RestaurantLicence 34185

Wicker Park Seafood and Sushi Bar

11601 W Touhy Ave, Chicago 60666

Latest verdictConditionalAug 10, 2026 · 2 months ago

Inspections29since Aug 4, 2010

Fail rate3.4%1 of 29 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

Pass79%
Conditional17%
Fail3%

29 inspections from 2010 to 2026 · hover a mark

20132016201920222025

ConditionalAug 10, 2026CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed shellstock tags missing date in which the last of the shellstock is sold. Instructed manager to ensure date in which the last of the shellstock batch is used on the tag. Priority foundation violation 7-38-005 citation issued.
PassSep 4, 2025Canvass Re-InspectionRisk 1 (High)
FailAug 28, 2025CanvassRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory on qr code menu and menu including undercooked items, such as sushi, posted at host stand. Instructed to provide footnote, asterisk, and disclaimer on all versions of the menu. Priority foundation violation 7-38-005.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed torn gasket on prep cooler at sushi bar and dead battery at paper towel dispensor in kitchen. Instructed to repair or replace gasket on cooler and repair or replace battery in paper towel dispensor and maintain both in good condition.
ConditionalJan 22, 2025CanvassRisk 1 (High)
1. 16
  Food-contact surfaces: cleaned & sanitized
  Noted low temperature dish washing machine in use not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 00 ppm. Instructed not to use until equipment is properly sanitizing at minimum of 50 ppm.manager immediately called for maintenance. Priority violation #7-38-025. Citation issued.
2. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted broken glass at door of sushi display cooler. Instructed to repair and/or replace.
4. 51
  Plumbing installed; proper backflow devices
  Noted leaking faucet at the 3 compartment sink at the dish washing area. Instructed to repair and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to clean anad maintain floors along wall base and underneath equipment especially at the dish washing area and around the utility sink.
PassJun 6, 2024CanvassRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed leak at base of faucet at three compartment sink in the rear warewashing area. Instructed the person in charge to repair and maintain.
2. 55
  Physical facilities installed, maintained & clean
  Observe dirt on floors, along walls and in all corners in prep and dish washing areas. Instructed the person in charge to clean floors in prep areas, along walls and in all corners in all areas and maintain.
3. 57
  All food employees have food handler training
  Observed some food handling employees with expired food handler certificates at the time of inspection. Instructed the person in charge to renew expired food handler certifcates to comply with idph food handler requirements.
PassJun 28, 2023CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed (1) cutting board on top of sushi prep line cooler located at far left prep area covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to replace stained,worned-out caulk above the rear dishwashing 3-compartment sink and to maintain.
3. 51
  Plumbing installed; proper backflow devices
  Observed water leak at drain pipe underneath the rear 3-compartment sink.instructed to repair plumbing leak and to maintain.
4. 55
  Physical facilities installed, maintained & clean
  Observed dirty floors with spilled debris behind the grease trap box at rear 3-compartment sink area.instructed to clean floors in detail and maintain.
5. 56
  Adequate ventilation & lighting; designated areas used
  Observed broken light shield for light fixture at rear prep/2-compartment sink area.instructed to replace light shield and maintain.
PassMay 16, 2022ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed tether holding knife to sink is unclean and needs to be replaced. Remove and replace.
2. 55
  Physical facilities installed, maintained & clean
  Observed floors uclean under and behind heavy equipment in corners and along walls.
PassNov 18, 2021CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted exterior of reach-in cooler door (rear kitchen) in poor repair. Instructed to fix.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floor along the walls and in all corners in rear prep kitchen area.
3. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace non working lightbulbs above rear prep kitchen to provide additional lighting.
PassAug 17, 2021CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior and exterior surfaces of 3 compartment sink.
2. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior surfaces of liquor reach-in cooler with syrup accumulation in the bar area.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and reorganize rear prep area to prevent pest harborage.
PassFeb 14, 2020CanvassRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible inside all coolers.
2. 37
  Food properly labeled; original container
  Instructed to properly label food container/bin identified with common name in rear prep/dishwashing area.
3. 55
  Physical facilities installed, maintained & clean
  Cleaning equipment (mop, broom etc) must be stored off the floor in rear mop area.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along the walls and in all corners in rear prep/dishwashing area especially under and around 3 compartment sink in rear area and floors along the walls in sushi prep area.
5. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace inoperable light bulb inside 1 door reach in cooler (far left) in rear prep/dish washing area.
ConditionalSep 10, 2019CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Found no available shellstock tag available for fresh oysters on display. Instructed manager, a shellstock certification tag shall be maintained with the original container until emptied and then retained for a period of 90 days from the date of receipt. Tags must be with the product at all times. Manager discarded the said fresh oysters. Total value $100.00, total weight 15 lbs priority foundation violation 7-38-005 citation issued
2. 35
  Approved thawing methods used
  Instructed to properly thaw frozen food products under cold running water, inside cooler or using microwave oven.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to detail clean and maintain interior surfaces of prep cooler behind sushi prep area and interior surfaces of reach in cooler with dried food accumulation in rear prep/kitchen.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Instructed to repair drain opener handle underneath 3 compartment sink (far right) in rear kitchen or provide working drain stopper.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain walls with stain and spillage around rear prep/kitchen.
PassApr 5, 2019CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean and maintain interior surfaces of storage cabinets behind front prep/service area
2. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floors along the walls with dried food accumulation in sushi prep area.
3. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace missing lightbulb inside reach-in cooler in rear prep/dishwashing area.
PassSep 14, 2018CanvassRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  5-205.15 (b) instructed to repair faucet base with leak at 3 compartment bar sink in front bar area.
2. 55
  Physical facilities installed, maintained & clean
  6-201.11 instructed to detail clean and maintain floors along the walls and in all corners especially under and around coolers behind front sushi/bar area and floors under/corner of 3 compartment sink in rear prep/dishwashing area.
3. 56
  Adequate ventilation & lighting; designated areas used
  6-303.11 instructed to replace inoperable light bulbs inside 2 door reach-in cooler #12 and #13 in rear prep/dish washing area.
PassMay 10, 2018CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain interior and exterior surfaces of all coolers, counter tops, storage shelves, exposed hand sinks, prep sinks and 3 compartment sink.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain floors with dust and debris along the walls under and around service bar.---------must detail clean and maintain floors along the walls and in all corners throughout rear prep/dish washing area/room especially under and around 3 compartment sink. Must keep floors dry at all times to prevent pest harborage.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to detail clean and maintain walls with spillage around/throughout rear prep/dish washing room.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must replace inoperable light bulbs inside 2 door reach-in cooler in rear prep/dish washing room
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair 3 compartment sink sprayer with heavy leak in rear prep/dish washing room.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Instructed to provide thermometer visible and accurate inside all coolers.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to detail clean and maintain rear prep/dish washing area. Items (food and non food) must be stored off the floor for easy access on cleaning. Must reorganize.
PassOct 4, 2017CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the rear soda gun drain to be dirty. Instructed facility to clean and maintain.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed the floors around the grease trap in the side prep area to be dirty. Instructed facility to clean and maintain.
ConditionalMay 8, 2017CanvassRisk 1 (High)
1. 6
  Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
  Observed poor hygienic practices: observed a foodhandler with gloves on pick a soiled sanitizer rag off the floor to throw in the trash then proceed to handle beef without washing hands and changing gloves. Instructed facility that all food handlers must wash hands at every possible point of contamination including changing gloves. Foodhandler washed hands as instructed. Critical violation 7-38-010(a).
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed clean plates on counter top near rear walkway not inverted. Instructed facility to invert and maintain to help prevent possible contamination.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed the soda gun holster at the back of the bar to not be connected to a drain line. Instructed facility to properly connect to a drain line and maintain.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the front soda gun holster/drain to be dirty. Instructed facility to clean and maintain. Observed the prep coolers with drawers to have dirt and food debris accumulated in the drawer tracks. Instructed facility to clean and maintain.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed dirt and food debris on the floors in various areas: in front prep cabinets, around the rear prep grease trap, and along wall bases, in corners and under and around equipment. Instructed facility to clean all and maintain.
ConditionalNov 21, 2016CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed 15lbs of fish in a pan in the prep area at a temperature of 57.9f. Operator discarded and denatured said item, valued at $194, as stated by operator. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed the faucet base at the 4 compartment sink to have a minor leak. Instructed facility to repair and maintain.
PassAug 11, 2016CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean and maintain interior and exterior surfaces of dis machine in rear prep/cooking area and exterior surfaces of coolers and freezers.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain floors along the walls and in all corners in rear prep/cooking area.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair broken drain opener at 1st compartment of the 3 compartment sink in rear prep/cooking area.
PassAug 24, 2015CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Storage shelves and storage cabinets under prep counter and cooking equipment not clean. Instructed to detail clean daily.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor along wallbase and under equipment in prep/storage room not clean. Instructed to remove debris and detail clean daily.
PassJan 7, 2015CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Foods inside coolers not properly labeled or dated. Instructed to label and date all foods not in original containers.
2. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Multi use utensils not properly stored. Instructed to invert utensils t prevent contamination before use.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Interior of coolers in front prep area, storage cabinets and prep counter not clean. Instructed to detail clean and sanitize food contact surfaces.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor along wall of seating area and behind equipment in kitchen and prep area not clean. Instructed to detail clean frequently.
5. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Thermometer not conspicuous inside coolers. Instructed to have thermometers visible inside all coolers.
PassAug 20, 2014CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris/calcium build up on exterior of handwash bowls around hot/cold water handles. Instructed manager to clean and maintain all sinks.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food build up/dirt inside floor drains. Instructed manager to clean and maintain interior of floor drains.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  4-compartment sink right side compartment drain pipe leaking. Instructed manager to repair and maintain sink.
4. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Therometers broken inside bar cooler. Instructed manager to replace with working thermometers.
PassApr 8, 2014CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris/dust build up on shelves inside cabinet under oyster prep sink also observed food build up on exterior of 2-compartment sink grease trap. Must clean and maintain equipment.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food/dust build on floor under and around dishmachine. Must clean floor and maintain.
PassOct 28, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean nd main interior and exterior surfaces of 3 compartment sink, dishmachine, food carts with excessive food debris, mopsink, prep table and shelves.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain floors and floor drains with food debris along the walls and in all corners in rear prep/dish washing area.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to clean and maintain ceiling vent cover with heavy dust build-up above dish washing area in rear prep/dish washing area.
PassMay 23, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean and maintain interior surfaces of dish machine with lime build up (rear kitchen area).--------must clean and maintain interior and exterior surfaces of storage cabinets behind front prep/service area.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain floors with dust and dried food debris in prep area (front/service area) in all corners.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to repair water leak under exposed hand sink (middle exposed hand sink in prep/service area).
PassDec 7, 2012CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to detail clean and maintain interior and exterior surfaces of exposed hand sink and 3 compartment sink in main prep and in bar area, must clean and maintain (2) soda gun holder behind bar.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to detail clean and maintain floors along the walls and in all corners inside employee locker room/storage room.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to clean, remove unnecessary articles and reorganize rear employee locker room/storage room. All food and non food items must be stored 6" off the floor for easy access on cleaning.
PassJan 10, 2012CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Vent covers in kitchen unclean must clean and maintain; vent covers in front prep coolers unclean must clean and maintain
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Exterior coolers in kitchen unclean must clean and maintain
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors on corners of kitchen not clean must clean and maintain; floors by glass windows unclean must detail clean and maintain
PassSep 21, 2011CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rusty shelf in the dish area above dish machine must remove rust,clean and maintain
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Damaged door handle of 2 door cooler must be replaced
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under 3compartment sink,prep area and dish area unclean must clean and maintain
PassDec 8, 2010CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Must clearly post consumer advisory regarding consumption of raw or undercooked foods of animal origin.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors in 2nd prep area unclean,must clean and maintain
PassAug 4, 2010CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Exterior of display cooler unclean,must be clean all the time
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor under and behind cabinets unclean,must clean and maintain
3. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Thermometer in the cooler must be replaced,always monitor cooler temperature at 40f or below

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

3415×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
3314×
Food and non-food contact equipment utensils clean, free of abrasive detergents
5511×
Physical facilities installed, maintained & clean
477×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
565×
Adequate ventilation & lighting; designated areas used
385×
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
514×
Plumbing installed; proper backflow devices
404×
Refrigeration and metal stem thermometers provided and conspicuous

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 34185 — a business that changed hands may carry history from its predecessor.