Skip to content
Loading map…

BRIOCHE DOREE T-2

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

BRIOCHE DOREE T-2 has been inspected 18 times by Chicago Department of Public Health since December 6, 2010. The most recent inspection, on September 23, 2026, found no infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 5 separate inspections, most recently on June 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 separate inspections, most recently on June 13, 2024. 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 4 times across 4 separate inspections, most recently on April 7, 2021. 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 7 times across 6 separate inspections, most recently on April 7, 2021. 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 5 times across 5 separate inspections, most recently on November 14, 2023. 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.

18 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-MILK 52F, PESTO CHICKEN SANDWICHES 48F, CHICKEN SANDWICHES 44.7F, PINEAPPLE COCONUT YOGURT 52F, SOME BOTTLES OF SALAD MIX 50F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED IMPROPER TEMPERATURE OF SERVICE COOLER BEHIND THE COUNTER TO BE IMPROPER AT 54F. INSTRUCTED NOT TO USE UNTILL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
  4. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELF WITH DUST AND SYRUP ACCUMULATION UNDERNEATH HANDSINK IN PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND HOT WATER MACHINE (FOR TEA) IN PREP AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR UNDER AND AROUND HOT WATER TANK UNDER SHELF IN PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
  7. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND MISSING ITEM (APPROPRIATE SANITIZER THAT KILLS NOROVIRUS) IN SPILL KIT. INSTRUCTED TO PROVIDE (PROCEDURE ON SITE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES (UNDER VENT COVER) OF DISPLAY COOLER WITH DUST AND FOOD DEBRIS.
  8. Canvass Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.
  9. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIORS OF THE 2 DOOR REACH COOLER TO REMOVE DUSTS ACCUMULATIONS AROUND THE FAN COVERS AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 (A) FLOORS ARE DIRTY UNDER AND AROUND THE 2 DOOR REACH IN COOLER.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND TO MAINTAIN.
  10. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005. -
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE OFFERED FOR SALE TO CUSTOMERS INSIDE THE FRONT DISPLAY COOLER(AMBIENT AIR TEMPERATURE OF 50.0F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:YOGURTS RANGING FROM (55.6F-56.3F),TURKEY SANDWICHES 47.7F,HUMMUS 49.0F,MILK 48.5F,CHICKEN SALADS 50.0F,TUNA 50.0F.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 15#'S OF (TCS FOODS) WORTH APPROX. $300.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 FOUND DISPLAY COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 50.0F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIORS OF THE 2 DOOR REACH COOLER TO REMOVE DUSTS ACCUMULATIONS AROUND THE FAN COVERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 (A) FLOORS ARE DIRTY UNDER AND AROUND THE 2 DOOR REACH IN COOLER.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND TO MAINTAIN.
  11. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed dust accumulation in the display cooler vent. Instructed facility to clean and maintain.
  12. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the storage unit where the pastry rack is stored to have dirt and debris on the floor. Instructed facility to clean and maintain.
  13. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLER WITH NO HAIR RESTRAINT.INSTUCTED TO PROVIDE HAIR RESTRAINT WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  14. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG SIDES OF EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
  15. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON SHELVES AT PREP AREA AND INSIDE GARBAGE CABINET. MUST CLEAN EQUIPMENT AND MAINTAIN.
  16. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST/FOOD DEBRIS ON SHELF UNDER HANDWASH BOWL AND FOOD BUILD UP INSIDE PREP REACH IN COOLER. MUST CLEAN AND MAINTAN EQUIPMENT.
  17. Canvass

    1 infraction

    • 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. FLOOR ON THE SIDE OF PREP COOLER AND HANDSINK UNCLEAN MUST CLEAN AND MAINTAIN
  18. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN AND ORGANIZE COUNTER TOP WITH THE COFFEE MACHINE

Nearby inspected facilities

Own this business? Add a badge to your website