Cooked?
Sakae
- resultPass w/ Conditions
- critical violations2
- last inspectedAugust 1, 2019
- address2918-2920 N Clark St, Chicago 60657
Is Sakae clean?
Sakae is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on August 1, 2019. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Sakae?
These are the violations recorded at the most recent inspection on August 1, 2019, in plain English, with the city's own wording underneath.
- 🤒sick-employee policy not followedcriticalManagement, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
- 🤒staff working while sickcriticalProcedures For Responding To Vomiting And Diarrheal Events • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
- 🧊food not cooled down rightProper Date Marking And Disposition • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
- 📄consumer advisory missingConsumer Advisory Provided For Raw/Undercooked Food • NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
- 🧪toxic chemicals mishandledCompliance With Variance/Specialized Process/Haccp • NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
- 🏷️food improperly labeledFood Properly Labeled; Original Container • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
- ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
- 🚻bathroom / plumbing issuesPlumbing Installed; Proper Backflow Devices • NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN. • NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS. • NOTED HEAVY 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.Adequate Ventilation & Lighting; Designated Areas Used • LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS. • NOTED HEAVY 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.
- ⚠️All Food Employees Have Food Handler Training • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRESAll Food Employees Have Food Handler Training • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
- 🥜allergen training missingAllergen Training As Required • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. -
When was Sakae last inspected?
Sakae has 11 inspections on record going back to January 7, 2014.
| date | result | score |
|---|---|---|
| November 30, 2021 | closed by the city | |
| September 2, 2020 | — | |
| August 1, 2019 | Pass w/ Conditions | |
| July 24, 2019 | Fail | |
| February 21, 2018 | Pass | |
| February 16, 2018 | Pass w/ Conditions | |
| January 10, 2017 | Pass w/ Conditions | |
| June 24, 2016 | Pass w/ Conditions | |
| October 26, 2015 | Pass | |
| January 21, 2014 | Pass | |
| January 7, 2014 | Fail |
Sakae vs Lake View
Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.
Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 14% of them.
Other spots in Lake View
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 August 1, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.