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POKE BURRITO

423 S DEARBORN ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

POKE BURRITO has been inspected 13 times by Chicago Department of Public Health since February 8, 2018. The most recent inspection, on February 9, 2026, found no infractions.

3 of 13 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: Handwashing and staff hygiene, Pests and Food temperature control.

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 7 times across 4 separate inspections, most recently on April 17, 2024. 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 4 times across 3 separate inspections, most recently on April 6, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 4 times across 3 separate inspections, most recently on June 13, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on June 13, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 January 16, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • In-use spoons stored in a cup of water at room temperature, Instructed to store utensils in-use according to health code.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Placing wet utensils on a cloth to dry after washing, Instructed to air dry all utensils.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using deli cups as a scoop for bulk foods, Instructed to use proper scoops.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Rear prep area hand wash sink in poor repair, stripped hot water handle, unable to turn on hot water from faucet. Instructed manager to repair and maintain. Priority foundation violation 7-38-030(c)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • refer to violation #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • Previous core violation not corrected from report #2573844 dated on 4-6-23 #51( UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO LOCAT), instructed manager to correct violations within given time frame. Priority foundation violation 7-42-090.
  5. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.13 OBSERVED AN INSECT TRAP HANGING OVER THE UTILITY SINK IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
  6. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED HEAVILY RUSTED STORAGE RACKS IN KITCHEN. INSTRUCTED MANAGER TO PROVIDE CORROSION RESISTANT, NON-ABSORBENT, EASILY CLEANABLE STORAGE RACKS.
  7. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT WATER IN TOILET ROOM REACHING A MAXIMUM TEMPERATURE OF 93 F. INSTRUCTED MANAGER TO PROVIDE MINIMUM HOT WATER TEMPERATURE OF 100 F FOR HAND WASHING. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FISH ON COUNTER AND IN COOLER WITH TEMPERATURES RANGING FROM 53- 63 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS ($150) OF FISH. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO ASTERISK ON MENU TO REMIND CUSTOMERS WHICH FOODS THE CONSUMER ADVISORY IS APPLICABLE TO. INSTRUCTED MANAGER TO PLACE REMINDER ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO FOOD THERMOMETER ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED INSECT CONTROL DEVICE INSTALLED ABOVE FOOD PREP AREA. INSTRUCTED MANAGER TO REMOVE DEVICE AND PLACE AWAY FROM FOOD OR FOOD PREP AREAS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PROOF OF AT LEAST 2 PEST CONTROL SERVICES WITHIN THE LAST YEAR. PEST CONTROL LOG BOOK LAST SERVICE REPORT DATED 12-4-2019. INSTRUCTED MANAGER TO PROVIDE PROOF OF AT LEAST 2 SERVICES YEARLY. PRIORITY FOUNDATION VIOLATION 7-38-020 (C). CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HEAVILY RUSTED STORAGE RACKS IN KITCHEN. INSTRUCTED MANAGER TO PROVIDE CORROSION RESISTANT, NON-ABSORBENT, EASILY CLEANABLE STORAGE RACKS.
  8. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED; MUST PROVIDE. THE PERSON IN CHARGE HAS A SERVSAFE CERTIFICATE ISSUED ON JUNE 23, 2019. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL THE BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A SMALL LEAK FROM THE PIPE UNDERNEATH THE EXPOSED HANDSINK; MUST REPAIR.
  9. Canvass Re-Inspection

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY WITHOUT HAND SINK IN FRONT FOOD PREP AREA. MUST INSTALL AND MAINTAIN HAND SINK UNDER/CONNECTED TO CITY PRESSURE IN FRONT PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN AND FISH THAWING ON PREP TABLE IN REAR FOOD PREP KITCHEN AREA. INFORMED FOOD HANDLER OF APPROVED THAWING METHODS, FACILITY MUST UTILIZE PROPER THAWING METHODS WHEN THAWING FOOD ITEMS IN FACILITY AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  10. Canvass

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE NOT ABLE TO DEMONSTRATE THE KNOWLEDGE NEEDED FOR FOOD PREPARATION AND FACILITY KNOWLEDGE. PERSON IN CHARGE WAS UNABLE TO CORRECTLY RESPOND TO THE INSPECTOR'S QUESTIONS. EDUCATED PERSON IN CHARGE OF PROPER FOOD HANDLING DUTIES AND RESPONSIBILITIES. PRIORITY FOUNDATION VIOLATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FICILITY WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE OR POSTED WHILE PREPPING AND SERVING HOT & COLD FOOD ITEMS OFFERED ON MENU. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY WITHOUT HAND SINK IN FRONT FOOD PREP AREA. MUST INSTALL AND MAINTAIN HAND SINK UNDER/CONNECTED TO CITY PRESSURE IN FRONT PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY WITHOUT EMPLOYEE HAND WASH SIGNAGE IN EMPLOYEE RESTROOM OF FACILITY. MUST OBTAIN AND MAINTAIN.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED FACILITY WITHOUT REQUIRED DOCUMENTATION OR PROPER RECORDS FOR PARASITE DESTRUCTION ON SITE FOR FACILITY FOR SUSHI IN MEAT DEPARTMENT AREA PREP KITCHEN. INFORMED PERSON IN CHARGED REQUIRED DOCUMENTATION MUST OBTAIN AND MAINTAIN IN FACILITY FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED FACILITY WITHOUT pH TEST STRIPS FOR SUSHI RICE IN PREP KITCHEN AT SUSHI RICE AREA OR REQUIRED DOCUMENTATION. INFORMED PERSON IN CHARGE MUST OBTAIN AND MAINTAIN TEST STRIPS, AND REPAIR OR REPLACE pH METER. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO DOCUMENTATION OF PROPOSED VARIANCE AND JUSTIFICATION FOR FACILITY DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN DOCUMENTATION OF PROPOSED VARIANCE AND JUSTIFICATION ON PREMISES AT ALL TIMES WHEN THERE IS NO HACCP OR VARIANCE ON SITE. PRIORITY FOUNDATION VIOLATION. SEE VIOLATION #29
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN AND FISH THAWING ON PREP TABLE IN REAR FOOD PREP KITCHEN AREA. INFORMED FOOD HANDLER OF APPROVED THAWING METHODS, FACILITY MUST UTILIZE PROPER THAWING METHODS WHEN THAWING FOOD ITEMS IN FACILITY AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  11. License Re-Inspection

    0 infractions

  12. License Re-Inspection

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED HOT WATER ONLY REACHING 75.2F AT ALL SINKS DURING RE-INSPECTION. INSTRUCTED THAT HOT WATER MUST REACH AND MAINTAIN AT LEAST 110F AT THE 3 COMPARTMENT SINK AND AT LEAST 85F AT THE EXPOSED HAND SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
  13. License

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT RUNNING WATER AT THE WASHBOWL, EXPOSED HAND SINKS, 2 COMPARTMENT SINK NOR IN THE 3 COMPARTMENT SINK. TEMPERATURE OF HOT WATER AT THE TIME OF THE INSPECTION WAS 66.5F-66.8F AT ALL SAID SINKS. INSTRUCTED TO MAINTAIN AT LEAST 85F AT ALL HAND WASHING SINKS AND WASHBOWLS AND AT LEAST 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SHELVES ABOVE 3 COMPARTMENT SINK FOR UTENSILS TO PROPERLY DRY. INSTRUCTED TO PROVIDE AN OPEN AIR SHELF TO ALLOW UTENSILS TO DRY PROPERLY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SPLASH GUARD IS NEEDED AT THE 3 COMPARTMENT SINK, IN BETWEEN THE LAST COMPARTMENT OF THE 3 COMPARTMENT SINK AND THE UTILITY SINK.

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