What is Sushi Mura Chicago's health inspection score?

Sushi Mura Chicago has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Mura Chicago last inspected?

Sushi Mura Chicago was last inspected on March 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Mura Chicago have?

Sushi Mura Chicago has 32 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Mura Chicago safe to eat at?

Sushi Mura Chicago has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Sushi Mura Chicago

Name: Sushi Mura Chicago
Address: 3647 N SOUTHPORT AVE, Chicago, 60613
Rating: 80

3647 N SOUTHPORT AVE, Chicago

Data may be outdated — inspected 3/6/2025

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0Good

Lakeview

Ranked #483 of 979 in Lakeview

Declining

7 inspections

Last: Mar 6, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

4.6

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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

3647 N SOUTHPORT AVE, Chicago, IL 60613

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Violation Timeline

May 2023

2 inspections

3 high priority

7 basic

May

Mar 2024

1 inspections

3 high priority

4 intermediate

7 basic

Apr 2024

2 inspections

5 basic

Apr

Feb 2025

1 inspections

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Inspection History

7 records on file

3 Canvass1 Non-Inspection3 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS NEAR HAND WASHING SINKS IN FRONT SUSHI PREP AREA AND REAR KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED 0N THE FRONT SUSHI PREP AREA. MUST PROPERLY STORED ICE SCOOPS IN ACLEAN CONTAINER TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILD UP ON FLOOR BEHIND COOKING EQUIPMENT AND AROUND PIPES. MUST CLEAN AND MAINTAIN.

Base deductions−14 pts

Feb 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−2 pts

Apr 24

Canvass Re-Inspection InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION #25 NOT CORRECTED FROM REPORT #2591553 ON 3-22-24. #25-MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−8 pts

Mar 24

Canvass InspectionFail

3 High4 Med7 Basic

14 total2 risk factors

26/100inspection score

−64 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN DOES DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS SUCH AS COOKED SHRIMP ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED SOME AREAS INSIDE THE ICE MACHINE IN NEED OF CLEANING.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 LBS COOKED SHRIMP AND SOFT SHELL CRAB TEMPURA ON A PAN TIGHTLY COVERED WITH PLASTIC WRAP ON PREP SHELVING NEXT TO THE DEEP FRYERS HELD AT AN IMPROPER HOT HOLDING TEMPERATURE OF 85.1F AND 64.7F. COOK ON SITE STATED THE FOODS ARE PREPARED, HELD THERE UNTIL AN ORDER IS PLACED, THEN REHEATED IN THE DEEP FRYER BEFORE SERVING. REVIEWED HOT AND COLD HOLDING TEMPERATURE REQUIREMENTS. HOT FOODS MUST BE HELD AT A MINIMUM TEMPERATURE OF 135F OR ABOVE. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED SMALL FLIES IN THE FOLLOWING AREAS: APPROXIMATELY 15 TO 20 FLIES IN THE WASHROOM HALLWAY WHERE BUS PANS AND GARBAGE CANS ARE STORED. 10 NOTED THROUGHOUT THE SUSHI BAR PREP AREA. 5 TO 10 NOTED AT THE DISHWASHING AREAS. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS, RECOMMEND HAVING PEST CO. SERVICE FOR FLIES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CLOTH AS A GRIP ON FOOD STRAINER. MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE GREASE ON PIPING BEHIND THE COOKS LINE EQUIPMENT.----HANGING CLOTH CURTAINS SEPARATING THE FRONT SUSHI PREP AND KITCHEN NOTED DIRTY. MUST CLEAN AND MAINTAIN ALL.----ALL RAW WOODEN BLOCKS BEING USED AS PROPS AT THE SUSHI BAR PREP MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE TOASTER OVEN DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT STORE EMPLOYEES STREET SCOOTERS IN THE REAR DRY FOOD STORAGE AREA.----ALL STORED ITEMS THROUGHOUT THE MOP CLOSET ROOM MUST BE ELEVATED FROM THE FLOORS AND ALL OTHER UNNECESSARY ITEMS REMOVED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−4 pts

May 23

Canvass InspectionFail

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLESN, SANITIZE AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
]NOTED OUTSIDE GARBAGE DUMPSTERS OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−40 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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