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LA SUSHERIA COCINA FUSION

4070 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

LA SUSHERIA COCINA FUSION has been inspected 9 times by Chicago Department of Public Health since June 16, 2022. The most recent inspection, on December 10, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 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.

  • 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 across 2 separate inspections, most recently on November 7, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on November 7, 2024. For example: APPROVED THAWING METHODS USED

  • 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 on June 16, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 16, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 16, 2022. 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

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.13: OBSERVED BUILD UP OF FOOD GRIME IN MICROWAVE OVEN. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) Inspector Comments: OBSERVED A BLACK MOLD-LIKE SUBSTANCE ON THE INTERIOR OF AN ICE MACHINE IN CONTACT WITH ICE(ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DISCARD ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. PRIORITY FOUNDATION #7-38-005.
    • 35. APPROVED THAWING METHODS USED
      • 3-501.13: OBSERVED SEMI-FROZEN ITEMS ON THE COUNTER. INSTRUCTED THE PERSON IN CHARGE TO THAW ALL ITEMS UNDER POTABLE RUNNING WATER UNDER 70F.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.13: OBSERVED BUILD UP OF FOOD GRIME IN MICROWAVE OVEN. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A BLACK MOLD-LIKE SUBSTANCE ON THE INTERIOR OF AN ICE MACHINE IN CONTACT WITH ICE(ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DISCARD ICE, CLEAN AND SANITIZE MACHINE AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SEMI-FROZEN ITEMS ON THE COUNTER. INSTRUCTED THE PERSON IN CHARGE TO THAW ALL ITEMS UNDER POTABLE RUNNING WATER UNDER 70F.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BUILD UP OF FOOD GRIME IN MICROWAVE OVEN. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD VENTILATION SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • CUP SUBMERGED IN CONTAINER OF SAUCE IN WALK IN COOLER. INSTD TO USE PROPER DISPENSING UTENSILS AND STORE HANDLE ABOVE FOOD AND CONTAINER
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MULTI USE UTENSILS (SPOONS) IMPROPERLY STORED, NOT INVERTED. INSTD TO STORE INVERTED (HANDLE UP).
  7. Non-Inspection

    0 infractions

  8. License Re-Inspection

    0 infractions

  9. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MISSING EMPLOYEE HEALTH POLICY. INSTD TO OBTAIN A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALH POLICY AND MAINTAIN ON SITE. PRIORITY VIOLATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO EXPOSED HANDWASH SINK IN FRONT PREP AREA WHERE MAIN PREP IS LOCATED. INSTD TO PROVIDE HANDWASH SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREA. PRIORITY FOUNDATION 7-38-030(C)
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • NO WRITTEN AGREEMENT OR STATEMENT FROM THE SUPPLIER STATING THE FISH/SHELLFISH/SEAFOOD SUPPLIED FOR SUSHI IS FROZEN TO REQUIRED TIME AND TEMPERATURE. INSTD TO PROVIDE SAME AND MAINTAIN - PRIORITY FOUNDATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX. SUSHI, RAW/UNDERCOOKED SEAFOOD) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • MISSING PH METER OR LAB RESULT FOR SUSHI RICE. INSTD TO PROVIDE SAME AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • SEE 29
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING BARRIER AT FRONT PREP AREA AT SUSHI PREP TABLE. INSTD TO PROVIDE PROPER BARRIER TO PREVENT POSSIBLE PUBLIC CONTAMINATION. PRIORITY FOUNDATION 7-38-005
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 3-COMPARTMENT SINK GREASE TRAP IN DISREPAIR, GREASE/WASTE WATER POOLED ON FLOOR. INSTD TO REPAIR AND MAINTAIN FREE OF LEAKS. PRIORITY 7-38-030(C)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE

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