What is Sushi Nova's health inspection score?

Sushi Nova has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Nova last inspected?

Sushi Nova was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Nova have?

Sushi Nova has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Nova safe to eat at?

Sushi Nova has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sushi Nova serve?

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

Official Health Record

Sushi Nova

Name: Sushi Nova
Address: 1935 N LINCOLN PARK WEST, Chicago, 60614
Rating: 59

1935 N LINCOLN PARK WEST, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

Sushi•Lincoln Park

Ranked #554 of 754 in Lincoln ParkBetter than 75% of sushi restaurants

Improving

3 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+37 pts

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

1935 N LINCOLN PARK WEST, Chicago, IL 60614

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Violation Timeline

Apr 2024

1 inspections

3 high priority

2 basic

Apr

Jun 2025

2 inspections

4 high priority

2 intermediate

7 basic

Inspection History

3 records on file

1 Canvass Re-Inspection1 Canvass1 License

Jun 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
4-901.12--OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON COUNTERS IN PREP AREAS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED FOOD HANDLER TRAINING CERTIFICATES ARE INCOMPLETE. OBSERVED ONE VALID FOOD HANDLER TRAINING CERTIFICATE WHEN THERE WERE AT LEAST 5 FOOD HANDLERS PRESENT DURING INSPECTION. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES.

Base deductions−4 pts

Jun 25

Canvass InspectionFail

4 High2 Med5 Basic

11 total2 risk factors

30/100inspection score

−60 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE ON SITE DURING INSPECTION. MUST HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. PERSON IN CHARGE ARRIVED ON SITE AFTER EMPLOYEE CALLED HER.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(SUSHI, CRAB RAGOON). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. CFM ARRIVED ON SITE DURING MIDDLE OF INSPECTION AFTER EMPLOYEE CALLED HER.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AT HAND WASHING SINK AT BAR. WATER TEMPERATURE MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE IN PREP AREA WITH A THICK BUILD-UP OF BLACK SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, DEEP CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED FRIED SHRIMP HELD AT ROOM TEMPERATURE AT 60F. TCS FOODS SUCH AS CRAB RAGOON, FRIED FISH AND COOKED SWEET POTATOES WERE SITTING OUT ON TABLE WITH INTERNAL TEMPERATURE RANGING FROM 60-65F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $150.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. EMPLOYEE SAYS ALL FOOD ITEMS WERE COOKED ON 6-9-2025.
35APPROVED THAWING METHODS USED−5
OBSERVED SHRIMP THAWING IN STANDING WATER INSIDE OF BUCKET AT 3-COMPARTMENT SINK. WATER MUST BE CONTINUOUSLY RUNNING WITH A WATER TEMPERATURE OF 70F OR BELOW OR STORE FOOD IN PROPER REFRIGERATION WITH AN AMBIENT TEMPERATURE OF 41F OR BELOW.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED COOK FRYING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON COUNTERS IN PREP AREAS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT DRAIN PIPE BELOW HAND SINK IN MAIN PREP AREA. MUST REPAIR.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED SEWAGE BACKUP AT FLOOR DRAIN WHILE WATER IS RUNNING AT HAND SINK AT SUSHI BAR. MUST CORRECT PLUMBING ISSUE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLER TRAINING CERTIFICATES ARE INCOMPLETE. OBSERVED ONE VALID FOOD HANDLER TRAINING CERTIFICATE WHEN THERE WERE AT LEAST 5 FOOD HANDLERS PRESENT DURING INSPECTION. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES.

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

License InspectionPass w/ Conditions

3 High2 Basic

5 total2 risk factors

56/100inspection score

−34 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO COMPLETED EMPLOYEE HEALTH AND SAFETY POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO COMPLETE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORTIY FOUNDATION VIOLATION, 7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT FOR CLEAN UP OF VOMITTING AND DIARRHEAL EVENTS ON SITE DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A KIT FOR CLEAN UP OF ANY VOMIT OR DIARRHEA EVENTS. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNS AT THE HANDWASHING SINK IN THE FRONT SUSHI PREP AREA, HANDWASHING SINK IN REAR PREPARATION AREA NEAR OVENS, AND AT HANDWASHING SINKS IN BOTH MEN'S AND WOMEN'S BATHROOMS. INSTRUCTED MANAGER TO PROVIDE SIGNS AT HANDWASHING SINKS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBESRVED NO DRAIN STOPPERS PRESENT AT THE THREE COMPARTNMENT SINK IN THE BAR AREA. INSTRUCTED TO PROVIDE ONE IN EACH BASIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO COMPLETED FOOD ALLERGEN AWARENEESS CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT EACH CERTIFIED FOOD PROTECTION MANAGER MUST ALSO MAINTAIN ALLERGEN AWARENESS TRAINING.

Base deductions−34 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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