Cooked?
Dodomi Sushi Rotary
- resultPass w/ Conditions
- critical violations3
- last inspectedFebruary 6, 2026
- address4521 N Sheridan Rd, Chicago 60640
Is Dodomi Sushi Rotary clean?
Dodomi Sushi Rotary is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 6, 2026. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Dodomi Sushi Rotary?
These are the violations recorded at the most recent inspection on February 6, 2026, in plain English, with the city's own wording underneath.
- 📋no certified food manager on dutycriticalPerson In Charge Present, Demonstrates Knowledge, And Performs Duties • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
- 📋certified manager paperwork missingcriticalCity Of Chicago Food Service Sanitation Certificate • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS, SUSHI ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
- 🧼hand hygiene slippingcriticalProper Eating, Tasting, Drinking, Or Tobacco Use • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
- 🧊cold food not cold enoughProper Cold Holding Temperatures • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AND SUSHI LINE TO BE IMPROPER:-SPICY FISH 46.4F, SALMON 54.6F, MIXED VEGGIE 48.2F, SPICY CRAB SUSHI 69.9F, ALASKA ROLL 69.2F, SALMON CUCUMBER 69.8F, CALIFORNIA MAKI 69.2F, SPICY SALMON 69.1F, SPICY TUNA MAKI 67.8F, RAINBOW MAKI 69.4F EGGS 44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $120.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
- 🧫food prep surfaces dirtyProper Cooling Methods Used; Adequate Equipment For Temperature Control • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 57.6F AND THE SUSHI ROLLER COOLER AT 72.3F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
- 🏷️food improperly labeledFood Properly Labeled; Original Container • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
- ⚠️Contamination Prevented During Food Preparation, Storage & Display • FOOD CONTAINERS STORED ON FLOOR IN PREP AND STORAGE AREA. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.Contamination Prevented During Food Preparation, Storage & Display • FOOD CONTAINERS STORED ON FLOOR IN PREP AND STORAGE AREA. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
- ⚠️In-Use Utensils: Properly Stored • NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATIONIn-Use Utensils: Properly Stored • NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
- 🚿plumbing acting upNon-Food/Food Contact Surfaces Clean • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT THROUGH OUT THE KITCHEN PREP AREA.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • INSTRUCTED TO DETAIL AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE COOKING EQUIPMENT WITH GREASE AND DIRT AND UNDERNEATH THE DISH WASHING AREA.
When was Dodomi Sushi Rotary last inspected?
Dodomi Sushi Rotary has 4 inspections on record going back to April 5, 2024.
| date | result | score |
|---|---|---|
| February 6, 2026 | Pass w/ Conditions | |
| February 4, 2025 | Pass | |
| April 24, 2024 | Pass w/ Conditions | |
| April 5, 2024 | — |
Dodomi Sushi Rotary vs Uptown
Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.
Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 20% of them.
Other spots in Uptown
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated February 6, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.