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SAYURI SUSHI BAR

1553 W Devon AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

SAYURI SUSHI BAR has been inspected 4 times by Chicago Department of Public Health since February 7, 2023. The most recent inspection, on May 12, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing 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.

  • 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 February 9, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on February 9, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 February 7, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 7 times across 3 separate inspections, most recently on May 12, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times on February 9, 2024. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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.

4 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
  2. Non-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS SUCH AS RICE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS.--- BOTTOM PLASTIC SHELVING IN THE KITCHEN AND DISH ROOM MUST BE ELEVATED TO ENABLE CLEANING AND MONITORING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN PAN HANDLE NOTED REPAIRED WITH STRING. MUST REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD NOTED EXTREMELY DIRTY/STAINED WITH BLACKENED CUTS AND GROOVES. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINER FOR COOKING EQUIPMENT OR COOLERS. MUST BE A SMOOTH CLEANABLE SURFACE.----PLASTIC DRYING RACKS NOTED DIRTY. MUST CLEAN, MAINTAIN OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BROKEN BACKFLOW PREVENTION DEVICE ON THE UTILITY SERVICE SINK. MUST REPLACE/REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REMOVE TAPE ON THE FAUCET OF THE FRONT PREP HAND WASHING SINK.----MUST REMOVE/DISCONNECT WATER LINE PREVIOUSLY USED FOR A DISH MACHINE NO LONGER ON THE PREMISES. MESH WATERLINE NOTED HANGING AND FALLING INTO THE WASHBASIN OF THE THREE COMPARTMENT SINK.-----MUST NOT USE DUCT TAPE AS A MEANS OF SPLASH GUARD ON THE PLUMBING THE REAR ONE COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE.----MUST NOT USE PLASTIC TAPE AS A MEANS OF SEALANT ON THE WALL AND AROUND REAR EXIT DOOR.----REAR EXIT DOOR EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BROKEN LIGHT SHIELD ABOVE THE REAR ONE COMPARTMENT SINK. MUST REPLACE.
  4. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND PREP AREA AT THE FRONT SUSHI PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

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