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AFC SUSHI @ Jewel Osco #3234

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

Inspection summary

AFC SUSHI @ Jewel Osco #3234 has been inspected 16 times by Chicago Department of Public Health since May 22, 2017. The most recent inspection, on April 28, 2026, recorded 2 infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 2 separate inspections, most recently on February 6, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on March 22, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 7, 2018. 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 5 times across 4 separate inspections, most recently on April 28, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

16 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR UNDER EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE FOR SHWE NI. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE WITH THE CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE.
  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT THE FAUCET LEFT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SQUEEZE BOTTLES AND SMALL CONTAINERS NOT LABELED WITH COMMON NAME OF FOOD ITEM. INSTRUCTED ALL FOOD AND CONDIMENTS NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE; CALI ROLL SUSHI WITH CRAB MEAT AND SPICY RAW SALMON MEASURED BETWEEN 60-61.2F, TEMPURA SHRIMP MEASURED AT 51.9F, RAW TUNA MEASURED AT 52.8F, CREAM CHEESE MEASURED AT 53F, AND RAW SALMON MEASURED AT 53.4F. LOCATED IN 2-DOOR PREPLINE COOLER ACROSS FROM SHUSHI PREP SURFACE. APPROXIMATELY 19 POUNDS OF COMBINED PRODUCT AT AN ESTIMATED COST OF $205.88 WAS DISCARED ON SITE. PRIORITY VIOLATION 7-38-005 CIATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 2-DOOR PREP-LINE COOLER LOCATED IN SUSHI PREP AREA IS AT IMPOPER TEMPERATURE. TEMPERATURE MEASURED AT 50F. ALL ITEMS DISCARDED ON SITE (SEE VIOLATION #22). UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE UNIT UNTIL IT MAINTAINS A TEMPERATURE OF 41F AND BELOW AND MUST CONTACT [email protected] WHEN UNIT IS READY TO USE TO HAVE LOCAL INSPECTOR VERIFY THAT UNIT IS IN PROPER CONDITION. PRIORITY VIOLATION 7-38-005 CIATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CARDBOARD USED AS A LINING FOR SHELF AND AGAINST WALL OF SHELVING IN SUSHI PREP-AREA. FACILITY MUST PROVIDE A SURFACE THAT IS SMOOTH EASILY CLEANABLE AND NON ABSORBENT.
  7. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 2 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  8. Canvass

    0 infractions

  9. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR BETWEEN COOLERS AND PREP TABLES. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS BUILD UP ON FLOOR DRAINS IN FOOD PREPARATION AREA/DISH AREA. MUST CLEAN AND MAINTAIN.
  10. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED ON THE FLOOR UNDERNEATH PREP SINK MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.
  11. Canvass

    0 infractions

  12. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- FOUND NO COMPLETE PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIAREAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • 3-501.13- OBSERVED INTACT VACUUMED SEALED PACKAGES OF FISH THAWING IN COOLER. INFORMED MANAGER THAT VACUUMED SEALED PACKAGES OF FISH MUST BE REMOVED FROM VACUUM PACKAGE AND THAWED UNDER REFRIGERATION OUT OF PACKAGE. INSTRUCTED MANAGER TO REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B)- OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT: COOLERS AT MONGOLIAN GRILL HOT LINE STATION INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE. MAINTAIN AT ALL TIMES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12- OBSERVED BULK FOOD CONTAINERS OF WHITE POWDER SUBSTANCE STORED AT MONGOLIAN GRILL COOK LINE AREA WITH NO LABELS OR DATES STORED ON SHELVING UNIT IN CHEF KITCHEN WITHOUT COMMON NAME LABELS. INFORMED MANAGER THAT BULK FOOD CONTAINERS MUST HAVE COMMON NAME LABEL. INSTRUCTED MANAGER TO PROVIDE LABELS. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  13. Canvass

    0 infractions

  14. Canvass

    0 infractions

  15. License

    0 infractions

  16. License

    0 infractions

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