ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jun 3, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON EXTERIOR SURFACES OF COOLERS, FREEZERS, and SHELVING UNITS. INSTRUCTED MANAGER 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.
OBSERVED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREA. 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, Jun 3, 2026 · Original Source
Complaint Re-Inspection
Dec 9, 2025
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER 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.
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Dec 9, 2025 · Original Source
Complaint
Dec 1, 2025
Fail
10 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS SALMON, TUNA, CRAB).AT 11:30AM CERTIFIED MANAGER JINGXIA CROFTON ARRIVED ON SITE. INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
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.
TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: VARIOUS TYPES OF SUSHI AT IMPROPER TEMPERATURES RANGING FROM 48F-50F LOCATED ON FRONT SELF LINE. MANAGER/SERVER STATES FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL BUT FOUND NO TIMES ON SAID FOOD ITEMS OR NO WRITTEN PROCEDURE. THE TIMER SYSTEM HAD BEEN TURNED OFF. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURES, SAID PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE RETAIL FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE DEPARTMENT UPON REQUEST THAT SPECIFY THE FOOD TEMPERATURE OF 41ºF OR LESS WHEN REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135ºF OR GREATER WHEN REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR (4) HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; THE FOOD SHALL BE DISCARDED, WITHIN FOUR (4) HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. MANAGER PROVIDE A SUSHI LETTER FROM POKE BURRITO AND AS DIFFERENT ADDRESS. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED NO SUSHI RICE LAB LETTER NOR A PH METER ON SITE TO PROPERLY TEST THE PH OF SUSHI RICE. MANAGER PROVIDE A SUSHI LETTER FROM POKE BURRITO AND AS DIFFERENT ADDRESS. INSTRUCTED TO PROVIDE EITHER A LAB LETTER OR A PH METER. PRIORITY FOUNDATION. CITATION COMBINED WITH #29
In plain English
An issue that does not fit the common categories. Check the official wording for details.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING WHEN WATER FROM ONE COMPARTMENT IS DRAINED AND WASTE WATER COLLECTED WITH CONTAINER AT THE BUTTOM OF 3 COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER 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.
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
OBSERVED SOME FOOD HANDLERS WITHOUT CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF 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.
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
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.
Official record from Chicago Department of Public Health, Dec 1, 2025 · Original Source
License Re-Inspection
Apr 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 3, 2025 · Original Source
License
Mar 25, 2025
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND NO HANDWASHING SINK IN FRONT FOOD PREP/DISPENSING AREA. A HANDWASHING SINK SHALL BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED RAW SUSHI ON MENU. MENU HAS DISCLOSURE, FOOTNOTE, AND REMINDER. THE CONSUMER ADVISORY IS MISSING A WRITTEN DISCLOSURE STATING THAT "THESE ITEMS ARE SERVED RAW". INSTRUCTED TO PROVIDE TO ALL MENUS. PRIORITY FOUNDATION. 7-38-005.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
THE MANAGER STATES THAT VINEGAR IS USED AS A PRESERVATIVE FOR SUSHI RICE. HOWEVER, NO PRODUCT ASSESSMENT VERIFYING THE PH FROM A CERTIFIED LAB WAS FOUND. ADDITIONALLY, THERE WAS NO PH METER ON SITE CAPABLE OF DETERMINING THE PH OF THE SUSHI RICE. THE MANAGER WAS INSTRUCTED TO PROVIDE EITHER A CERTIFIED LAB REPORT OR A PH METER TO DETERMINE THE ADEQUATE PH OF THE SUSHI RICE. PRIORITY FOUNDATION. 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.