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KAZE SUSHI & THAI

5957 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

KAZE SUSHI & THAI has been inspected 7 times by Chicago Department of Public Health since March 16, 2022. The most recent inspection, on January 12, 2026, recorded 4 infractions.

None of the 7 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 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.

  • 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 January 13, 2025. 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 2 times across 2 separate inspections, most recently on February 27, 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 January 12, 2026. For example: PROPER COOLING TIME AND TEMPERATURE

  • 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 January 12, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 6, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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. Canvass

    4 infractions

    • 20. PROPER COOLING TIME AND TEMPERATURE
      • OBSERVED IMPROPER COOLING WITH AN INTERNAL TEMPERATURE OF COOKED SHRIMP AT 93F IN WALK IN COOLER AT APPROXIMATELY 2:20 PM. PERSON IN CHARGE STATES SHRIMP WAS COOKED AT 12 PM. ALSO OBSERVED COOKED CHICKEN FOUND AT 84F IN WALK IN COOLER WHILE COOLING DOWN AT APPROXIMATELY 2:20 PM. CHICKEN WAS COOKED AT 12 PM. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE COOLED WITHIN 2 HOURS FROM 135F TO 70F WITHIN 2 HOURS AND WITHIN A TOTAL OF 6 HOURS FROM 135F TO 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD WEIGHING APPROXIMATELY 5 LBS APPROX. COST $25.00.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SAUCES STORED IN BOTTLES AT SUSHI PREP STATION WITHOUT ANY LABEL. MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MINOR FOOD DEBRIS ON FLOOR AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VERY DIM LIGHT(FAR LEFT) AT VENTILATION HOOD. MUST PROVIDE ADEQUATE LIGHTING.
  2. Canvass Re-Inspection

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E)--OBSERVED RESIDUE BUILD UP INSIDE OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14--OBSERVED WET WIPING CLOTHS STORED ON SUSHI CUTTING BOARDS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12--OBSERVED ICE SCOOP STORED DIRECTLY IN ICE INSIDE ICE MACHINE. INSTRUCTED TO STORE IN CLEAN CONTAINER WHEN NOT IN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D)--OBSERVED PLATES FACING UP ON SHELVES LOCATED AT SUSHI BAR. MUST STORE PLATES INVERTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-403.11--OBSERVED EMPLOYEES' JACKETS STORED ON TOP OF FOOD STORAGE RACKS. MUST STORE IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
  3. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT DISH WASHING AREA. MUST PROVIDE SOAP AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED RESIDUE BUILD UP INSIDE OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON SUSHI CUTTING BOARDS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP STORED DIRECTLY IN ICE INSIDE ICE MACHINE. INSTRUCTED TO STORE IN CLEAN CONTAINER WHEN NOT IN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES FACING UP ON SHELVES LOCATED AT SUSHI BAR. MUST STORE PLATES INVERTED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED TRASH OVERFLOWING AT OUTSIDE GARBAGE DUMPSTER PREVENTING LID CLOSURE. MUST STORE ALL TRASH INSIDE OF RECEPTACLE WITH LID SHUT TIGHT. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES' JACKETS STORED ON TOP OF FOOD STORAGE RACKS. MUST STORE IN DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
  4. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS LINER ON SHELVING UNITS THROUGOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE CARDBOARD FROM SHELVING UNITS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS AND SHELVING UNITS. INSTRUCTED TO THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MULTIPLE DAMAGED CEILING PANELS ABOVE THREE COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDERNEATH COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11--OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
  6. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MANTAIN ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010,CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND INCOMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED ("RAW") OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT-OUT LIGHT BULBS AT LIGHT FIXTURE IN THE KITCHEN PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2552945 DATED: 03/16/2022 #51--FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE.MUST PROVIDE WHERE IT CAN BE SERVICED AND LOCATED. #58--FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 2/21/2023.PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION REPORT SUMMARY FROM (03/16/2022) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.
  7. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-010.MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE.MUST PROVIDE WHERE IT CAN BE SERVICED AND LOCATED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.

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