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CHILDREN'S HOLISTIC INTEGRATED LEARNING AND DEVELO

3235 N CENTRAL AVE, CHICAGO, IL 60634 · Children's Services Facility

Inspection summary

CHILDREN'S HOLISTIC INTEGRATED LEARNING AND DEVELO has been inspected 18 times by Chicago Department of Public Health since April 24, 2014. The most recent inspection, on June 22, 2026, recorded 1 infraction.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 3 separate inspections, most recently on September 9, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on January 8, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on June 22, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 16 times across 8 separate inspections, most recently on April 2, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 11 times across 7 separate inspections, most recently on March 3, 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. License

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CLEAN DISHES STORED NEXT TO HAND WASHING SINK IN KITCHEN. INSTRUCTED TO INSTALL SPLASH GUARD AT HAND SINK TO PREVENT CONTAMINATION ONTO CLEAN DISHES.
  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15--OBSERVED MINOR AT PIPE BELOW 3-COMPARTMENT SINK (RIGHT SIDE) WHEN WATER IS DRAINING. MUST REPAIR.
  4. Canvass

    2 infractions

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INSUFFICIENT HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURES AT HAND SINKS WERE RANGING FROM 72-76F. WATER TEMPERATURE AT 3-COMPARTMENT SINK WAS AT 103F. MUST PROVIDE SUFFICIENT HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT HAND SINKS MUST BE 100F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110F OR ABOVE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR AT PIPE BELOW 3-COMPARTMENT SINK (RIGHT SIDE) WHEN WATER IS DRAINING. MUST REPAIR.
  5. License

    0 infractions

  6. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED MANAGEMENT TO DETAIL CLEAN THE MANUAL CAN OPENER ATTACHED TO THE KITCHEN PREP TABLE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK FROM BASE OF FAUCET AT DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTCLES BEING STORED ALONG WALL ADJACENT TO THE KITCHEN FOOD PREP AREA.INSTRUCTED TO REMOVE ALL UNUSED,UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND BETTER MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED MANAGEMENT TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS THROUGHOUT THE PREMISES AND TO MAINTAIN.
  7. License

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD INSIDE REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 45 TURKEY/CHEESE SANDWICHES AT 63.2F,62.4F. PRIORITY VIOLATION. CITATION ISSUED.7-38-005. DISPOSED OF 45 (APPROXIMATELY 10 POUNDS)TURKEY/HAMS SANDWICHES.SANDWICH VALUE AT 135 DOLLARS.
  8. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN MANUAL CAN OPENER ATTACHED TO THE PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGEMENT TO SEAL HOLE/GAP AROUND PLUMBING PIPE IN STUDENTS WASHROOM AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF THE REFRIGERATOR IN PREP AREA AND ELEVATE NON-FOOD ITEMS IN STUDENTS CLASSROOMS AT LEAST 6" OFF THE FLOOR TO FACILITATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED MANAGEMENT TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS THROUGHOUT THE PREMISES AND TO MAINTAIN.
  9. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE EMPLOYEE WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE BOILER ROOM (NEXT TO EMPLOYEE WASHROOM).
  10. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN CLASSROOMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPLACE WORN OUT CUTTING BOARDS WITH DEEP SEAMS IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEANING EQUIPMENT (MOPS, BROOM ETC) MUST BE STORED OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE PEELING PAINT ON WALL AT HALLWAY LEADING TO WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD AND NON FOOD ITEMS ON PREMISES (FRONT AND REAR AREA) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  11. License

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB OVER THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO REPLACE LIGHT BULB. CORE VIOLATION
  12. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER ON SITE WHEN IMMUNOCOMPROMISED INDIVIDUALS ARE SERVED POTENTIALY HAZARDOUS FOODS SUCH AS MILK. PF VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NOEMPLOYEE HEALTH POLICY,INSTRUCTED MANAGEMENT TO CREATE AND PROVIDE A EMPLOYEE HEALTH POLICY. VIOLATION PF 7-38-012(a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLLEAN UP PROCEDURES.INSTRUCTED MANAGEMENT TO CREATE A CLEAN-UP PROCEDURE POLICY. PF VIOLATION 7-38-005 NO CITATION ISSUED
  13. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER INSIDE THE STAFF WASHROOM WITH DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED MANAGER THAT FEMALE EMPLOYEE HANDLING FOOD IN THE KITCHEN /PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED TWO TEACHERS ENTERING THE KITCHEN/PREP AREA TO PUT SOMETHING IN THE REFRIGERATOR. INSTRUCTED MANAGER THAT ONLY FOOD SERVICE EMPLOYEE WHO WORKS IN THE PREP/KITCHEN AREA ARE THE ONLY ONE ALLOWED IN THE PREP AREA.
  14. License

    0 infractions

  15. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED, COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
  16. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE ADDITIONAL STORAGE SHELVES/RACKS FOR MULTI USE UTENSILS (CUPS, DISHES, SPOONS, FORKS ETC.) IN PREP/ DISH WASHING AREA. (NOTED SPOON/FORK RACKS STORED IN ONE COMPARTMENT OF THE 3 COMPARTMENT SINK).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE SMALL COOLER IN PREP AREA.
  17. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REFINISH UNFINISHED WALL BEHIND (4) TOILET BOWL IN CHILDREN'S WASHROOM. MUST BE SMOOTH AND EASILY CLEANABLE.--------MUST SEAL HOLE AROUND PIPE BEHIND (4) TOILET BOWL AT SAME AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE PREP AREA. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER IN PREP AREA.
  18. License

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED PAN OF BAKED BEANS AND PAN OF MEATLOAF INTERNAL TEMPERATURES RANGING FROM (115.1F-118.7F). MANAGEMENT VOLUNTARILY DISCARDED 5#'S OF FOOD WORTH APPROX. $40.00. CRITICAL VIOLATION 7-38-005A. INSTRUCTED MANAGER TO MONITOR,MAINTAIN ALL COLD FOODS 40F OR BELOW,ALL HOT FOODS 140F OR ABOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS THROUGHOUT THE PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR WATER LEAK AT MIDDLE DRAIN PIPE BENEATH THE KITCHEN 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPLACE BROKEN THERMOMETER.INSTRUCTED TO PROVIDE AND MAINTAIN A WORKING METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN AND ORGANIZE DRY STORAGE ITEMS STORED BEHIND COUNTER AT KITCHEN AREA.

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