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ARTEMIO'S BAKERY #2

1443 N MILWAUKEE AVE, CHICAGO, IL 60622 · Bakery

Inspection summary

ARTEMIO'S BAKERY #2 has been inspected 13 times by Chicago Department of Public Health since February 10, 2010. The most recent inspection, on August 5, 2025, recorded 2 infractions.

1 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 5 times across 4 separate inspections, most recently on August 5, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 3 separate inspections, most recently on May 13, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 March 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 17, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 18 times across 7 separate inspections, most recently on June 27, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Spray bottles in prep kitchen not labeled, Instructed to label.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Live pottery plants stored above pastry display cases, Instructed to remove.
  2. License

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO SERVICE SINK ON SITE. INSTRUCTED MANAGER TO INSTALL SERVICE SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN TOILET ROOM. INSTRUCTED MANAGER TO INSTALL MECHANICAL VENTILATION.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
  5. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A THERMOMETER CAPABLE OF TAKING INTERNAL TEMPERATURES OF FOOD ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO INTERNAL THERMOMETERS IN COOLER CONTAINING MILK LOCATED AT FRONT OF FACILITY NEAR COUNTER, NO THERMOMETER INSIDE COOLER CONTAINING CREAM NEAR COFFEE AREA, AND NO THERMOMETER INSIDE COOLER IN REAR PREP AREA CONTAINING EGGS. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED INDIVIDUAL CAKE SLICES IN CLAMSHELL STYLE PLASTIC CONTAINERS AVAILABLE FOR RETAIL SALE WITH NO LABELS. INSTRUCTED TO LABEL CAKE SLICES WITH NAME OF BUSINESS, INGREDIENTS, AND NUTRITION INFORMATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS OF FLOUR AND SUGAR WITH NO LABELS. INSTRUCTED TO LABEL ALL BULK INGREDIENTS. REPEAT CORE VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. MUST REMOVE CLUTTET AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. REPEAT CORE VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE HOLE IN BASEMENT CEILING IN CORNER NEAR STAIRS. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS ON HAND WASHING SINK IN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REGROUT FLOOR TILES BY FOOD PREP TABLES AND 3-COMPARTMENT SINK IN FOOD PREPARATION AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. MUST REMOVE CLUTTET AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS IN FOOD PREP AREA AND INSIDE EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BLACK BUILDUP AROUND THE GASKETS OF THE DEEP FREEZER IN THE REAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE THE HOT AND COLD RUNNING WATER PRESSURE AT THE HANDWASHING SINK INSIDE OF THE EMPLOYEE WASHROOM AND MAINTAIN.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXCESS BLACK DUCT TAPE ON BROKEN LID LINER INSIDE THE CHEST FREEZER BY THE DOOR,NEED TO REPLACE SAID LINER NO DUCT TAPE IS ALLOWED. ADDITIONAL DISCHARGE HOSE IS NEEDED IN BASEMENT ON FURNACE UNIT,WATER DISCHARGING ON FLOOR.WATER MUST DISCHARGE ON FLOOR DRAIN. HOLES AND RUST ON TOP THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO RELACE. CEMENT BLOCKS UNDER THE CHEST FREEZERS AT REAR STORAGE AREA NOT CLEANABLE SURFACE IS POROUS,INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BLACK SLIME SUBSTANCE ON RUBBER GASKET INSIDE THE CHEST FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES TROUGH OUT PREP AND REAR STORAGE INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO VENT COVERS PROVIDED ON FLOOR VENTS,NEED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL TILES BROKEN BY THE CONVEYOR BELT,INSTRUCTED TO REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN STOPPERS AT THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.FAUCET AT THREE COMPARTMENT SINK IS REPAIRED WITH DUCT TAPE SURFACE IS DIRTY,INSTRUCTED TO REPAIRED SAID FAUCET.NO DUCT TAPE IS ALLOWED
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKERS IN NEED OF REPLACING OR REPAIRING WHERE WORN. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF ALL REACH IN COOLERS, FREEZERS AND PROOFERS TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILDS NEEDED AT ALL LIGHT IN REAR PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET IN WASHROOM. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  10. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS IN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSING FAN COVER IN REACH-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR AND REMOVE PEELING PAINT ON CEILING ABOVE 3-COMPARTMENT SINK(WATER DAMAGE).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
  11. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equioment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation cover in prep area not cleaned. Instructed to detail clean.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not provided inside toilet room. Instructed to install exhaust fan. Hot water pressure low at three compartment sink. Instructed to increase water pressure.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside rear cooler. Instructed to provide thermometer conspicuous inside all coolers.
  12. Canvass

    3 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. MUST CLEAN LARGE FAN GUARD IN KITCHEN AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALONG WALLS, AND IN ALL CORNERS UNDER HEAVY EQUIPMENTS REQUIRE DETAIL CLEANING
    • 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. MUST REMOVE FOOD DEBRI, AND REPAIR CHIPPING PAINT AND BROKEN PLASTER IN REAR KITCHEN AND FRONT SERVICE AREA ON WALL SURFACES
  13. 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.GASKETS AT 2 DOOR EGG COOLER IN POOR REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS,AND IN ALL CORNERS UNDER HEAVY EQUIPMENTS REQUIRE DETAIL CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO THERMOMETER INSIDE 2 DOOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.REMOVE ALL CLUTTER IN BASEMENT.

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