Pass

Gorilla Sushi

1408 W Diversey Pkwy, Chicago, IL 60614

Restaurant ZIP 60614 Risk 1 (High)

Passed · as of Jun 16, 2026

Gorilla Sushi was last inspected on June 16, 2026 with a result of “Pass”. Inspectors found 7 violations.

Latest inspection

June 16, 2026 · Canvass

Pass

Result: Pass

7 general
  • GeneralFood handling

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

    Inspector’s note: All bulk food containers must be labeled with the product common name.

    Official wording (code 37)

    Food properly labeled; original container

  • 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.

    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: Noted peeling tape being used as a means of repair on the sushi cooler. Must not use tape as a means of repair.---- peeling plastic protectant on the dish washing machine. Instructed to remove.----must not use raw wooden blocks to elevate the box freezer.

    Official wording (code 47)

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

  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: Must not use cardboard as liner for shelving throughout. Must be smooth, cleanable surface.----noted dirty cloth curtains leading into the sushi prep area. Dirty interior of the mop sink. Dirty, food encrusted exterior of the large plastic garbage can in the rear prep area. Instructed to clean and maintain all.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: Extremely dirty interior and exterior of the toaster oven at the sushi prep. Instructed to clean or replace. Dirty exterior of the one door sushi prep cooler. Instructed to clean and maintain.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • GeneralFacility upkeep

    Plumbing problems, or missing protection against backflow.

    Inspector’s note: Extremely low hot and cold water pressure in the washroom. Instructed to increase water flow.

    Official wording (code 51)

    Plumbing installed; proper backflow devices

  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: Dirty floor drain under the front three compartment sink. Dirty floors with excessive debris behind the sushi prep one door cooler, metal prep table and under the box freezer. Instructed to clean and maintain all.----all water damaged ceiling tiles in the rear kitchen must be replaced.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

Inspection history

16 inspections on record

  1. No Entry

    Non-Inspection · No Entry

    No violations

  2. Pass

    Canvass Re-Inspection · Pass

    No violations

  3. Fail

    Canvass · Fail

    2 critical3 general Show violations
    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed tcs foods held at improper cold holding temperature ranging from 47-49f inside of sushi display cooler. Tcs foods found at improper cold holding temperature were raw salmon, tuna and yellowtail. Also observed cooked sushi rice at room temperature at 73f. Tcs foods must be at 41f or below inside of a cold holding unit. Food discarded. Food weighing approximately 10 lbs at a cost of $100.00. Priority violation. 7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

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

      Inspector’s note: Observed expired sushi rice lab report dated 1/21/2020. Must provide a record from a certified lab verifying the ph of sushi rice and there has been no change in the process or provide a ph meter on site capable of determing the ph. Priority foundation violation. 7-38-005. Citation issued.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: Observed no variance on site. Must provide a variance approved by cdph. Priority foundation violation. 7-38-005. See violation #29 for citation.

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFood handling

      Single-use items weren’t stored or used properly.

      Inspector’s note: Observed plates facing up at sushi prep area. Must store inverted.

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

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

      Inspector’s note: Observed sliding doors at sushi display cooler not fully closed allowing warm air to enter cooler. Must repair.

      Official wording (code 47)

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

  4. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFacility upkeep

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

      Inspector’s note: Noted cutting boards at sushi line and stored above 3 compartment sink with deep cuts and stains. Instructed to restore to a smooth cleanable surface or replace.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Noted grease build up and dust on filters above countertop deep fryer. Instructed to clean and maintain.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  5. No Entry

    Non-Inspection · No Entry

    No violations

  6. Pass

    Canvass · Pass

    No violations

  7. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Debris on floor under three compartment sink, behind equipment(coolers) and under shelves in prep area. Need to clean black slime substance from floor drain under front three compartment sink

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  8. Pass

    Complaint Re-Inspection · Pass

    1 critical1 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed no hand washing signage at hand sink in rear prep, dish washing area. And front beverage station. Instructed manager to provide hand washing signage. Maintain at all times.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed dish machine drain tube conveyed to mop sink in rear. Informed manager that drainage tube must be re directed/conveyed to plumbing floor drain in dish washing area said area to prevent contamination. Instructed manager to re directed/conveyed drainage tube to plumbing floor drain. Maintain at all times.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  9. Conditional

    Complaint · Pass w/ Conditions

    5 critical1 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed no hand washing signage at hand sink in rear prep, dish washing area. And front beverage station. Instructed manager to provide hand washing signage. Maintain at all times.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed time and temperature control for safety foods stored in sushi display cooler at improper temperature of: 48.3f, 2lbs of salmon, $50.00 46.5f, 3lbs of tuna, $30.00 45.6f, 3lbs of white tuna, $40.00 46.7f, 1lb of yellow tail, $20.00 47.7f 1lb of imitation crab, $10.00 47.8f, 1lb of seafood mixed platter, $10.00 informed manager that time and temperature control for safety foods must be 41f or less for cold foods and 135f or more for hot foods. Manager voluntarily discarded and denatured 11lbs of food at a total value of $160.00 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 ready to eat/time and temperature control for safety foods stored in cold holding units without date marked to indicate the date the food must be sold, discarded or consumed within 7 days. The following items were noted in cold holding units without date marking: 1lb of seafood salad, $10.00 1lb of seaweed salad, $5.00 1lb of sliced scallions, $1.00 1lb of pickled shredded carrots, .50 .25lb of fish eggs, $10.00 informed manager that ready to eat/time and temperature control for safety foods stored for more than 24 hours must have proper label and date. Instructed to date mark all ready to eat tcs foods held more than 24hours. Manager corrected violation during inspection and discarded/denatured, 5lbs of ready to eat/time and temperature control for safety foods, at total value of $26.50 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: Observed no consumer advisory disclosure/reminder indicated on menu of raw/under cooked foods, for customer view. Informed manager that the disclosure/reminder statement and indicator must be in plain view of the customer, indicated on menu of raw/under cooked foods. Instructed manager to provide consumer advisory signage, disclosure/reminder indicated. Maintain at all times. Priority foundation violation # 7-38-005 citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed sushi cold holding unit/display cooler at front prep line area, at improper temperature of 47.7f to 52.0f, at time of inspection, holding time and temperature control for safety foods (tcs) noted in unit at time of inspection. Cooler was tagged during during inspection. Instructed not to remove tag. Site instructed not use cooler. Contact cdph for tag removal. Site instructed to service cooler and ensure temperature holds at 41f or less. Priority violation # 7-38-005 citation issued

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed dish machine drain tube conveyed to mop sink in rear. Informed manager that drainage tube must be re directed/conveyed to plumbing floor drain in dish washing area said area to prevent contamination. Instructed manager to re directed/conveyed drainage tube to plumbing floor drain. Maintain at all times.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

  10. Conditional

    Complaint · Pass w/ Conditions

    5 critical5 general1 paperwork Show violations
    • CriticalManagement & training

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

      Inspector’s note: 2-102.14(a)(a)the person in charge unable to provide health employee policy. Instructed to provide health employee policy. Priority foundation violation. 7-38-012. 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: 2-501.11 the person in charge unable to provide procedure for employee to follow when responding to a vomiting and diarrheal events. Must provide and maintain. 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: 6-301.14 observed no hand washing signs or posters near handwashing sinks in prep areas/dishwashinfg area. Instructed to 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: 3-501.17(c):(c) observed ready to eat time/temperature control for safety (tcs) foods such as sushi rice not date marked to indicate the date the food must be sold, discarded or consumed within 7 days. Instructed to date mark all ready-to-eat tcs foods held more than 24hours. Priority foundation 7-38-005. No 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: 3-603.11 menu does not disclose and inform consumers to specific menu items that are under cooked and potential hazard of consuming such foods. (fish/sushi). Priority foundation violation. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: 3-304.14(d)(d(observed wiping cloths stored on top of prep tables. Must properly store wiping cloths in a sanitizing solution when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.114 observed clutter and unnecessary articles in rear storage rooms. Must removed clutter and unnecessary articles to prevent pest harborage.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.12.(a)obseerved dirt and food debris on floor under around and behhind prep tables, 3compartment sinks and refrigeration units in front and rear prep areas. Must clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: 6-501.12(a) observed dirt and debris on the interior contact sufaces of all coolers in front and rear prep areas. Must clean abd maintained.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: 6-305.11(a)employee personal belongings shoes must not be stored in the food preparation area. Must properly store personal belongings in a designated areas.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Pa 100-0367 observed all certified food managers with no proof of allergen training. Instructed to provide proof of training

      Official wording (code 58)

      Allergen training as required

  11. Pass

    Complaint · Pass

    5 general Show violations
    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Observed ready to eat food items inside front and rear prep coolers not properly labeled. Instructed to label all food items with product name prepared by date and/or used by date.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Observed rusty shelving inside rear prep cooler. Must repaint or replace.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed exposed hand washing sink draining slow at the front sushi food prep area. Must repair and maintain.

    • GeneralMinor (pre-2018 form)

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Inspector’s note: Observed clutter and unnecessary articles and cardboard boxes on rear food storage area.must remove clutter clean and organize area to prevent rodent harborage. Observed a few items not elevated 6inches off floor on rear kitchen food prep area. Must elevate and maintain.

    • GeneralMinor (pre-2018 form)

      Food (ice) dispensing utensils, wash cloths properly stored

      Inspector’s note: Observed ice scoops stored inside ice machine. Must properly store ice scoops in a clean container to prevent contamination. Observed wiping cloths stored on top of prep tables. Must properly store wiping cloths in a sanitizing solution when not in use.

  12. Pass

    Canvass Re-Inspection · Pass

    1 general Show violations
    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Noted cardboard liners on floors.instructed management to remove cardboard and that only smooth eaily cleanable surfaces may be used

  13. Fail

    Canvass · Fail

    2 general Show violations
    • GeneralSerious (pre-2018 form)

      Previous minor violation(s) corrected 7-42-090

      Inspector’s note: Previous minor violation not corrected violation #38 must repair or replace leaky backflow device on mopsink and leaky sprayer on 3-compartment sink. Violation noted on 11/21/2016 see report #1976784 serious violation 7-42-090

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Noted cardboard liners on floors.instructed management to remove cardboard and that only smooth eaily cleanable surfaces may be used.

  14. Pass

    License · Pass

    7 general Show violations
    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

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

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Must provide a splash guard at hand sink in dish washing area next to paper goods storage shelf.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Must clean dust build up on ceiling fans in dining area and at service counter shelving units.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Must clean food debri and dirt from floor and floor drains throughout premises.must make floors smooth and easily cleanable in all prep and dish washing areas.must repair damaged flooring in front drink area.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Must clean food debri from walls and over head ventilation unit in prep areas,filters at hood of cooking equipment.must clean dust build up from vents in toiletroom.must repair or replace small holes in upper wall in rear prep area near prep cooler,missing wall base at service counter,gap in between wall tiles near chest freezer in dish washing area.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Must repair or replace leaky back flow device on mopsink and leaky sprayer on 3- comp sink.

    • GeneralMinor (pre-2018 form)

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Inspector’s note: Must elevate,remove and or organize articles off of floor and away from walls in basement .

  15. Not Ready

    License · Not Ready

    No violations

More in ZIP 60614

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.