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BOMBON CAKE DESIGN

5618 S PULASKI RD, CHICAGO, IL 60629 · Bakery

Inspection summary

BOMBON CAKE DESIGN has been inspected 9 times by Chicago Department of Public Health since July 12, 2013. The most recent inspection, on October 27, 2025, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on October 27, 2025. For example: PERSONAL CLEANLINESS

  • 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 4 times across 2 separate inspections, most recently on September 4, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 October 27, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 19, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 9 times across 8 separate inspections, most recently on October 27, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IN COOLER/REFRIGERATOR UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER(S) PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PAINT PEELING ON CEILING IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED CEILING ABOVE PREP TABLE. INSTD TO REPAIR CEILING AND MAINTAIN SMOOTH, EVEN, AND EASILY CLEANABLE
  3. Canvass Re-Inspection

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED CEILING IN PREP AREA AND PEELING PAINT ON CEILING IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO POST HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FAUCET NOT REACHING FRONT COMPARTMENT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO INSTALL FAUCET TO REACH ALL THREE COMPARTMENTS OF 3-COMPARTMENT SINK TO PROPERLY WASH RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION CITATION ISSUED 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER DAMAGED CEILING IN PREP AREA AND PEELING PAINT ON CEILING IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME, AND NO MANAGER ON PREMISES WHEN TRES LECHES CAKES ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012a GIVEN COPY OF CLASS INFO. AT THIS TIME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING OVER PREP TABLE IN REAR WATER DAMAGED, INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE LIGHT OUT OVER REAR PREP TABLE, INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR MOP SINK COLD WATER HANDLE IN POOR REPAIR, INSTRUCTED TO REPAIR/REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED WORKER PREPARING TRES LECHE CAKES WITH OUT HAIR RESTRAINT ON, INSTRUCTED TO PROVIDE HATS,CAPS,OR HAIRNETS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPS'S FOOD HANDLER INFO. AT THIS TIME.
  7. Consultation

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE FURNACE ROOM HAS DUST AND DIRT ON IT.
  8. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • THE ONLY EXPOSED HAND SINK WAS BLOCKED WITH A TWO LARGE CUTTING BOARDS COVERING THE HOLE TOP OF THE SINK WITH A MIX MASTER ON TOP USING THE EXPOSED HAND LIKE A TABLE. EXPOSED HAND SINK NOT CONVENIENT AND ACCESSIBLE TO THE EMPLOYEES.CRITICAL VIOLATION 7-38-030 MANAGER REMOVED THE ARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE FURNACE ROOM HAS DUST AND DIRT ON IT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE EXPOSED HAND SINK IS STARTING TO RUST. MUST PROVIDE A NEW HAND SINK. MUST REPAIR OR REPLACE THE FAUCET AT THE 3-COMPARTMENT SINK SPRAYING WATER ALL OVER.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN ALL BASINS OF SINKS. REPLACE MISSING GASKET SEALS AT 3-COMPARTMENT SINK STOPPERS. PROVIDE BACKFLOW DEVICE AT UTILITY SINK FAUCET.

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