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BIG BITE SUSHI

3811 N ASHLAND AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

BIG BITE SUSHI has been inspected 11 times by Chicago Department of Public Health since April 23, 2019. The most recent inspection, on June 3, 2024, found no infractions.

5 of 11 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 5 times across 3 separate inspections, most recently on June 10, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 separate inspections, most recently on August 18, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 2, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 7, 2020. 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 17 times across 4 separate inspections, most recently on May 18, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED INDIVIDUAL INDIVIDUAL CONDIMENT CONTAINERS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
  3. Non-Inspection

    0 infractions

  4. Complaint

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD-UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
  5. Complaint

    0 infractions

  6. Canvass

    5 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE SUSHI PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT WITH DIRT, FOOD PARTICLE, GREASE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
  7. Non-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE PROVIDED AT THE UNISEX WASHROOMS. MUST PROVIDE AND MAINTAIN.
  9. License Re-Inspection

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 PIPING UNDER HAND SINK IN THE MEN'S WASHROOM REPAIRED WITH TAPE. MUST REMOVE TAPE AND PROPERLY REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115 MUST REMOVE ALL STORED ITEMS, BUCKETS, UNUSED ITEMS FROM THE REAR PATIO/GARBAGE AREA TO PREVENT RODENT HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB FOR LIGHT IN THE SERVER STATION.
  10. License

    23 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.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • LOW TEMPERATURE CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE SANITIZER. ALSO MACHINE FLOODING WASTE WATER ONTO THE FLOOR AFTER THE FINAL RINSE. CHEMICAL DISH MACHINE MUST PROPERLY DISPENSE CHLORINE SANITIZER AND NOT FLOOD ONTO THE FLOOR. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO MENU AVAILABLE FOR REVIEW. NO CONSUMER ADVISORY, DISCLOSURE OR REMINDER FOR FOODS. MUST PROVIDE A MENU FOR REVIEW WITH ALL CONSUMER ADVISORY REQUIREMENTS.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED A TWO DOOR COOLER IN THE FRONT SUSHI PREP AREA WITH AN AMBIENT TEMPERATURE OF 43.6F. COOLER MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING INTERNAL THERMOMETER INSIDE THE SUSHI DISPLAY COOLER. MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD STORAGE BOX FREEZER AND TALL REACH-IN COOLER MUST NOT BE STORED IN THE HALLWAY USED FOR CUSTOMER ACCESS TO THE WASHROOMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INTERIOR OF THE MICROWAVE OVEN IN POOR REPAIR WITH MELTED BURNT INTERIOR PLASTIC. MUST REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE PREMISES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • EXTERIOR OF THE COOKS LINE TWO DOOR COOLER REPAIRED WITH DUCT TAPE. MISSING LEG/WHEEL ON THE COOKS LINE COOLER AND REPLACED WITH A POT. MUST PROPERLY REPAIR COOLER WITH SMOOTH CLEANABLE MATERIAL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MISSING LID FOR THE ICE BIN AT THE SERVER STATION. MUST PROVIDE/REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE KITCHEN HAND WASHING SINK, WOODEN COUNTER TOP AT ENTRANCE OF THE KITCHEN, LIGHTING ABOVE COOKS LINE. REMOVE TINFOIL AS REPAIR ON SAME LIGHTING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR AND EXTERIOR OF THE FOLLOWING EQUIPMENT WITH GREASE AND ENCRUSTED FOOD DEBRIS: ALL COOKS LINE STOVES AND WOK, TOASTER OVEN AT SUSHI PREP, BOTH MICROWAVE OVENS, ALL COOLERS, INTERIOR AND EXTERIOR OF THE DISH MACHINE, FOOD WEIGH SCALE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • WOODEN SHELVING THROUGHOUT THE SERVER STATION AND KITCHEN IN POOR REPAIR, CHIPPING AND PEELING PRESSED WOOD. MUST REPLACE. DIRTY SHELVING UNDER MICROWAVE IN KITCHEN. DIRTY/STAINED CLOTH CURTAINS AT THE ENTRANCE/EXIT TO THE KITCHEN. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PIPING UNDER HAND SINK IN THE MEN'S WASHROOM REPAIRED WITH TAPE. MUST REMOVE TAPE AND PROPERLY REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ONE COMPARTMENT FOOD PREP SINK NEEDED IN THE FRONT SUSHI PREP AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER AND PROPERLY DISPOSING OF WASTE WATER.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST REMOVE ALL STORED ITEMS, BUCKETS, UNUSED ITEMS FROM THE REAR PATIO/GARBAGE AREA TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED COOLERS MUST BE REMOVED FROM THE PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE GREASE ON THE WALL FAN ABOVE THE DISH MACHINE. MUST CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE MEN'S WASHROOM AND ABOVE THE MOP SINK. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL OPENINGS AND HOLES SURROUNDING PIPING IN THE HAND SINK CABINETS IN THE WASHROOMS MUST BE SEALED.----MISSING, DAMAGED, CRACKED FLOOR TILES IN THE WOMAN'S WASHROOM AND AT THE KITCHEN HAND WASHING SINK. MUST REPLACE.----MUST REMOVE CARPETING UNDER THE MOP SINK AND THROUGHOUT THE SERVER STATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FOLLOWING FLOORS AND WALLS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS AND GREASE: UNDER THE THREE COMPARTMENT SINK, AROUND THE SAME SINK GREASE TRAP, UNDER THE WOK COOKING LINE, BEHIND THE WOK LINE, AT THE COUNTER/ENTRANCE OF THE KITCHEN, AT THE KITCHEN HAND SINK AND WALLS ABOVE, AROUND AND ON KITCHEN ELECTRICAL SOCKETS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INOPERABLE VENTILATION IN THE MEN'S WASHROOM AND REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR/REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD END CAPS ABOVE THE COOKS LINE. MUST REPLACE.MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB FOR LIGHT IN THE SERVER STATION AND BULBS ABOVE THE SUSHI DISPLAY PREP AREA. DIRTY LIGHT SHIELD WITH DEAD INSECTS IN THE WOMAN'S WASHROOM. MUST CLEAN.
    • 62. COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
      • MUST POST A VISIBLE NO SMOKING SIGN AT THE FRONT ENTRANCE OF THE ESTABLISHMENT.
  11. License

    0 infractions

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