Skip to content
Loading map…

CULVER'S

6012 N ALBANY AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

CULVER'S has been inspected 5 times by Chicago Department of Public Health since August 8, 2023. The most recent inspection, on June 8, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens 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 2 times on August 20, 2024. 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 once on May 28, 2026. 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 once on August 20, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

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

    Recorded 4 times across 2 separate inspections, most recently on May 28, 2026. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on August 20, 2024. For example: IN-USE UTENSILS: PROPERLY STORED

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.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Complaint

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD CONTAINER WITH NO LABEL, (PECANS). MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN, GARBAGE SPILLAGE. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-020B. MUST CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • UPON WASHING MY HAND AT HANDWASHING SINK FOUND HOT WATER TEMPERATURE BETWEEN 76.7F TO 78.6F. MANAGER TESTED WITH HIS OWN TERMOMETER WATER TEMPERATURE: 78.6F. HANDWASHING SINK LOCATED IN PREP AREA WHERE RAW,COOKED AND READY TO EAT FOOD PRODUCTS AREA HANDLED. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C) ,CITATION ISSUED. AT 12:15PM MANAGER WAS ABLE TO REPAIR ISSUE.PRESENTLY HOT WATER AT TEMP 112.4F.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FEW MALE EMPLOYEES WITH BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • BLUE PLASTIC UTENSILS(SPOONS) AT FRON ICE CREAM/COFFEE AREA NOT PROTECTED. MUST INVERT SAID UTENSILS TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREEZER INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF DISH MACHINE HAS A OF MINERAL BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN UNIT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACK FLOW PREVENTION DEVICE AT SELF SERVE ICE MACHINES WATER LINE,IN DINING AREA AND FRONT SERVING AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN,OR TO KNOW THE LOCATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • WATER PIPE BEHIND THE ICE CREAM MACHINE IS LEAKING FORMING A PUDDLE OF WATER BY THE UNIT IN PREP AREA.REPAIR ISSUE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTDOOR GARBAGE ENCLOSURE NEED TO BE CLEANED,REMOVE EXCESS GREASE AND FOOD FROM GROUND.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website