What is Sumo Sushi And Hibachi's health inspection score?

Sumo Sushi And Hibachi has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sumo Sushi And Hibachi last inspected?

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

How many health violations does Sumo Sushi And Hibachi have?

Sumo Sushi And Hibachi has 24 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sumo Sushi And Hibachi safe to eat at?

Yes, Sumo Sushi And Hibachi has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sumo Sushi And Hibachi serve?

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

Official Health Record

Sumo Sushi And Hibachi

Name: Sumo Sushi And Hibachi
Address: 2936 N BROADWAY, Chicago, 60657
Rating: 85

2936 N BROADWAY, Chicago

Last Inspected: 3/3/2026

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0Excellent

Sushi•Lakeview

Ranked #293 of 997 in LakeviewBetter than 88% of sushi restaurants

Declining

7 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.4

Avg Violations

3 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

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

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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2936 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Dec 2022

1 inspections

7 basic

Dec

Sep 2023

1 inspections

1 intermediate

3 basic

Apr 2024

2 inspections

1 basic

Apr

Jun 2025

2 inspections

1 high priority

3 basic

Mar 2026

1 inspections

1 intermediate

7 basic

Mar

Inspection History

7 records on file

4 Canvass2 Non-Inspection1 License

Mar 26

Canvass InspectionLatestPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, REACH-IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN BULK FLOUR, SUSHI CRUNCHY CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON TABLETOP SLICER/ CUTTER LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH-IN COOLERS AND REACH-IN FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE PREP AREA, NEAR UTILITY SINK AND NEAR LOW TEMP DISH MACHINE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FRONT AND REAR PREP. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNED-OUT LIGHT-BULB IN THE 2-DOOR REFRIGERATOR UNIT IN REAR. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.

Base deductions−19 pts

Jun 25

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN OR POSTER NEAR HAND WASHING SINK IN FRONT SUSHI FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING AT THE FRONT EXPOSED HAND WASHING SINK IN SUSUHI PREP AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ON WALL ABOVE FOOD STORAGE SHELVING. MUST REPAINT WALL AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.

Base deductions−16 pts

Jun 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
WOMENS WASHROOM HANDWASH SINK PIPE DRAINING SLOWLY ALSO OBSERVED DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS. INSTRUCTED MANAGER WOMENS HANDWASH SINK MUST DRAIN QUICKLY AND PROVIDE WORKING STOPPERS FOR DISHWASH 3-COMPARTMENT SINK.

Base deductions−2 pts

Apr 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL DRY FOOD WITH A COMMON NAME: FLOUR, SUGAR, ETC AT THE REAR PREP/STORAGE AREA.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE STORED INSIDE A BUCKET WITH A SANITIZING SOLUTION IN EACH STATION.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
GREASE TRAP UNDER THE THREE COMPARTMET SINK NOT MAINATINED,STRONG FOUL ODOR.INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE ON FLOOR UNDER COOKING EQUIPMENT AND ALONG BASEBOARD WALLS, CLEAN AND MAINTAIN

Base deductions−11 pts

Dec 22

License InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE DEEP-FRYING UNIT FILLED WITH OIL, IN THE FOOD PREP AREA, UNDER THE VENTILATION HOOD NOT COVERED WHILE NOT IN USE. INSTRUCTED TO COVER SAID DEEP-FRYING UNIT WITH GREASE TO AVOID POSSIBLE CONTAIMINTION AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHENWARE (POTS) NOT INVERTED AND IMPROPERLY STORED UNDER CLEANING AGENTS, ON THE SHELVING UNIT NEXT TO THE MOP SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE THE KITCHENWARE FROM THE MOP SINK AND SHOULD NOT BE STORED NEAR CLEANING AGENTS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DRIED UP GREASE DROPLETS BEHIND THE EQUIPMENT (DEEP-FRYING UNIT) UNDER THE VENTILATION SYSTEM. INSTRUCTED TO REMOVE GREASE BUILD UP AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP, CRUMBS, AND FOOD DEBRIS ON THE FLOORS IN THE REAR FOOD PREP AREA BEHIND ALL THE EQUIPMENT (DEEP-FRYING UNIT, FREEZER, ICE MACHINE, ETC) ALONG THE SIDE OF THE WALL WHERE THE VENTILATION HOOD IS LOCATED AND BEHIND AND ON THE SIDES OF THE COLD HOLDING UNITS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE DEBRIS, CLEAN, SANITIZE AND MAINTAIN SAID FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT FOOD DEBRIS ON THE RED PIPES AND OUTLET POST ON THE WALL AT THE FRONT, SUSHI STATION. INSTRUCTED TO CLEAN AND MAINTAIN SAID WALLS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED AN EXPIRED ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED THE CERTIFIED FOOD MANAGER, TO RE-TAKE THE REQUIRED ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−14 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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