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PAKU PAKU SUSHI

3053 N CALIFORNIA AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

PAKU PAKU SUSHI has been inspected 2 times by Chicago Department of Public Health since February 13, 2025. The most recent inspection, on July 1, 2026, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 on July 1, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 1, 2026. 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 across 2 separate inspections, most recently on July 1, 2026. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 1, 2026. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

2 inspections

  1. Canvass

    8 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SEVERAL ITEMS STORED ON FLOOR IN REAR FOOD PREPARATION AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE SEAFOOD CHEST FREEZER LOCATED IN THE KITCHEN FOOD PREP AREA. MUST REMOVE ICE AND CLEAN INTERIOR OF FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR PREP DISHWASHING MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATION GREASE AND FOOD DEBRIS IN THE INTEROR AND EXTERIOR CONTACT SURFACES OF THE COOKING EQUIMENT. OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON VENTILATION VENTS IN REAR KITCHEN FOOD PREPARATION AND INSIDE WASHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND GREASE ACCUMULATED ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULB IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPLACE BURN OUT LIGHT BULB AND MAINTAIN INTENSITY LIGHTING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE FOOD HANDLING TRAINING CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.
  2. License

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNFINISHED WOOD ON THE SHELVING AND BACK OF SHELVING UNITS IN FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS AND BACK OF SHELVING UNITS IN FRONT PREP AREA TO BE EASILY CLEANABLE AND MAINTAIN.

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