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HACHI SUSHI, LLC

4343 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

HACHI SUSHI, LLC has been inspected 9 times by Chicago Department of Public Health since December 14, 2016. The most recent inspection, on April 9, 2026, recorded 5 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 2 times across 2 separate inspections, most recently on December 3, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on December 3, 2021. 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 April 9, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 December 12, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 9, 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

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.0-71.6F. OBSERVED COLD TCS FOODS, TUNA(48.0-51.8F), CREAM CHEESE SAUCE(57.4-63.8F) AND SHRIMP(66.6-71.6F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $115 WEIGHING 8LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD AND DEBRIS IN CORNERS AND ALONG BASES OF WALL IN SUSHI PREP AREA. INSTRUCTED TO CLEAN ALL CORNERS AND ALONG BASES OF WALL IN SUSHI PREP AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • AT TIME OF INSPECTION FACILITY PROVIDED NO FOOD HANDLER CERTIFICATES FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
  2. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED TO PROVIDE CERTIFICATE.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF DIRT RESIDUE IN CORNERS OF SUSHI AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASH SINK IN PREP AREA NOT ACCESSIBLE, EQUIPMENT AND BOXES OF FOOD IN BASIN OF SINK. INSTD TO MAINTAIN ACCESSIBLE AT ALL TIMES AND USE FOR HANDWASHING ONLY. CITATION ISSUE 7-38-030(C) PRIORITY FOUNDATION
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING SPLASHGUARD INBETWEEN HANDWASH SINK AND PREP COUNTER. INSTD TO PROVIDE AND MAINTAIN SPLASHGUARD
  7. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE AT THIS TIME, INSTRUCTED TO PROVIDE PIC. PRIORITY FOUNDATION, NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHEN TCS FOODS ARE BEING PREPARED/PREPACKAGED, AND PH TESTING BEING COMPLETED ON SITE AT THIS TIME. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE NECESSARY ITEMS LISTED, AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO INVOICE ON PREMISES FROM FISH PROVIDER, INSTRUCTED TO PROVIDE WRITTEN AGREEMENT OR STATEMENT FROM THE FISH SUPPLIED FOR THE SUSHI IS FROZEN TO REQUIRED TIME AND TEMPERATURE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT THE FRONT HAND SINK, WHERE FOOD PREP IS TAKING PLACE, INSTRUCTED TO PROVIDE SPLASH GUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE REAR CUTTING BOARD STAINED AND PITTED, INSTRUCTED TO PROVIDE NEW CUTTING BOARD.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE LADIES RESTROOM IN THE FRONT AND REAR OF THE STORE TRASH RECEPTACLES, NOT COVERED, INSTRUCTED TO PROVIDE COVERS FOR ALL TRASH RECEPITALS IN LADIES STALLS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING ON PREMISES FOR THE TWO MEN WORKING AT THIS TIME, INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD AT SUSHI HAND SINK/ PREP AREA, INSTRUCTED TO PROVIDE SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FRONT SUSHI COOLER INTERIOR NOT CLEAN, INSTRUCTED TO CLEAN.
  9. License

    0 infractions

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