HANABI JAPANESE RESTAURANT.

Chicago Health Dept

806 W WEBSTER AVE · LINCOLN PARK, CHICAGO

Last inspected 2013.

4 inspections on record since 2011 · Last inspected Jun 2013.

Last inspected Jun 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUN 2013

INSPECTION HISTORY

JUN 21

2013

PASS 3 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE LOCATED IN FOOD PREP AREA.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAKY FAUCET AT 3-COMPARTMENT SINK. MUST REPAIR ANN MAINTAIN. MUST REPAIR SLOW DRAINING AT FRONT AND REAR EXPOSED SINKS.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

DEC 13

2012

PASS 1 violation

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.

DEC 4

2012

FAIL 4 violations 1 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

PEST CONTROL LOG BOOK IS NOT BEING MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE LOG BOOK WAS FROM KIM'S PEST CONTROL ON 1/25/11. MUST PROVIDE A RECENT PEST CONTROL INSPECTION REPORT AND MAINTAIN IT IN THE LOG BOOK. SERIOUS VIOLATION 7-38-020.

Serious Sanitation

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #517545 ON 9/29/11 NOT CORRECTED: 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN. 36/01 - Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM. SERIOUS VIOLATION 7-42-090.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE A LIGHT SHIELD ABOVE THE REAR PREP COOLER.

SEP 29

2011

PASS 5 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN.

Minor Food Storage & Handling

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR FRONT TALL WHITE FREEZER AND READABLE INTERNAL THERMOMETER FOR SUSHI DISPLAY.

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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