1. Illinois small cities
2. Illinois smaller cities
3. Illinois
4. Chicago, IL Restaurants

Business Info

Restaurant: Tokyo Marina
Address: 5058-5060 N Clark St, Chicago, IL 60640
Type: Restaurant
Total inspections: 6
Last inspection: Feb 17, 2012

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Tokyo Marina, 5058-5060 N Clark St, Chicago, IL 60640 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.21.53.139 will be logged.

Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST AND MAINTAIN THE INTERIOR OF THE STANDUP FREEZER IN THE REAR STORAGE AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING EQUIPMENT: WIRE STORAGE RACKS NEAR THE 3 COMPARTMENT SINK, LIGHT SHIELDS IN THE PREP AREA, THE PREP COOLER AND MICROWAVE.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REMOVE THE ICE FROM THE MACHINE AND HAVE THE INTERIOR OF THE UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER THE UNIT HAS BEEN CLEANED AND IS READY FOR REINSPECTION. SERIOUS VIOLATION 7-38-005A.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING OF THE ROOM NEAR THE BACK EXIT DOOR. REPAINT THE DOOR TO THE KITCHEN. SEAL ALL OPENINGS IN THE WALL ABOVE THE 3 COMPARTMENT SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST AND MAINTAIN THE INTERIOR OF THE STANDUP FREEZER IN THE REAR STORAGE AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING EQUIPMENT: WIRE STORAGE RACKS NEAR THE 3 COMPARTMENT SINK, LIGHT SHIELDS IN THE PREP AREA, THE PREP COOLER AND MICROWAVE.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING OF THE ROOM NEAR THE BACK EXIT DOOR. REPAINT THE DOOR TO THE KITCHEN. SEAL ALL OPENINGS IN THE WALL ABOVE THE 3 COMPARTMENT SINK.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//REAR DOOR LEADING TO ALLEY MEASURED AT 1/2 ' AT BOTTOM OF DOOR/DOOR ON SIDE IN REAR LEADING TO STREET (CARMEN AVE) DOOR 1/4'-1/2' AT BOTTOM.
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON FOOD ITEMS IN STORAGE.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//NEED TO PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN PREP AREA
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/NEED SPLASH GUARD ON FRONT EXPOSED HAND BOWL & PREP COUNTER/NEED STOPPERS FOR ALL SINKS IN PREP AREA/MUST REMOVE RUSTY GREASE TRAP TOP UNDER 3COMP. SINK,SHELVES IN REACH IN COOLERS IN KITCHEN AREA BOTTOM OFDRY STORAGE SHELVE IN REAR NEXT TO REAR DOOR OR PAINT/NEED LIDES FOR ALL FOOD ITEMS IN STORAGE
All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR & EXTERIOR OF EQUIPMENT NEED CLEANING.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOOR UNDER & AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6' OFF FLOOR WHEN IN STORAGE./MUST REMOVE MILK & SODA CRATIES OFF PREMISES USED FOR SHELVES TO STORE FOOD.
Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN & IN POOR REPAIR CEILING TILE IN REAR AREA,HOLE IN CEILING TILE./DETAIL CLEAN OR REPAINT WALLS IN REAR PREP AREA/MUST PAINT RAW WOOD IN CEILING IN EMPLOYEE RESTROOM.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST CLEAN LIGHT SHELDES OVER FOOD PREP AREA IN REAR.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//MUST INSTALL DIPPER WELL FOR HAND PACKED ICE CREAM IN PREP AREA COOLER/BASE OF FAUCET LEAKING WATER ON 3COMP. & 2COMP SINK IN PREP AREA/MUST REATTACH WASTE DRAIN LINE TO MOP SINK IN BASEMENT

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//ABATED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #525244.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #525244.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #525244.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #525244.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #525244.
The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #525244.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//VIOLATION REMAINING SEE REPORT #525244.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #525244.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 20 RAT DROPPINGS ON BASEMENT FLOOR ALONG SOUTH WALL OF 5060 N. CLARK BASEMENT SIDE. MUST REMOVE ALL RAT DROPPINGS/ELIMINATE PEST BY DATE OF REINSPECTION (02/17/12).
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED DARK PITS ON SURFACE OF CUTTING BOARD ON TOP OF REACH IN PREP COOLER BY COOKLINE. MUST REPLACE/REPAIR DAMAGED CUTTING BOARD.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF PREP AREA TABLE TOPS AND FOOD DEBRIS ON EXTERIOR OF ALL COOLERS AND SINKS IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT BASEMENT AND UNDER AND AROUND ALL EQUIPMENT THROUGHOUT PREP AND DISHWASH AREA.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED CLUTTER ALONG SOUTH WALL ON BASEMENT FLOOR AT 5060 N. CLARK SIDE. MUST REMOVE ALL CLUTTER OR ELEVATE 6' OFF FLOOR.

CORRECTED
CORRECTED
CORRECTED
CORRECTED
CORRECTED

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Tokyo Marina to others? (optional)

Yes

  

No

Add photo of Tokyo Marina (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.21.53.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
J J Fish & Chicken	Chicago, IL
Harolds Chicken	Chicago, IL
Adam's Ribs	Chicago, IL
Kostner Food Basket	Chicago, IL
Pete The Greek Restaurant	Chicago, IL
Baba's Famous Steak & Lemonade	Chicago, IL
Mcdonalds	Chicago, IL
Ming's Chop Suey	Chicago, IL
Deborah's Place Ii	Chicago, IL
Moses Butcher Shop	Chicago, IL

1. Illinois small cities
2. Illinois smaller cities
3. Illinois
4. Chicago, IL Restaurants