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AFC Sushi @ Jewel Osco #3443

5343 N BROADWAY, CHICAGO, IL 60640 · Grocery Store

Inspection summary

AFC Sushi @ Jewel Osco #3443 has been inspected 14 times by Chicago Department of Public Health since June 17, 2014. The most recent inspection, on May 26, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on November 12, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 October 29, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on April 13, 2021. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 3 times across 3 separate inspections, most recently on February 20, 2024. 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.

14 inspections

  1. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE DELI FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.
  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR WITH EXCESSIVE DUST AND DEBRIS UNDERNEATH PREP/DISPLAY COOLER
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME FOOD DEBRIS ON FLOOR IN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • MANAGER ON DUTY DID NOT HAVE ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
  7. Canvass

    0 infractions

  8. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER/ DISCLOSURE STATEMENT ON LABELING FOR RAW SUSHI BEING SOLD.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
  9. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY VENTS AT THE SUSHI DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    0 infractions

  11. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING SUSHI ROLL, SALMON SUSHI, SHRIMP SUSHI. SERIOUS VIOLATION 7-38-012. CA H. SUNG ARRIVED ON SITE AT 12:50PM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RUSTED AND DUST ACCUMULATED ON THE CEILING VENT COVER IN BOTH WASHROOMS. MUST REMOVE RUST,DUST AND MAINTAIN.
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING HAND SINK BEHIND THE SUSHI BAR. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
  13. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 47.6F TO 48F; FRESH SALMON AT TEMP OF 51.2F,BOTH PRODUCTS WERE STORED AT DISPLAY PREP COOLER WHICH MAINTAINS AIR TEMP OF 33.2F.TWO TRAYS OF READY TO EAT SUSHI:TUNA AND SALMON AT TEMP OF 44,4F TO 44.6F,BOTH TRAYS WERE STORED AT OPENED DISPLAY COOLER IN SELLING AREA,UNIT MAINTAIN AIR TEMP OF 36.3F ALL PRODUCTS WERE DISCARDED AND DENATURED.POUND 5,VALUE 25.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE WITH FOOD GLOVES ON TALKING ON THE CELL PHONE AND WITHOUT REMOVING FOOD GLOVES AND WASHING HANDS WENT BACK AND HANDLED SUSHI PRODUCTS AND STORE THEM IN CONTAINERS,AND PLACED AT SELLING COOLER. INFORMATION ON HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-010(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING A KNIFE,WHICH IS USED FOR FRESH FISH/SUSHI. SOLUTION CONCENTRATION WAS(0ppm);CHEMICAL DISPENSER NOT DISPENSING PROPER SOLUTION CONCENTRATION.SINK PROPERLY SET UP:WASH,RINSE AND SANITIZE,200ppm.TECHNICIAN CALLED CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD HANDLER NOR PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES.NO PROOF OF ENROLLMENT TO SANITATION CLASS PROVIDED.INSTRUCTED A CERTIFIED FOOD HANDLER IS REQUIRED WHEN POTENTIALLY HAZARDOUS FOOD IS HANDLED.PRESENTLY EMPLOYEE ARE MAKING SUSHI PRODUCTS. INSTRUCTED TO ENROLL TO SANITATION CLASS. SERIOUS VIOLATION: 7-38-012(a)
  14. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR UNDER THE ONE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN

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