Pass

Sushi by Weight

60 E Jackson Blvd, Chicago, IL 60604

Restaurant ZIP 60604 Risk 1 (High)

Passed · as of Jun 3, 2026

Sushi by Weight was last inspected on June 3, 2026 with a result of “Pass”. Inspectors found 2 violations.

Latest inspection

June 3, 2026 · Canvass

Pass

Result: Pass

2 general
  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON EXTERIOR SURFACES OF COOLERS, FREEZERS, and SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN 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: Observed food debris on floors throughout prep area. Instructed to clean and maintain.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

Inspection history

5 inspections on record

  1. Pass

    Complaint Re-Inspection · Pass

    3 general Show violations
    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of prep tables, coolers, freezers, shelving units. Instructed manager to clean 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: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed the hood ventilation filters with a build up of dust. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  2. Fail

    Complaint · Fail

    2 critical5 general3 paperwork Show violations
    • CriticalFood temperature

      Food held without temperature control wasn’t tracked by time as required.

      Inspector’s note: Observed time/temperature control for safety foods: various types of sushi at improper temperatures ranging from 48f-50f located on front self line. Manager/server states facility is using time as a public health control but found no times on said food items or no written procedure. The timer system had been turned off. Instructed manager to provide written procedures, said procedures shall be prepared in advance, maintained in the retail food establishment and made available to the department upon request that specify the food temperature of 41ºf or less when removed from cold holding temperature control, or 135ºf or greater when removed from hot holding temperature control; the food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; the food shall be discarded, within four (4)…

      Official wording (code 24)

      Time as a public health control; procedures & records

    • CriticalFood handling

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

      Inspector’s note: Observed no sushi rice lab letter nor a ph meter on site to properly test the ph of sushi rice. Manager provide a sushi letter from poke burrito and as different address. Instructed to provide either a lab letter or a ph meter. Priority foundation. Citation issued 7-38-005.

      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 sushi rice lab letter nor a ph meter on site to properly test the ph of sushi rice. Manager provide a sushi letter from poke burrito and as different address. Instructed to provide either a lab letter or a ph meter. Priority foundation. Citation combined with #29

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Found the three compartment sink not maintained; sink is leaking when water from one compartment is drained and waste water collected with container at the buttom of 3 compartment sink. Instructed management to get drainage system serviced. Priority foundation 7-38-025. Citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of prep tables, coolers, freezers, shelving units. Instructed manager to clean 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: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed the hood ventilation filters with a build up of dust. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared.

      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 city of chicago food sanitation manager on site while tcs foods are being prepped (such as salmon, tuna, crab).at 11:30am certified manager jingxia crofton arrived on site. Instructed must have a city of chicago food sanitation manager on site at all times when tcs foods are being prepped/served. Instructed must post a valid city of chicago food sanitation manager certification in plain view of customers at all times.priority foundation violation 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed some food handlers without certificates on site at time of inspection. Instructed all employees must complete food handler training and maintain records thereof on site at all times.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed food service sanitation manager without food allergen training certificate. Instructed to meet requirement.

      Official wording (code 58)

      Allergen training as required

  3. Pass

    License Re-Inspection · Pass

    No violations

  4. Fail

    License · Fail

    3 critical Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Found no handwashing sink in front food prep/dispensing area. A handwashing sink shall be located to allow convenient use by employees in all food preparation, food dispensing, and warewashing areas. Priority foundation violation. 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed raw sushi on menu. Menu has disclosure, footnote, and reminder. The consumer advisory is missing a written disclosure stating that "these items are served raw". Instructed to provide to all menus. Priority foundation. 7-38-005.

      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: The manager states that vinegar is used as a preservative for sushi rice. However, no product assessment verifying the ph from a certified lab was found. Additionally, there was no ph meter on site capable of determining the ph of the sushi rice. The manager was instructed to provide either a certified lab report or a ph meter to determine the adequate ph of the sushi rice. Priority foundation. 7-38-005.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

More in ZIP 60604

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