CHICAGO, IL - Health department officials identified compliance issues at ASIAN OUTPOST HAWAIIAN HIDEOUT in an inspection dated 04/11/2023.
The facility operates from 1313-1315 S WABASH AVE in South Loop, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation involved hand hygiene and handwashing facilities. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: 6-301.14 Observed No Hand Washing Signs at the Dish Area and Sushi Prep Area Hand Washing Sinks. Instructed to Provide.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The second violation involved food temperatures. Inspectors documented: Proper Cold Holding Temperatures - Comments: 3-501.16(a:2,&b) Observed Time Temperature Control for Safety Foods (chicken, Shrimp) at Inadequate Cold Holding Temperatures Located in Two 2 Door Refrigerators. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The third violation involved temperature control. Inspectors documented: Observed About 20 Lbs of Cooked and Raw Shrimp Ranging From 48f-61f, About 3 Lbs of Cooked Sunny Side Up Eggs at 62f, About 20 Lbs of Cooked Chicken at 50f, About 5 Lbs of Egg Rolls at 51f, About 5 Lbs of Crab Rangoon at 52f, About 20 Lbs of Tofu Ranging From 49f-61f and About 15 Lbs of Cooked Pork Ranging From 51f-60f. Instructed to Discard and Denature Said Tcs Foods and Always Maintain All Tcs Foods at an Adequate Cold Holding Temperature of 41f or Below at All Times. Manager Discarded Said Tcs Foods During the Inspection. Priority Violation. Citation Issued 7-38-005.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The fourth violation concerned food safety requirements. Inspectors documented: Consumer Advisory Provided for Raw/underc. Regulatory standards exist to minimize health risks to consumers.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED MANAGER FROM 12:15PM TO 12:40PM WHILE TCS FOODS SUCH AS CHICKEN WERE PREPARED AND SERVED. AT 12:40PM CERTIFIED MANAGER DUANE HLAVKA ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE TIME OF INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. MANAGER SWITCHED OUT OLD SANITIZER WITH NEW ONE. AFTER RUNNING IT, IT WAS SANITIZING AT 100PPM. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN BASEMENT WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. ALSO OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER OR VALID CERTIFICATE ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12: **C** Food Storage, Prohibited Areas FOUND BUCKETS OF FOOD ( SOY SAUCE ) STORED ON THE FLOOR IN FOOD PREP AREA. ALSO NOTED A VARIETY OF MEAT STORED ON THE FLOOR LOCATED IN THE WALK IN COOLER AND WALK IN FREEZER. MUST STORE FOOD 6 INCH OFF OF THE FLOOR.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. FOUND PLASTIC CONTAINERS THROUGHOUT FACILITY ENCRUSTED WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: **C** Cleaning, Frequency and Restrictions FOUND AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE UNDER ALL COOKING EQUIPMENT, UNDER LOW TEMPERATURE DISH MACHINE, AND UNDER COOLERS. MUST CLEAN AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND BUCKETS OF FOOD ( SOY SAUCE ) STORED ON THE FLOOR IN FOOD PREP AREA. ALSO NOTED A VARIETY OF MEAT STORED ON THE FLOOR LOCATED IN THE WALK IN COOLER AND WALK IN FREEZER. MUST STORE FOOD 6 INCH OFF OF THE FLOOR.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND IN USE SLIDING SUSHI COOLER DOOR BROKEN. MUST REPAIR AND MAINTAIN TO PREVENT CONTAMINATION.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND PLASTIC CONTAINERS THROUGHOUT FACILITY ENCRUSTED WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND AN EXCESSIVE AMOUNT OF FOOD DEBRIS AND GREASE UNDER ALL COOKING EQUIPMENT, UNDER LOW TEMPERATURE DISH MACHINE, AND UNDER COOLERS. MUST CLEAN AND MAINTAIN.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE DISH AREA AND SUSHI PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.; PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SHRIMP) AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN TWO 2 DOOR REFRIGERATORS; OBSERVED ABOUT 20 LBS OF COOKED AND RAW SHRIMP RANGING FROM 48F-61F, ABOUT 3 LBS OF COOKED SUNNY SIDE UP EGGS AT 62F, ABOUT 20 LBS OF COOKED CHICKEN AT 50F, ABOUT 5 LBS OF EGG ROLLS AT 51F, ABOUT 5 LBS OF CRAB RANGOON AT 52F, ABOUT 20 LBS OF TOFU RANGING FROM 49F-61F AND ABOUT 15 LBS OF COOKED PORK RANGING FROM 51F-60F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED FOR PUBLIC VIEW NOR A CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (RAW SUSHI ITEMS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD CONSUMER ADVISORY DISCLOSURES TO ALL ITEMS THAT CAN BE ORDERED UNDERCOOK OR RAW AND ADD THE SYMBOL UTILIZED TO REFER TO THE CONSUMER ADVISORY REMINDER THAT IS ON THE MENU. PRIORITY FOUNDATION 7-38-005.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED TWO 2 DOOR REFRIGERATION UNITS, WITH TCS FOODS INSIDE, AT INADEQUATE COLD HOLDING TEMPERATURES DURING THE INSPECTION. ONE 2 DOOR REFRIGERATOR WAS ONLY REGISTERING 58F AND THE OTHER 2 DOOR REFRIGERATOR WAS ONLY REGISTERING 50F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNITS TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED THE SLIDING DOORS ARE BROKEN BY THE HANDLES FOR THE SUSHI REFRIGERATION UNIT. INSTRUCTED TO REPLACE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS IN BETWEEN ALL COOKING EQUIPMENT AND ACCUMULATED FOOD DEBRIS ON THE DOOR HANDLES OF THE PREP COOLERS. INSTRUCTED TO CLEAN ALL.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED ACCUMULATED GREASE DEBRIS ON THE LID OF THE OUTSIDE GREASE DUMPSTER AND OUTSIDE GREASE DUMPSTER LID NOT TIGHT FITTING. INSTRUCTED TO REMOVE ACCUMULATED GREASE DEBRIS ON THE OUTSIDE GREASE DUMPSTER LID AND ALWAYS MAINTAIN A TIGHT-FITTING LID ON SAID GREASE DUMPSTER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER AND BEHIND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN..
The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
View all health inspections, pass rates, and violation history for ASIAN OUTPOST HAWAIIAN HIDEOUT
View Business Profile →