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Sushi Avenue, INC

3640 N HALSTED ST, CHICAGO, IL 60613 · Grocery Store

Inspection summary

Sushi Avenue, INC has been inspected 19 times by Chicago Department of Public Health since February 14, 2014. The most recent inspection, on January 8, 2026, recorded 1 infraction.

5 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 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 across 3 separate inspections, most recently on January 15, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 December 18, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 December 18, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 9 times across 8 separate inspections, most recently on January 8, 2026. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • 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 5 times across 4 separate inspections, most recently on December 18, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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.

19 inspections

  1. Canvass

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
  2. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 1-DOOR PREP COOLER. MUST PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATE ON PREMISES. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  6. Canvass

    2 infractions

    • 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 -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED WET FLOORS INSIDE THE WALK IN COOLER ROOM. INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS.
  7. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AND NO ORIGINAL CERTIFICATE POSTED. MUST HAVE A CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AND A CURRENT ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012
  8. Canvass

    5 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 5 LBS RAW EGGS HELD IN A DRAWER COOLER THAT WAS TURNED OFF, UNPLUGGED AT AN IMPROPER TEMPERATURE OF 82.6F. REVIEWED PROPER COLD HOLD HOLDING TEMPERATURES OF 41F OR BELOW. ALL EGGS DISCARDED. ESTIMATED VALUE AT 20.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK RICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN USE KNIVES BEING STORED IN THE SANITIZING BUCKET USED FOR WET WIPING CLOTHS. MUST STORE IN USE UTENSILS IN A CLEAN, SEPARATE CONTAINER OR ON A CLEAN PREP SURFACE. NOT IN WIPING CLOTH BUCKET.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE DEEP FRYER AND WHEELS,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GRIMES ON FLOOR UNDER COOKING EQUIPMENT,CLEAN AND MAINTAIN
  10. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPELRY. MUST STORE INVERTED.
  11. Canvass

    0 infractions

  12. Canvass

    0 infractions

  13. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE INSIDE SUSHI DISPLAY COOLER. OBSERVED TUNA SALMON FUSION, SASHIMI, SPICY TUNA, PHILL ROLL,FANTASY ROLL AND CUT SALMON. TEMPERATURE RANGING FROM 46.2F TO 56.9F. MANAGER IMMEDIATELLY AND VOLUNTARILY DISCARDED FOOD ITEMS. APPROXIMATELLY 30LBS TOTAL COST $450. CRITICAL VIOLATION 7-38-005(A)
  14. Canvass

    0 infractions

  15. Recent Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • SEE REPORT #142911 DATED ON 05/26/15
  16. Recent Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • SEE REPORT #142911 DATED ON 05/26/15
  17. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (FISH, RICE) ARE HANDLED, ONLY A PHOTO COPY OF CITY OF CHICAGO FOOD MANAGER CERTIFICATE WAS ON PREMISES AT THIS TIME. INSTRUCTED MANAGER AN ORIGINAL COPY OF CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WITH FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. 7-39-012.
  18. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITIATION MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS(I.E. CHICKEN, BEEF, SEAFOOD, ETC) INSTRUCTED TO HAVE AT LEAST ONE CERTFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
  19. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET AROUND WALK-IN FREEZER DOOR IN BROKEN,INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN BACK FLOW PREVENTER(CAP IS MISSING) AT MOP SINK IN DISH ROOM,INSTRUCTED TO REPAIR

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