Sushi Mura Chicago
Last inspected: Mar 6, 2025
86
Score
Inspectors have visited Sushi Mura Chicago seven times, with records going back to 2023. Sushi Mura Chicago was last inspected on Mar 6, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly five violations earlier in the record.
Across the inspection history, “adequate handwashing sinks properly supplied and accessible” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 6, 2025
Routine
3 minor violations.
View 3 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HAND WASHING SIGNS NEAR HAND WASHING SINKS IN FRONT SUSHI PREP AREA AND REAR KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
10
In-use utensils: properly stored
Inspector notes: OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED 0N THE FRONT SUSHI PREP AREA. MUST PROPERLY STORED ICE SCOOPS IN ACLEAN CONTAINER TO PREVENT CONTAMINATION.
43
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED GREASE BUILD UP ON FLOOR BEHIND COOKING EQUIPMENT AND AROUND PIPES. MUST CLEAN AND MAINTAIN.
55
86
Apr 5, 2024
Reinspection
1 minor violation.
View 1 violation
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.
57
95
Apr 2, 2024
Reinspection
1 major violation. 3 minor violations.
View 4 violations
Previous priority foundation violation corrected
Inspector notes: PREVIOUS PRIORITY FOUNDATION VIOLATION #25 NOT CORRECTED FROM REPORT #2591553 ON 3-22-24. #25-MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
59
Personal cleanliness
Inspector notes: NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.
40
Wiping cloths: properly used & stored
Inspector notes: WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
41
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.
57
78
Mar 22, 2024
Routine
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
Proper hot holding temperatures
Inspector notes: OBSERVED APPROXIMATELY 10 LBS COOKED SHRIMP AND SOFT SHELL CRAB TEMPURA ON A PAN TIGHTLY COVERED WITH PLASTIC WRAP ON PREP SHELVING NEXT TO THE DEEP FRYERS HELD AT AN IMPROPER HOT HOLDING TEMPERATURE OF 85.1F AND 64.7F. COOK ON SITE STATED THE FOODS ARE PREPARED, HELD THERE UNTIL AN ORDER IS PLACED, THEN REHEATED IN THE DEEP FRYER BEFORE SERVING. REVIEWED HOT AND COLD HOLDING TEMPERATURE REQUIREMENTS. HOT FOODS MUST BE HELD AT A MINIMUM TEMPERATURE OF 135F OR ABOVE. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: PERSON IN DOES DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
1
City of chicago food service sanitation certificate
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS SUCH AS COOKED SHRIMP ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
2
Consumer advisory provided for raw/undercooked food
Inspector notes: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS RAW FISH. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
25
Thermometers provided & accurate
Inspector notes: NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
36
Insects, rodents, & animals not present
Inspector notes: NOTED SMALL FLIES IN THE FOLLOWING AREAS: APPROXIMATELY 15 TO 20 FLIES IN THE WASHROOM HALLWAY WHERE BUS PANS AND GARBAGE CANS ARE STORED. 10 NOTED THROUGHOUT THE SUSHI BAR PREP AREA. 5 TO 10 NOTED AT THE DISHWASHING AREAS. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS, RECOMMEND HAVING PEST CO. SERVICE FOR FLIES. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
38
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST NOT USE CLOTH AS A GRIP ON FOOD STRAINER. MUST BE SMOOTH AND CLEANABLE.
47
Non-food/food contact surfaces clean
Inspector notes: EXCESSIVE GREASE ON PIPING BEHIND THE COOKS LINE EQUIPMENT.----HANGING CLOTH CURTAINS SEPARATING THE FRONT SUSHI PREP AND KITCHEN NOTED DIRTY. MUST CLEAN AND MAINTAIN ALL.----ALL RAW WOODEN BLOCKS BEING USED AS PROPS AT THE SUSHI BAR PREP MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
49
Non-food/food contact surfaces clean
Inspector notes: INTERIOR OF THE TOASTER OVEN DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: MUST NOT STORE EMPLOYEES STREET SCOOTERS IN THE REAR DRY FOOD STORAGE AREA.----ALL STORED ITEMS THROUGHOUT THE MOP CLOSET ROOM MUST BE ELEVATED FROM THE FLOORS AND ALL OTHER UNNECESSARY ITEMS REMOVED.
55
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE.
57
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED SOME AREAS INSIDE THE ICE MACHINE IN NEED OF CLEANING.
16
Personal cleanliness
Inspector notes: NOTED FOOD HANDLERS NOT WEARING EFFECTIVE HAIR RESTRAINTS. MUST WEAR AT ALL TIMES WHILE PREPARING FOODS.
40
Wiping cloths: properly used & stored
Inspector notes: WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
41
35
May 30, 2023
License
No violations found.
100
May 9, 2023
Reinspection
2 minor violations.
View 2 violations
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
43
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
90
May 2, 2023
Routine
3 major violations. 5 minor violations.
View 8 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO SOAP AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO PAPER TOWELS AT HAND WASH SINK OF THE SUSHI BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
10
Garbage & refuse properly disposed; facilities maintained
Inspector notes: ]NOTED OUTSIDE GARBAGE DUMPSTERS OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED
54
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED INNER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLESN, SANITIZE AND MAINTAIN.
16
Contamination prevented during food preparation, storage & display
Inspector notes: NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
39
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
43
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
58
Frequently Asked Questions
When was Sushi Mura Chicago last inspected?
The most recent health inspection at Sushi Mura Chicago on file is from Mar 6, 2025. The public record contains seven inspections in total.
What is the most common violation at Sushi Mura Chicago?
Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited three times, more than any other issue at Sushi Mura Chicago.
Has Sushi Mura Chicago's inspection record improved over time?
Yes. Recent inspections at Sushi Mura Chicago have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Mura Chicago means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushi Mura Chicago inspected?
Based on the inspection history on file, Sushi Mura Chicago is inspected around four times per year on average.
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