RestaurantLicence 58047

Gorilla Sushi Bar on Clark

4617 N Clark St, Chicago 60640

Latest verdictPassAug 6, 2026 · 2 months ago

Inspections16since Sep 30, 2015

Fail rate25.0%4 of 16 verdictscitywide 22.4% · above average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass56%
Conditional19%
Fail25%

16 inspections from 2015 to 2026 · hover a mark

20172019202120232025

PassAug 6, 2026Canvass Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.
FailJul 30, 2026CanvassRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  No person in charge present at the time of inspection. Priority foundation violation. No citation issued.
2. 2
  City of Chicago food service sanitation certificate
  Noted no certified food manager on duty while tcs foods are prepared and served (sushi)or city of Chicago sanitation certificate. Instructed management that a food manager with original city of Chicago certificate must on site at all times. Priority foundation #7-38-012.
3. 29
  Compliance with variance/specialized process/HACCP
  Noted no sushi rice analyses letter or ph test kit on site at the time of inspection. Sushi rice analyses letter on site issued 0/03/2020. Instructed to have a sushi rice analyses letter or obtain a ph test kit. Priority foundation #7-38-005. Citation issued.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.
PassJun 10, 2025CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed torn gaskets on the inside of sushi prep reach-in cooler. Instructed to repair and maintain.
2. 51
  Plumbing installed; proper backflow devices
  Observed low hot water pressure for three compartment sink in the dishwashing area. Instructed to repair and maintain.
PassAug 2, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide handwashing signage at (2) handsink in front sushi prep area.
2. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible inside refrigerator in rear prep/dishwashing area.
3. 38
  Insects, rodents, & animals not present
  Instructed to replace broken rubber strip at the bottom of rear exit door.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to clean and maintain storage shelves in rear storage area.
5. 49
  Non-food/food contact surfaces clean
  Instructed to clean and maintain interior surfaces of refrigerator in rear prep/dishwashing area.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floor behind grease box underneath 3 compartment sink and floor behind dishmachine. Cleaning chemical must be stored 6" off the floor for easy access on cleaning.
PassMay 5, 2023CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed multiple cutting boards with deep scratches and stains on prep tables in the rear preparation area. Instructed the person in charge to resurface/replace cutting boards and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard used as liner on shelving units in front and rear preparation areas. Instructed the person in charge to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.
3. 55
  Physical facilities installed, maintained & clean
  Observed loose debris, dirt and dust buildup on the floors and corners throughout the facility. Instructed the person in charge to detail clean and increase cleaning frequency of floors and maintain.
4. 58
  Allergen training as required
  Observed one certified food manager without allergen awarness training certificate. Instructed the person in charge to ensure that any individual that has a city of Chicago foodservice manager certificate completes allergen awareness training and keep certificate on the premises.
PassAug 30, 2022Canvass Re-InspectionRisk 1 (High)
FailAug 22, 2022CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Observed grease spill/dripping from prep table top under fryers onto shelves. Must clean and maintain said shelves/table top and maintain.
2. 60
  Previous core violation corrected
  The following previous core violations from report #2523256 dated on 07/27/21 were not corrected-# 49 4-602.13 black slime at interior of three compartment sink(corners) must be cleaned,#55 6-201.12 debris on floors behind low temp dish machine and grease trap under three compartment sink, clean and maintain. Instructed manager said previous core violations must be corrected by the date of reinspection. Priority foundation 7-42-090.
PassJul 27, 2021CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Dry food(flour, sugar, etc)stored in a plastic container must be labeled with a common name
2. 41
  Wiping cloths: properly used & stored
  All wiping cloths in all prep areas must be held in a container with a sanitizing solution between use.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use milk crates as a means of elevation for stored items.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Broken liner inside the second chest freezer door in the basement area must be replaced
5. 49
  Non-food/food contact surfaces clean
  Black slime at interior of three compartment sink(corners), must be cleaned
6. 51
  Plumbing installed; proper backflow devices
  The faucet at three compartment sink is leaking, repair issue
7. 55
  Physical facilities installed, maintained & clean
  Debris on floors behind low temp dish machine and grease trap under three compartment sink, clean and maintain
PassOct 30, 2020Canvass Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gasket inside the prep service cooler at the sushi prep. Instructed to detail repair and maintain and/or replace.
2. 55
  Physical facilities installed, maintained & clean
  Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest.
FailOct 23, 2020CanvassRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  Both the reminder of: [ * “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness " ] and the disclosure of an asterisk is needed on menus to indicate the reminder and identify the items of risk. Priority foundation violation 7-38-005. Citation issued
2. 37
  Food properly labeled; original container
  Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food containers.
3. 41
  Wiping cloths: properly used & stored
  Noted dirty wiping cloths on prep tables at front area not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gasket inside the prep service cooler at the sushi prep. Instructed to detail repair and maintain and/or replace.
5. 55
  Physical facilities installed, maintained & clean
  Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest.
ConditionalMay 9, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation 7-38-010. No citation issued observed
2. 5
  Procedures for responding to vomiting and diarrheal events
  No procedure/plan for responding to vomiting and diarrheal events. Instructed facilty to develop and maintain a procedure /plan and to maintain any appropriate supplies on site. Priority foundation violation 7-38-005 no citation issued.
3. 25
  Consumer advisory provided for raw/undercooked food
  Both the reminder of: [ * “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness " ] and the disclosure of an asterisk is needed on menus to indicate the reminder and identify the items of risk. Priority foundation violation 7-38-005 no citation issued
4. 58
  Allergen training as required
  Observed no approved allergen training in accordance with pa 100-0367 on site. Instructed any persons with the city of Chicago food sanitiation certificate to comply with allergen training and maintain
PassMay 16, 2018CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name and/or use by date.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean inside of small oven at the sushi bar with dirt, burnt foods and debris....noted slight discoloration and deep cuts on the sushi cutting board at the sushi bar. Instructed to detail clean and maintain.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Noted leaking faucet at the 3 compartment sink (cold water faucet). Instructed to repair and maintain.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Noted clutter at the basement food/dry storage area. Instructed to clean, organize and/or remove all unnecessary articles to prevent hiding places for pest
ConditionalJul 13, 2017CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  The following potentially hazardous foods found held at improper temperatures. Approximately 3 lbs raw tuna found at 61.9f in the sushi prep two door cooler. Cooler found at 38f. Also noted, 5 lbs miso soup at 128.3f. Soup was stored in a pot with a tight fitting lid on an electric burner that was turned off for the restaurant closing between 2:30pm to 5:00pm. Employee states the soup was to be turned back on at 5pm. Reviewed proper cooling methods. Cool hot foods from 140f to 70f in two hours and 70f to 40f in four hours. All foods discarded. Management states estimated value to be $25.00. Critical violation 7-38-005(a).
2. 6
  Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
  Observed poor hygienic practices. Employee observed preparing ready to eat sushi rolls wearing rubber gloves then receiving a phone call on a cell phone, answering the phone with gloved hands then continue to prepare foods wearing the same gloves. Also observed the same employee changing gloves without washing hands before or after each glove use. Reviewed proper glove usage with management. Critical violation 7-38-010(a).
3. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed sushi prep exposed hand sink not accessible. Found blocked by garbage can and unable to reach to adequately wash hands. Management remove garbage can. Critical violation 7-38-030.
4. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All prepared frozen foods must be labeled and dated.
5. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must not use news paper as liner for shelving throughout facility.
6. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must not use cardboard as matting for floors throughout.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must remove the filtered water purifying system from the sushi prep exposed hand sink and attach to an installed one compartment prep sink in the sushi prep area.
8. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  All unused equipment ie: coolers, grills, prep tables must be removed from the rear patio to prevent rodent harboring.
9. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Sushi prep wiping cloths must be held in a clean container with a sanitizing solution.
ConditionalOct 13, 2016CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Potentially hazardous foods at improper temperature inside the sushi reach in cooler. Tuna at 45.3f, 3 lbs; salmon at 44.5f, 3 lbs; and crab stick at 43.7f, 2 lbs; cold rice at 48.7f, 5 lbs. Instructed manager that all cold potentially hazardous foods must maintain a temperature of 40.0f or below during storage. Critical violation 7-38-005(a). Manager discarded/denatured the said products worth $50.00 total 13 lbs. Cooler temperature at 40.0f
2. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Provide label and date on all food containers inside the reach in cooler with potentially hazardous foods. Also all bulk dry food containers needs a label.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Vent cover inside the washroom with dust build-up. Must clean,remove dust and maintain.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Light bulb on the one door reach on cooler in the rear prep area not shielded. Must provide light shield and end caps.
5. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Must re adjust the self closer device on the door of the washroom. Door not closing all the way.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Leak on the faucet connector arm of the 3 compartment sink. Must repair and maintain to stop the leak.
7. 45
  Food handler requirements met
  No idph food handlers certificate available at this time. Must provide next routine inspection.
PassOct 2, 2015Canvass Re-InspectionRisk 1 (High)
1. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Must provide self closing latch for the bathroom door.
FailSep 30, 2015CanvassRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Found no barrier or seperation between rear prep area and customer washroom. Customer/employee washroom is located in the back of establishment down the hallway on north wall directly next to an open prep area in the rear and south wall. Instructed to submit plans to install a barrier between prep area and customer washroom. Serious violation 7-38-005a

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

4710×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
555×
Physical facilities installed, maintained & clean
384×
Insects, rodents, & animals not present
374×
Food properly labeled; original container
414×
Wiping cloths: properly used & stored
493×
Non-food/food contact surfaces clean
33×
Management, food employee and conditional employee; knowledge, responsibilities and reporting
303×
Food in original container, properly labeled: customer advisory posted as needed

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 58047 — a business that changed hands may carry history from its predecessor.