Tanoshii Sushi Mike's
Last inspected: Sep 16, 2025
95
Score
Across the available record, Tanoshii Sushi Mike's has 13 inspections on file, the first dated 2013. Tanoshii Sushi Mike's was last inspected on Sep 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded four times.
Tanoshii Sushi Mike's latest score of 95 sits above the Chicago average of 81. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 16, 2025
Routine
1 minor violation.
View 1 violation
Food properly labeled; original container
Inspector notes: FOUND FOOD CONTAINERS WITH NO LABELS.(FLOUR,SUGAR,ETC.)MUST PROVIDE.
37
95
Sep 25, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
City of chicago food service sanitation certificate
Inspector notes: No certified food service manager on site while handling and serving TCS foods ( rice, fish...) instructed to obtain. Priority foundation violation 7-38-012.
2
Person in charge present, demonstrates knowledge, and performs duties
1
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Utensils placed on cloth towels to dry, instructed not to use cloth in drying process.
44
82
Oct 24, 2023
Routine
3 minor violations.
View 3 violations
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED BURNT-OUT LIGHT BULB IN KITCHEN FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FOOD PREP (WITH CUTTING BOARDS STORED ON THEM), WALK-IN COOLER AND REAR STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: OBSERVED NO COVERED RECEPTACLE IN THE WOMENS PUBLIC TOILET ROOM AND IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
53
86
Nov 29, 2022
Routine
No violations found.
100
Aug 29, 2019
Routine
4 major violations. 4 minor violations.
View 8 violations
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED OUTDATED LAB REPORT FOR SUSHI RICE AND NO PH METER. INSTRUCTED TO COMPLY WITH PH METER AND UPDATED LAB REPORT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
29
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO PROCEDURE FOR VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
5
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
25
Thermometers provided & accurate
Inspector notes: OBSERVED NO METAL STEM THERMOMETER DURING INSPECTION. INSTRUCTED TO COMPLY. 7-38-005 NO CITATION ISSUED.
36
Wiping cloths: properly used & stored
Inspector notes: OBSERVED USED WIPING CLOTHS HANGING IN THE HANDSINK BY THE KITCHEN ENTRANCE AND ON A CUTTING BOARD BEHIND THE FRONT BAR AREA. INSTRUCTED THAT WIPING CLOTHS SHOULD BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.
41
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE FLOORS BEHIND THE COOKING EQUIPMENT AND ALONG THE EDGES OF THE DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55
Allergen training as required
Inspector notes: OBSERVED NO PROOF OF ALLERGEN TRAINING FROM THE CERTIFIED MANAGER. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING.
58
55
Apr 3, 2018
Recent Inspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed cracked and broken cooler gaskets on 4 door true cooler, in kitchen prep area. Instructed manager to repair and replace. Maintain at all times.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Observed slight dust buildup on Hood filters above cook Station. Instructed manager to detail clean and maintain it all times.
33
Food handler requirements met
Inspector notes: Observed 2 of 6 food handlers, not meeting the food handlers requirements. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
86
Mar 23, 2018
Routine
4 minor violations.
View 4 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: Observed food handler preparing/touching raw salmon-ready to eat food, used for sushi bar, with bare hand contact, in kitchen prep area. Informed manager that bare hand contact with ready to eat food is not allowed. Instructed manager to use barriers such as tongs, deli tissue or single use gloves, whenever handling ready to eat foods. Manager corrected violation during inspection. Manager voluntarily discarded a total weight of 18lbs, at a total value of $90.00 Critical Violation #7-38-010 (A)
6
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed cracked and broken cooler gaskets on 4 door true cooler, in kitchen prep area. Instructed manager to repair and replace. Maintain at all times.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Observed slight dust buildup on Hood filters above cook Station. Instructed manager to detail clean and maintain it all times.
33
Food handler requirements met
Inspector notes: Observed 2 of 6 food handlers, not meeting the food handlers requirements. Instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
82
Aug 21, 2017
Routine
1 minor violation.
View 1 violation
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Observed portioned, frozen fish in freezer in rear cooler. Instructed must label all potentially hazardous foods with name and date when holding for more that 24 hours. Must maintain same.
30
95
May 3, 2016
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED NO CONSUMER ADVISORY POSTED IN PUBLIC VIEW OR ON THE MENU. INSTRUCTED TO POST THE CONSUMER ADVISORY OR NOTE IT IN THE MENU SO IT IS VISIBLE TO THE PUBLIC AT ALL TIMES.
30
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNT OUT BULB AT LEFT END OF COOK LINE.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WIPING CLOTHS STORED ON THE CUTTING BOARDS AT THE SUSHI PREP LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.
43
86
Mar 23, 2015
Routine
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROVIDE THE APPROPRIATE ICE BIN COVERS FOR CONSUMABLE ICE BINS IN THE BAR AREA.
32
95
Sep 8, 2014
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK RICE CONTAINERS MUST BE LABELED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS A LINER FOR COOKING EQUIPMENT. MUST INSTALL A SPLASH GUARD BETWEEN THE KITCHEN EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK.
32
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE ON THE EMPLOYEE WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK ON THE NOZZLE OF THE KITCHEN THREE COMPARTMENT SINK.
38
82
Jan 13, 2014
Reinspection
3 minor violations.
View 3 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LOW COLD WATER PRESSURE AT THE FRONT THREE COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST PROVIDE SHELVING RACKS TO PROPERLY STORE ALL ITEMS IN WALK IN COOLER OFF THE FLOOR. MUST REMOVE BROKEN REACH IN COOLER IN FRONT PREP AREA.
41
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL CLUTTER FROM REAR GARAGE AREA ONCE CONSTRUCTION COMPLETED.
41
86
Dec 17, 2013
License
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: MUST RODENT PROOF ALL REAR EXIT DOORS ATTACHED TO THE RESTAURANT AT BOTTOM TO PREVENT POSSIBLE RODENT ENTRY.
18
Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles
Inspector notes: PROVIDE HANDSOAP AND TOWELS OR A MECHANICAL DRYING DEVICE IN ALL WASHROOMS. ALSO PROVIDE HANDSOAP AND TOWELS AT EXPOSED HANDSINKS IN PREP AREAS.
27
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SEAL CONCRETE FLOOR IN WALK-IN COOLER AND REAR STORAGE AREA. CLEAN FLOORS THROUGHOUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PROVIDE WALL COVING ALONG WALLBASES WHERE NEEDED THROUGHOUT.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL CLUTTER FROM REAR GARAGE AREA ONCE CONSTRUCTION COMPLETED.
41
74
Frequently Asked Questions
When was Tanoshii Sushi Mike's last inspected?
The most recent health inspection at Tanoshii Sushi Mike's on file is from Sep 16, 2025. The public record contains 13 inspections in total.
What is the most common violation at Tanoshii Sushi Mike's?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Tanoshii Sushi Mike's.
Has Tanoshii Sushi Mike's inspection record improved over time?
Results have been roughly steady. Inspections at Tanoshii Sushi Mike's have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tanoshii Sushi Mike's 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 Tanoshii Sushi Mike's inspected?
Based on the inspection history on file, Tanoshii Sushi Mike's is inspected roughly once per year on average.
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