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GREENTEA JAPANESE RESTAURANT

2336 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

GREENTEA JAPANESE RESTAURANT has been inspected 7 times by Chicago Department of Public Health since September 20, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 33 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 2 separate inspections, most recently on May 19, 2026. For example: PERSONAL CLEANLINESS

  • 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 2 separate inspections, most recently on May 19, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 3 separate inspections, most recently on May 19, 2026. 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 May 19, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 21, 2025. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

7 inspections

  1. Complaint Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • : 4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114---- UNUSED COOLER ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
  2. Complaint Re-Inspection

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B)--- MISSING INTERNAL THERMOMETERS INSIDE THE SUSHI PREP TOP COOLERS AND SMALL WHITE COOLER. INSTRUCTED TO REPLACE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12--- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • : 2-402.11--- MUST PROVIDE A BEARD RESTRAINT FOR THE CHEF WITH A BEARD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14--- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12---- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.3F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A;C)---- ALL STORED ITEMS IN THE BASEMENT STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11---- NOTED TORN RUBBER DOOR GASKETS ON REAR PREP TWO DOOR COOLER AND BASEMENT PREP TWO DOOR COOLER. INSTRUCTED TO REPLACE. : 4-101.11(B, C, D, E)--- MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.----MUST NOT USE CARDBOARD AS SHELVING IN THE SUSHI PREP AREA.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BOX FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B)---- MUST NOT USE PAPER TOWELS AS LIER INSIDE COOLERS OR ON SHELVING THROUGHOUT THE FOOD PREP AREAS. 4-601.11(B)---- DIRTY INTERIOR OF THE TOASTER OVEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- FLOORS UNDER AND AROUND THE DEEP FRYERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. 6-501.114---- UNUSED COOLER ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION #10 NOT CORRECTED FROM 5-12-26 REPORT #2636672. #10-5-203.11-- NO HAND WASHING SINK LOCATED IN THE BASEMENT PREP AREA WHERE SUSHI RICE IS PREPARED. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
  3. Complaint

    16 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AVAILABLE AT THE PREP/DISH HAND WASHING SINK. INSTRUCTED MUST PROVIDE SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK LOCATED IN THE BASEMENT PREP AREA WHERE SUSHI RICE IS PREPARED. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • TWO HAND WASHING SINKS NOTED NOT ACCESSIBLE FOR HAND WASHING. THE SERVER STATION HAND SINK FOUND BLOCKED BY A BUCKET INSIDE THE SINK. THE SUSHI PREP SINK BLOCKED BY A GARBAGE CAN AND A CUTTING BOARD. MANAGER CLEARED ALL SINKS DURING THE INSPECTION AND REVIEWED ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • NOTED APPROXIMATELY 1 LB COOKED, PARTIALLY WRAPPED FISH INSIDE THE TOASTER OVEN THAT WAS NOT TURNED ON AT AN IMPROPER HOT HOLDING TEMPERATURE OF 98F. ALL DISCARDED. REVIEWED HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING INTERNAL THERMOMETERS INSIDE THE SUSHI PREP TOP COOLERS AND SMALL WHITE COOLER. INSTRUCTED TO REPLACE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • MUST PROVIDE A BEARD RESTRAINT FOR THE CHEF WITH A BEARD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 61.3F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN THE BASEMENT STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER DOOR GASKETS ON REAR PREP TWO DOOR COOLER AND BASEMENT PREP TWO DOOR COOLER. INSTRUCTED TO REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE TAPE AS A MEANS OF REPAIR INSIDE COOLERS OR USED ON EQUIPMENT.----MUST NOT USE CARDBOARD AS SHELVING IN THE SUSHI PREP AREA.----MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE BOX FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DIRTY INTERIOR OF THE TOASTER OVEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE PAPER TOWELS AS LIER INSIDE COOLERS OR ON SHELVING THROUGHOUT THE FOOD PREP AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER AND AROUND THE DEEP FRYERS WITH EXCESSIVE GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED COOLER ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 10-21-2025, REPORT #2625656. #25-OBSERVED DISCLOSURE STATEMENT MISSING ON FOOD MENU FOR ITEMS SERVED RAW(SUSHI). MUST ADD DISCLOSURE STATEMENT "THESE ITEMS ARE SERVED RAW OR CONTAIN RAW INGREDIENTS". PRIORITY VIOLATION. 7-42-090. CITATION ISSUED.
  6. Canvass

    4 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 81F INSIDE OF CONTAINER. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED DISCLOSURE STATEMENT MISSING ON FOOD MENU FOR ITEMS SERVED RAW(SUSHI). MUST ADD DISCLOSURE STATEMENT "THESE ITEMS ARE SERVED RAW". PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PET BED AND 2 BOWLS ONE FILLED WITH PET FOOD AND THE OTHER BOWL FILLED WITH WATER IN THE BASEMENT OFFICE. MUST REMOVE UNNECESSARY ITEMS FROM PREMISES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9-20-2024, REPORT #2603175. #58--NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON THE PREMISES. INSTRUCTED THAT EACH CERTIFIED FOOD MANAGER MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. License

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED AT THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON THE PREMISES. INSTRUCTED THAT EACH CERTIFIED FOOD MANAGER MUST HAVE AN ALLERGEN TRAINING CERTIFICATE.

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