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COFFEE SHOP

5418 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

COFFEE SHOP has been inspected 4 times by Chicago Department of Public Health since September 28, 2022. The most recent inspection, on July 29, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. 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 fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on February 14, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 February 14, 2023. 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 December 2, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 2, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 28, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE PLASTIC AND CARDBOARD BOXES FOR PASTRIES STORED FACING UP IN THE PASTRY AREA. INSTRUCTED TO INVERT TRAY TO PROTECT FROM OVERHEAD CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS IN THE REAR PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
  2. Canvass

    10 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INSTRUCTED TO DETAIL CLEAN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL MINERAL BUILD-UP (BEHIND THE FRONT SERVICE CAFE).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO RODENT PROOF BOTTOM OF FRONT ENTRANCE DOOR
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO PAINT RAW WOOD (HOT WATER TANK ROOM) DOOR IN REAR STORAGE AREA (NEXT TO MEN'S WASHROOM).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE FOR MOP FAUCET IN DISHWASHING AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE FROM AIR CONDITIONER DUMPING INTO HANDSINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO PROPERLY REALIGN (DISPOSE) DRAINPIPE ONTO FLOOR DRAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DRIED LEAVES ON GROUND UNDER NEXT TO GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR SALONG THE WALLS AND IN ALL CORNERS IN PREP, REAR STORAGE AND INSIDE BOILER ROOM AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE MISSING LIGHT SHIELD ABOVE PREP DISHWASHING AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  3. License

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDSINKS LOCATED IN THE FRONT DISPENSING AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN COLD BEVERAGE REACH-IN COOLER, LOCATED IN THE FRONT DISPENSING AREA. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD WITH DEEP SCRATCHES AND STAINS ON PREP TABLE, LOCATED IN REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARD AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM, LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE FOR THE WOMENS TOILET ROOM AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED BOTH TOILET ROOM DOORS NOT SELF CLOSING. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A SELF CLOSING MECHANISM FOR BOTH TOILET ROOM DOORS AND MAINTAIN.
  4. License

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN-UP PROCEDURE ON-PREMISES. INSTRUCTED MUST PROVIDE A VOMIT AND DIARRHEA CLEAN-UP PROCEDURE WITH ALL NECESSARY ITEMS OUTLINED IN POLICY ON-PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINK IN THE PREP AREA. INSTRUCTED MANAGER MUST PROVIDE A HANDWASH SINK WITH RUNNING HOT AND COLD WATER IN THE PREP AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • ALL COOLERS AND FREEZERS ARE OFF AT THIS TIME. INSTRUCTED ALL COOLERS AND FREEZERS MUST BE TURNED ON WITH COOLERS AMBIENT AIR TEMPERATURE AT 41.0 F OR BELOW AND FREEZERS FROZEN. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM FOOD THERMOMETER ON-PREMISES. INSTRUCTED MUST PROVIDE AND CALIBRATE A METAL STEM FOOD THERMOMETER ON-PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON-PREMISES. INSTRUCTED MUST PROVIDE 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 GUARD BETWEEN DISHWASHER HANDWASH SINK AND THE 3-COMPARTMENT SINK. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON MOP SINK. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO OUTSIDE DUMPSTERS FOR THE ESTABLISHMENT. MUST PROVIDE OUTSIDE DUMPSTERS/OUTSIDE DUMPSTER CONTRACT FOR ESTABLISHMENT. PRIORITY FOUNDATION 7-38-020(B).

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