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7-ELEVEN

200 N DEARBORN ST, CHICAGO, IL 60601 · Grocery Store

Inspection summary

7-ELEVEN has been inspected 15 times by Chicago Department of Public Health since August 10, 2010. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on November 16, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 31, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 16, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 27, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 10 separate inspections, most recently on March 31, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Complaint Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 : MUST CLEAN EXCESSIVE DUST AND DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES BEHIND SERVICE COUNTER,DISPLAY SHELVES ON SALES FLOOR,DISH WASHING/OFFICE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • : 2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN REAR STORAGE AREA/OFFICE. INSTRUCTED TO REMOVE OR ORGANIZE CLUTTER. MUST ELEVATE ITEMS 6" OFF FLOORS AND MAINTAIN.
  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HAND WASHING SINK IN REAR/DISH AREA RENDERED INACCESSIBLE BY 7 CANS AND 1 BOTTLE WATER BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND DRY STORAGE. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED A PILE OF GARBAGE STORED IN THE BATHROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 1 EMPLOYEES WORKING WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES
  4. Canvass

    0 infractions

  5. Canvass

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN REFRIGERATION GASKETS ON MULTIPLE REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE ALL TORN GASKETS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND LIQUIDS ON CONTACT SURFACES ON THE COFFEE BEVERAGE STATION, INSTRUCTED TO KEEP CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LOOSE FAUCET ON HAND SINK IN THE STAFF TOILET ROOM, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRT AND LOOSE DEBRIS ON FLOORS THROUGHOUT THE REAR STORAGE AREA, WALK IN COOLERS, AND BEHIND THE FRONT SERVICE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND EXCESSIVE DUST ACCUMULATION ON CEILING VENTS THROUGHOUT THE FACILITY, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DAMAGE WALL (CORNER) IN OFFICE, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER IN OFFICE, BEHIND FRONT SERVICE COUNTER, AND REAR STORAGE. INSTRUCTED TO REMOVE OR ORGANIZE CLUTTER. ELEVATE ITEMS 6" OFF FLOORS AND MAINTAIN.
  6. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NO EMPLOYEES HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11, NO PROCEDURE FOR VOMIT/ DIARRHEA CLEANUP. INSTRUCTED TO OBTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 SODA FOUNTAIN DISPENSERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in prep area in state of disrepair, shall be repaired/replaced. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, had excess dirt/debris accumulation, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear storage areas under shelving/racksnot clean, need detailed cleaning. Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/ stained ceiling tiles in rear storage area by walk in cooler, shall be replaced.
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR TORN/RIPPED AND DAMAGED DOOR GASKETS AT THE REACH-IN COOLER DOORS IN THE REAR (WEST SIDE OF THE STORE) DOOR #3 AND #5 AND AT THE ADJACENT DOORS (NORTH SIDE OF STORE) DOORS #3,4,5,AND 6.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSUALTION ON COOLING LINES AT WALK-IN COOLER. INSTRUCTED TO REPLACE.
  10. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • DURING INSPECTION FOUND ONLY HAND SANITIZER AT THE FRONT PREP EXPOSED HAND SINK. THE SOAP DISPENSER WAS EMPTY. INSTRUCTED TO ALWAYS HAVE SOAP AT EXPOSED HAND SINKS. CRITICAL CITATION.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON ARRIVAL AT 810AM THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED, HANDLED AND SERVED. CERTIFIED MANAGER ARRIVED AT 830AM WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. A CERTIFIED FOOD SERVICE MANAGER MUST ALWAYS BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED OR SERVED. SERIOUS CITATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE AND BROKEN GASKETS AT THE FOLLWOING COOLERS: MIDDLE MILK DOOR, LAST DOOR (ICE TEAS), AND 3 OF THE BEER DOOR COOLER DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE ALL FLOOR CORNERS THROUGHOUT PREMISES TO REMOVE DUST AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT FAUCET BASE AND AT BASE OF COLD WATER FAUCET HANDLE AT THE 3-COMP SINK.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR AND INTERIOR OF REACH IN STORAGE FREEZER AND COOLER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING AT REAR AND FRONT STORAGE ROOMS TO REMOVE SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND/OR ORGANIZE CLUTTER IN STORAGE ROOMS TO PREVENT HARBORAGE FOR RODENTS AND OTHER PESTS. MUST ELEVATE STOCK 6INCH OFF THE FLOOR AND AWAY FROM WALLS.
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NO WATER SUPPLY PROVIDE FOR SMOOTHIE MACHINE TO PROPER WASH AND SANITIZE. INSTRUCTED TO INSTALL A WATER SPRAYER ABOVE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SIDES OF MOP SINK WALLS IN POOR REPAIR, DETERIORATED WALLS. INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 PROVIDE SINK STOPPERS FOR 3 COMP SINK AND MAINTAIN. NO COLD RUNNING WATER ONLY HOT FOR SOFT SERVE ICE CREAM MAKER, INSTRUCED TO PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. NO VACUUM BREAKER AT A FAUCET WITH A HOSE ATTACHED TO IT NEXT TO 2COMP SINK. LEAKY PIPE AT FAUCET NEXT TO 2 COMP SINK. INSTRUCTED TO REPAIR PLUMBING.
  13. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. SLOW DRAINAGE AT FRONT PREP AREA HAND SINK, INSSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REAR STORAGE ROOM WITH CLUTTER, INSTRUCTED TO REMOVE CLUTTER AND BETTER ORGANIZE.
  14. Short Form Complaint

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING MULTI-USE UTENSILS WITHOUT USING ANY SANITIZER , ONLY SOAP AND WATER THEN DRYING THEM WITH PAPER TOWELS, 3COMP SINK NOT SET UP PROPERLY DURING WASHING, INSTRUCTED MGR TO WASH, RINSE AND SANITIZE THEN AIR DRY UTENSILS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 OBTAIN SINK STOPPERS FOR 3 COMP SINK TO PROPER WASH AND SANITIZE UTENSILS.
  15. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FRONT PREP AREA HAND SINK NOT CLEAN, NON-FOOD ITEMS STORED NEXT TO BASIN, INSTRUCTED TO KEEP HAND SINK CLEAN AND FREE OF ITEMS STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. SLOW DRAINAGE AT HAND SINK DUE TO DEBRIS IN DRAIN, INSTRUCTED MGR TO KEEP DRAIN FREE OF DEBRIS AND MAINTAIN.

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