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OISHII ASIAN & RAMEN HUB

2548 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

OISHII ASIAN & RAMEN HUB has been inspected 8 times by Chicago Department of Public Health since March 8, 2023. The most recent inspection, on April 20, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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 8 times across 5 separate inspections, most recently on April 20, 2026. 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 2 times across 2 separate inspections, most recently on March 25, 2026. 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 once on March 25, 2026. 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 September 16, 2024. For example: PERSONAL CLEANLINESS

  • 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 9 times across 5 separate inspections, most recently on April 20, 2026. 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.

8 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12--- NOTED KNIVES IMPROPERLY STORED BETWEEN PREP TABLES. MUST PROPERLY STORE ON A CLEAN SURFACE, PROPER KNIFE HOLDER OR CLEAN CONTAINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13---NOTED DIRTY CLOTH CURTAINS SEPARATING THE CASHIER AREA AND THE REAR PREP.----INTERIOR OF THE MOP SINK EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN ALL. 4-601.11(B)--- EXTERIOR OF ALL COOKS LINE EQUIPMENT, ALL SHELVING OF PREP TABLES AND UNDER FLAT GRILL WITH EXCESSIVE GREASE AND FOOD DEBRIS.----INTERIOR OF THE FAR REAR TALL REACH-IN FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- FLOORS THROUGHOUT THE ENTIRE FACILITY ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT WITH GREASE, FOOD DEBRIS AND DIRT.----FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS THE UNDER COOKED EGGS SERVED IN THE RAMEN BOWLS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED KNIVES IMPROPERLY STORED BETWEEN PREP TABLES. MUST PROPERLY STORE ON A CLEAN SURFACE, PROPER KNIFE HOLDER OR CLEAN CONTAINER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEM THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR OF ALL COOKS LINE EQUIPMENT, ALL SHELVING OF PREP TABLES AND UNDER FLAT GRILL WITH EXCESSIVE GREASE AND FOOD DEBRIS.----INTERIOR OF THE FAR REAR TALL REACH-IN FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • PEELING PLASTIC NOTED ON THE EXTERIOR OF THE CASHIER AREA SODA COOLER. MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY CLOTH CURTAINS SEPARATING THE CASHIER AREA AND THE REAR PREP.----INTERIOR OF THE MOP SINK EXTREMELY DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING AT THE FRONT CASHIER AREA.----EXTREMELY GREASY AND DIRTY FAUCET AND HOT AND COLD HANDLES ON THE FRONT PREP HAND WASHING SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT THE ENTIRE FACILITY ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT WITH GREASE, FOOD DEBRIS AND DIRT.----FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED COOLER STORED ON THE REAR OUTDOOR GARBAGE AREA. MUST REMOVE TO PREVENT RODENT HARBORING.
  4. Complaint Re-Inspection

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE UTENSILS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN PREP COOLERS AS WELL AS TONGS STORED IN BETWEEN COOLERS ON THE PREP LINE. INSTRUCTED TO STORE ALL HANDLES SO AS NOT TO CONTACT FOOD ITEMS IN BETWEEN USE AS WELL AS STORE UTENSILS IN A CLEAN AREA IN BETWEEN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF MINERAL DEPOSITS ON INTERIOR COMPONENTS OF ICE MACHINE IN UPPER COMPARTMENT. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP.
  5. Complaint

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE UTENSILS STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS IN PREP COOLERS AS WELL AS TONGS STORED IN BETWEEN COOLERS ON THE PREP LINE. INSTRUCTED TO STORE ALL HANDLES SO AS NOT TO CONTACT FOOD ITEMS IN BETWEEN USE AS WELL AS STORE UTENSILS IN A CLEAN AREA IN BETWEEN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF MINERAL DEPOSITS ON INTERIOR COMPONENTS OF ICE MACHINE IN UPPER COMPARTMENT. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEE PERSONAL ITEMS STORED ON SHELVES AND ON FOOD BOXES THROUGHOUT FACILITY. INSTRUCTED MANAGER TO DESIGNATE AREA AND ENSURE EMPLOYEES STORE ALL PERSONAL ITEMS IN DESIGNATED AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 09/16/2024, REPORT #2602885: #40) NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN. #41) NOTED WIPING CLOTHS ON VARIOUS PREP TABLES IN KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN DESIGNATED CONTAINERS IN A SANITIZING SOLUTION IN BETWEEN USE TO PREVENT CONTAMINATION OF FOOD AND FOOD SURFACES. #47) NOTED CARDBOARD USED AS LINER ON BOTTOM OF RUSTED FOOD PREP TABLE. INSTRUCTED TO REMOVE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE. #49) NOTED GREASE BUILD-UP IN COMPARTMENT UNDERNEATH FRYER. INSTRUCTED TO CLEAN AND MAINTAIN. #55) NOTED FLOOR AND FLOORDRAIN UNDER 3 COMPARTMENT SINK, FLOORS UNDERNEATH KITCHEN FRYER, DRY STORAGE RACK, AND UNDERNEATH COOLERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION: 7-42-090, CITATION ISSUED.
  6. Canvass

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED BULK DRY INGREDIENTS AT KITCHEN PREP TABLE WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAMES OF ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED WIPING CLOTHS ON VARIOUS PREP TABLES IN KITCHEN. INSTRUCTED TO HOLD ALL WIPING CLOTHS IN DESIGNATED CONTAINERS IN A SANITIZING SOLUTION IN BETWEEN USE TO PREVENT CONTAMINATION OF FOOD AND FOOD SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARD ON DELI COOLER IN KITCHEN STAINED WITH DEEP CUTS. INSTRUCTED TO CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD USED AS LINER ON BOTTOM OF RUSTED FOOD PREP TABLE. INSTRUCTED TO REMOVE AND RESTORE TO SMOOTH AND EASY TO CLEAN SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED GREASE BUILD-UP IN COMPARTMENT UNDERNEATH FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED GREASE BUILDUP ON OUTSIDE GREASE RECEPTACLE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED FLOOR AND FLOORDRAIN UNDER 3 COMPARTMENT SINK, FLOORS UNDERNEATH KITCHEN FRYER, DRY STORAGE RACK, AND UNDERNEATH COOLERS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED GREASE BUILD UP ON HOOD FILTERS IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  7. License

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE MACHINES ICE SCOOPS MUST BE PROPERLY STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVER/LID FOR THE WASHROOM WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS MUST BE STORED INVERTED/HANGING AT THE UTILITY SERVICE SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING.
  8. License

    0 infractions

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