Dodomi Sushi Rotary
4521 N Sheridan Rd, Chicago, IL 60640
Restaurant ZIP 60640 Risk 1 (High)
Pass with Conditions · as of Feb 6, 2026
Dodomi Sushi Rotary was last inspected on February 6, 2026 with a result of “Pass w/ Conditions”. Inspectors found 11 violations, 4 of them critical.
Latest inspection
February 6, 2026 · Canvass
Result: Pass w/ Conditions
4 critical6 general1 paperwork-
CriticalManagement & training
No one in charge was present who knew the food-safety rules.
Inspector’s note: No person in charge present at the time of inspection. Priority foundation violation. No citation issued.
Official wording (code 1)
Person in charge present, demonstrates knowledge, and performs duties
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CriticalHygiene & sanitation
Staff were eating, drinking, or smoking where food is prepared.
Inspector’s note: Noted employees drinking and preparing food at the kitchen prep area. Instructed management to provide a designated area for employees to drink and eat and not at the prep areas.
Official wording (code 6)
Proper eating, tasting, drinking, or tobacco use
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: Noted internal temperature of the following tcs food items inside service cooler and sushi line to be improper:-spicy fish 46.4f, salmon 54.6f, mixed veggie 48.2f, spicy crab sushi 69.9f, alaska roll 69.2f, salmon cucumber 69.8f, california maki 69.2f, spicy salmon 69.1f, spicy tuna maki 67.8f, rainbow maki 69.4f eggs 44.6f. Manager immediately and voluntarily disposed of 15 lbs of products worth $120.00 through denaturing process. Priority violation #7-38-005. Citation issued.
Official wording (code 22)
Proper cold holding temperatures
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CriticalFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: Equipment not maintaining proper temperature. Noted temperature of service cooler at the prep area to be improper at 57.6f and the sushi roller cooler at 72.3f. Instructed not to use equipment until maintaining proper temperature of 41f and below. Priority violation 7-38-005. Citation issued.
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food containers.
Official wording (code 37)
Food properly labeled; original container
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Food containers stored on floor in prep and storage area. Must provide proper, raised shelving to store food containers 6" off floor.
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralFood handling
In-use utensils weren’t stored properly.
Inspector’s note: Noted serving plates and bowls on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation
Official wording (code 43)
In-use utensils: properly stored
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Instructed to detail clean and maintain all cooking equipment through out the kitchen prep area.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Instructed to detail and maintain floors along wall base and underneath equipment especially underneath the cooking equipment with grease and dirt and underneath the dish washing area.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
No manager on duty held a City of Chicago food sanitation certificate.
Inspector’s note: Noted no certified food manager on duty with the city of chicago food service certificate on site while tcs foods (rice, chicken soups, sushi etc.) were being prepared and served. Instructed management that a certified food manager with the city of chicago original food service certificate must be present at all times tcs foods are prepared and served, and also the person in charge must have a city of chicago certificate by next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.
Official wording (code 2)
City of chicago food service sanitation certificate
Inspection history
4 inspections on record
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Pass
Canvass · Pass
1 critical6 general1 paperwork Show violations
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: Instructed to detail clean and maintain interior surfaces of ice machine with mineral build up)
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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GeneralFood temperature
Thermometers were missing or inaccurate.
Inspector’s note: Instructed to provide thermometer visible inside all coolers.
Official wording (code 36)
Thermometers provided & accurate
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Instructed to label food storage container identified with common name (salt, corn powder etc)
Official wording (code 37)
Food properly labeled; original container
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Food and non food items must be stored 6" off the floor to prevent contamination and for easy access on cleaning.
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Instructed to clean and maintain interior surfaces of (2) prep cooler with dried food debris accumulation and sides of cooking equipment in the kitchen.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Instructed to clean and maintain floors along the walls and in all corners in the kitchen especially around and behind hot water tank.
Official wording (code 55)
Physical facilities installed, maintained & clean
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GeneralFacility upkeep
Ventilation or lighting was inadequate.
Inspector’s note: Instructed to replace missing lightbulb inside 2 door reach-in cooler in the kitchen (next to the reach-in freezer).
Official wording (code 56)
Adequate ventilation & lighting; designated areas used
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PaperworkManagement & training
Not all food employees had food-handler training.
Inspector’s note: Food handling employees without a food handler certificate. Management instructed that all food handling employees must show proof of training
Official wording (code 57)
All food employees have food handler training
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Conditional
License · Pass w/ Conditions
1 critical4 general1 paperwork Show violations
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CriticalManagement & training
No written plan or kit for cleaning up vomit or diarrhea.
Inspector’s note: Found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills norovirus) priority foundation violation 7-38-005
Official wording (code 5)
Procedures for responding to vomiting and diarrheal events
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Instructed to refinish or replace cutting board with deep seams on top of sushi prep cooler in the kitchen.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Instructed to remove worn out caulking and recaulk behind 3 compartment sink in dishwashing area.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Instructed to reseal or repaint exterior storage cabinets in prep area and raw wood behind front counter.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of dishmachine.
Official wording (code 49)
Non-food/food contact surfaces clean
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Certified food manager without an allergen training certificate. Instructed management, any person with city of chicago food service sanitation certificate to comply with allergen training certification.
Official wording (code 58)
Allergen training as required
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Not Ready
License · Not Ready
No violations
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Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 9 months ago. Always confirm with the official record.