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Collaboration Cafe

8410 W BRYN MAWR AVE, CHICAGO, IL 60631 · Restaurant

Inspection summary

Collaboration Cafe has been inspected 9 times by Chicago Department of Public Health since December 26, 2017. The most recent inspection, on March 7, 2025, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on March 7, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on June 6, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on June 6, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 24, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 24, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN FRONT PREP NEXT TO WINDOW FACING PARKING LOT. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNUSED, BROKEN ONE DOOR REFRIGERATOR IN FRONT PREP AREA. INSTRUCTED TO EITHER REPAIR AND MAINTAIN IN GOOD CONDITION OR REMOVE FROM PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHTBULBS IN ALL 3 HOODS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SLIGHT BUILD UP OF CARBON ON FILTERS IN ALL 3 HOODS OVER COOK LINES. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK INGREDIENT CONTAINERS OF FLOUR ETC. NOT LABELLED. INSTRUCTED TO LABEL WITH COMMON NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND DISH RACK NEAR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD OVER FLAT TOP GRILL ON FRONT PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHTBULBS IN HOODS IN FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  3. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT BUILD UP INSIDE MAIN PREP AREA ICE MACHINE UPPER PORTION. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLERS TRAINING CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  4. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSRVED PREPACKAGED SALADS AND SANDWICHES WITHOUT PROPER LABELING INDICATING THE NAME AND ADDRESS OF WHERE THE FOOD ITEMS ARE MADE. ALL PREPACKAGED FOOD ITEMS MUST CONTAIN THE NAME OF THE PRODUCT, NAME AND ADDRESS OF WHERE PRODUCT WAS MADE, INGREDIENT LIST.
  5. Non-Inspection

    0 infractions

  6. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) STATEMENT THAT EATING RAW OR UNDERCOOKED FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION AND HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE OUTSIDE EXIT DOOR AIR CURTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST USE SMALLER POTS OR MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR .MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL PRIOR TO RE-INSPECTION.PRIORITY FOUNDATION VIOLATION . 7-38.025 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AREA AROUND GREASE CONTAINER AT OUTSIDE TRASH AREA
  7. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPIGOT PROTECTION AT CUSTOMER SELF-SERVICE FROZEN DESSERT MACHINE.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WATER LINE WITH HOT AND COLD RUNNING WATER TO THE TOP LOADING FROZEN DESSERT MACHINE AND MAINTAIN. INSTRUCTED TO REMOVE PLUMBERS PUTTY INSIDE THE EXPOSED HANDSINKS LOCATED IN PREP AREAS AND MAINTAIN.
  8. License

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 4 SETS OF EXTERIOR DOORS ALONG CONNECTED BUILDINGS LEADING TO THE OUTSIDE GARBAGE DUMPSTER AREA,NOT RODENT-PROOFED APPROXIMATELY 1/4" INCH AT BOTTOMS OF DOORS.INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPIGOT PROTECTION AT CUSTOMER SELF-SERVICE FROZEN DESSERT MACHINE.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WATER LINE WITH HOT AND COLD RUNNING WATER TO THE TOP LOADING FROZEN DESSERT MACHINE AND MAINTAIN. INSTRUCTED TO REMOVE PLUMBERS PUTTY INSIDE THE EXPOSED HANDSINKS LOCATED IN PREP AREAS AND MAINTAIN.
  9. License

    0 infractions

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