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AFC SUSHI @ TONY'S FINER FOODS

5233 N LINCOLN AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

AFC SUSHI @ TONY'S FINER FOODS has been inspected 14 times by Chicago Department of Public Health since May 13, 2014. The most recent inspection, on July 23, 2025, found no infractions.

6 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on April 20, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2 times across 2 separate inspections, most recently on April 10, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on September 5, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on September 5, 2019. 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 July 30, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

    0 infractions

  2. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • PLUMBING FIXTURES SUCH AS HANDWASHING SINKS,TOILETS,AND URINALS SHALL BE CLEANED AND MAINTAINED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO REMINDER DISCLOSURE STATEMENTS FOR SUSHI BEING SOLD AT PREMISES.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005.MUST PROVIDE.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST REPLACE CAULKING AROUND DELI 3 COMPARTMENT COVERED WITH BLACK SLIMY MOLD LIKE SUBSTANCE.
  8. Canvass

    5 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED . PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA FOR ELEVATION OF RICE COOKER.INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG FOOD PREP COOLER
  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE FOR CLEANING WHEN A PATRON OR EMPLOYEE EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS AT IMPROPER TEMPERATURE INSIDE THE FRONT PREP COOLER AND DISPLAY COOLER. SALMON AT 46.0F, 1/2 POUND; TUNA AT 46.0F, 1/2 POUND, 15 CONTAINERS OF SALMON AND TUNA SUSHI TEMPERATURE RANGES AT 56F- 60F. INSTRUCTED MANAGER THAT ALL TCS FOODS MUST MAINTAIN A TEMPERATURE OF 41.0F OR BELOW DURING DISPLAY AND STORAGE. MANAGER DISCARDED THE SAID PRODUCT WORTH $142.03 AND TOTAL 16 POUND. COOLER TEMPERATURE AT 40.0F AND 28.8F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL READY TO EAT FOODS INSIDE THE PREP COOLER HAS NO PROPER LABEL AND DATE. INSTRUCTED TO PROPERLY LABEL AND DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTH FOR WIPING THE PREP TABLES AND CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
  10. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED/DISPLAYED ON SITE. INSTRUCTED MANAGER TO GET CITY OF CHICAGO CERTIFICATE AND POST/DISPLAY IT ON SITE. MANAGER PASSED THE SANITATION CLASS APRIL 11, 2015. SERIOUS VIOLATION 7-38-012.
  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A TORN GASKET ON THE 2 DOOR PREP COOLER. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN BY SUSHI STATION, MUST CLEAN AND BETTER MAINTAIN DAILY,
  14. License

    0 infractions

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