Canvass
Jul 22, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 22, 2025 · Original Source
Restaurant · Chicago, IL
Gorilla Sushi Logan Square
2735 N Milwaukee Ave
Last inspected Jul 22, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsCanvass
Oct 7, 2024
Pass w/ Conditions
5 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED FRIED SHRIMP AT IMPROPER HOT-HOLDING TEMPERATURES AT THE FRONT PREP AREA COUNTER, BETWEEN 77.5F AND 109.3F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD OUT-OF-TEMPERATURE FOOD ITEMS AND MAINTAIN TCS FOODS AT 135.0F OR ABOVE FOR HOT-HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED OUT-OF-TEMPERATURE FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: RAW SALMON (60.6F), TUNA MIX (52.3F). INSTRUCTED TO DENATURE AND DISCARD OUT-OF-TEMPERATURE FOOD ITEMS AND MAINTAIN TCS FOODS AT 41.0F OR BELOW FOR COLD-HOLDING. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL OUT-OF-TEMPERATURE FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK DRY FOOD CONTAINERS IN THE REAR STORAGE AREA MISSING ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED MULTI-USE PLATES AND BOWLS IN THE FRONT SUSHI PREP AREA STORED UNCOVERED/NOT INVERTED. INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED WHEN NOT IN-USE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CITY OF CHICAGO CERTIFIED MANAGER MISSING ALLERGEN AWARENESS TRAINING AND CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE CERTIFIED MANAGER WITH ALLERGEN AWARENESS TRAINING ON-SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Oct 7, 2024 · Original Source