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BASEBALL BUFFET INC

333 W 35TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

BASEBALL BUFFET INC has been inspected 18 times by Chicago Department of Public Health since March 25, 2010. The most recent inspection, on September 11, 2025, found no infractions.

1 of 18 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: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 5 times across 3 separate inspections, most recently on June 3, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 4 separate inspections, most recently on May 31, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 separate inspections, most recently on June 22, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 May 31, 2023. 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 18 times across 10 separate inspections, most recently on June 14, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  3. Canvass Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11: OBSERVED STILL NO SNEEZE GUARD AT SELF SERVICE HOT FOOD LINE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREAS IN ORDER TO PROTECT TO FOOD FROM POSSIBLE CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  4. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SNEEZE GUARD AT SELF SERVICE HOT FOOD LINE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREAS IN ORDER TO PROTECT TO FOOD FROM POSSIBLE CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED DISPOSABLE CUPS BEING USED FOR A SCOOP. INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES TO SCOOP AND TRANSFER FOOD ITEMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED FOOD HANDLERS MUST UPDATE CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL HANDWASH SIGNS AT ALL HANDSINKS IN PREP AREA AND WASHROOMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • LARGE CAN OPENER IN NEED OF CLEANING; CLEAN CAN OPENER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • GARBAGE CANS IN WASHROOM (LADIES & UNISEX EMP) IN NEED OF LID; INSTRUCTED TO PROVIDE RECEPTACLES WITH LIDS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST BUILD UP; CLEAN VENTS.
  6. Canvass

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED CHICKEN WINGS @ 44.4F IN REACH IN COOLER. ADVISED TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES. OPERATOR DISCARDED DENATURED CHICKEN WINGS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
  7. Canvass

    2 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE FRYERS AND GRILL NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  8. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AT THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE SPLATTER AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE ALL DEBRI AND DUST. MUST CLEAN AND MAINTAIN.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND CLEAN THE INTERIOR OF REFRIGERATION UNITS AND HOT HOLDING UNITS. CLEAN SODA DISPENSER GUNS AT THE BAR AND REMOVE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AND AROUND ALL EQUIPMENT.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • RUBBER GASKETS AT RIC IN NEED OF CLEANING. AIR VENTS IN RIC IN NEED OF CLEANING TO REMOVE DUST.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN HOT/COLD HOLDING UNITS.
  12. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CONTAINER OF FRIED CHICKEN IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE AT 112.0F . ALL PRODUCT VOLUNTARILY DENATURED AND DISPOSED OF. APPROX 10LBS. $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFICATE POSTED NOR AVAILABLE. INSTD TO HAVE POSTED AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER 3-COMPARTMENT SINK. REPAIR SAME. SPRAYER AT 3-COMPARTMENT SINK MISSING HOLDER. PROVIDE PROPER HOLDER.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FOUR DOOR REFRIGERATION UNIT IN REAR OF KITCHEN NEEDS CLEANING. INTERIOR BOTTOMS OF FRYERS NEED CLEANING TO REMOVE GREASE AND FOOD PARTICLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENTS ABOVE GRILL IN NEED OF DETAIL CLEANING; CLEAN VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS ABOVE FRYERS IN NEED OF CLEANING OR REPLACING; STAINS OBSERVED ON SHIELDS.
  14. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER MULTI-TASKING WEARING GLOVES; HE WAS ANSWERING THE PHONE, HANDLING UTENSILS AND THEN READY TO EAT FOODS (HOT DOG BUNS.) HE THEN TOOK THE GLOVES OFF AND PUT ON ANOTHER PAIR WITH OUT (PROPERLY) WASHING HIS HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI-TASKING, IN BETWEEN GLOVE CHANGING, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND INTERIOR OF DEEP FRYERS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  15. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • FOODHANDLER MULTI-TASKING WITH GLOVES ON HANDS (I.E. WIPING STATION, CUTTING PIZZA, PUTTING FRIES INTO BASKET) AND NOT WASHING HANDS. CRITICAL VIOLATION. CITATION ISSUED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS FOR ALL COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  16. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS WITH EXCESSIVE GREASE. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  17. 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.(MUST STORE INVERTED)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SINKS NOT WIPED DOWN.
  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN ALL BEVERAGE NOZZLES ON ALL SODA ETC DISPENSORS THROUGHOUT.
    • 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. DETAIL CLEAN CEILING TILES, NOTED SOME GREASE ON CEILING NEAR COOKING STATION.
    • 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. DEAIL CLEAN/PAINT IF NEEDED VENT COVERS THROUGHOUT.

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