Skip to content
Loading map…

BAKE

2246 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

BAKE has been inspected 11 times by Chicago Department of Public Health since December 9, 2010. The most recent inspection, on July 18, 2025, recorded 4 infractions.

None of the 11 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on May 26, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 May 26, 2023. 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 2 times across 2 separate inspections, most recently on July 31, 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 once on July 31, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 5, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

11 inspections

  1. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY, ORIGINAL CITY OF CHICAGO, FOOD SERVICE MANAGER, AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING, AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT IN PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN THE REAR PREP AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LEAK AT 3 COMPARTMENT SINK FROM DRAIN AND PIPE UNDER, INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE, ESPRESSO MACHINE, AND DRIP COFFEE MACHINES.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
  3. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ONE PREP AREA BULK CONTAINER NOT LABELED. MUST LABEL BULK CONTAINER.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE BOTTOM SHELF OF THE PREP TABLE AND BULK FOOD STORAGE CONTAINERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  5. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED ON ICE MACHINE AND ESPRESSO MACHINE WATER LINES. MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICES FOR SAID LOCATIONS.
  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A SIGNED EMPLOYEE HEALTH POLICY MUST BE PROVIDED FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM PROBE THERMOMETER PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE LEAK BELOW THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  7. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED IN REAR PREP AREA. MUST LABEL AND DATE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST PROVIDE AND MAINTAIN.
  8. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKETS AT THE 2 DOOR REFRIGERATION UNITS OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES ON DUTY WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT ALL TIMES.
  9. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NOTED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE SANITIZING STRENGTH OF THE CHEMICAL AT THE FINAL RINSE. INSTRUCTED TO HAVE A CHEMICAL TEST STRIP AT ALL TIMES. SERIOUS VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED TORN RUBBER GASKETS AT THE 2 DOOR REFRIGERATION UNITS OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN...NOTED THE REAR HAND WASH SINK BY THE PREP TABLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD BY THE PREP TABLE SIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILD UP INSIDE THE 2 DOOR UPRIGHT REFRIGERATION UNIT. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES ON DUTY WITH NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEE FOOD HANDLER CERTIFICATE ON SITE AT ALL TIMES.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY STORAGE SHELVING IN REAR PREP AREA. MUST REPAINT OR REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED CUSTOMER'S WASHROOM DOOR NOT SELF-CLOSING. MUST PROVIDE A SELF CLOSING DEVICE FOR THE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEEDED AT FRONT SELLING AREA 2-DOOR MILK REFRIGERATOR. MUST PROVIDE AND MAINTAIN.
  11. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS IN KITCHEN .
    • 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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND SINK IN KITCHEN BY DOUGH MIXER PREP SIDE.
    • 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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON 1COMP.SINK,EXPOSE HAND WASH SINK,MOP SINK,CABINET UNDER EXPOSE HAND SINK,DRY STORAGE FOOD CONTAINER LID,INSIDE ICE MACHINE WALLS, AND COUNTER AT COFFEE PREP AREA AT FRONT PREP/SERVING AREA, EXTERIOR OF BAKE OVEN WALLS,EXPOSE HAND WASH SINK,AND SINK DRAINERS ON 3COMP.SINK IN KITCHEN.ALSO STORAGE SHELVES IN BASEMENT WITH DEBRIS.
    • 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. INSTRUCTED TO FLOORS IN BASEMENT WITH DEBRIS.
    • 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. INSTRUCTED TO REPAIR PEELING WALLS IN BASEMENT AT STORAGE SHELF AREA.
    • 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. INSTRUCTED TO REPAIR PIPE LEAKING WATER ON FLOOR IN BASEMENT.

Nearby inspected facilities

Own this business? Add a badge to your website