREP AREA NOT PROPERLY LABEL. MUST PROPERLY LABEL FOOD STORAGE CONTAINER WHEN NOT IN THE ORIGINAL CONTAINER.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST INSTALL SPLASH GUARD BETWEEN PREP COOLER AND HAND WASHING SINK LOCATED IN REAR MAIN FOOD PREPARATION AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISH AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND COOKING EQUIPMENT AND REFRIGERATION UNITS 1ST AND 2ND FLOOR PREPARATION AREAS. MUST CLEAN AND MAINTAIN.

Base deductions−28 pts

Apr 23

Complaint InspectionPass w/ Conditions

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED WAGYU BEEF, WABI OYSTERS, AND FISH IN REDUCED OXYGEN PACKAGING IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT FREEZER. DID NOT OBSERVE DISCARD DATE LABELS. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $125.00 AND AN ESTIMATED WEIGHT VALUE OF 2 POUNDS. ROP MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED CURED DUCK EGGS IN THE WALK-IN COOLER PREPARED ON 3/20/23. CURRED ITEMS SUCH AS EGGS MUST A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN AN OPERATION WITHOUT A VARIENCE. APPROXIMATELY 8LBS AT AN APPRXIMATE COST OF $80.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED WAGYU BEEF, WABI OYSTERS, AND FISH IN REDUCED OXYGEN PACKAGING IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT FREEZER. DID NOT OBSERVE DISCARD DATE LABELS. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $125.00 AND AN ESTIMATED WEIGHT VALUE OF 2 POUNDS. ROP MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. SEE ABOVE VIOLATION #29 FOR PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BOXES OF SINGLE USE ARTICLES STORED ON THE BASEMENT STORAGE FLOOR. ITEMS MUST BE PLACED 6 INCHES ABOVE THE FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MOLLUSK SHELLS ARE REUSED IN OMAKASE YUMA RESTAURANT AREA. MOLLUSK SHELLS MAY NOT BE USED MORE THAN ONCE AS SERVING CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
LAUNDRY WASHER FOUND IN THE 2ND FLOOR KITCHEN PREP AREA. IF A MECHANICAL CLOTHES WASHER OR DRYER IS PROVIDED, IT SHALL BE LOCATED SO THAT THE WASHER OR DRYER IS PROTECED FROM CONTAMINATION AND ONLY WHERE THERE IS NO EXPOSED FOOD; CLEAN EQUIPMENT, UTENSILS, LINENS, UNWRAPPED SINGLE-SERVICE, AND/OR SINGLE-USE ARTICLES. FACILITY MUST REMOVE OR RELOCATE CLOTH WASHER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT STORAGE. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−38 pts

Jun 22

Complaint InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT WASHBOWL SINKS LOCATED IN EMPLOYEE LOCKER ROOM. INSTRUCTED TO PROVIDE.

Base deductions−10 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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