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BLACK DOG GELATO

859 N DAMEN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

BLACK DOG GELATO has been inspected 16 times by Chicago Department of Public Health since June 3, 2010. The most recent inspection, on October 3, 2025, recorded 12 infractions.

5 of 16 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 temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on October 3, 2025. For example: GLOVES USED PROPERLY

  • 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 June 16, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 July 3, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 15 times across 7 separate inspections, most recently on October 3, 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 12 times across 9 separate inspections, most recently on October 3, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

16 inspections

  1. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED.HANDLED AND SERVED SUCH AS (SLICED TURKEY,PESTO,ARUGULA,PASTRAMI,GELATO,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICES BY MALE FOOD HANDLER OBSERVED HIM GO INTO WALK IN FREEZER AND COME BACK OUT,THEN PUT A MAGNET ON SIDE OF WALK IN COOLER THEN PUT ON PLASTIC GLOVES AND HANDLED A TURKEY SANDWICH THAT WAS ON TOPSIDE OF PREP COOLER TO PUT IN DELI PAPER WITHOUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED MALE FOOD HANDLER WASH HIS HANDS AT 3- COMPARTMENT SINK FAR RIGHT COMPARTMENT SINK,AFTER BEING INSTRUCTED TO WASH HIS HANDS AFTER EVERY POSSIBLE CONTAMINATION .INSTRUCTED TO WASH HANDS AT DESIGNATED HAND WASHING SINK. (COS)(PRIORITY FOUNDATION 7-38-010)(COS)(CITATION ISSUED)
    • 46. GLOVES USED PROPERLY
      • OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY FOOD HANDLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND 1ST FL. DRY STORAGE AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY AIR CONDITIONING UNIT IN TOILET ROOM AND LEAKY CONDENSER IN WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD SPLATTER FROM WALL IN WALK IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING FLOOR TILE IN WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN BASEMENT AND STANDING WATER ON FLOOR BEHIND REACH IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOP STORED IN SUGAR WITH HANDLE DIRECTLY TOUCHING SUGAR. INSTRUCTED MANAGER TO STORE SCOOP WITH HANDLE FACING UP OR OUTSIDE OF CONTAINER ON A FOOD-GRADE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF MICROWAVE WITH DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MISSING GROUT AT HAND WASHING SINK IN TOILET ROOM. THE SINK APPEARS DETACHED FROM THE WALL. INSTRUCTED MANAGER TO REPAIR.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN BASEMENT AREA. MUST PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE AT THE ESPRESSO COFFEE MACHINE IN FRONT PREP AREA. MUST INSTALL SO THAT CAN BE LOCATED TO BE SERVICE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENING INTO CEILING IN BASEMENT STORAGE AREA NEXT TO 3-COMPARTMENT SINK. MUST SEAL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPAIR WALL BASEBOARD BEHIND AND NEXT TO 3-COMPARTMENT SINK IN BASEMENT DISHWASHING AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED THE SELF CLOSING DEVICE ON THE WASHROOM NOT WORKING PROPERLY. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKS AT THE FAUCET FIXTURES ON THE 3 COMPARTMENT SINK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
  8. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING LATCH FOR THE EMPLOYEE BATHROOM BEHIND THE PREP AREA.
  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS IN NEED OF REPAIRING ON REACH IN COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER 1 COMP SINK AT 1 ST FLOOR IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CORRECT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. MUST PROVIDE CERTIFICATES AT ALL TIMES.
  11. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR, SEAL OPENINGS, AND PAINT NORTH WALL IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK AND HOT WATER HANDLE ON 1-COMPARTMENT SINK.
  12. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • (a) All food establishments, and all theaters at which food is prepared or served, shall employ and have present on the premises at all times that potentially hazardous food is being prepared or served, a person who holds a department of health certificate of registration in food handling and sanitation.Every such certificate of registration shall be posted conspicuously in that part of the retail food establishment to which the public has access.Serious violation 7-38-012(a).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Must Seal noticeable openings on walls in basement areas were noted.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Clean and organize dry storage area shelvings in basement must be made accessible for inspection.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
  13. Canvass

    1 infraction

    • 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. MUST REPAIR LEAK UNDER THREE COMPARTMENT SINK, BASEMENT DISH AREA
  14. License Re-Inspection

    0 infractions

  15. License Re-Inspection

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.HOT & COLD RUNNING WATER NOT INSTALLED FOR TABLE TOP TAYLOR ICE CREAM MACHINES,NO TAYLOR CLEANING MANUALS ON SITE.
  16. License

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.HOT & COLD RUNNING WATER NOT INSTALLED FOR TABLE TOP TAYLOR ICE CREAM MACHINES,NO TAYLOR CLEANING MANUALS ON SITE.
    • 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.4" INCH COVING NOT INSTALLED IN FOOD PREP,DISHROOM.
    • 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.WALLS THROUGHOUT FOOD PREP BEHIND SERVICE COUNTERS,DRY STORAGE NOT SMOOTH,EASILY CLEANABLE.

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