Skip to content
Loading map…

BROU'NE DESSERTS

3721 N SOUTHPORT AVE, CHICAGO, IL 60613 · Bakery

Inspection summary

BROU'NE DESSERTS has been inspected 4 times by Chicago Department of Public Health since February 15, 2022. The most recent inspection, on March 27, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on May 7, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. 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 2 times on February 15, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on May 7, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on February 15, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

4 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON CEILING ABOVE 2-DOOR REFRIGERATORS IN REAR FOOD PREPARATION AREA, BEHIND SHELVING AND INSIDE WASHROOMS. MUST REPAIR/REPAINT AND MAINTAIN AT ALL TIMES. OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH 3-COMPARTMENT SINK AND UTILITY SINK. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  2. Canvass

    8 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING INTERNAL THERMOMETER INSIDE THE FRONT PREP SMALL COOLER. MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED PREPARED FOODS ON DISPLAY FOR SALE SUCH AS PREPARED CHOCOLATES AND OTHER BAKERY GOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST NOT STORE DRYING WIPING CLOTHS ON THE SPLASH GUARD OF THE UTILITY SERVICE SINK.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED THE ICE SCOOP BEING IMPROPERLY STORED INSIDE THE ICE. MUST STORE IN A CLEAN CONTAINER OR HANDLE INVERTED FROM THE ICE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED PEELING PLASTIC ON THE METAL SPLASH GUARD OF THE REAR UTILITY SERVICE SINK. MUST REMOVE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CARDBOARD AS A FAN COVER ON THE WALL FAN IN THE REAR FOOD PREP. MUST REMOVE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  3. License Re-Inspection

    0 infractions

  4. License

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP ITEMS ON PREMISES. INSTRUCTED OWNER MUST HAVE ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NO COOLERS OR FREEZERS ON PREMISES AT THIS TIME. INSTRUCTED ALL COOLERS MUST BE ON WITH AMBIENT AIR TEMPERATURE AT 41.0 F OR BELOW, AND FREEZERS MUST BE FROZEN. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM FOOD THERMOMETER ON-PREMISES. INSTRUCTED TO PROVIDE AND CALIBRATE A METAL STEM FOOD THERMOMETER AND HAVE ON-PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON-PREMISES. INSTRUCTED MUST HAVE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON-PREMISES. PRIORITY FOUNDATION 7-38-020(C).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASH GUARDS BETWEEN MOP SINK AND 3-COMPARTMENT SINK AND BETWEEN 3-COMPARTMENT SINK AND HANDWASH SINK. MUST PROVIDE SPLASH GUARDS AT SAID LOCATIONS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SNEEZE GUARD ON THE FRONT PREP AREA COUNTER. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS FOR 3-COMPARTMENT SINK. MUST PROVIDE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND NO RUNNING HOT WATER AT ALL SINKS ON-PREMISES, WATER TEMPERATURE AT 53.6 F AT ALL SINKS AT THIS TIME. INSTRUCTED MANAGER/OWNER MUST PROVIDE MINIMUM RUNNING HOT WATER AT 110.0 F AT 3-COMPARTMENT SINK AND 100.0 F AT ALL OTHER SINKS THROUGHOUT PREMISES. PRIORITY VIOLATION 7-38-030(C).
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP AT 3-COMPARTMENT SINK. MUST PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website