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SUSHI NOVA

1935 N LINCOLN PARK WEST, CHICAGO, IL 60614 · Restaurant

Inspection summary

SUSHI NOVA has been inspected 5 times by Chicago Department of Public Health since April 30, 2024. The most recent inspection, on July 28, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on June 10, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on June 16, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 on June 10, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 July 28, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 6 times across 3 separate inspections, most recently on June 16, 2025. 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.

5 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FOOT SIZED HOLE IN FLOOR UNDER 2-DOOR FREEZER IN KITCHEN PREP AREA EXPOSING INTERIOR OF FLOOR AND PIPES. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS UNDER FRYERS IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass Re-Inspection

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 4-901.12--OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON COUNTERS IN PREP AREAS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--OBSERVED FOOD HANDLER TRAINING CERTIFICATES ARE INCOMPLETE. OBSERVED ONE VALID FOOD HANDLER TRAINING CERTIFICATE WHEN THERE WERE AT LEAST 5 FOOD HANDLERS PRESENT DURING INSPECTION. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES.
  3. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE ON SITE DURING INSPECTION. MUST HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. PERSON IN CHARGE ARRIVED ON SITE AFTER EMPLOYEE CALLED HER.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(SUSHI, CRAB RAGOON). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. CFM ARRIVED ON SITE DURING MIDDLE OF INSPECTION AFTER EMPLOYEE CALLED HER.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HAND WASHING SINK AT BAR. WATER TEMPERATURE MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR OF ICE MACHINE IN PREP AREA WITH A THICK BUILD-UP OF BLACK SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, DEEP CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FRIED SHRIMP HELD AT ROOM TEMPERATURE AT 60F. TCS FOODS SUCH AS CRAB RAGOON, FRIED FISH AND COOKED SWEET POTATOES WERE SITTING OUT ON TABLE WITH INTERNAL TEMPERATURE RANGING FROM 60-65F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $150.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. EMPLOYEE SAYS ALL FOOD ITEMS WERE COOKED ON 6-9-2025.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED SHRIMP THAWING IN STANDING WATER INSIDE OF BUCKET AT 3-COMPARTMENT SINK. WATER MUST BE CONTINUOUSLY RUNNING WITH A WATER TEMPERATURE OF 70F OR BELOW OR STORE FOOD IN PROPER REFRIGERATION WITH AN AMBIENT TEMPERATURE OF 41F OR BELOW.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED COOK FRYING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON COUNTERS IN PREP AREAS. MUST STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT DRAIN PIPE BELOW HAND SINK IN MAIN PREP AREA. MUST REPAIR.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED SEWAGE BACKUP AT FLOOR DRAIN WHILE WATER IS RUNNING AT HAND SINK AT SUSHI BAR. MUST CORRECT PLUMBING ISSUE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER TRAINING CERTIFICATES ARE INCOMPLETE. OBSERVED ONE VALID FOOD HANDLER TRAINING CERTIFICATE WHEN THERE WERE AT LEAST 5 FOOD HANDLERS PRESENT DURING INSPECTION. MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES.
  4. License

    0 infractions

  5. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO COMPLETED EMPLOYEE HEALTH AND SAFETY POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO COMPLETE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORTIY FOUNDATION VIOLATION, 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT FOR CLEAN UP OF VOMITTING AND DIARRHEAL EVENTS ON SITE DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A KIT FOR CLEAN UP OF ANY VOMIT OR DIARRHEA EVENTS. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNS AT THE HANDWASHING SINK IN THE FRONT SUSHI PREP AREA, HANDWASHING SINK IN REAR PREPARATION AREA NEAR OVENS, AND AT HANDWASHING SINKS IN BOTH MEN'S AND WOMEN'S BATHROOMS. INSTRUCTED MANAGER TO PROVIDE SIGNS AT HANDWASHING SINKS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBESRVED NO DRAIN STOPPERS PRESENT AT THE THREE COMPARTNMENT SINK IN THE BAR AREA. INSTRUCTED TO PROVIDE ONE IN EACH BASIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO COMPLETED FOOD ALLERGEN AWARENEESS CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT EACH CERTIFIED FOOD PROTECTION MANAGER MUST ALSO MAINTAIN ALLERGEN AWARENESS TRAINING.

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