More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Apr 20, 2026
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED DUST BUILD UP ON SOME PREP AREAS COOLERS CONDENSERS ALSO OBSERVED FOOD SPILLS ON PREP AREA SHELVES. MUST CLEAN EQUIPMENT 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, Apr 20, 2026 · Original Source
Canvass Re-Inspection
Nov 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 4, 2025 · Original Source
Canvass
Oct 29, 2025
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND WASHING SINK NEAR SUSHI RICE PREP AREA WITH A MAXIMUM TEMPERATURE OF 82 F. INSTRUCTED MANAGER TO ENSURE HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F. PRIORITY 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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE FOR SUSHI RICE WITHOUT LETTER FROM A CERTIFIED LAB VERIFYING THE pH OF THE SUSHI RICE OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFTER MODIFICATION. INSTRUCTED MANAGER TO OBTAIN LETTER STATING pH of SUSHI FROM CERTIFIED LAB OR OBTAIN ADEQUATE pH METER AND STAFF TRAINING TO ACCURATELY DETERMINE pH OF SUSHI RICE AFTER MODIFICATION AND MAINTAIN. MANAGER DISCARDED 5 POUNDS SUSHI RICE ($5) PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED BROKEN DRAIN STOPPERS IN DOWNSTAIRS 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR 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.
OBSERVED CUTTING BOARDS IN THE REAR PREP AND BAR AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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, Sep 3, 2024 · Original Source
Canvass
Aug 27, 2024
Fail
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED PEST ACTIVITY WITH APPROX.50 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED IN BAR AREA. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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.