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CORNER BAKERY CAFE

444 W JACKSON BLVD, CHICAGO, IL 60606 · Restaurant

Inspection summary

CORNER BAKERY CAFE has been inspected 6 times by Chicago Department of Public Health since April 3, 2024. The most recent inspection, on March 12, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 6 times across 2 separate inspections, most recently on March 5, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on March 12, 2026. 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 2 times across 2 separate inspections, most recently on March 12, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 March 12, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 July 1, 2024. 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.

6 inspections

  1. Complaint Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD (FROZEN SOUPS, CHEESE) IN ORIGINAL PACKAGING BOXES STORED DIRECTLY ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO RELOCATE FOOD CONTAINERS AND MAINTAIN FOOD CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF STACK OVENS IN THE REAR KITCHEN AREA TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT WITH ADEQUATE MATERIALS AND AT AN ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER ON-SITE MISSING ALLERGEN AWARENESS TRAINING AND CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINKS AT THE MEN'S AND WOMEN'S RESTROOMS UNABLE TO REACH MINIMUM WATER TEMPERATURE OF 100.0F, MEN'S RESTROOM REACHED MAXIMUM OF 57.6F; WOMEN'S RESTROOM REACHED MAXIMUM WATER TEMPERATURE OF 66.5F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE ALL LISTED HANDWASHING SINKS AND PLUMBING TO PROVIDE HOT WATER OF AT LEAST 100.0F AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. OTHER HANDWASHING SINKS ON-SITE ABLE TO PROVIDE HOT WATER AT MINIMUM 100.0F WATER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK AT THE MAIN SANDWICH PREP LINE (NEAR VEGETABLE WASH SINK) UNABLE TO CONSISTENTLY PROVIDE WATER TEMPERATURE BELOW 120.0F AT TIME OF INSPECTION, NO COLD WATER AVAILABLE. INSTRUCTED TO REPAIR OR REPLACE LISTED HANDWASHING SINK AND PLUMBING TO PROVIDE WATER TEMPERATURE BETWEEN 100.0F AND 120.0F AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD (FROZEN SOUPS, CHEESE) IN ORIGINAL PACKAGING BOXES STORED DIRECTLY ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO RELOCATE FOOD CONTAINERS AND MAINTAIN FOOD CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF STACK OVENS IN THE REAR KITCHEN AREA TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT WITH ADEQUATE MATERIALS AND AT AN ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER ON-SITE MISSING ALLERGEN AWARENESS TRAINING AND CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
  3. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Fly traps placed above clean utensils, Instructed to keep away from open food and clean utensils.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees foods stored next to customers food in main kitchen, instructed to separate.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Missing food handlers cert for several food handlers. Instructed to obtain.
  4. License Re-Inspection

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES INSIDE WOMENS RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.
  5. License

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS IN PREP AREAS AND RESTROOMS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE PAPER TOWELS OR HAND DRYING PROVISION AT ALL HANDWASHING SINKS IN THE PREP AREAS AND RESTROOMS. PRIORITY FOUNDATION, 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE SOAP AT ALL HANDWASHING SINKS IN THE PREP AREAS AND RESTROOMS. PRIORITY FOUNDATION, 7-38-030-(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HOT RUNNING WATER AT THE HANDWASHING SINK LOCATED AT THE END OF PREP LINE IN FRONT PREP AREA. MUST PROVIDE HOT RUNNING WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY, 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • HIGH TEMP DISH MACHINE TURNED OFF AND NOT OPERATING. INSTRUCTED TO HAVE ALL DISHMACHINES ON AND PROPERLY SANITIZING. PRIORITY, 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AMBIENT AIR THERMOMETERS IN ALL COOLING UNITS TO ENSURE UNITS ARE TEMPING AT 41F OR BELOW.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST PROVIDE PEST CONTROL LOGBOOK ON SITE WITH UP-TO-DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOGBOOK, BUSINESS LICENSE, CHEMICALS USED, MAP, ETC. PRIORITY FOUNDATION, 7-38-020(C).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR TEST STRIPS FOR HOT WATER SANITIZING DISH MACHINE. PRIORITY FOUNDATION, 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT THE BOTTOM OF HAND WASHING SINK THE DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES INSIDE WOMENS RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.
  6. License

    0 infractions

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