Chicago Health Dept
131 N CLINTON ST · WEST LOOP, CHICAGO
Passed most recent inspection (Jun 2026).
13 inspections on record since 2016 · Last inspected Jun 2026.
OBSERVED LEAK AT THE WAREWASHING AREA HANDWASHING SINK FAUCET, FAUCET STILL FUNCTIONAL FOR HANDWASHING. INSTRUCTED TO REPAIR OR REPLACE WAREWASHING AREA HANDWASHING SINK FAUCET PLUMBING TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
PERSON IN CHARGE LACKS PROPER EQUIPMENT TO DETERMINE PH OF SUSHI RICE. INSTRUCTED TO PROVIDE PROPER EQUIPMENT OR UPDATED SUSHI RICE LAB REPORT. SUSHI RICE LAB REPORT ON SITE WAS DATED ON 1/4/2017. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
KIT ONSITE INCOMPLETE. MUST PROVIDE COMPLETE KIT, INCLUDING A SANITIZER EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION 7-38-005.
CONSUMER ADVISORY INCOMPLETE. MUST ADD REMINDER(*), AND FOOTNOTE TO MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
MUST PROVIDE REMINDER/DISCLOSURE STATEMENTS ON MENUS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
MUST REPLACE MISSING LIGHT SHIELD BEHIND FRONT SERVICE COUNTER, INSTRUCTED TO MAINTAIN.
Observed potentially hazardous food stored at improper temperature, in 1 door top loading reach in cooler at: 48.7f, 10lbs of raw chopped salmon, at a value of $80.00:dated 3/12/18 Manager voluntarily discarded and denature a total of 10lbs at a total value of $80.00 Two door reach-in cooler temperature at time of inspection was 38.9f. Informed manager that potentially hazardous foods must be kept at 40 degrees or less to cold foods and 140 degrees or more for hot foods. Must maintain at all times. Critical violation #7-38-005 (A)
Observed no splash guard on left side of exposed hand sink next to 3 compartment sink. Instructed manager to install splash guard to prevent possible contamination. Maintain at all times.
OBSERVED 1LB OF MAYO BASED SAUCE AT AN IMPROPER COLD HOLDING TEMPERATURE OF 59.8F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEM AND TO MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
OBSERVED POOR HYGIENIC PRACTICES, EMPLOYEE TOOK OFF DIRTY GLOVES AND PUT NEW GLOVES ON WITHOUT WASHING HIS HANDS IN BETWEEN GLOVE CHANGES. ALSO OBSERVED EMPLOYEE PREPPING RAW TUNA AND DRINKING SODA WHILE PREPPING POTENTIALLY HAZARDOUS FOOD. INSTRUCTED TO ALWAYS WASH HANDS BETWEEN GLOVE USE AND NEVER DRINK OR EAT IN THE FOOD PREP AREAS. CRITICAL VIOLATION 7-38-010(A)(B).
OBSERVED ONE OUT OF FOUR WASHBOWLS WITHOUT HOT OR COLD WATER LOCATED IN THE MEN'S CUSTOMER WASHROOMS. INSTRUCTED TO REPAIR SAID WASHBOWL AND MAINTAIN.
OBSERVED FEMALE IN PREP AREA WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE HAIR NETS, HATS OR OTHER PROPER HAIR RESTRAINTS FOR ALL EMPLOYEES IN FOOD PREP AREA. MUST MAINTAIN SAME.
NOTED THAT NOT ALL FOOD HANDLERS ABLE TO PROVIDE PROOF OF CERTIFICATION. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF CERTIFICATION ON SITE AT ALL TIMES.
OBSERVED NO CONSUMER ADVISORY SIGNAGE POSTED IN CUSTOMER VIEW. INSTRUCTED TO POST APPROPRIATE CONSUMER ADVISORY PLACARD IN PLAIN VIEW OF CUSTOMER.
NOTED THAT NOT ALL FOOD HANDLERS ABLE TO PROVIDE PROOF OF CERTIFICATION. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF CERTIFICATION ON SITE AT ALL TIMES.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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