RestaurantLicence 2358994

Sushi Dokku

823 W Randolph St, Chicago 60607

Latest verdictConditionalMay 26, 2026 · 4 months ago

Inspections22since Nov 18, 2014

Fail rate18.8%3 of 16 verdictscitywide 22.4% · below 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

Pass50%
Conditional31%
Fail19%

22 inspections from 2014 to 2026 · hover a mark

201620182020202220242026

ConditionalMay 26, 2026ComplaintRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Dates not recorded on shellfish tags of when the last oyster from the container was sold or served. Instd to record date on shellrish tags of when the last oyster from the container was sold or served and maintain on site. Citation issued 7-38-005 priority foundation
2. 43
  In-use utensils: properly stored
  Ice scoop improper stored in open wire rack where scoop toucing exterior surface of ice machine. Instd to to store ice scoop properly and maintain
3. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Multi use equipment stored in mechanical room. Instd to remove all and store in proper storage area. Storing in mechanical room is prohibited
4. 56
  Adequate ventilation & lighting; designated areas used
  Inadequate lighting/very dim at basement area where bar warewashing unit located. Instd to provide proper lighting and maintain
No verdictMay 18, 2026ComplaintRisk 1 (High)
No verdictMay 7, 2026ComplaintRisk 1 (High)
PassJun 5, 2025CanvassRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Observed chipped paint on the ceiling above the low temperature dish machine in the 1st floor dish washing area to the side of the bar and in the basement food prep area above prep tables and prep sinks. Management instructed to scrape and repaint the chipped paint in both affected areas.
PassDec 20, 2024Short Form ComplaintRisk 1 (High)
PassMar 26, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Found missing handwash sign at basement handwash sink. Instructed to provide and maintain.
2. 56
  Adequate ventilation & lighting; designated areas used
  Observed an accumulation of dirt/debris buildup on the dining room room exhaust ventilation. Must detail clean and maintain.
No verdictMar 7, 2024Non-InspectionRisk 1 (High)
PassFeb 9, 2023ComplaintRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed a leak coming from the basement dish area handwashing sink faucet. Must repair and maintain.
No verdictFeb 2, 2023Non-InspectionRisk 1 (High)
ConditionalFeb 1, 2022Recent InspectionRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no employee hand washing signage at hand sinks at bar on 1st floor. Must provide.
2. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory for raw or undercooked foods. Instructed to identify (disclosure) such foods by asterisking them to a foot note that states: "items can be served raw or undercooked or contain undercooked ingredients" and add a statement (reminder) that says: "consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". Priority foundation violation. 7-38-005. Citation issued.
3. 38
  Insects, rodents, & animals not present
  Observed about a 1/4 inch gap on right side of door on 1st floor leading to alley. Must seal gap.
4. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must provide lid on trash cans in all women's bathrooms.
5. 57
  All food employees have food handler training
  Observed expired food handler training certificates. Must provide food handler training for current employees.
ConditionalJan 20, 2022CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no employee hand washing signage at hand sinks at bar on 1st floor. Must provide.
2. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory for raw or undercooked foods. Instructed to identify (disclosure) such foods by asterisking them to a foot note that states: "items can be served raw or undercooked or contain undercooked ingredients" and add a statement (reminder) that says: "consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". Priority foundation violation. 7-38-005.
3. 38
  Insects, rodents, & animals not present
  Observed about a 1/4 inch gap on right side of door on 1st floor leading to alley. Must seal gap.
4. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must provide lid on trash cans in all women's bathrooms.
5. 57
  All food employees have food handler training
  Observed expired food handler training certificates. Must provide food handler training for current employees.
6. 61
  Summary report displayed and visible to the public
  Summary report not posted from previous inspection on 11/15/2019, report #2345758. Instructed to post recent summary report visible to the public. Priority foundation violation. 7-42-010(b). Citation issued.
No verdictJan 12, 2022Non-InspectionRisk 1 (High)
ConditionalNov 15, 2019CanvassRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  3.603.11 must post disclosure consumer advisory if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Priority foundation 7-38-005 no citation issued.
ConditionalOct 2, 2018CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  2.102.14(n) no employee health policy available on-site during the inspection for review. Instructed to provide the form 1b health policy or similar documents used to demonstrate compliance. Priority foundation 7-38-010 no citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  2.501.11 no clean-up kit available on-site during the inspection for review. Instructed to provide the kit & procedures for staff to follow when responding to vomiting or diarrhea events that involve the discharge of fecal or vomitus matter onto surfaces inside the food establishment. Priority foundation 7-38-005 no citation issued.
3. 16
  Food-contact surfaces: cleaned & sanitized
  4.602.11 (e)(4) must detail clean interior panel or ice machine, panel slightly dirty. Instructed to maintain.
4. 23
  Proper date marking and disposition
  3.501.17 must date mark all rte/tcs foods prepared onsite and kept in coolers for more than 24 hrs. Instructed to maintain.
5. 25
  Consumer advisory provided for raw/undercooked food
  3.603.11 must post disclosure consumer advisory if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Priority foundation 7-38-005 no citation issued.
6. 37
  Food properly labeled; original container
  3.302.12 must label all bulk food containers with common name of food, when food has been removed from its original packaging. Instructed to maintain.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4.501.11 must provide additional sink stoppers for 3-comp sink in (sushi) front prep area. Instructed to maintain.
8. 51
  Plumbing installed; proper backflow devices
  5.205.15 must repair leaky pipe underneath hand sink in basement prep, near dish machine. Instructed to maintain.
9. 55
  Physical facilities installed, maintained & clean
  6.501.12 must detail clean water & debris from floors throughout front, and basement prep areas. Also, clean debris from floors in electrical closet an storage room in basement. Instructed to maintain.
10. 56
  Adequate ventilation & lighting; designated areas used
  4.202.18 must detail clean excessive grease accumulation from hood filters in main prep area. Instructed to maintain.
11. 58
  Allergen training as required
  Allergen training is required for all staff that have a city of Chicago food sanitation license. Instructed to complete training and keep certificate on-site at all times.
PassOct 20, 2017CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed large crack on microwave door, in garde manger prep area on 1st floor. Instructed manager to repair and or replace. Maintain at all times.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed dust and debris, on floor in hot water tank closet, in basement prep area. Instructed manager to detail clean and maintain to prevent rodent harborage. Observed cracked light shield, above utility mop sink, next to ice machine, as well as above the 3 compartment sink, in basement prep area. Instructed manager to repair and or place. Maintained at all times.
PassAug 9, 2016Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Worn caulking with black substance noted along wall and base line of dishmachine near scrape sink. Instd to repair same. Small prep cooler at 1st floor sushi prep area with condenser leaking, causing water accumulation at bottom of cooler (using cloth to soak up excess water). Instd to repair same and have surface remain clean and dry
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Black walls noted at 1st floor sushi prep area, in small prep room behind same area, and in basement area where glassware dishmachine located. Walls must be in a light finish in prep areas and dishwashing areas. Peeling paint on brick pillars in basement prep area. Instd to repair same.
FailAug 2, 2016CanvassRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Live flies (over 25) noted on walls and ceilings in basement bar area and basement dishwashing area. Instd to eliminate flies, clean and sanitize all affected areas. Instd to contact pest control for service. Citation issued 7-38-020 serious.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Worn caulking with black substance noted along wall and base line of dishmachine near scrape sink. Instd to repair same. Small prep cooler at 1st floor sushi prep area with condenser leaking, causing water accumulation at bottom of cooler (using cloth to soak up excess water). Instd to repair same and have surface remain clean and dry.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor drain in basement bar area not clean, excessive debris build-up. Instd to clean and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Black walls noted at 1st floor sushi prep area, in small prep room behind same area, and in basement area where glassware dishmachine located. Walls must be in a light finish in prep areas and dishwashing areas. Peeling paint on brick pillars in basement prep area. Instd to repair same.
5. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Wiping cloths improperly stored. Instd to store in sanitizing solution.
No verdictMay 16, 2016CanvassRisk 1 (High)
PassOct 16, 2015CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed pinkish build up on the interior of the ice machine. Instructed to clean and maintain.
PassNov 26, 2014License Re-InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean the interior of the fryers.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove clutter in basment storage areas and store all items 6 inches off the floor.
FailNov 24, 2014License Re-InspectionRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Must properly protect food and food contact surfaces. Must provide the proper covers for the ice bins in the basement prep area. (including the unused one compartment sink used as an ice bin) also, noted counter seating at the front prep area. Must provide adequate separation along the counter to properly protect food and food contact surfaces. Must also install proper separation between the basment dining area and the basement prep area where missing. (swing door missing near the single ice chest)
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Noted 1/2 inch gaps along the bottoms of the two rear exit doors leading to the outside garbage area. Must repair and make doors completely insect and rodent proof.
3. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must invert all multi use items.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean vent covers in the 1st floor washrooms. Must also detail clean the ventilation hood above the cooking equipment. Must detail clean the interior of the fryers.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must provide hot running water at the basement 1 compartment sink closest to the ice machine.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove clutter in basment storage areas and store all items 6 inches off the floor.
FailNov 18, 2014LicenseRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Must properly protect food and food contact surfaces. Must provide the proper covers for the ice bins in the basement prep area. (including the unused one compartment sink used as an ice bin) also, noted counter seating at the front prep area. Must provide adequate separation along the counter to properly protect food and food contact surfaces. Must also install proper separation between the basment dining area and the basement prep area where missing. (swing door missing near the single ice chest)
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Noted 1/2 inch gaps along the bottoms of the two rear exit doors leading to the outside garbage area. Must repair and make doors completely insect and rodent proof.
3. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must invert all multi use items.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean vent covers in the 1st floor washrooms. Must also detail clean the ventilation hood above the cooking equipment. Must detail clean the interior of the fryers.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must provide hot running water at the basement 1 compartment sink closest to the ice machine.
6. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove clutter in basment storage areas and store all items 6 inches off the floor.

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

On the street

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What it gets cited for

254×
Consumer advisory provided for raw/undercooked food
384×
Insects, rodents, & animals not present
334×
Food and non-food contact equipment utensils clean, free of abrasive detergents
563×
Adequate ventilation & lighting; designated areas used
103×
Adequate handwashing sinks properly supplied and accessible
163×
Food-contact surfaces: cleaned & sanitized
323×
Food and non-food contact surfaces properly designed, constructed and maintained
353×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

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 2358994 — a business that changed hands may carry history from its predecessor.