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ALOHA POKE MADISON

303 W MADISON ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

ALOHA POKE MADISON has been inspected 9 times by Chicago Department of Public Health since March 6, 2018. The most recent inspection, on May 6, 2026, recorded 4 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on May 8, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 6, 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 once on March 19, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 10, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

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.

9 inspections

  1. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED REAR PREP AREA HANDWASHING SINK MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED CHAIN MESH CUTTING GLOVE STORED ON TOP OF THE HANDWASHING SINK SOAP DISPENSER BETWEEN USES IN THE REAR PREP AREA. INSTURCTED TO PROVIDE HOOK TO STORE MESH CUTTING GLOVE OR OTHER MEANS TO STORE UTENSILS AND EQUIPMENT ON A CLEAN, SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR CAVITY AND VENTILATION FAN OF THE REAR PREP AREA UPRIGHT COOLER TO BE SOILED WITH DUST DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COLD-HOLDING EQUIPMENT AND OTHER EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE MISSING ALLERGEN AWARENESS TRAINING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
  2. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No thermometer provided in front prep cooler, instructed to install.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using disposable spoons in food production, Instructed to use durable utensils.
  3. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Mop sink located next to food container shelves, Instructed to install a barrier to prevent splashing over.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SOIL AND FOOD RESIDUE AT THE BOTTOM OF THE TWO-DOOR REACH-IN COOLER IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS TO OBTAIN THIS CERTIFICATE.
  5. Complaint Re-Inspection

    1 infraction

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND ALL INSIDE GARBAGE RECEPTACLE MISSING LIDS. INSTRUCTED MANAGER TO PROVIDE TIGHT FITTING LIDS FOR ALL GARBAGE RECEPTACLES.
  6. Canvass

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND DISCLOSURE BY ASTERISK AND REMINDER ON POSTED MENU. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT SALMON AND TUNA ARE "SERVED RAW". INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND ALL INSIDE GARBAGE RECEPTACLE MISSING LIDS. INSTRUCTED MANAGER TO PROVIDE TIGHT FITTING LIDS FOR ALL GARBAGE RECEPTACLES.
  7. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES THROUGHOUT THE FACILITY. INSTRUCTED MANAGER TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER IN BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILE IN THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPLACE/PROVIDE AND MAINTAIN.
  8. Canvass

    3 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED FACILITY WITHOUT REQUIRED DOCUMENTATION FOR PARASITE DESTRUCTION OF FISH SOLD(CONSUMED) IN FACILITY. MUST OBTAIN AND HAVE ON SITE FOR CDPH REVIEW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  9. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OVER HEAD PIPES ABOVE FRONT FOOD PREPARATION AREA. INSTRUCTED TO INSTALL DROP CEILING OR CANOPY OVER FRONT FOOD PREPARATION AREA.MUST BE SMOOTH AND EASILY CLEANABLE.

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