: 4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.114---- UNUSED COOLER ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.12--- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
: 2-402.11--- MUST PROVIDE A BEARD RESTRAINT FOR THE CHEF WITH A BEARD.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14--- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12---- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.3F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
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.
4-501.11---- NOTED TORN RUBBER DOOR GASKETS ON REAR PREP TWO DOOR COOLER AND BASEMENT PREP TWO DOOR COOLER. INSTRUCTED TO REPLACE. : 4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.----MUST NOT USE CARDBOARD AS SHELVING IN THE SUSHI PREP AREA.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BOX FREEZERS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(B)---- MUST NOT USE PAPER TOWELS AS LIER INSIDE COOLERS OR ON SHELVING THROUGHOUT THE FOOD PREP AREAS. 4-601.11(B)---- DIRTY INTERIOR OF THE TOASTER OVEN. INSTRUCTED TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-201.11--- FLOORS UNDER AND AROUND THE DEEP FRYERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. 6-501.114---- UNUSED COOLER ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
PREVIOUS PRIORITY FOUNDATION VIOLATION #10 NOT CORRECTED FROM 5-12-26 REPORT #2636672. #10-5-203.11-- NO HAND WASHING SINK LOCATED IN THE BASEMENT PREP AREA WHERE SUSHI RICE IS PREPARED. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, May 19, 2026 · Original Source
Complaint
May 12, 2026
Fail
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HAND WASHING SINK LOCATED IN THE BASEMENT PREP AREA WHERE SUSHI RICE IS PREPARED. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
NOTED APPROXIMATELY 1 LB COOKED, PARTIALLY WRAPPED FISH INSIDE THE TOASTER OVEN THAT WAS NOT TURNED ON AT AN IMPROPER HOT HOLDING TEMPERATURE OF 98F. ALL DISCARDED. REVIEWED HOT HOLDING TEMPERATURE REQUIREMENTS. 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.
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
MUST PROVIDE A BEARD RESTRAINT FOR THE CHEF WITH A BEARD.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.3F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
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.
MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.----MUST NOT USE CARDBOARD AS SHELVING IN THE SUSHI PREP AREA.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BOX FREEZERS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
MUST NOT USE PAPER TOWELS AS LIER INSIDE COOLERS OR ON SHELVING THROUGHOUT THE FOOD PREP AREAS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
FLOORS UNDER AND AROUND THE DEEP FRYERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, May 12, 2026 · Original Source
Canvass Re-Inspection
Oct 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 30, 2025 · Original Source
License Re-Inspection
Oct 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 30, 2025 · Original Source
Canvass Re-Inspection
Oct 28, 2025
Fail
1 recorded violation
notedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 10-21-2025, REPORT #2625656. #25-OBSERVED DISCLOSURE STATEMENT MISSING ON FOOD MENU FOR ITEMS SERVED RAW(SUSHI). MUST ADD DISCLOSURE STATEMENT "THESE ITEMS ARE SERVED RAW OR CONTAIN RAW INGREDIENTS". PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Oct 28, 2025 · Original Source
License Re-Inspection
Oct 28, 2025
Fail
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 28, 2025 · Original Source
Canvass
Oct 21, 2025
Fail
4 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COOKED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 81F INSIDE OF CONTAINER. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $20.00. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED DISCLOSURE STATEMENT MISSING ON FOOD MENU FOR ITEMS SERVED RAW(SUSHI). MUST ADD DISCLOSURE STATEMENT "THESE ITEMS ARE SERVED RAW". PRIORITY FOUNDATION VIOLATION. 7-38-005. NO 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.
OBSERVED PET BED AND 2 BOWLS ONE FILLED WITH PET FOOD AND THE OTHER BOWL FILLED WITH WATER IN THE BASEMENT OFFICE. MUST REMOVE UNNECESSARY ITEMS FROM PREMISES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9-20-2024, REPORT #2603175. #58--NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON THE PREMISES. INSTRUCTED THAT EACH CERTIFIED FOOD MANAGER MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED AT THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON THE PREMISES. INSTRUCTED THAT EACH CERTIFIED FOOD MANAGER MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.
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.