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KOMOREBI

1324 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

KOMOREBI has been inspected 13 times by Chicago Department of Public Health since December 22, 2016. The most recent inspection, on November 12, 2025, recorded 10 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 24 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on November 12, 2025. 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 12, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 5, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 13 times across 4 separate inspections, most recently on November 12, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

13 inspections

  1. Canvass Re-Inspection

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 : MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 2- COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR REACH IN FREEZER REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • : 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST REPAIR OR REPLACE LOOSE & DAMAGED WALL BASES UNDERNEATH DISH MACHINE AND IN REAR PREP/DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 : MUST APPLY A SEALANT ON BRICK WALL IN DRY FOOD STORAGE AREA ADJACENT TO PREP AREA.MUST SCRAPE CHIPPING PAINT ON WALLS IN REAR PREP/DISH WASHING AREA TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 : MUST CLEAN FOOD SPLATTER AND DEBRIS BUILD UP FROM WALLS IN PREP/DISH WASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 : MUST CLEAN FOOD DEBRIS AND GREASE BUILD UP FROM FLOOR IN PREP/DISH WASHING AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 : MUST PROVIDE SHATTER PROOF BULBS IN FRONT PREP AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 : OBSERVED SOME MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  2. Canvass

    14 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN FRONT SERVICE COUNTER PREP/BEVERAGE AREA MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER,SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 2- COMPARTMENT SINK.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED BOWLS AND SCOOPS STORED INSIDE OF FOOD STORAGE CONTAINERS IN COOLER AND DRY FOOD STORAGE AREA MUST REMOVE AND STORE PROPERLY.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.MUST REMOVE GLASS WEAR STORED ON STORAGE CABINET IN DINING AREA NEAR WAITING AREA TO PREVENT CROSS CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST INVERT CARRY OUT FOOD STORAGE TRAYS ON SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR REACH IN FREEZER REAR PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE LOOSE & DAMAGED WALL BASES UNDERNEATH DISH MACHINE AND IN REAR PREP/DISH WASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST APPLY A SEALANT ON BRICK WALL IN DRY FOOD STORAGE AREA ADJACENT TO PREP AREA.MUST SCRAPE CHIPPING PAINT ON WALLS IN REAR PREP/DISH WASHING AREA TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD SPLATTER AND DEBRIS BUILD UP FROM WALLS IN PREP/DISH WASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS AND GREASE BUILD UP FROM FLOOR IN PREP/DISH WASHING AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE SHATTER PROOF BULBS IN FRONT PREP AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SOME MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HEAVY ICE BUILD UP ON INTERIOR OF FREEZERS. INSTRUCTED MANAGER TO DEFROST AND MAINTAIN. OBSERVED ALUMINUM FOIL WRAPPED AROUND CART AND AROUND GRIDDLE AREA. INSTRUCTED MANAGER TO REMOVE FOIL TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED CALCIUM BUILDUP ON INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE.
  5. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON THE INTERIOR OF THE PREP COOLER IN THE SUSHI PREP STATION AND COOLER IN THE STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  6. Non-Inspection

    0 infractions

  7. Complaint

    1 infraction

    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO PROOF OF EMPLOYEES VACINNATION STATUS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN ON FILE.
  8. Non-Inspection

    0 infractions

  9. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UANBLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLOOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND VOMITING KIT WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS NEAR HAND WASHING SINKS IN FRONT PREP AREA AND TOILET ROOMS. MUST PROVIDE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE REMINDER STATEMENT ON THE MENU FOR RAW UNDER COOKED FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    0 infractions

  13. License

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Advised facility must post consumer advisory on menu or in plain view in restaurant. Given poster.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found exposed brick (unsealed and porous) and raw wood in the front sushi prep area. Found raw wood on counter on server's station in rear of dining room. Found raw wood shelf in basement storage. Must seal all porous surfaces so they are smooth and easily cleanable. Must maintain same. Found stand up freezer in basement without handle. Must repair or replace handle. Must maintain same.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found excessive grease and dust build up on lower interior of fryer in kitchen. Must detail clean and sanitize. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found floor under dish machine, near grease trap with excessive dirt build up. Must clean and sanitize area. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found several rooms and areas in basement without any lighting. Must install adequate lighting throughout basement to allow proper cleaning. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found empty dry storage shelves in basement under sewage waste pipe throughout basement. Instructed must completely encase pipe, or install ceiling above all dry storage items or cooking equipment. Must maintain same. Found bar guns with waste line that drains into bus pans. Must extend the drain lines to the floor drains. Must maintain same.

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