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    It is possible to get food poisoning from sushi. Salmonella, vibrio, listeria, and parasites are among the risks associated with eating raw fish and raw seafood. In December 2019 Fuji Food Products Inc. recalled ready to eat sushi, salads and spring rolls due to potential listeria contamination.

    Last updated: June 28, 2022

    Product: Sushi

    Report date: Jun 23, 2022
    8. Hands clean & properly washed
    - comments: observed improper hygienic practices. Employees are washing hands and utensils at the handwashing sink in the food prep area. Priority violation 7-38-010 no citation issued, combined with violation below.

    9. No bare hand contact... See More with rte food or a pre-approved alternative procedure properly allowed
    - comments: observed that employees are using bare hands to handle rice for sushi. Must use gloves or other way of protection. Priority violation 7-38-010 citation issued

    22. Proper cold holding temperatures
    - comments: observed tcs food (chicken 57. 2 f) in the cold holding unit in the front prep area. Instructed to keep all tcs food at 41 f or below for cold holding temperatures and discard and denature said food. Priority violation 7-38-005, citation issued.

    25. Consumer advisory provided for raw/undercooked food
    - comments: observed no consumer advisory statement and reminder on the online menu. Instructed to provide and maintain. Priority foundation violation 7-38-005, no citation issued.

    40. Personal cleanliness
    - comments: observed two food handlers with jewelry on their hands(watch and bracelets) while preparing food in the sushi prep station. Instructed manager to ensure all food handlers don't wear any prohibited jewelry while preparing food.

    41. Wiping cloths: properly used & stored
    - comments: observed two dirty clothes hanging on a cutting board located at the end of the three-compartment sink. Instructed to store wash clothes properly.

    46. Gloves used properly
    - comments: observed food handler washing his hands with gloves on and continued to work in food dining room prep area. Instructed to wash hands without gloves.

    52. Sewage & waste water properly disposed
    - comments: observed that raw sewage is backing up from the floor drain to the floor in the food cooking area when near bay hand sink is used. Must repair and maintain. Priority violation 7-38-030(c)citation issued

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: obsereved no receptacle with no cover in lady's bathroom. Must provide and maintainreceptacle with cover for sanitary napkins in lady's bathroom

    55. Physical facilities installed, maintained & clean
    - comments: observed grease on the floor at the deep frying station and under all equipment under ventilation hood. Instructed to clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed dirty floors throughout the facility especially behind equipment

    55. Physical facilities installed, maintained & clean
    - comments: observed hole on the wall behind leaking pipe in food cooking area. Must repair

    55. Physical facilities installed, maintained & clean
    - comments: must repair or replace stained ceiling tiles in front 3 compartment sink area

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed built up dust and grease under the entire ventilation hood and filters. Instructed to clean and maintain.

    58. Allergen training as required
    - comments: observed an expired allergen training certificate for certified food manager. Instructed to retake course and provide and maintain copies of records.

    Source: chicago.gov
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    I ate a few bites of nigiri sushi (salmon, tuna and imitation crab) and started feeling very ill. I experienced diarrhea, nausea almost instantly like my stomach was on fire, i couldn’t eat anything else.

    I ended up having diarrhea a few times more during the night... See More and suffered a stomach ache, nausea. Then my husband and son who ate AYCE became I’ll afterwards both with stomachache and diarrhea.

    The business came with high yelp reviews and was so busy it’s hard to think that their food was sub par, but i don’t think it was a coincidence. | Symptoms: Nausea, Diarrhea, Stomach Pain
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    2.0K


    My son ate sushi and rice there and got very sick within 15 minutes of eating | Symptoms: Nausea, Vomiting See Less
    427


    FO
    f.....b
    Next time check the Health Department score and Yelp. Report your problem to the Health Department. Eating sushi at an Asian buffet is like shooting craps where the dice always come up snake-eyes.
    Reply 1 day ago
    Food Safety for Business
    Its the 2nd time maybe 3rd the old $5 sushi there got me sick. Stick to the fresh stuff only. Make them make it fresh and hand it to you. This is terrible! | Symptoms: Sore Throat See Less
    8.5K


    Report date: Jun 8, 2022
    10. Adequate handwashing sinks properly supplied and accessible
    - comments: 5-204. 11: no handwashing sink installed at south kitchen area and at prep area where meat slicer is located. Also, a handwashing sink must be installed in the basement area where a... See More prep table is located by the reach-in freezers or removed table. Priority foundation violation:7-38-030(c) citation issued

    16. Food-contact surfaces: cleaned & sanitized
    - comments: pink substance at interior panel of ice bin front stainless panel of the ice machine. Instructed to clean, sanitize and maintain unit.

    23. Proper date marking and disposition
    - comments: 3-501. 17:observed prepared ready-to-eat tcs foods in the walk-in cooler and reach-in cooler labeled with a prep date only. No expiration dates. Ready-to-eat tcs foods are prepared on-site and held over 24hrs. Observed the following food not labeled with discarding date: diced fresh tuna, spring rolls, cooked wonton, various kinds of fish, etc. Manager presently provided a discard date for mentioned foods. Priority foundation violation#: 7-38-005, citation issued

    25. Consumer advisory provided for raw/undercooked food
    - comments: 3-603. 11: no consumer advisory with disclosure and reminder on menu. Instructed manager to provide a consumer advisory with disclosure (1. Asterisk next to the food and 2. Statement about the food) reminder on menu. Premises serves sushi. Presently no menu is provided on-site nor on the computer. Priority foundation violation:7-38-005, citation issued

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: found four door cooler broken and no food stored inside accross from cooking units in the kitchen. Tagged unit' held for inspection: do not use. Priority violation:7-38-005,no citation issued

    39. Contamination prevented during food preparation, storage & display
    - comments: waste pipe above reach-in coolers and shelves in the basement area must be encased. The surface must be smooth, cleanable and non-absorbent surface

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: plastic handles of both rice cooker/hot holding units broken. Instructed to replace broken handles.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: water is leaking from cooking equipment(woks) by the south wall. Repair issue

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: cover is needed at receptacle inside the rear staff washroom.

    55. Physical facilities installed, maintained & clean
    - comments: excess grease build-up on floor under cooking equipment(woks). Clean and maintain

    56. Adequate ventilation & lighting; designated areas used
    - comments: protective shield in the kitchen not completely installed at fixture(hanging). Repair issue.

    60. Previous core violation corrected
    - comments: previous core violation not corrected from 6-24-2022,report#2374164 #51) 5-204. 12: no back flow prevention device provided at ice machine water line in basement area. Must install so back flow prevention device may be located to be serviced and maintain or to know location of installed unit. Priority foundation violation:7-42-090, citation issued

    Source: chicago.gov
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    4.7K


    Report date: Jun 3, 2022
    14. Required records available: shellstock tags, parasite destruction
    - comments: no records were maintained on-site by the license holder for raw fish for consumption for parasite destruction. Noted raw fresh salmon, raw tuna, and other assorted raw fish. No records from the... See More raw fish purveyors or freezing records on site. Must provide such records and maintain. Priority foundation violation 7-38-005 citation issued.

    21. Proper hot holding temperatures
    - comments: observed cooked sushi rice in a hot holding unit at 106. 5f and 106. 9f. No ph test kit or letter of ph testing from an approved lab for proper ph concentration on site. Rice discarded. Priority violation 7-38-005 citation issued.

    22. Proper cold holding temperatures
    - comments: observed milk being held in a cooler at an improper temperature of 46. 7f. Discarded. Instructed to hold all cold tcs foods at 41f or below. Priority violation 7-38-005. See the above violation #21 for citation.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: noted a two-door cooler used for holding dairy unable to maintain adequate temperature. Cooler was found at 48. 2 with milk at 46. 7f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41f or below. Priority violation 7-38-005 citation issued.

    35. Approved thawing methods used
    - comments: observed raw chicken being improperly thawed in standing water. Instructed to thaw under cold running water or under refrigeration.

    37. Food properly labeled; original container
    - comments: all bulk food containers must be labeled with the product common name.

    45. Single-use/single-service articles: properly stored & used
    - comments: all stored items throughout the dish area must be elevated from the floors.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: must not use plastic grocery bags as food containers throughout the walk-in cooler.

    49. Non-food/food contact surfaces clean
    - comments: must not use paper towels as liner for shelving or tinfoil as liner for equipment.

    49. Non-food/food contact surfaces clean
    - comments: interior of all coolers and freezers dirty with food spillage. Must clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: all unnecessary items throughout the basement must be removed from the premises and all others must be stored organized and elevated.

    55. Physical facilities installed, maintained & clean
    - comments: must not use duct tape as a drain cover. ----floors under rear cooks line and three-compartment sink with dirt, grease, and food debris.

    58. Allergen training as required
    - comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.

    60. Previous core violation corrected
    - comments: previous core violations from report #2522703 on 7-14-21 were not corrected. #55- found floors not clean at wok areas. Must clean. #57-: found food handlers at premises with no food handler certificates. Must provide. Priority foundation violation 7-42-090 citation issued.

    Source: chicago.gov
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    4.7K


    Report date: Jun 2, 2022
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: the person in charge at the time of inspection does not have a city of chicago sanitation certificate. Priority foundation violation. No citation issued -

    2. City of chicago food... See More service sanitation certificate
    - comments: no original and valid city of chicago food service sanitation certificate was posted nor provided on-site for the present manager on duty. Instructed to provide. A least one certified food manager must be on site when food is handled. Priority foundation: 7-38-012, citation issued.

    9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
    - comments: upon on arrival observed an employee with bare hands handling sushi foods: fresh tuna and salmon. Unwrapped mentioned food and, with bare hands, picked them up and stored them in containers inside the sushi cooler. No bare hand contact with rte foods. Must use single-use food utensils, tongs, or glove hands. The manager corrected the issue. Priority violation:7-38-010,citation issued

    58. Allergen training as required
    - comments: 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.

    Source: chicago.gov
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    4.7K


    Closure date: 04/20/2022

    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20-30 live flies flying around bar area landing on alcohol bottles, alcohol shelves, hand washing sink, bar drain under lagunitas, Coors light , draft... See More beers taps. Observed 10 live flies on alcohol shelves directly over uncovered plates on top of reach in cooler located at sushi bar station directly behind bar area station. Observed approximately 5 or more live flies flying around sushi bar located to the left of bar area landing on sushi cutting board in use, sushi reach in cooler, container with shredded carrots, shredded radishes, spicy Mayo bottles, eel sauce, spicy ginger-containers, knives in use and to go containers. Observed 5 or more live flies on to go boxes on cook line in kitchen area. Behind sushi bar, behind bar area.
    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength.
    High Priority - Non-food grade paper/paper towel used as liner for food container.
    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

    Source: Florida Department of Health
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    2.2K


    I got sick after eatin. Sushi, Bought and ate Wednesday ..started to feel sick Thursday .. and Friday sore diarrha vomit | Symptoms: Diarrhea, Vomiting, Stomach Pain See Less
    809


    Report date: May 31, 2022
    10. Adequate handwashing sinks properly supplied and accessible
    - comments: no hand washing signage is located at any hand washing sinks. Must provide.

    14. Required records available: shellstock tags, parasite destruction
    - comments: no records were maintained on-site by the license holder... See More for frozen wild salmon on-site for parasite destruction on the premises. Noted frozen salmon on site. Raw fresh salmon, raw tuna, and other assorted raw fish. No records from the raw fish purveyors or freezing records on site. Must provide such records and maintain. Priority foundation violation 7-38-005 citation issued.

    15. Food separated and protected
    - comments: observed the following foods not protected during storage from raw animal origin foods. Shelled raw whole eggs noted being stored directly next to fresh chopped garlic, fresh green onion, and chilis in the upper compartments of the cook's line two-door cooler. Raw whole eggs are stored on flats on the upper top shelving in the tall reach-in cooler directly above uncovered cooked chicken. Foods discarded. Reviewed proper food storage of raw and cooked foods. Priority violation 7-38-005

    20. Proper cooling time and temperature
    - comments: approximately 50 lbs of cooked chicken being improperly cooled and stored in large, deep bus pans inside the tall reach-in cooler at temperatures between 77. 9f to 88. 5f with no cooling temperature logs on site. Management states the chicken was cooked that morning. All discarded. Priority violation 7-38-005 citation issued.

    21. Proper hot holding temperatures
    - comments: observed cooked tempura vegetables in containers on shelving in the rear food prep area held at improper hot holding temperatures of cooked zucchini at 75. 9f and cooked carrots at 76. 8f. All discarded. Priority violation 7-38-005. See the above violation #20 for citation.

    22. Proper cold holding temperatures
    - comments: observed raw ready-to-eat tuna inside the sushi display cooler at 44. 6f, raw salmon at 49. 1f, and crab at 45. 3f. All foods discarded. Instructed to hold all cold foods at 41f or below. Priority violation 7-38-005 see violation #20 above for citation.

    23. Proper date marking and disposition
    - comments: observed assorted cooked tcs foods throughout coolers with no expiration dates or any dates/labels of any kind. Foods such as cooked beef, cooked chicken, and prepared soups. All foods discarded. Instructed must properly date label all prepared tcs foods held longer than 24 hours with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.

    25. Consumer advisory provided for raw/undercooked food
    - comments: the menu does not disclose and inform consumers of the specific menu items, such as raw fish that are raw or undercooked. Must disclose and remind customers of such food on the printed and virtual menus. Priority foundation violation. 7-38-005. No citation issued.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: sushi display cooler is unable to maintain adequate temperature. Noted ambient temperature of 56. 1 with food such as raw fish at 49. 1f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41f or below. Priority violation 7-38-005 citation issued.

    36. Thermometers provided & accurate
    - comments: missing internal thermometers in several coolers. Must provide for all.

    37. Food properly labeled; original container
    - comments: all bulk foods not stored in the original container must be labeled with the product common name.

    40. Personal cleanliness
    - comments: all food handlers/preparers must wear effective hair and beard restraints.

    41. Wiping cloths: properly used & stored
    - comments: all prep area wiping cloths must be held in a container with a sanitizing solution between use.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: torn and frayed spray nozzle on the front prep one compartment prep sink. Must replace. ---- noted excessive rust on shelving inside the rear tall reach-in coolers. Must remove all rusty shelving or replace it.

    49. Non-food/food contact surfaces clean
    - comments: must not use cardboard or plastic wrap as liners for shelving inside coolers throughout the food prep areas. -----must remove all peeling duct tape from cooks line shelving. ----must remove peeling plastic from the sides of the rear tall reach-in coolers. All surfaces must be smooth and cleanable.

    49. Non-food/food contact surfaces clean
    - comments: the following equipment dirty with encrusted food debris, grease and food splatter: interior/exterior of all coolers and freezers, interior and exterior of all cooks line equipment, all prep surfaces and tables, table top can opener, all shelving throughout including the cooks line food cart, rear prep hand washing sink, all exterior and interior of food prep waste receptacles. ----extremely dirty food encrusted bulk food containers throughout the facility. Must clean all and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: maintenance tools stored improperly throughout the rear utility service sink closet. Must properly store.

    55. Physical facilities installed, maintained & clean
    - comments: noted dirty, blackened wall caulking at the from prep hand sink and one compartment prep sink. Must replace. ----must not use cardboard as matting for floors throughout the facility. ---- floors throughout the front and rear food prep areas with dirt, food debris, and excessive grease. All walls, floors, and interior of the rear utility service sink are blackened with dirt. ----excessive dust on vent covers throughout the rear food prep area and a missing vent cover above the ice machine. Must clean and maintain all. Must replace missing vent cover.

    58. Allergen training as required
    - comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.

    Source: chicago.gov
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