What is Sushi Nova's health inspection score?

Sushi Nova has a SafeDine safety score of 89 out of 100 (Grade A). 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 October 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Nova have?

Sushi Nova has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Nova safe to eat at?

Yes, Sushi Nova has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

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: 160 N FRANKLIN ST, Chicago, 60606
Rating: 89

160 N FRANKLIN ST, Chicago

Last Inspected: 10/30/2025

▲Improving

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0Excellent

Sushi•West Loop

Ranked #233 of 1000 in West LoopBetter than 92% of sushi restaurants

Improving

5 inspections

Last: Oct 30, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.4

Avg Violations

7 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-14

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) which is computed during our regular data sync.

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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160 N FRANKLIN ST, Chicago, IL 60606

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Violation Timeline

Dec 2024

1 inspections

5 basic

Dec

Mar 2025

2 inspections

5 high priority

1 intermediate

5 basic

Oct 2025

2 inspections

1 high priority

3 intermediate

2 basic

Oct

Inspection History

5 records on file

2 Complaint Re-Inspection2 Complaint1 License

Oct 25

Complaint Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

Base deductions−2 pts

Oct 25

Complaint InspectionFail

1 High3 Med1 Basic

5 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING.0PPM CHLORINE. PRIORITY VIOLATION.CITATION ISSUED.7-38-025.TAGGED DISHMACHINE.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS INSIDE COOLER AT IMPROPER COLD HOLDING TEMPERATURES.FOUND 16 POUNDS SHRIMP TEMPURA AT 60.2F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005 DISPOSED OF 16 POUNDS OF SHRIMP TEMPURA VALUE 100 DOLLARS.INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED FOOD BEFORE STORING INSIDE COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK FOOD WITH NO LABELS.(RICE, STARCH,ETC.)MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND FRUIT FLY AND HOUSE FLY ACTIVITY AT PREMISES.OBSERVED 20 FRUIT FLIES AND 5 HOUSE FLIES ON WALLS BY DISHWASHING AREAS.PRIORITY FOUNDATION.CITATION ISSUED.7-38-020A.MUST NOTIFY PEST CONTROL OPERATOR AND ELIMINATE FLIES.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

Base deductions−27 pts

Mar 25

Complaint 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 food handler Training certificate for food handlers, instructed to obtain.

Base deductions−2 pts

Mar 25

Complaint InspectionFail

5 High1 Med4 Basic

10 total2 risk factors

27/100inspection score

−63 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( fish, rice...) Instructed to obtain. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provide at sushi Prep station hand wash sink, Instructed to provide. Priority foundation violation 7-38-030(c)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink, using hand wash sink as a prep sink where utensils are placed in hand wash sink. instructed not to use hand wash sink for other than hands washing. Priority foundation violation 7-38-030(c).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine at main kitchen not sanitizing at final rinse, 0ppm of Cl obtained. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
No probe thermometer No food measuring devices available on site. Instructed to obtain. Priority foundation violation 7-38-005.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restraints, Instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
Knives wedged between prep coolers, instructed to place on a clean surface. ice scoop placed on top of ice cubes, instructed to keep off cubes.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using deli cups as a food scoop, Instructed to use proper scoops.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
No food handler Training certificate for food handlers, instructed to obtain.

Base deductions−63 pts

Risk factor bonus (2× +5)−10 pts

Dec 24

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
3-comp sink at dish area missing a sink stoppers at left compartment, instructed to provide.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Walk-in cooler walls and ceiling in basement not clean, food debris and dirt noted, instructed to clean.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Missing floor tiles in dish room , Instructed to replace.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in Basement's walk-in cooler, instructed to provide.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, instructed to obtain.

Base deductions−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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