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TAKIBI

6803 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

TAKIBI has been inspected 6 times by Chicago Department of Public Health since July 27, 2023. The most recent inspection, on February 17, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

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 17, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on March 5, 2025. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

  • 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 2 times across 2 separate inspections, most recently on March 6, 2024. For example: ALLERGEN TRAINING AS REQUIRED

  • 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 once on March 6, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

6 inspections

  1. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • WE OBSERVED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT OF SUSHI AREA AT TEMP OF 72.5F. HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR PREP AREA FOUND AT 74.3F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 74.3F, HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 72.5F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 72.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PLUMBER WAS CALLED AT 4:30 NOT ON SITE YET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  5. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN WALL UNDER THREE COMPARTMENT SINK BY THE EXIT HALLWAY DOOR. REPAIR ISSUE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ADDITIONAL ALLERGEN TRAINING CERTIFICATES IS REQUIRED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  6. License

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFED FOOD MANAGERS MUST OBTAIN PROOF OF ALLERGEN TRAINING.

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