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SUSHI NOVA

160 N FRANKLIN ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

SUSHI NOVA has been inspected 7 times by Chicago Department of Public Health since December 12, 2024. The most recent inspection, on August 20, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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 5 times across 3 separate inspections, most recently on October 30, 2025. For example: PERSONAL CLEANLINESS

  • 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 4 times across 3 separate inspections, most recently on October 22, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on October 22, 2025. 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 once on August 20, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 22, 2025. 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.

7 inspections

  1. Complaint Re-Inspection

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD EMPLOYEE PREPARING OPEN FOODS (RAW SALMON AND CUCUMBER) IN DRY STORAGE AREA (BETWEEN SERVICE HALLWAY AND KITCHEN, ADJACENT TO ICE MACHINE) DIRECLTY BENEATH VENTILATION EXHAUST. INSTRUCTED TO CEASE PREPARING FOOD IN PROHIBITED AREAS WHERE CONTAMINATION FROM THE ENVIRONMENT IS LIKELY TO OCCUR SUCH AS BENEATH VENTILATION EXHAUST AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE WOODEN BOWL (APPROXIMATELY 2.5' IN DIAMETER) USED FOR COOLING SUSHI RICE THAT IS CONSTRUCTED OF WOOD THAT APPEARS ABSORBENT AND NOT EASILY CLEANED OR SANITIZED AND IS TOO LARGE FOR 3-COMPARTMENT SINK BASINS OR WAREWASHING MACHINE. LARGE WOODEN BOWL NOT IN-USE FOR PREPARING FOOD AT TIME OF INSPECTION. INSTRUCTED TO REPLACE LARGE WOODEN BOWL WITH SMALLER BOWLS CONSTRUCTED OF NONABSORBENT MATERIALS THAT ARE SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BUILD UP OF CARDBOARD, SOILED LINENS, AND GENERAL DEBRIS CLUTTERING REAR LOADING DOCK AND REFUSE AREAS IN REAR ALLEYWAY. INSTRUCTED TO RELOCATE BULK OR UNUSED EQUIPMENT AND MAINTAIN ANY REFUSE PROPERLY CONTAINED WITHIN REFUSE CONTAINERS (DUMPSTERS) TO PREVENT CLUTTER BUILD UP IN REAR LOADING DOCK AND REFUSE AREAS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD EMPLOYEES ON-SITE WITH OUTDATED FOOD HANDLER TRAINING AND CERTIFICATES AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL FOOD HANDLING EMPLOYEES WITH APPROVED FOOD HANDLER TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER ON-SITE WITH EXPIRED ALLERGEN AWARENESS TRAINING AND CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
  2. Complaint Re-Inspection

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
  3. Complaint

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING.0PPM CHLORINE. PRIORITY VIOLATION.CITATION ISSUED.7-38-025.TAGGED DISHMACHINE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS INSIDE COOLER AT IMPROPER COLD HOLDING TEMPERATURES.FOUND 16 POUNDS SHRIMP TEMPURA AT 60.2F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005 DISPOSED OF 16 POUNDS OF SHRIMP TEMPURA VALUE 100 DOLLARS.INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED FOOD BEFORE STORING INSIDE COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD WITH NO LABELS.(RICE, STARCH,ETC.)MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND FRUIT FLY AND HOUSE FLY ACTIVITY AT PREMISES.OBSERVED 20 FRUIT FLIES AND 5 HOUSE FLIES ON WALLS BY DISHWASHING AREAS.PRIORITY FOUNDATION.CITATION ISSUED.7-38-020A.MUST NOTIFY PEST CONTROL OPERATOR AND ELIMINATE FLIES.
    • 40. PERSONAL CLEANLINESS
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
  4. Complaint Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No food handler Training certificate for food handlers, instructed to obtain.
  5. Complaint

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods ( fish, rice...) Instructed to obtain. Priority foundation violation 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hand soap provide at sushi Prep station hand wash sink, Instructed to provide. Priority foundation violation 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Obstructed hand wash sink, using hand wash sink as a prep sink where utensils are placed in hand wash sink. instructed not to use hand wash sink for other than hands washing. Priority foundation violation 7-38-030(c).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Low temp dish washing machine at main kitchen not sanitizing at final rinse, 0ppm of Cl obtained. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No probe thermometer No food measuring devices available on site. Instructed to obtain. Priority foundation violation 7-38-005.
    • 40. PERSONAL CLEANLINESS
      • Food handlers not wearing hair restraints, Instructed to wear.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Knives wedged between prep coolers, instructed to place on a clean surface. ice scoop placed on top of ice cubes, instructed to keep off cubes.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using deli cups as a food scoop, Instructed to use proper scoops.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No food handler Training certificate for food handlers, instructed to obtain.
  6. License

    5 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3-comp sink at dish area missing a sink stoppers at left compartment, instructed to provide.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Walk-in cooler walls and ceiling in basement not clean, food debris and dirt noted, instructed to clean.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Missing floor tiles in dish room , Instructed to replace.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Inadequate lighting in Basement's walk-in cooler, instructed to provide.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen training certificate for food service manager, instructed to obtain.
  7. License

    0 infractions

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