RestaurantLicence 2492107

Sushi Taku

1904-1906 W Division St, Chicago 60622

Latest verdictFailOct 5, 2026 · 8 days ago

Inspections16since Apr 4, 2017

Fail rate33.3%5 of 15 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

Pass33%
Conditional33%
Fail33%

16 inspections from 2017 to 2026 · hover a mark

2019202120232025

FailOct 5, 2026ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no handwashing signage at front and rear food prep areas and inside the washrooms.instructed to provide and maintain.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed black slimy substances on interior water components of the ice machine, dripping into ice "ice is used for human consumption". Instructed management to turn off machine, remove ice and have interior of ice machine cleaned and sanitized and maintained.priority foundation violation 7-38-005, citation issued.
3. 37
  Food properly labeled; original container
  Observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).
4. 40
  Personal cleanliness
  Observed employee with no hair restraint in the food prep area. Instructed manager to provide hair restraints for all employees in the food prep area.
5. 41
  Wiping cloths: properly used & stored
  All prep area wiping cloths must be held in a container with a sanitizing solution between use.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained cutting boards in the front sushi prep area.instructed to resurface or replace the cutting boards and maintain.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed a torn door gasket inside of the 2-door prep cooler located directly across the hand sink at front sushi prep area.instructed to replace the torn door gaskets and maintain.
8. 49
  Non-food/food contact surfaces clean
  Instructed to clean the following equipments and maintain: prep tables (tops and bottoms), storage shelves at front sushi prep area, and shelves inside of refrigeration units and maintain.
9. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered waste receptacle provided in the unisex washroom. Must provide.
10. 55
  Physical facilities installed, maintained & clean
  Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, around dish machine, rear dry storage areas, prep tables and all cooking equipment to remove spills, food debris, and dirt buildup.instructed to detail clean and maintain at all times. Instructed to detail clean the walls and ceilings along the east-side customer seating areas to remove accumulation of hanging dusts and maintain.
11. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to detail clean the kitchen exhaust hood/filters to remove accumulation of grease build-up and maintain.
12. 57
  All food employees have food handler training
  Observed expired food handler certificates provided on the premises.must show proof of training for all food handling employees and maintain.
PassMar 25, 2025Complaint Re-InspectionRisk 1 (High)
1. 58
  Allergen training as required
  2-102.13 observed certified food manager with no food allergen training. Instructed manager to comply with requirement.
FailMar 4, 2025ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hot water in women's toilet room with a maximum temperature of 71 f. Instructed manager to ensure hot water at hand washing sink has a minimum temperature of 100f. Priority violation 7-28-030(c) citation issued.
2. 49
  Non-food/food contact surfaces clean
  Observed calcium buildup on interior of ice machine in basement. Instructed manager to clean and maintain ice machine.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered receptacles in women's toilet room. Instructed manager to provide covered receptacles in women's toilet room.
4. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed outside dumpster receptacles overflowing with trash and unable to close. Instructed manager to ensure lids are closed and tight-fitting at all times. Priority foundation violation 7-38-020(b) citation issued.
5. 58
  Allergen training as required
  Observed certified food manager with no food allergen training. Instructed manager to comply with requirement.
PassMar 21, 2024Short Form ComplaintRisk 1 (High)
FailFeb 28, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hand washing sink in waitstaff prep area with a maximum hot water temperature of 69 f. Instructed manager to ensure that every hand washing sink has a minimum hot water temperature of 100 f priority violation 7-38-030(c) citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed build up of black and pink slimy substance on interior of ice machine. Instructed manager to ensure interior of ice machine is clean to sight and touch. Priority foundation violation 7-38-005 citation issued.
3. 28
  Toxic substances properly identified, stored, & used
  Observed detergent and sanitizer tubes of 3-compartment sink in use and hooked up to degreaser. Instructed manager to ensure only food contact surface-approved chemicals are used in the process of washing dishes. Manager removed degreaser priority violation 7-38-005 citation issued
ConditionalMar 29, 2023ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  Observed no certified manager on duty from 1:50pm-2:15pm while tcs items like sushi were prepared. Certified manager arrived on site at 2:15pm. Instructed to maintain an employee holding a city of chciago foodservice manager certificate on site at all times. Priority foundation violation 7-38-012. Citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no kit on site for responding to vomit and diarrhea. Instructed to maintain a kit with all necessary supplies including a sanitizer rated as effective against norovirus on site at all times. Priority foundation violation 7-38-005. Citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observe no handwashing signage at exposed handwashing sink located at sushi prep area. Instructed to provide.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed crack in plastic door for fish cooler located on top of sushi bar and low battery at soap dispsener located at sushi prep station. Instructed to repair or replace and maintain in good condition.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed 2 cutting boards in sushi prep area covered in deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable cutting surfaces.
6. 51
  Plumbing installed; proper backflow devices
  Observed low water pressure at exposed handwashing sink located in rear dish dish area. Instructed to repair or replace and maintain in good condition.
7. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed lid is on used cooking oil container is broken. Instructed to repair or replace and maintain in good condition.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed slight build up of grease on hood above main cook line and build up of dust on vent above utility sink. Instructed to clean and maintain in good condition.
PassOct 19, 2022CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed boxes of food stored on the floor in the walk-in cooler and walk-in freezer located in the basement. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed crack bulk container of rice in the kitchen repaired with duct tape. Instructed to replace or repair with material that is smooth, and easily cleanable.
No verdictMar 30, 2022ComplaintRisk 1 (High)
ConditionalSep 28, 2020Short Form ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  No certified food service manager on site while preparing and serving tcs foods ( sushi, chicken...) instructed to obtain. Priority foundation violation 7-38-012.
PassAug 17, 2020Complaint Re-InspectionRisk 1 (High)
FailAug 12, 2020ComplaintRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  No certified food service manager on site while preparing and serving tcs foods ( sushi, chicken...) instructed to obtain. Priority foundation violation 7-38-012.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  No hot running water at main kitchen hand wash sink just cold water, hot water knob is broken, instructed to provide hot water at all hand wash sinks. Priority violation 7-38-030(c).
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed evidence of preparing food in basement's storage room ( cutting board a knives placed on cutting boards, prep cooler) no hand wash sink provided in basement area, instructed not to prep in basement if there is no hands washing facilities, priority foundation violation 7-38-030(c). Manager moved all prep utensils to first floor kitchen.
ConditionalJan 9, 2020Canvass Re-InspectionRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed no records for parasite destruction from the supplier for sushi grade fish. Instructed to comply. Priority foundation violation 7-38-005 no citation issued
2. 29
  Compliance with variance/specialized process/HACCP
  Observed no lab report or ph meter for sushi rice during inspection. Instructed to comply. Priority foundation violation 7-38-005 no citation issued
FailJan 7, 2020CanvassRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Person in charge unable to demonstrate knowledge and perform duties during inspection. Priority foundation violation.
2. 2
  City of Chicago food service sanitation certificate
  Observed no certified manager on duty and city of Chicago sanitation certificate posted during inspection. Instructed that there must be a certified manager on duty at all times while tcs foods are being prepared and served. Priority foundation violation 7-38-012 citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed hot water at the hand sink in the women's bathroom not meeting the minimum temperature requirement (80.6 degree f). Instructed that the minimum hot water temperature at the hand sink must be 100 degree f. Priority violation 7-38-030(c) citation issued.
4. 14
  Required records available: shellstock tags, parasite destruction
  Observed no records for parasite destruction from the supplier for sushi grade fish. Instructed to comply. Priority foundation violation 7-38-005 no citation issued
5. 22
  Proper cold holding temperatures
  Observed ready to eat/tcs foods at an improper cold holding temperature sitting on the counter in the prep area in the rear kitchen and sushi bar (crab 63.2 degree f, chicken 58.1 degree f). Instructed that cold holding in 41 degree f or below. Manager voluntarily discarded food items. Approx 3 lbs and $30 value. Priority violation 7-38-005 citation issued.
6. 23
  Proper date marking and disposition
  Observed no proper date marking on tcs foods in the walk in cooler held more than 24 hours. Priority foundation violation 7-38-005 citation issued.
7. 25
  Consumer advisory provided for raw/undercooked food
  Menu does not disclose and inform consumers to specific menu items that are under cooked and potential hazard of consuming such foods (sushi). Priority foundation violation 7-38-005 citation issued.
8. 29
  Compliance with variance/specialized process/HACCP
  Observed no lab report or ph meter for sushi rice during inspection. Instructed to comply. Priority foundation violation 7-38-005 no citation issued
ConditionalFeb 15, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  The person in charge unable to provide employee health policy. Instructed to provide and maintain. Priority foundation violation 7-38-010. No citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  The person in charge unable to provide procedure for employee to follow when responding to vomiting and diarrheal events. Instructed to provide procedure with the necessary items such as gloves, mask, disposable mops and appropriate sanitizer. Priority foundation violation 7-38-005 no citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs or posters near hand washing sinks throughout premises. Must provide and maintain.
4. 23
  Proper date marking and disposition
  Observed no proper date marking on tvs foods held more than 24 hours. Must provide and maintain.
5. 25
  Consumer advisory provided for raw/undercooked food
  Menu does not disclose and inform consumers to specific menu items that are under cooked and potential hazard of consuming such foods (sushi). Priority foundation violation 7-38-005 no citation issued.
6. 36
  Thermometers provided & accurate
  Visible and working thermometer needed at the upright refrigerator in rear prep area. Must provide and maintain.
7. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in the original containers.
8. 39
  Contamination prevented during food preparation, storage & display
  Observed items not elevated 6inches off the floor inside walk-in cooler and storage area in the basement. Must provide approved shelving.
9. 40
  Personal cleanliness
  All employees in food preparation areas must wear hair restraints at all times food is being prepared and served.
10. 41
  Wiping cloths: properly used & stored
  Observed wiping cloths stored on top of prep tables in front sushi prep area and rear prep area. Must properly store wiping cloths in a sanitizing solution when not in use.
11. 51
  Plumbing installed; proper backflow devices
  Backflow preventer device not located at the ice machine and service sink in rear prep area. Must install a backflow preventer device so that can be located to be service and maintain.
12. 55
  Physical facilities installed, maintained & clean
  Observed dirt and grease build up on floor under around and behind cooking equipment and underneath dishmachine in rear prep area. Must clean and maintain.
13. +4 more
PassApr 5, 2017Canvass Re-InspectionRisk 1 (High)
ConditionalApr 4, 2017LicenseRisk 1 (High)
1. 8
  Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
  Low temperature dish machine in use and unable to adequately sanitize (oppm chlorine) at time of inspection. Dishmachine was tagged and cannot be used until re-inspected by cdph. Critical violation 7-38-030
2. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide internal thermometer for the walk-in cooler located in the basement and maintain.

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

108×
Adequate handwashing sinks properly supplied and accessible
475×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
564×
Adequate ventilation & lighting; designated areas used
24×
City of Chicago food service sanitation certificate
403×
Personal cleanliness
583×
Allergen training as required
162×
Food-contact surfaces: cleaned & sanitized
372×
Food properly labeled; original container

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 2492107 — a business that changed hands may carry history from its predecessor.