What is Sushi Hall's health inspection score?

Sushi Hall has a SafeDine safety score of 100 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 Hall last inspected?

Sushi Hall was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Hall have?

Sushi Hall has 22 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Hall safe to eat at?

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

What type of cuisine does Sushi Hall serve?

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

Official Health Record

Sushi Hall

Name: Sushi Hall
Address: 2630 N CLARK ST, Chicago, 60614
Rating: 100

2630 N CLARK ST, Chicago

Last Inspected: 3/3/2026

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0Excellent

Sushi•Lincoln Park

Ranked #3 of 764 in Lincoln ParkBetter than 100% of sushi restaurants

Stable

9 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

56%

Clean Rate

2.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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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2630 N CLARK ST, Chicago, IL 60614

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Violation Timeline

May 2022

1 inspections

3 high priority

2 intermediate

5 basic

May

Jun 2022

1 inspections

1 high priority

3 basic

May 2023

1 inspections

1 intermediate

3 basic

May

Jun 2023

1 inspections

Oct 2024

2 inspections

1 high priority

3 basic

Oct

Oct 2025

2 inspections

Mar 2026

1 inspections

Mar

Inspection History

9 records on file

4 Canvass2 Non-Inspection1 Canvass Re-Inspection1 License Re-Inspection1 License

Mar 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN REAR DRY STORAGE ROOM WITH A BUILD-UP OF BLACK AND BROWN SUBSTANCE DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION.PERSON IN CHARGE TURNED OFF MACHINE, REMOVED ICE AND CLEANED MACHINE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED COMPARTMENT AND FLOORS UNDERNEATH KITCHEN FRYERS WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER IN OFFICE MISCELLANEOUS ITEMS STORED IN BOXES ON THE FLOOR. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND TO ELEVATE KEPT ITEMS ON PROPER SHELVING THAT IS NONPOROUS, EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE FLOOR
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EXCESSIVE DUST BUILD UP ON HOOD FILTERS IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 23

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE GREASE AND FOOD DEBRIS UNDER THE FLAT TOP GRILL.----INTERIOR OF THE METAL GARBAGE CAN AT THE DISH AREA WITH ACCUMULATED DEBRIS.----EXTERIOR DOORS OF THE REAR DRY FOOD STORAGE ROOM FREEZER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER CERTIFICATES OR TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION #58 FROM 6-7-22 REPORT #2556904 NOT CORRECTED. #58- NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−11 pts

Jun 22

License Re-Inspection InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O): FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17: WOOD CABINETS, FRAME AT KITCHEN WINDOW, UNDER BAR COUNTER WITH ROUGH SURFACE, NOT EASILY CLEANABLE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.13: A DRAINBOARD IS REQUIRED AT THE THREE-COMPARTMENT SINK FOR HOLDING CLEANED UTENSILS AFTER SANITIZING AT THE REAR BAR AREA
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

May 22

License InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOR SUSHI RICE MUST PROVIDE A LAB LETTER OR PROVIDE A Ph TEST KIT ON SITE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER PROVIDED ON SITE.INSTRUCTED TO PROVIDE
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK PROVIDED ON SITE.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION:7-38-020(C) NO CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOOD CABINETS,FRAME AT KITCHEN WINDOW,UNDER BAR COUNTER WITH ROUGH SURFACE, NOT EASILY CLEANABLE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
A DRAINBOARD IS REQUIRED AT THE THREE-COMPARTMENT SINK FOR HOLDING CLEANED UTENSILS AFTER SANITIZING AT THE REAR BAR AREA
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
LOW TEMP DISH MACHINE NOT IN WORKING CONDITION. MUST REPAIR UNIT. NOT ABLE TO SANITIZE. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
5-103.11(B) HOT WATER TEMPERATURE AT WASHBOWLS INSIDE THE THREE WASHROOMS AT TEMP OF 65.4F TO 66.7F.INSTRUCTED MANAGER THAT PROPER HOT WATER TEMPERATURE AT WASHBOWLS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). NO CITATION WAS ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−50 pts

Risk factor bonus (2× +5)−10 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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