What is Hot Woks Cool Sushi's health inspection score?

Hot Woks Cool Sushi has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hot Woks Cool Sushi last inspected?

Hot Woks Cool Sushi was last inspected on April 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hot Woks Cool Sushi have?

Hot Woks Cool Sushi has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hot Woks Cool Sushi safe to eat at?

Yes, Hot Woks Cool Sushi has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Hot Woks Cool Sushi

Name: Hot Woks Cool Sushi
Address: 30 S MICHIGAN AVE, Chicago, 60603
Rating: 86

30 S MICHIGAN AVE, Chicago

Data may be outdated — inspected 4/17/2025

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0Excellent

The Loop

Ranked #214 of 871 in The Loop

Stable

5 inspections

Last: Apr 17, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

4.2

Avg Violations

13 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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30 S MICHIGAN AVE, Chicago, IL 60603

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 intermediate

9 basic

Jul

Aug 2023

2 inspections

1 high priority

1 intermediate

1 basic

Jun 2024

1 inspections

1 intermediate

2 basic

Jun

Apr 2025

1 inspections

3 basic

Inspection History

5 records on file

3 Canvass1 Complaint1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR TORN GASKETS ON THE INSIDE OF REACH-IN COOLER AT THE END OF COOKLINE IN THE REAR PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE WALK-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE FOR HOT WATER IN THE SUSHI PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Jun 24

Complaint InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL CORN STARCH AND FLOUR FOOD STORAGE CONTAINERS IN THE REAR DRY STORAGE CLOSET.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS A LINER ON THE FOOD PREP CARTS IN THE REAR PREP AREA. INSTRUCTED TO REMOVE CARDBOARD OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INSUFFICIENT LIGHTING IN THE WALK-IN COOLER. INSTRUCTED TO PROVIDE SUFFICIENT LIGHTING AND MAINTAIN.

Base deductions−9 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Men's Toilet room hand wash sink faucet in poor repair, loose handle, instructed to repair and maintain.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found 8 live cockroaches in rear dry food storage room, Instructed to eliminate insects activity, Pest control service recommended. Priority foundation violation 7-38-020(a).

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal items stored in dry food storage room. Instructed to keep away.

Base deductions−17 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Med9 Basic

12 total1 risk factor

57/100inspection score

−38 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED OPENED CAN OF SODA IN THE DRY STORAGE ROOM ABOVE BULK CONTAINER OF RICE. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. INSTRUCTED TO MAINTAIN

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS EGGS AT 67FF, DICE CHICKEN AT 63.9F, TUNA AT 47F AND COOKED CRABMEAT AT 48.7F. MANAGER DISCARDED AND DENATURED A TOTAL OF $25. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED RICE, SALT AND CORN STARCH OUT OF THE ORIGINAL CONTAINERS AND IN BULK CONTAINERS BY THE DRY STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD IN FRONT SUSHI AREA EXPOSED HAND SINK AND CLEAN SERVING PLATES. MUST INSTALL A WASHABLE SPLASHGUARD
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE LIGHT IN THE DRY STORAGE AREA NOT BRIGHTING UP. INSTRUSTED TO REPAIR OR REPLACE
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−38 pts

Risk factor bonus (1× +5)−5 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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