SUSHI PARA TOO.

Chicago Health Dept

2256 N CLARK ST · LINCOLN PARK, CHICAGO

Last inspected 2013.

9 inspections on record since 2010 · Last inspected Dec 2013.

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

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

DEC 2013

INSPECTION HISTORY

DEC 17

2013

PASS W/ CONDITIONS 5 violations

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. MANAGER HAS AN EXPIRED CITY CERTIFICATE WITH NO DOCUMENTATION FOR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.

Minor Sanitation

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

MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT BASEMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLE IN WALL OF UPPER LEVEL FURNACE AND STORAGE CLOSET. MUST SEAL. MOLDY WALL CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THRESHOLD TO REAR PREP AND COOLER AREA IN POOR REPAIR WITH HOLE, CHIPPING PLASTER. MUST SEAL AND MAKE SMOOTH AND CLEANABLE.

Minor Plumbing & Waste

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

LEAKS UNDER BASEMENT THREE COMPARTMENT SINK. MUST SEAL.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

BOTH PREP AREAS WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FEB 14

2013

PASS 5 violations

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK RICE CONTAINER MUST BE LABELED.

Minor Sanitation

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

BLACKENED, MOLDY CAULKING AROUND EXPOSED HAND SINK AT 2ND FLOOR SUSHI PREP AREA. ALSO MISSING AND FOOD ENCRUSTED CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT BASEMENT KITCHEN.

Minor Sanitation

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

EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

Minor Plumbing & Waste

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

SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.

FEB 13

2013

PASS W/ CONDITIONS 7 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED TWO COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURES. SMALL TWO DOOR COOLER IN BASEMENT SUSHI BAR AREA FOUND AT 50F WITH EGGS AT 47.4F AND 48.2F. ADDITIONAL TALL REACH-IN COOLER IN BASEMENT PREP AREA FOUND AT 55F WITH TOFU FOUND AT 45.9F. ALL FOOD DISCARDED AND ALL COOLERS TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURES OF 40F OR BELOW, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A). SMALL TWO DOOR COOLER THERMOSTAT WAS TURNED DOWN DURING INSPECTION AND MAINTAINED A TEMPERTURE OF 37F AT END OF INSPECTION. TAG REMOVED.

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATLY 4 DOZEN EGGS RANGING BETWEEN 47.4F TO 48.2F. 1 LB BATTERED SHRIMP FOUND AT 46.4F AND 9 LBS TOFU AT 45.9F. ALL FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK RICE CONTAINER MUST BE LABELED.

Minor Sanitation

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

Minor Sanitation

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

EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND WALL BASEBOARDS THROUGHOUT BASEMENT KITCHEN, BEHIND ALL EQUIPMENT WITH GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

Minor Plumbing & Waste

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

SEVERE LEAK UNDER WASHBOWL IN BASEMENT MENS WASHROOM. LEAK UNDER BASEMENT THREE COMPARTMENT SINK REPAIRED WITH PLASTIC WRAP. MUST REPAIR ALL.

FEB 21

2012

PASS 2 violations

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. DETAIL CLEAN THE LIGHT SHIELDS IN THE BASEMENT PREP AREA, VENTILATION HOOD AND FILTERS, INTERIOR OF THE ICE MACHINE, AND EXTERIOR OF FOOD STORAGE CONTAINERS.

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. DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP AREA.

JAN 23

2012

FAIL 8 violations 2 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TEMPURA SHRIMP AT 75F, PORK DUMPLINGS AT 47F, AND FRIED OYSTERS AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

Serious Other

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

OBSERVED NO COLD WATER AVAILABLE AT THE BASEMENT PREP AREA HANDSINK. WORKERS ARE NOT ABLE TO WASH THEIR HANDS HERE BECAUSE THE HOT WATER GETS TOO HOT WITHOUT HAVING COLD WATER. THERE IS ANOTHER HANDSINK IN THE BASEMENT SUSHI PREP AREA. MANAGEMENT INSTRUCTED TO USE THAT HANDSINK UNTIL THE ONE IN THE BASEMENT PREP AREA IS REPAIRED. SERIOUS VIOLATION 7-38-030.

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. DEFROST AND CLEAN THE INTERIOR OF THE 1 DOOR FREEZERS. OBSERVED NON-FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USEED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

Minor Sanitation

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

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. DETAIL CLEAN THE FLOOR OF THE BASEMENT PREP AREA. REMOVE THE CARDBOARD FROM THE FLOOR IN THE SUSHI PREP AREA.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING IN THE BASEMENT PREP AREA.

Minor Food Storage & Handling

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

PROVIDE ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREA.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED A RODENT BURROW NEXT TO THE GARBAGE DUMPSTER. MUST FILL IN WITH CONCRETE.

show all 9 inspections →

APR 15

2011

PASS · 0 violations

APR 11

2011

FAIL 4 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. MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT IN BASEMENT PREP.

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. EXCESSIVE GREASE ON EXHAUST HOOD. MUST CLEAN. INTERIOR DISH MACHINE WITH FOOD/DIRT ACCUMULATION. MUST CLEAN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. WALLS AND CEILING OF DOORWAY THRESHOLD IN BASEMENT PREP TO REAR REFRIGERATION ROOM WITH OPEN CRACKS/CREVICES. MUST SEAL ALL AND MAKE SMOOTH AND CLEANABLE.

Minor Plumbing & Waste

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST NOT HAVE THREADED NOZZLE ON BASEMENT PREP TWO COMPARTMENT SINK.

MAR 26

2010

PASS · 0 violations

MAR 19

2010

FAIL 12 violations 3 CRITICAL

Critical Employee Hygiene

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED DURING INSPECTION, SUSHI CHEF CLEANING DIRTY TOWELS IN EXPOSED HAND WASHING SINKS THEN HANDLING AND PREPARING RAW, READY TO EAT TUNA. ALSO, SAME CHEF LEAVING SUSHI PREP AREA TO SHOW IDENTIFICATION OF CERTIFIED MANAGER THEN RE-ENTERED SUSHI PREP AREA AND HANDLING RAW READY TO EAT TUNA WITHOUT WASHING HANDS. REVIEWED PROPER METHODS OF FOOD HANDLING.

Critical Employee Hygiene

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED SUSHI CHEF USING SUSHI PREP EXPOSED HAND SINK TO HOLD BUCKET OF DIRTY TOWELS AND RINSING TOWELS. ALSO, NO PAPER TOWELS LOCATED AT BASEMENT PREP EXPOSED HAND SINK. MANAGEMENT CORRECTED.

Critical Pest Activity

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 7 RAT DROPPINGS ALONG BASE BOARD BEHIND FREEZER AND REFRIGERATION UNITS IN BASEMENT REAR STORAGE AREA. INSTRUCTED TO REMOVE, SANITIZE ALL AREAS AND COVER UNCOVERED FLOOR DRAIN UNDER FREEZER.

Serious Sanitation

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-10-09 162524. #34-MUST CLEAN GRIME ON FLOORS OF BOTH BASEMENT PREP AREAS CLEAN AND KEEP DRY UNDER DISH MACHINE.35- MUST CLEAN WALLS OF PREP AREA (BASEMENT) AROUND COOKING EQUIPTMENT.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOODS MUST BE LABELED.

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. MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING IN 1ST FLOOR SERVER STATION OR TIN FOIL FOR EQUIPMENT ON COOKS LINE.

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 ALONG BASE BOARD UNDER 1ST FLOOR SUSHI PREP WITH DIRT/DEBRIS. ALL STORED ITEMS IN BASEMENT STORAGE AREAS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. WALL AT BASEMENT REAR REFRIGERATION STORAGE ROOM WITH DIRT/SOOT MUST CLEAN.

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. LIGHTS THROUGHOUT BASEMENT REAR DRY STORAGE AND AT REFRIGERATION STORAGE MUST SHIELD.

Minor Food Storage & Handling

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT LADIES WASHROOM DOOR MUST HAVE SELF-CLOSING DEVICE.

Minor Plumbing & Waste

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

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION IN SUSHI PREP.

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 →

Report an error on this page →