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KUMA SAN JAPANESE RESTAURANT

2441-2443 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

KUMA SAN JAPANESE RESTAURANT has been inspected 4 times by Chicago Department of Public Health since March 9, 2023. The most recent inspection, on March 25, 2025, found no infractions.

3 of 4 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, Cleaning and sanitizing and Food source, labelling and allergens.

The last 3 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 2 times on March 9, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on March 9, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 March 9, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times on March 9, 2023. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on March 9, 2023. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED THE HALLWAY HAND WASHING SINK USED FOR THE EMPLOYEE WASHROOM AND REAR FOOD PREP AREA NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A COOKING POT. MANAGER REMOVED. INSTRUCTED ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO PAPER TOWELS OR HAND DRYING DEVICES AT ALL PREP AND DISHWASHING HAND WASHING SINKS. MANAGER PROVIDE PAPER TOWELS AT ALL DURING THE INSPECTION. INSTRUCTED PAPER TOWELS MUST BE AVAILABLE TO ALL THE ABOVE MENTIONED SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN THE HALLWAY STORAGE MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR EQUIPMENT OR SHELVING. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TINFOIL AS LINER FOR WALLS OR EQUIPMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR AND EXTERIOR OF THE FOLLOWING EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS: SUSHI PREP TWO DOOR COOLER, REAR UNUSED TWO DOOR COOLER.TOASTER OVEN, MICROWAVE OVEN. MUST CLEAN ALL AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EXTREMELY SLOW DRAINING HAND WASHING SINKS AT THE SUSHI PREP AND DISH WASHING. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE DUCT TAPE AS A COVER/SEAL FOR ALL FLOOR DRAINS IN ALL AREAS.----RAW WOODEN WALL AT THE DISH WASHING AREA MUST BE PAINTED/SEALED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT STORE CHILDREN PLAY PEN AND VARIOUS CHILDREN TOYS IN THE FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB ABOVE THE REAR PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE.FOR EMPLOYEE ON SITE. MUST PROVIDE.

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