Cooked?
Sushi Para Too
- resultPass w/ Conditions
- critical violations0
- last inspectedDecember 17, 2013
- address2256 N Clark St, Chicago 60614
Is Sushi Para Too clean?
Sushi Para Too is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on December 17, 2013. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.
What did inspectors find at Sushi Para Too?
These are the violations recorded at the most recent inspection on December 17, 2013, in plain English, with the city's own wording underneath.
- 🌡️hot/cold holding temps off* Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. MANAGER HAS AN EXPIRED CITY CERTIFICATE WITH NO DOCUMENTATION FOR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT BASEMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST NOT USE PLASTIC WRAP AS LINER FOR SHELVING THROUGHOUT BASEMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • HOLE IN WALL OF UPPER LEVEL FURNACE AND STORAGE CLOSET. MUST SEAL. MOLDY WALL CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THRESHOLD TO REAR PREP AND COOLER AREA IN POOR REPAIR WITH HOLE, CHIPPING PLASTER. MUST SEAL AND MAKE SMOOTH AND CLEANABLE.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • HOLE IN WALL OF UPPER LEVEL FURNACE AND STORAGE CLOSET. MUST SEAL. MOLDY WALL CAULKING AT BASEMENT THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THRESHOLD TO REAR PREP AND COOLER AREA IN POOR REPAIR WITH HOLE, CHIPPING PLASTER. MUST SEAL AND MAKE SMOOTH AND CLEANABLE.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • LEAKS UNDER BASEMENT THREE COMPARTMENT SINK. MUST SEAL.
- ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • BOTH PREP AREAS WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • BOTH PREP AREAS WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
When was Sushi Para Too last inspected?
Sushi Para Too has 10 inspections on record going back to March 19, 2010.
| date | result | score |
|---|---|---|
| July 29, 2014 | closed by the city | |
| December 17, 2013 | Pass w/ Conditions | |
| February 14, 2013 | Pass | |
| February 13, 2013 | Pass w/ Conditions | |
| February 21, 2012 | Pass | |
| January 23, 2012 | Fail | |
| April 15, 2011 | Pass | |
| April 11, 2011 | Fail | |
| March 26, 2010 | Pass | |
| March 19, 2010 | Fail |
Sushi Para Too vs Lincoln Park
Lincoln Park runs 67% clean across 1,649 tracked restaurants — 1,089 clean, 360 mid, 187 cooked.
Against the 1,649 spots Cooked tracks in Lincoln Park, this one comes out cleaner than 24% of them.
Other spots in Lincoln Park
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 December 17, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.