PASS W/ CONDITIONS
Risk 1 (High)
ONE MORE SUSHI EXPRESS Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 21, 2026
Suspected Food Poisoning
License #2918465
5
Total Violations
1
Major
4
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 21, 2026. The inspection type was "Suspected Food Poisoning" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection.
Violations Cited by Chicago Health Inspector
5
Violation #15
MAJOR
Violation Details
FOOD SEPARATED AND PROTECTED - Comments: THE FOLLOWING OBSERVED IN WALK IN COOLER: RAW CHICKEN STORED OVER MISO PASTE, RAW SALMON OVER READY TO EAT VEGETABLES (JALAPENOS), AND RAW EGGS OVER BROCCOLI. INSTD TO STORE RAW FOOD AND READY TO EAT FOOD SEPARATELY/PROPERLY AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Improper storage allows contamination from dripping, pests, and cross-contamination between foods.
Food Code Requirement
Food must be protected from contamination during storage and display.
Specific Requirements
Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.
CDPH Food Code: Section 3-305.11, 3-302.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARD AT FRONT PREP AREA WITH DARK STAINS. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CARDBOARD BEING USED AS A MEANS OF ELEVATION UNDERNEATH CUTTING BOARD. INSTD TO REMOVE CARDBOARD SO AS SURFACE TO BE NON-POROUS, EVEN, AND EASILY CLEANABLE
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FAUCET BASE AND HANDLES OF HANDWASH SINK IN FRONT PREP AREA NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FAUCET BASE AND HANDLES OF HANDWASH SINK IN FRONT PREP AREA NOT CLEAN, EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection