What is Nadc Burger / Sushi BY Scratch Restaurants:chicago's health inspection score?

Nadc Burger / Sushi BY Scratch Restaurants:chicago has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nadc Burger / Sushi BY Scratch Restaurants:chicago last inspected?

Nadc Burger / Sushi BY Scratch Restaurants:chicago was last inspected on October 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nadc Burger / Sushi BY Scratch Restaurants:chicago have?

Nadc Burger / Sushi BY Scratch Restaurants:chicago has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nadc Burger / Sushi BY Scratch Restaurants:chicago safe to eat at?

Nadc Burger / Sushi BY Scratch Restaurants:chicago has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Nadc Burger / Sushi BY Scratch Restaurants:chicago

Name: Nadc Burger / Sushi BY Scratch Restaurants:chicago
Address: 415 N MILWAUKEE AVE, Chicago, 60654
Rating: 69

415 N MILWAUKEE AVE, Chicago

Last Inspected: 10/2/2025

▲Improving

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0Fair

River North

Ranked #354 of 547 in River North

Improving

5 inspections

Last: Oct 2, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

5.6

Avg Violations

6 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

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

-31

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+33 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

415 N MILWAUKEE AVE, Chicago, IL 60654

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Violation Timeline

Jul 2024

1 inspections

5 basic

Jul

Aug 2024

2 inspections

2 high priority

1 intermediate

5 basic

Sep 2025

1 inspections

3 high priority

3 intermediate

7 basic

Sep

Oct 2025

1 inspections

2 basic

Inspection History

5 records on file

1 Canvass Re-Inspection1 Canvass1 Suspected Food Poisoning1 Non-Inspection1 License

Oct 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--- OBSERVED A TORN DOOR GASKET INSIDE OF THE 1ST FLOOR 2 DOOR PREP LINE COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---INSTRUCTED TO DETAIL CLEAN WALLS ABOVE THE DISHWASHING 3-COMPARTMENT SINK AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

Base deductions−4 pts

Sep 25

Canvass InspectionFail

3 High3 Med7 Basic

13 total1 risk factor

36/100inspection score

−59 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (HAMBURGERS ETC.) IS BEING HANDLED AND PREPARED.INSTRUCTED THE PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK AT BASEMENT SUSHI PREP AREA AND AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE 2 DOOR PREP LINE COOLER 1ST FLOOR PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN AN ADEQUATE VISIBLE WORKING THERMOMETER INSIDE COOLER AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR BASEMENT DRY STORAGE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MISSING FOOD GUARDS/BARRIER AT BASEMENT SUSHI PREPARATION AREA, FRONT COUNTERS, WHERE OPEN FOOD DISPLAY WILL BE EXPOSED TO THE CONSUMERS. FOOD ON DISPLAY MUST BE PROTECTED FROM CONTAMINATION BY THE USE OF FOOD GUARDS AND MAINTAINED AT ALL TIMES. PRIORITY VIOLATION 7-38-005, (***SEE COMMENTS).
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 1ST FLOOR 2 DOOR PREP LINE COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON SOME WALLS AND CEILING INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REMOVE RUST AND REPAIR SO AS TO BE NON-POROUS AND EASILY CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR PREP AREA AND BAR.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN WALLS ABOVE THE DISHWASHING 3-COMPARTMENT SINK AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN ALL WASHROOMS TO REMOVE EXCESSIVE ACCUMULATION OF DUSTS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2600580 DATED:08/23/2024 #53---5-501.17: **C** Toilet Room Receptacles, Covered OBSERVED NO COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM. #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.INSTRUCTED TO COMP

Base deductions−59 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Suspected Food Poisoning InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED COPIES OF EMPLOYEE HEALTH POLICY ON SITE. CORRECTED ON SITE MANAGER HAD EMPLOYEES READ AND SIGN EMPLOYEE HEALTH POLICY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED CROSS CONTAMINATION OF RAW FISH USED FOR RAW DISHES SUCH AS SUSHI OR SASHIMI BY RAW BEEF. OBSERVED RAW BEEF STORED ON TOP OF RAW FISH THAT WILL NOT BE COOKED USED FOR RAW DISHES SUCH AS SUSI OR SASHIMI. CORRECTED ON SITE RAW BEEF MOVED TO LOWEST SHELF AND FISH USED FOR SUSHI DISCARDED AND DENATURED( VALUED AT $300/ WEIGHING 5.5LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED BEFORE CONCLUSION OF INSPECTION DISCLOSURE ADDED TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO COVERS ON ICE BINS IN BAR. INSTRUCTED TO PROVIDE COVERS FOR ICE BINS TO PREVENT CONTAMINATION OF ICE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE OF HANDWASHING SINK IN FIRST FLOOR PREP/DISHWASHING AREA LEAKING. INSTRUCTED TO REPAIR DRAINPIPE
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING MECHANICAL VENTILATION IN ALL FOUR WASHROOMS(FIRST FLOOR AND BASEMENT). INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN ALL WASHROOMS(FIRST FLOOR AND BASEMENT)
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO COVERS ON ICE BINS IN BAR. INSTRUCTED TO PROVIDE COVERS FOR ICE BINS TO PREVENT CONTAMINATION OF ICE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE OF HANDWASHING SINK IN FIRST FLOOR PREP/DISHWASHING AREA LEAKING. INSTRUCTED TO REPAIR DRAINPIPE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER EASTSIDE FIRST FLOOR WASHROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING MECHANICAL VENTILATION IN ALL FOUR WASHROOMS(FIRST FLOOR AND BASEMENT). INSTRUCTED TO REPAIR MECHANICAL VENTILATION IN ALL WASHROOMS(FIRST FLOOR AND BASEMENT)
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.

Base deductions−10 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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