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BOWL & SUSHI

1062 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

BOWL & SUSHI has been inspected 5 times by Chicago Department of Public Health since August 8, 2023. The most recent inspection, on July 21, 2025, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on July 15, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on July 15, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 July 15, 2024. 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 once on July 15, 2024. 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 once on August 8, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

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.

5 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK IN FRONT PREP AREA AND DISHWASH PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLERS OBTAINED HAND SOAP FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS IN THE FRONT PREP AREA NOR AT THE HAND SINK IN THE DISHWASH PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. THE FOOD HANDLER OBTAINED PAPER TOWELS FOR THE HAND SINK DURING THE INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE ABOVE FOR THE VIOLATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDES A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT PESTS ' ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD-UP ON THE FRAMEWORK OF FRYERS IN THE REAR KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE WATER SUPPLY VALVE UNDER THREE COMPARTMENT SINK IN THE REAR DISHWASHER PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
  4. License Re-Inspection

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112 OBSERVED TWO DEAD COCKROACHES ON THE FLOOR IN THE REAR PREP AREA UNDER METAL STORAGE SHELVING. MUST REMOVE ALL DEAD INSECTS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED GREASE AND DIRT BUILD UP ON THE GASKETS OF THE COOLERS LOCATED IN THE FRONT SUSHI PREP AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED HEAVY GREASE ACCUMULATION ON THE WALLS THROUGHOUT THE BAR AND REAR COOKS LINE AREA. MUST DETAIL CLEAN SAID AREAS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED TWO BURNED-OUT LIGHTS IN THE REAR COOKS LINE AREA. MUST REPLACE LIGHT BULBS AND PROVIDE ADEQUATE LIGHTING.
  5. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED CURRENT MENU WITH ITEMS THAT INCLUDE SUSHI RICE (VINEGAR ADDED TO RICE). OBSERVED THE FACILITY WITHOUT A SUSHI LAB LETTER OR A PH METER CAPABLE OF DETERMINING THE PH OF THE RICE. INSTRUCTED MANAGEMENT TO OBTAIN A PH METER OR A SUSHI RICE LAB LETTER AND MAINTAIN IT ON SITE. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE SUSHI PREP COOLER (WITH A BROKEN SLIDING DOOR) CLOSEST TO THE REAR PREP AREA TO BE IMPROPER AT 44.0 F. MUST REPAIR UNIT SO THAT IT MAINTAINS PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED TWO DEAD COCKROACHES ON THE FLOOR IN THE REAR PREP AREA UNDER METAL STORAGE SHELVING. MUST REMOVE ALL DEAD INSECTS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER THROUGHOUT THE REAR PREP AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE AND DIRT BUILD UP ON THE GASKETS OF THE COOLERS LOCATED IN THE FRONT SUSHI PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE REAR STORAGE ROOM. MUST LOCATE AND PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY GREASE ACCUMULATION ON THE WALLS AND FLOORS, ESPECIALLY NEAR THE WALL BASE, THROUGHOUT THE BAR AND REAR COOKS LINE AREA. ALSO OBSERVED HEAVY GREASE ACCUMULATION ON THE GREASE TRAP. MUST DETAIL CLEAN SAID AREAS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL BASE COVING PEELING OFF THE WALLS IN THE REAR EXIT HALLWAY. MUST REATTACH BASE COVING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO BURNED-OUT LIGHTS IN THE REAR COOKS LINE AREA. MUST REPLACE LIGHT BULBS AND PROVIDE ADEQUATE LIGHTING.

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