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MAR & SUCHII

3537 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

MAR & SUCHII has been inspected 8 times by Chicago Department of Public Health since March 3, 2023. The most recent inspection, on March 26, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 9 times across 5 separate inspections, most recently on March 26, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times on March 3, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 January 10, 2024. 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 once on March 18, 2026. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 March 3, 2023. 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.

8 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED THE INTERIOR OF THE FRYER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
  2. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED A CONSUMER ADVISORY DISCLOSURE ASTERIK ON ITEMS THAT CANNOT BE ORDERED UNDERCOOKED OR RAW SUCH AS OCTOPUS TACOS, GRILLED AND BREADED SHRIMP TACOS, BREADED FISH TACOS, FRIED CALAMARI, CHICHARRON AND SHRIMP AND FISH EMPANADAS. INSTRUCTED TO REMOVE THE CONSUMER ADVISORY DISCLOSURE ASTERIK FROM THESE ITEMS THAT CANNOT BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED THE INTERIOR OF THE FRYER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZING TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP ON CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  5. Canvass Re-Inspection

    2 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS IN NEED OF CLEANING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT IN REAR PREP/STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER (50.1F) AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT ALL HAND WASHING SINKS. PRIORITY 7-38-030(C) CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW WATER PRESSURE AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT IN REAR PREP/STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS IN NEED OF CLEANING INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. Canvass Re-Inspection

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SUSHI,RICE,EMPANADS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • Inspector Comments: OBSERVED NO SUSHI LETTER THAT VERIFIES THAT VINEGAR IS USED AS A FOOD ADDITIVE.MUST PROVIDE AND MAINTIAN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • Inspector Comments: OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES AND CUTTING BOARDS THROUGHOUT MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AT ENTRY WAY VESTIBULE, REAR STORAGE/PREP AREA UNDER SHELVING UNITS AND WASH MACHINE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Inspector Comments: OBSERVED TABLE TOP FRYER ON PREP TABLE. MUST STORE UNDER VENTILATION HOOD.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Inspector Comments: OBSERVED DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.
  8. Canvass

    21 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR PREP AREAS.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER,SOAP AND TOWELS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO 90-DAY SHELLFISH TAGS ON 40LBS. RAW OYSTERS STORED IN A PLASTIC BIN IN WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST KEEP TAG WITH PRODUCT UNTIL LAST ONE IS SOLD OR USED.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)40LB.S $80.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A MALE DISH WASHER NOT SANITIZING MULTI-USE UTENSILS AT 3- COMPARTMENT SINK. OBSERVED A BUCKET OF SOAPY WATER IN FAR RIGHT BASIN AND RINSING DISHES UNDER RUNNING WATER AND THEN PLACING DISHES ON OVERHEAD SHELF OF 3- COMPARTMENT SINK TO DRY. OBSERVED 0.0 P.P.M. FOR SANITIZING MULTI-USE UTENSIL. INSTRUCTED MANAGER ON HOW TO SET UP SINK DURING INSPECTION.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 4LBS. COOKED STEAK AT 57.6F INSIDE OF 3- DOOR PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO PH METER TO TEST ACIDITY FOR SUSHI RICE .MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO SUSHI LETTER THAT VERIFIES THAT VINEGAR IS USED AS A FOOD ADDITIVE.MUST PROVIDE AND MAINTIAN.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • REFER TO VIOLATION #29.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 3- DOOR PREP COOLER AT 60.8F WITH TCS READY TO EAT FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL [email protected] HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER FOR 3- DOOR PREP COOLER MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES AND CUTTING BOARDS THROUGHOUT MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED 2- ICE SCOOPS STORED ON TOPSIDE LID OF ICE MACHINE AND 1- INSIDE ON ICE IN BIN.MUST REMOVE AND STORE IN A CLEAN CONTAINER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH & PREP STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK AND LOW TEMPERATURE DISH MACHINE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING AND FLOOR BASIN MOP SINK.MUST INSTALL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES AT ENTRY WAY VESTIBULE, REAR STORAGE/PREP AREA UNDER SHELVING UNITS AND WASH MACHINE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TABLE TOP FRYER ON PREP TABLE. MUST STORE UNDER VENTILATION HOOD.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

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