Skip to content
Loading map…

ARAMARK

211 E CHICAGO AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

ARAMARK has been inspected 13 times by Chicago Department of Public Health since November 18, 2011. The most recent inspection, on June 12, 2025, found no infractions.

2 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times on November 21, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on November 21, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 2 times on November 21, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on July 12, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 14 times across 8 separate inspections, most recently on July 12, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN, LAUNDERED LINENS STORED IN DRY FOOD CONTAINER WITH DRY FOOD RESIDUE AND BEVERAGE CONDENSATION ON LINEN BAG. INSTRUCTED TO RELOCATE CLEAN LINEN BAG AND STORE CLEAN LINENS IN A LOCATION THAT DOES NOT POSE RISK OF CONTAMINATION FROM DRY FOOD OR BEVERAGE CONTAINERS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (SALAMANDER OVEN) IN THE KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXTERIOR NONFOOD-CONTACT SURFACES OF THE FOLLOWING EQUIPMENT TO BE SOILED: DRIED FOOD DEBRIS ON EXTERIOR OF MICROWAVE IN THE KITCHEN AREA, RUST AND DUST DEBRIS ON EXTERIOR OF ICE MACHINE IN THE WAREWASHING AREA. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS WITH DARK STAINS IN CAFE SERVING LINE PREP. INSTRUCTED TO REPLACE AND MAINTAIN CLEAN AND PROPERLY SANITIZED CUTTING SURFACES.
  4. Non-Inspection

    0 infractions

  5. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE REAR PREP AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • - OBSERVED THE SLIDING DOOR DISPLAY COOLER IN THE FRONT PREP AREA, HOLDING IMPROPER TEMPERATURE. THE AMBIENT AIR TEMPERATURE OF THE COOLER WAS 57.8F AT TIME OF INSPECTION. ANY FOODS HELD IN THIS COOLER HAD PREVIOUSLY BEEN REMOVED/DISCARDED PRIOR TO ACTUAL TIME OF INSPECTION. MUST PROVIDE ALL COOLERS TO MAINTAIN AN AMBIENT AIR TEMPERATURE OF 41F OR BELOW AT ALL TIMES. VIOLATION CORRECTED ON SITE; THE SLIDING DOOR DISPLAY COOLER IN THE FRONT PREP AREA HAS BEEN TAGGED AND HELD FOR INSPECTION. USE OF THE COOLER AND/OR REMOVAL OF THE TAG IS PROHIBITED AT THIS TIME. INSTRUCTED TO REPAIR COOLER AND CONTACT CDPH FOR TAG REMOVAL INSPECTION AT [email protected]. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • - OBSERVED "GRAB AND GO" PACKAGED FOOD ITEMS OFFERED FOR SALE IN THE DISPLAY COOLER WITHOUT PROPER LABELING. MUST PROVIDE. FACILITY HAS BEEN GIVEN THE INFORMATION FOR ADEQUATE FOOD LABELING AT THIS TIME. -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • - OBSERVED "GRAB AND GO" PACKAGED FOOD ITEMS OFFERED FOR SALE IN THE DISPLAY COOLER WITHOUT PROPER ALLERGEN LABELING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN THE EMPLOYEE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - OBSERVED ONLY 1 FOOD HANDLER CERTIFICATE ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/DUST BUILD UP INSIDE FLOOR DRAIN IN DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ALL FLOOR DRAINS AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINIUM FOIL USED TO COVER SHELVES IN PREP AREA, INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FLY TRAP MOUNTED TOO CLOSE TO PREP TABLE, INSTRUCTED TO REMOVE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES TOILET ROOM MISSING HANDS WASHING SIGNS, INSTRUCTED TO INSTALL.
  8. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- CUT WATER MELON AT 45.8 F, CUT HONEYDEW AT 46.0 F, CHOPPED TURKEY AT 52.3 F AND MACARONI SALAD AT 45.6 F, HOWEVER FOUND REACH IN COOLERS AMBIENT AIR TEMPERATURE AT 41.0 F AND BELOW. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. MUST CLEAN AND MAINAIN INTERIOR OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES AROUND VENTILATION COVER AT DISHMACHINE ROOM. MUST CLEAN CEILING TILES AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT CEILING LIGHT BULBS AT DISHMACHINE ROOM. MUST REPLACE WITH WORKING LIGHT BULBS.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR PREP AREA OF FOOD SPILLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT IN UPRIGHT TROPICANA COOLER #2.
  10. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING LEAKING UNDER THE RIGHT BASIN AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL LEAKS.
  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY AT DISH ROOM. (MUST STORE INVERTED)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEAN AROUND BLADE AND AT BLADE HOUSING. INSTRUCTED MGR TO PROPERLY CLEAN AND SANITIZE SLECIER AND.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE THERMOMETERS IN PREP COOLER. INSTRUCTED TO PROVIDE ACCURATE ONES.
  13. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE & CAULKING AROUND 1-COMP. SINK MUST BE MAINTAINED CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND GREASE TRAP & UNDER DISHMACHINE MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON EXHAUST VENT ABOVE DISHMACHINE-MUST MAINTAIN CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES (SHOES) MUST BE STORED AWAY FROM DRY STORAGE AREAS & IN DISHROOM (BEHIND GREASE TRAP). 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.

Nearby inspected facilities

Own this business? Add a badge to your website