Pass

Sushi Taku

1904-1906 W Division St, Chicago, IL 60622

Restaurant ZIP 60622 Risk 1 (High)

Passed · as of Oct 13, 2026

Sushi Taku was last inspected on October 13, 2026 with a result of “Pass”. Inspectors found 6 violations.

Latest inspection

October 13, 2026 · Complaint Re-Inspection

Pass

Result: Pass

6 general
  • GeneralFood handling

    Food wasn’t labeled or wasn’t in its original container.

    Inspector’s note: 3-302.12---observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

    Official wording (code 37)

    Food properly labeled; original container

  • GeneralFood handling

    Wiping cloths weren’t used or stored properly.

    Inspector’s note: 4-901.12---all prep area wiping cloths must be held in a container with a sanitizing solution between use.

    Official wording (code 41)

    Wiping cloths: properly used & stored

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: 4-501.12---observed stained cutting boards in the front sushi prep area.instructed to resurface or replace the cutting boards and maintain.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

    Inspector’s note: 4-501.11---observed a torn door gasket inside of the 2-door prep cooler located directly across the hand sink at front sushi prep area.instructed to replace the torn door gaskets and maintain.

    Official wording (code 47)

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: 4-602.13---instructed to clean the following equipments and maintain: prep tables (tops and bottoms), storage shelves at front sushi prep area, and shelves inside of refrigeration units and maintain.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: 6-201.11---observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, around dish machine, rear dry storage areas, prep tables and all cooking equipment to remove spills, food debris, and dirt buildup.instructed to detail clean and maintain at all times. Instructed to detail clean the walls and ceilings along the east-side customer seating areas to remove accumulation of hanging dusts and maintain.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

Inspection history

17 inspections on record

  1. Fail

    Complaint · Fail

    2 critical9 general1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no handwashing signage at front and rear food prep areas and inside the washrooms.instructed to provide and maintain.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed black slimy substances on interior water components of the ice machine, dripping into ice "ice is used for human consumption". Instructed management to turn off machine, remove ice and have interior of ice machine cleaned and sanitized and maintained.priority foundation violation 7-38-005, citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed employee with no hair restraint in the food prep area. Instructed manager to provide hair restraints for all employees in the food prep area.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: All prep area wiping cloths must be held in a container with a sanitizing solution between use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed stained cutting boards in the front sushi prep area.instructed to resurface or replace the cutting boards and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed a torn door gasket inside of the 2-door prep cooler located directly across the hand sink at front sushi prep area.instructed to replace the torn door gaskets and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Instructed to clean the following equipments and maintain: prep tables (tops and bottoms), storage shelves at front sushi prep area, and shelves inside of refrigeration units and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Observed no covered waste receptacle provided in the unisex washroom. Must provide.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, around dish machine, rear dry storage areas, prep tables and all cooking equipment to remove spills, food debris, and dirt buildup.instructed to detail clean and maintain at all times. Instructed to detail clean the walls and ceilings along the east-side customer seating areas to remove accumulation of hanging dusts and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Instructed to detail clean the kitchen exhaust hood/filters to remove accumulation of grease build-up and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed expired food handler certificates provided on the premises.must show proof of training for all food handling employees and maintain.

      Official wording (code 57)

      All food employees have food handler training

  2. Pass

    Complaint Re-Inspection · Pass

    1 paperwork Show violations
    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: 2-102.13 observed certified food manager with no food allergen training. Instructed manager to comply with requirement.

      Official wording (code 58)

      Allergen training as required

  3. Fail

    Complaint · Fail

    1 critical3 general1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hot water in women's toilet room with a maximum temperature of 71 f. Instructed manager to ensure hot water at hand washing sink has a minimum temperature of 100f. Priority violation 7-28-030(c) citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed calcium buildup on interior of ice machine in basement. Instructed manager to clean and maintain ice machine.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Observed no covered receptacles in women's toilet room. Instructed manager to provide covered receptacles in women's toilet room.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed outside dumpster receptacles overflowing with trash and unable to close. Instructed manager to ensure lids are closed and tight-fitting at all times. Priority foundation violation 7-38-020(b) citation issued.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed certified food manager with no food allergen training. Instructed manager to comply with requirement.

      Official wording (code 58)

      Allergen training as required

  4. Pass

    Short Form Complaint · Pass

    No violations

  5. Fail

    Canvass · Fail

    3 critical Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hand washing sink in waitstaff prep area with a maximum hot water temperature of 69 f. Instructed manager to ensure that every hand washing sink has a minimum hot water temperature of 100 f priority violation 7-38-030(c) citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed build up of black and pink slimy substance on interior of ice machine. Instructed manager to ensure interior of ice machine is clean to sight and touch. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood handling

      Toxic chemicals weren’t labeled, stored, or used safely.

      Inspector’s note: Observed detergent and sanitizer tubes of 3-compartment sink in use and hooked up to degreaser. Instructed manager to ensure only food contact surface-approved chemicals are used in the process of washing dishes. Manager removed degreaser priority violation 7-38-005 citation issued

      Official wording (code 28)

      Toxic substances properly identified, stored, & used

  6. Conditional

    Complaint · Pass w/ Conditions

    2 critical5 general1 paperwork Show violations
    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no kit on site for responding to vomit and diarrhea. Instructed to maintain a kit with all necessary supplies including a sanitizer rated as effective against norovirus on site at all times. Priority foundation violation 7-38-005. Citation issued.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observe no handwashing signage at exposed handwashing sink located at sushi prep area. Instructed to provide.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed crack in plastic door for fish cooler located on top of sushi bar and low battery at soap dispsener located at sushi prep station. Instructed to repair or replace and maintain in good condition.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed 2 cutting boards in sushi prep area covered in deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable cutting surfaces.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed low water pressure at exposed handwashing sink located in rear dish dish area. Instructed to repair or replace and maintain in good condition.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed lid is on used cooking oil container is broken. Instructed to repair or replace and maintain in good condition.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed slight build up of grease on hood above main cook line and build up of dust on vent above utility sink. Instructed to clean and maintain in good condition.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no certified manager on duty from 1:50pm-2:15pm while tcs items like sushi were prepared. Certified manager arrived on site at 2:15pm. Instructed to maintain an employee holding a city of chciago foodservice manager certificate on site at all times. Priority foundation violation 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  7. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed boxes of food stored on the floor in the walk-in cooler and walk-in freezer located in the basement. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed crack bulk container of rice in the kitchen repaired with duct tape. Instructed to replace or repair with material that is smooth, and easily cleanable.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

  8. No Entry

    Complaint · No Entry

    No violations

  9. Conditional

    Short Form Complaint · Pass w/ Conditions

    1 paperwork Show violations
    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: No certified food service manager on site while preparing and serving tcs foods ( sushi, chicken...) instructed to obtain. Priority foundation violation 7-38-012.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  10. Pass

    Complaint Re-Inspection · Pass

    No violations

  11. Fail

    Complaint · Fail

    2 critical1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No hot running water at main kitchen hand wash sink just cold water, hot water knob is broken, instructed to provide hot water at all hand wash sinks. Priority violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed evidence of preparing food in basement's storage room ( cutting board a knives placed on cutting boards, prep cooler) no hand wash sink provided in basement area, instructed not to prep in basement if there is no hands washing facilities, priority foundation violation 7-38-030(c). Manager moved all prep utensils to first floor kitchen.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: No certified food service manager on site while preparing and serving tcs foods ( sushi, chicken...) instructed to obtain. Priority foundation violation 7-38-012.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  12. Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    2 critical Show violations
    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Observed no records for parasite destruction from the supplier for sushi grade fish. Instructed to comply. Priority foundation violation 7-38-005 no citation issued

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Observed no lab report or ph meter for sushi rice during inspection. Instructed to comply. Priority foundation violation 7-38-005 no citation issued

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

  13. Fail

    Canvass · Fail

    7 critical1 paperwork Show violations
    • CriticalManagement & training

      No one in charge was present who knew the food-safety rules.

      Inspector’s note: Person in charge unable to demonstrate knowledge and perform duties during inspection. Priority foundation violation.

      Official wording (code 1)

      Person in charge present, demonstrates knowledge, and performs duties

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hot water at the hand sink in the women's bathroom not meeting the minimum temperature requirement (80.6 degree f). Instructed that the minimum hot water temperature at the hand sink must be 100 degree f. Priority violation 7-38-030(c) citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Observed no records for parasite destruction from the supplier for sushi grade fish. Instructed to comply. Priority foundation violation 7-38-005 no citation issued

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed ready to eat/tcs foods at an improper cold holding temperature sitting on the counter in the prep area in the rear kitchen and sushi bar (crab 63.2 degree f, chicken 58.1 degree f). Instructed that cold holding in 41 degree f or below. Manager voluntarily discarded food items. Approx 3 lbs and $30 value. Priority violation 7-38-005 citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no proper date marking on tcs foods in the walk in cooler held more than 24 hours. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Menu does not disclose and inform consumers to specific menu items that are under cooked and potential hazard of consuming such foods (sushi). Priority foundation violation 7-38-005 citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Observed no lab report or ph meter for sushi rice during inspection. Instructed to comply. Priority foundation violation 7-38-005 no citation issued

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no certified manager on duty and city of chicago sanitation certificate posted during inspection. Instructed that there must be a certified manager on duty at all times while tcs foods are being prepared and served. Priority foundation violation 7-38-012 citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  14. Conditional

    Canvass · Pass w/ Conditions

    5 critical9 general2 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: The person in charge unable to provide employee health policy. Instructed to provide and maintain. Priority foundation violation 7-38-010. No citation issued.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: The person in charge unable to provide procedure for employee to follow when responding to vomiting and diarrheal events. Instructed to provide procedure with the necessary items such as gloves, mask, disposable mops and appropriate sanitizer. Priority foundation violation 7-38-005 no citation issued.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand washing signs or posters near hand washing sinks throughout premises. Must provide and maintain.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no proper date marking on tvs foods held more than 24 hours. Must provide and maintain.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Menu does not disclose and inform consumers to specific menu items that are under cooked and potential hazard of consuming such foods (sushi). Priority foundation violation 7-38-005 no citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Visible and working thermometer needed at the upright refrigerator in rear prep area. Must provide and maintain.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Must label food storage containers when food is not in the original containers.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed items not elevated 6inches off the floor inside walk-in cooler and storage area in the basement. Must provide approved shelving.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: All employees in food preparation areas must wear hair restraints at all times food is being prepared and served.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed wiping cloths stored on top of prep tables in front sushi prep area and rear prep area. Must properly store wiping cloths in a sanitizing solution when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Backflow preventer device not located at the ice machine and service sink in rear prep area. Must install a backflow preventer device so that can be located to be service and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed dirt and grease build up on floor under around and behind cooking equipment and underneath dishmachine in rear prep area. Must clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed missing light shields covers in rear food prep area. Must provide and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed dust accumulation on ceiling ventilation vents above prep tables in front sushi prep area. Must clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Food handlers requirements not met no logs records on site as required. Instructed to provide and maintain.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no certified food managers on site with the required allergen training. Instructed that all certified food managers must complete food allergen training.

      Official wording (code 58)

      Allergen training as required

  15. Pass

    Canvass Re-Inspection · Pass

    No violations

  16. Conditional

    License · Pass w/ Conditions

    1 critical1 general Show violations
    • CriticalCritical (pre-2018 form)

      Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

      Inspector’s note: Low temperature dish machine in use and unable to adequately sanitize (oppm chlorine) at time of inspection. Dishmachine was tagged and cannot be used until re-inspected by cdph. Critical violation 7-38-030

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Must provide internal thermometer for the walk-in cooler located in the basement and maintain.

More in ZIP 60622

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 3 weeks ago. Always confirm with the official record.