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AFC SUSHI @ Jewel Osco #2506

424 W DIVISION ST, CHICAGO, IL 60610 · Grocery Store

Inspection summary

AFC SUSHI @ Jewel Osco #2506 has been inspected 18 times by Chicago Department of Public Health since June 10, 2014. The most recent inspection, on June 17, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on August 14, 2023. For example: APPROVED THAWING METHODS USED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 13, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 25, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on February 1, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on April 23, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 35. APPROVED THAWING METHODS USED
      • FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
  6. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS SUSHI WERE BEING PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
  7. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED TRASH RECEPTACLES IN CUSTOMER TOILET ROOM, FOR WOMEN'S SANITARY ITEMS. INSTRUCTED TO MAINTAIN.
  8. Canvass

    1 infraction

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP COOLER. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  9. Canvass

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED A VARIETY OF PRE-PACKAGED SUSHI AT SELF SERVICE COOLER WITHOUT CONSUMER ADVISORY. SAID ITEM IS RAW OR UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOT NOTE & REMINDER TO PACKAGING FOR ALL MENU ITEMS THAT CAN BE PURCHASED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED.
  10. Canvass

    0 infractions

  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed broken light fixture in sushi prep area above reach in coolers. Instructed manager to repair and maintain at all times.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed cracks and crevices throughout grouting in sushi front prep area. Instructed manager to repair and maintain at all times to prevent pest harborage.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed burned out light in sushi prep area above reach in coolers. Instructed manager to repair and maintain at all times.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE ICE CHUTE AT THE COCA-COLA FOUNTAIN DRINK MACHINE TO REMOVE SYRUP STAINS AND SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS AT CORNERS UNDER THE REFRIGERATORS, FREEZER AND THE 3-COMP SINK AREA TO REMOVE DUST AND FOOD DEBRI.
  13. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE SUSHI DISPLAY CASE. NOTED SUSHI FISH AT 55 DEGREES. 7 LBS OF SUSHI WORTH $200 WAS VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (SUSHI FISH, DUMPLINGS) PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PRERPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE DRAIN AT THE SUSHI PREP HAND SINK TO BE DRAINING SLOW. INSTRUCTED TO UNCLOG THE DRAIN.
  14. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTS ACCUMULATION ON WALL ABOVE THE COOLERS.INSTRUCTED TO REMOVE DUSTS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER INSIDE THE 3 DOOR COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE COOLERS.
  15. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SUSHI DISPLAY COOLER TO BE IMPROPER:-CREAM CHEESE ROLL 45.1F, CALIFORNIA SALAD 45.6F, VEGETABLE COMBO 46.3FF SPICY ROLL 44.9F, SALMON/AVOCADO 46.0F, RAINBOW SUMMER ROLL 45.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH #150.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
  16. Canvass

    0 infractions

  17. License

    0 infractions

  18. License

    0 infractions

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