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ARTEMIO'S BAKERY

3904-3906 N SHERIDAN RD, CHICAGO, IL 60613 · Bakery

Inspection summary

ARTEMIO'S BAKERY has been inspected 9 times by Chicago Department of Public Health since December 17, 2019. The most recent inspection, on May 15, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 14, 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 once on January 14, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 4 separate inspections, most recently on January 14, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 6 times across 4 separate inspections, most recently on January 14, 2025. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on May 15, 2026. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

9 inspections

  1. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO VALID FOOD HANDLER CERTIFICATES POSTED FOR FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF FOOD HANDLER TRAINING.
  2. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR TALL REFRIGERATOR LOCATED IN REAR FOOD STORAGE AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL GRAB AND GO PRE-PACKAGED PREPARED FOODS MUST BE PROPERLY LABELED WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME, AND ADDRESS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN REAR FOOD STORAGE AREA MUST BE ELEVATED FROM THE FLOOR. MUST ELEVATE ITEMS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ADDITIONAL WATER PRESSURE NEEDED IN THE EXPOSED HAND WASHING SINK LOCATED IN FRONT FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
  3. License

    2 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE WASTE RECEPTACLES AT HAND WASHING SINKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED EQUIPMENT MUST BE REMOVED FROM THE PREMISES.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRTY AND GREASE ACCUMULATION INSIDE HOOD AND FILTERS OF THE BAKING OVEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD.
  6. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TWO SHELVING UNITS WITH RAW WOOD IN THE CAKE DECORATING AREA. INSTRUCTED TO SEAL AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED IN THE REAR STORAGE AREA, MILK CRATES WERE USED TO ELEVATE A TABLE, FOOD ITEMS, AND A CONTAINER. ALSO, THE MILK CRATES WERE BEING USED TO STORE FOOD ITEMS. INSTRUCTED TO PROPERLY STORE AND ELEVATE ALL SAID ITEMS ON SMOOTH AND EASILY CLEANABLE SURFACES.
  7. Canvass

    0 infractions

  8. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CERTAIN PASTRY AND COOKIES PREPACKAGED. ALL PREPACKAGED ITEMS MUST BE LABELED WITH THE FOLLOWING: NAME OF PRODUCT, INGREDIENT LIST, MAJOR FOOD ALLERGENS, AND BUSSINESS NAME AND ADDRESS
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED TONGS FOR CUSTOMER SELF SERVICE IMPROPERLY STORED AND NOT PROTECTED. TONGS FOR CUSTOMER SELF SERVICE MUST BE STORED IN CONTAINER TO PREVENT CONTAMINATION FROM THE PUBLIC.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERED NO WRITTEN PROCEDURE FOR CLEAN IN PLACE EQUIPMENT INCLUDING LARGE STANDING FLOOR MIXER. MUST PROVIDE A WRITTEN CLEAN IN PLACE: WASHING, RINSING AND SANITIZEING PROCEDURE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ENROLLED CERTIFIED FOOD MANAGER MUST ALSO OBTAIN ALLERGEN CERTIFICATE.
  9. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILES AT THE REAR EXIT DOOR IN REAR STORAGE. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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