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BIG SHOULDERS COFFEE WORKS

1105 W CHICAGO AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

BIG SHOULDERS COFFEE WORKS has been inspected 11 times by Chicago Department of Public Health since April 20, 2012. The most recent inspection, on July 17, 2025, recorded 2 infractions.

3 of 11 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: Handwashing and staff hygiene, 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.

  • 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 July 17, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 15, 2021. 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 on July 30, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on May 23, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 23, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hands washing sign in employees restroom, Instructed to provide.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Live pottery plants placed above food production area, instructed to remove.
  2. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK CONTAINERS OF SUGAR, RICE, ETC. NOT LABELED. INSTRUCTED MANAGER TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED GARBAGE RECEPTACLE LOCATED IN UNISEX WASHROOM. INSTRUCTED TO PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-502.11.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE EXTERIOR OF THE GREASE TRAP. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND THE ICE MACHINE. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD AND/OR BEVERAGES. MAINTAIN SAME.
  7. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN THE MENS AND WOMANS WASHROOMS. MUST PROVIDE.
  8. Complaint

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE CHLORINE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. FOUND 0 PPM CHLORINE AFTER SIX CYCLE RUNS, DRAINING MACHINE TWICE AND PRIMING MACHINE. NO OTHER MEANS OF PROPER SANITIZING ON PREMISES, NO THREE COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK NOT ACCESSIBLE/MAINTAINED. OBSERVED EXPOSED HAND SINK BEING USED AS FOOD PREP SINK. EMPLOYEE OBSERVED RINSING OUT SHAKER CUP USED FOR ICED TEA, RINSING OFF FRESH MINT. INSTRUCTED THE EXPOSED HAND SINK IS FOR HAND WASHING PURPOSES ONLY.NO OTHER PREP SINKS OR THREE COMPARTMENT SINK AVAILABLE ON PREMISES.MUST INSTALL A THREE COMPARTMENT SINK ON PREMISES FOR FOOD PREP AND SANITIZING OF LARGE EQUIPMENT. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED FOODS MUST BE PROPERLY LABELED WITH FOOD NAME, BUSINESS NAME, ADDRESS AND INGREDIENTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR LARGE ICE MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN THE GREEN BEAN STORAGE ROOM WITH WITH DIRT AND BEAN SPILLAGE. MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN THE MENS AND WOMANS WASHROOMS. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETER NEEDED FOR DAIRY COOLERS INCLUDING THE DAIRY COOLER IN THE GREEN BEAN STORAGE ROOM.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED INSIDE THE PROVIDED SCOOP CONTAINER. NOT ON TOP OF THE DIRTY ICE MACHINE.
  9. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR IN THE HOT WATER TANK LOCATION,SEAL HOLE IN SAME AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE BASEMENT STORAGE AREAS,HOT WATER TANK ROOM ELEVATE 6" OFF FLOOR FOR EASIER CLEANING,REMOVE CLUTTER DUE TO POTENTIAL PEST HARBORAGE.
  10. License

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FRONT LEFT SERVICE COFFEE ROASTER PREP AREA MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT DOOR TO ESTABLISHMENT NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM RIGHT CORNER.SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR IN THE HOT WATER TANK LOCATION,SEAL HOLE IN SAME AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A BACKFLOW PREVENTION DEVICE IS NEEDED AT ICE MAKER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE BASEMENT STORAGE AREAS,HOT WATER TANK ROOM ELEVATE 6" OFF FLOOR FOR EASIER CLEANING,REMOVE CLUTTER DUE TO POTENTIAL PEST HARBORAGE.
  11. License

    0 infractions

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