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AFC SUSHI@JEWEL-OSCO #3376

370 N DESPLAINES ST, CHICAGO, IL 60661 · Grocery Store

Inspection summary

AFC SUSHI@JEWEL-OSCO #3376 has been inspected 19 times by Chicago Department of Public Health since June 3, 2011. The most recent inspection, on May 14, 2026, found no infractions.

8 of 19 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: Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • 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 November 14, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on November 5, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times across 4 separate inspections, most recently on April 10, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 4 separate inspections, most recently on July 15, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 2 times across 2 separate inspections, most recently on August 26, 2019. For example: ALLERGEN TRAINING AS REQUIRED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • Missing sink stopper for 3-comp sink, Instructed to obtain.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS ALONG THE WALL BASE UNDER THE 3 COMP SINK TO REMOVE DEBRIS AND/OR SPILLS.
  5. Canvass

    0 infractions

  6. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER DRIPPING FROM PIPE BELOW 3-COMPARTMENT SINK ON LEFT SIDE. MUST REPAIR.
  7. Canvass

    0 infractions

  8. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed small leak at 1 comp sink in AFC kitchen prep area. Instructed manager to repair and maintain at all times.
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    0 infractions

  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS ON FLOOR IN PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.
  14. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN PREP TABLES AND COOLERS AS NEEDED.
  15. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE THREE DOOR PREP COOLER.
  16. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN PREP AREA.
  17. Canvass

    0 infractions

  18. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO ONE ON SITE WITH CITY OF CHICAGO CERTIFICATE. MUST HAVE AT LEAST ONE CITY CERTIFIED PERSON WHILE PREPPING, HANDLING, HOLDING ANY OPEN POTENTIALLY HAZARDOUS FOODS TO MONITOR FLOW OF FOOD. 7-38-012 SERIOUS VIOLATION CITATION ISSUED H000076807 12 COURT DATE MAY 10, 2012 1100AM AT 400 W SUPERIOR RM112. PLEASE SEE BACK OF CITATION FOR PAYMENT LOCATIONS AND PREPAYMENT INFORMATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN AND SANITIZE EXTERIOR OF RICE COOKER AT PREP TABLE. MUST CLEAN INTERIOR OF 3DOOR REFRIGERATOR.
  19. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE SUSHI PREP AREA 3-DOOR COOLER IS OUT OF ORDER, REPAIR SAID UNIT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DUST IS BUILDING UP ON THE CEILING AND VENT ABOVE THE SUSHI AREA, CLEAN OFF AND MAINTAIN SAID AREAS.

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