What is Blue Sushi Sake Grill And Ghost Donkey's health inspection score?

Blue Sushi Sake Grill And Ghost Donkey has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blue Sushi Sake Grill And Ghost Donkey last inspected?

Blue Sushi Sake Grill And Ghost Donkey was last inspected on November 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blue Sushi Sake Grill And Ghost Donkey have?

Blue Sushi Sake Grill And Ghost Donkey has 13 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blue Sushi Sake Grill And Ghost Donkey safe to eat at?

Yes, Blue Sushi Sake Grill And Ghost Donkey has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

Official Health Record

Blue Sushi Sake Grill And Ghost Donkey

Name: Blue Sushi Sake Grill And Ghost Donkey
Address: 415 N DEARBORN ST, Chicago, 60654
Rating: 91

415 N DEARBORN ST, Chicago

Last Inspected: 11/20/2025

▲Improving

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0Excellent

River North

Ranked #57 of 547 in River North

Improving

4 inspections

Last: Nov 20, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

3.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

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

-9

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

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 DEARBORN ST, Chicago, IL 60654

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Violation Timeline

Dec 2024

2 inspections

1 high priority

1 intermediate

5 basic

Dec

Nov 2025

2 inspections

1 high priority

2 intermediate

3 basic

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Nov 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE AT 2nd FLOOR GHOST DONKEY BAR (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION ;WITH FINAL SANTIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR DISHMACHINE AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED. (**SEE COMMENTS BELOW).

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR KITCHEN PREP AREA WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 30 LIVE SMALL FLYING INSECTS OBSERVED ON THE WALLS AND CEILINGS AND EQUIPMENTS IN THE FRONT BAR AREA AND IN THE REAR EAST WALLS/CEILING OF THE SUSHI PREP AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMNUM FOIL USED AS LINER ON TOP OF COOLER NEXT TO THE DEEP FRYERS IN THE REAR PREP AREA.INSTRUCTED TO REMOVE FOIL LINERS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS IN WASHROOMS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN AS REQUIRED.

Base deductions−26 pts

Dec 24

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED NON WORKING LIGHT IN RIGHT SIDE HOOD IN MIDDLE PREP OF FIRST FLOOR. INSTRUCTED TO REPLACE NON WORKING LIGHT IN RIGHT SIDE HOOD IN MIDDLE PREP OF FIRST FLOOR. OBSERVED DARK AREA OF WOMEN'S WASHROOM SECOND FLOOR BY FRONT DOOR. INSTRUCTED TO INCREASE LIGHT INTENSITY IN SAID AREA OF WOMEN'S WASHROOM ON SECOND FLOOR BY FRONT DOOR AND MAINTAIN.

Base deductions−2 pts

Dec 24

License InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES OF 86.0F(ALL GENDER WASHROOM #1 BASEMENT), 48.7F(FIRST FLOOR BAR) AND 86.0F (ALL GENDER WASHROOM #1 FIRST FLOOR).INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED SHELLFISH, WHICH IS SERVED RAW NOT ADDED TO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD SHELLFISH WHICH IS SERVED RAW TO THE REMINDER STATEMENT ON MENU. PRIORITY FOUNDATION VIOLATION.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED IMPROPER MINIMUM RANGING BETWEEN 90-99F ON LOW TEMPERATURE DISH MACHINES IN BAR AREA(FIRST AND SECOND FLOORS) AND IN DISHWASHING AREA ON SECOND FLOOR. INSTRUCTED THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE CHEMICALS TO SANITIZE MAY NOT BE LESS THAN 120F. PRIORITY FOUNDATION VIOLATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER ON FLOOR OF ROOM IN BASEMENT WITH HOT WATER TANKS. INSTRUCTED TO REPAIR LEAK AND REMOVE WATER FROM FLOOR OF ROOM WITH HOT WATER TANKS AND MAINTAIN. OBSERVED OPEN HOLE IN FLOOR FROM NON USED FLOOR DRAIN, IN SMALL STORAGE ROOM IN BASEMENT WITH BAG IN BOX FOUNTAIN MACHINE SETUP. INSTRUCTED TO COVER OR CAP OPENING OF NON USED FLOOR DRAIN IN SMALL STORAGE ROOM IN BASEMENT WITH BAG IN BOX FOUNTAIN MACHINE SETUP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING MECHANICAL VENTILATION IN ALL FOUR WASHROOMS IN BASEMENT AND IN BOTH WASHROOMS ON FIRST FLOOR. INSTRUCTED TO REPAIR NON WORKING MECHANICALL VENTILATION, MECHANICAL VENTILATION OF SUFFICIENT CAPACITY SHALL BE PROVIDED AS REQUIRED BY LAW.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHT IN RIGHT SIDE HOOD IN MIDDLE PREP OF FIRST FLOOR. INSTRUCTED TO REPLACE NON WORKING LIGHT IN RIGHT SIDE HOOD IN MIDDLE PREP OF FIRST FLOOR. OBSERVED DARK AREA OF WOMEN'S WASHROOM SECOND FLOOR BY FRONT DOOR. INSTRUCTED TO INCREASE LIGHT INTENSITY IN SAID AREA OF WOMEN'S WASHROOM ON SECOND FLOOR BY FRONT DOOR AND MAINTAIN.

Base deductions−23 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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