What is Oishii Asian & Ramen Hub's health inspection score?

Oishii Asian & Ramen Hub has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oishii Asian & Ramen Hub last inspected?

Oishii Asian & Ramen Hub was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oishii Asian & Ramen Hub have?

Oishii Asian & Ramen Hub has 32 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oishii Asian & Ramen Hub safe to eat at?

Oishii Asian & Ramen Hub has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Oishii Asian & Ramen Hub serve?

Oishii Asian & Ramen Hub serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oishii Asian & Ramen Hub

Name: Oishii Asian & Ramen Hub
Address: 2548 N CLARK ST, Chicago, 60614
Rating: 81

2548 N CLARK ST, Chicago

Last Inspected: 4/20/2026

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0Good

Japanese•Lincoln Park

Ranked #367 of 764 in Lincoln ParkBetter than 37% of japanese restaurants

Stable

8 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

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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2548 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Mar 2023

1 inspections

Mar

Dec 2023

1 inspections

4 basic

Sep 2024

1 inspections

1 intermediate

9 basic

Sep

Jan 2025

2 inspections

6 basic

Mar 2026

1 inspections

9 intermediate

Mar

Apr 2026

2 inspections

3 intermediate

Inspection History

8 records on file

2 Canvass Re-Inspection2 Canvass1 Complaint Re-Inspection1 Complaint2 License

Apr 26

Canvass Re-Inspection InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

43IN-USE UTENSILS: PROPERLY STORED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−15 pts

Apr 26

Canvass Re-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Mar 26

Canvass InspectionFail

9 Med

9 total

55/100inspection score

−45 pts

Intermediate (9)

−45 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
43IN-USE UTENSILS: PROPERLY STORED−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−45 pts

Jan 25

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN PREP COOLERS AS WELL AS TONGS STORED IN BETWEEN COOLERS ON THE PREP LINE. INSTRUCTED TO STORE ALL HANDLES SO AS NOT TO CONTACT FOOD ITEMS IN BETWEEN USE AS WELL AS STORE UTENSILS IN A CLEAN AREA IN BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF MINERAL DEPOSITS ON INTERIOR COMPONENTS OF ICE MACHINE IN UPPER COMPARTMENT. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP.

Base deductions−4 pts

Jan 25

Complaint InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN PREP COOLERS AS WELL AS TONGS STORED IN BETWEEN COOLERS ON THE PREP LINE. INSTRUCTED TO STORE ALL HANDLES SO AS NOT TO CONTACT FOOD ITEMS IN BETWEEN USE AS WELL AS STORE UTENSILS IN A CLEAN AREA IN BETWEEN USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF MINERAL DEPOSITS ON INTERIOR COMPONENTS OF ICE MACHINE IN UPPER COMPARTMENT. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL ITEMS STORED ON SHELVES AND ON FOOD BOXES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO DESIGNATE AREA AND ENSURE EMPLOYEES STORE ALL PERSONAL ITEMS IN DESIGNATED AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 09/16/2024, REPORT #2602885: #40) NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN. #41) NOTED WIPING CLOTHS ON VARIOUS PREP TABLES IN KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN DESIGNATED CONTAINERS IN A SANITIZING SOLUTION IN BETWEEN USE TO PREVENT CONTAMINATION OF FOOD AND FOOD SURFACES. #47) NOTED CARDBOARD USED AS LINER ON BOTTOM OF RUSTED FOOD PREP TABLE. INSTRUCTED TO REMOVE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE. #49) NOTED GREASE BUILD-UP IN COMPARTMENT UNDERNEATH FRYER. INSTRUCTED TO CLEAN AND MAINTAIN. #55) NOTED FLOOR AND FLOORDRAIN UNDER 3 COMPARTMENT SINK, FLOORS UNDERNEATH KITCHEN FRYER, DRY STORAGE RACK, AND UNDERNEATH COOLERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.

Base deductions−8 pts

Sep 24

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK DRY INGREDIENTS AT KITCHEN PREP TABLE WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAMES OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED WIPING CLOTHS ON VARIOUS PREP TABLES IN KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN DESIGNATED CONTAINERS IN A SANITIZING SOLUTION IN BETWEEN USE TO PREVENT CONTAMINATION OF FOOD AND FOOD SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD ON DELI COOLER IN KITCHEN STAINED WITH DEEP CUTS. INSTRUCTED TO CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD USED AS LINER ON BOTTOM OF RUSTED FOOD PREP TABLE. INSTRUCTED TO REMOVE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED GREASE BUILD-UP IN COMPARTMENT UNDERNEATH FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED GREASE BUILDUP ON OUTSIDE GREASE RECEPTACLE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOOR AND FLOORDRAIN UNDER 3 COMPARTMENT SINK, FLOORS UNDERNEATH KITCHEN FRYER, DRY STORAGE RACK, AND UNDERNEATH COOLERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED GREASE BUILD UP ON HOOD FILTERS IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−23 pts

Dec 23

License InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE MACHINES ICE SCOOPS MUST BE PROPERLY STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A COVER/LID FOR THE WASHROOM WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED/HANGING AT THE UTILITY SERVICE SINK.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING.

Base deductions−8 pts

Mar 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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