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AFC SUSHI @ JEWEL-OSCO #3455

4355 N SHERIDAN RD, CHICAGO, IL 60613 · Grocery Store

Inspection summary

AFC SUSHI @ JEWEL-OSCO #3455 has been inspected 18 times by Chicago Department of Public Health since March 14, 2011. The most recent inspection, on December 4, 2025, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on February 20, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 10, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 31, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on July 31, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8 times across 6 separate inspections, most recently on January 5, 2022. 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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER. MUST PROVIDE. MANAGEMENT PROVIDED THERMOMETER FOR THE COOLER.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON-PREMISES WHILE TCS FOODS (RICE, FISH, ETC.) ARE PREPARED, ONLY EXPIRED CERTIFICATE 05/07/21 ON-PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON-PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON FAN COVERS ABOVE REAR PREP TABLE. MUST CLEAN AND MAINTAIN SAID FAN COVERS.
  6. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING PIPING AT THE BOTTOM OF THE HAND WASH SINK AT THE REAR MEAT/SUSHI WALK IN PREP COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS INSIDE THE WALK IN PREP COOLER WITH WET FLOORS.
  7. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE SUSHI PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF SUSHI PREP COOLER. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST AND DIRT BUILD UP ON FLOOR DRAINS IN FRONT DISH WASHING AREA. MUST CLEAN AND MAINTAIN.
  8. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SHRIMP IMPROPERLY THAWING IN STANDING COLD WATER AT THE ONE COMPARTMENT PREP SINK. WATER USED AS THAWING MUST BE SUBMERGED UNDER RUNNING WATER. MANAGER CORRECTED ON SITE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK RICE CONTAINER MUST BE LABELED WITH PRODUCT NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN RICE COOKER REPAIRED WITH TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST REPLACE COOKER OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK ON HOT WATER HANDLE AT THE LEFT WASHBOWL IN THE EMPLOYEE WOMAN'S WASHROOM. MUST REPAIR.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS BEHIND PREP COOLER. MUST CLEAN AND MAINTAIN.
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD BUILD UP IN PREP AREA FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
  14. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR COOLER FLOOR AND GASKETS TO REMOVE FOOD DEBRIS BUILDUP.
  15. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DIRTY CARDBOARD CONTAINERS OF SOY BASED SAUCE ARE ON THE REAR PREP TABLE, THE BOXES WERE MOVED TO AND ADJACENT STORAGE RACK AND THE TABLE WAS CLEANED AND SANITIZED. MAINTAIN THE PREP TABLES IN SANITARY CONDITION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL BEHIND THE REAR SUSHI PREP TABLE ARE DIRTY, CLEAN AND MAINTAIN THE WALL IN SANITARY CONDITION.
  16. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER INSIDE SUSHI DISPLAY CASE IN FOOD PREP AREA. MUST PROVIDE.
  17. License Re-Inspection

    0 infractions

  18. License

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER NOT TURNED ON,MUST MAINTAIN TEMP OF 40F AND BELOW. NO CITATION ISSUED .

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