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D&D EXPRESS RESTAURANT

2520 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

D&D EXPRESS RESTAURANT has been inspected 5 times by Chicago Department of Public Health since September 5, 2024. The most recent inspection, on December 3, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 on June 5, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on June 5, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 June 5, 2025. For example: APPROVED THAWING METHODS USED

  • 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 June 5, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 5, 2025. For example: PERSONAL CLEANLINESS

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

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5.205.15 THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK LEAKS PROFUSELY FROM THE BASE. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
  3. Canvass

    12 infractions

    • 35. APPROVED THAWING METHODS USED
      • FROZEN SHRIMP IN A BOWL IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW UNDER RUNNING COLD WATER, MICROWAVE OR IN COOLER. MAINTAIN PROPER THAWING.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SMALL/LARGE BULK INGREDIENT CONTAINERS IN PREP AREA NOT LABELED. INSTRUCTED TO LABEL CONTAINERS AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND RODENT DROPPINGS ON THE PREMISES. 2O IN THE FRYERS, 40 BEHIND THE COOKING EQUIPMENT, 20 AROUND THE HOT WATER TANK, 20 UNDER THE STORAGE RACKS, AND 40 AROUND THE FREEZERS/COOLERS. INSTRUCTED TO REMOVE DROPPINGS, SANITIZE THE AFFECTED AREAS, AND CONTACT PEST CONTROL FOR ASSISTANCE. MAINTAIN SAME. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FLY STRIP HANGING IN FOOD PREP AREA. INSTRUCTED TO REMOVE AND CONFINE STRIPS FROM PREP/DISH WASHING AREA. MAINTAIN SAME.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS IN THE FOOD PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL IN THE FOOD PREP AREAS WEAR A HAIR RESTRAINT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUSTY STORAGE RACKS INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS. MAINTAIN A RUST FREE SURFACE, SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF FRYERS WITH RODENT DROPPINGS, GREASE, FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR/EXTERIOR OF ALL COOKING/COOLING EQUIPMENT, BULK INGREDIENT CONTAINERS AND STORAGE RACKS INSIDE WALK IN COOLER AND IN FOOD PREP AREA WITH DIRT, FLOUR, STAINS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK LEAKS PROFUSELY FROM THE BASE. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • STAFF TOILET ROOM SINK AND TOILET INTERIOR/EXTERIOR SURFACES NEED EXTREME DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TOILET/SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS BEHIND AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT, STORAGE RACKS IN PREP AND WALK IN COOLER, AROUND THE HOT WATER TANK AND IN THE CORNERS WITH DIRT, GREASE, FOOD, DROPPINGS AND DEBRIS. INSTRUCTED TO REMOVE CARD BOARD FROM FLOORS AND DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING IN THE FOOD PREP AND WALK IN COOLER AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING FOR A BRIGHTER RESULT FOR ADEQUATE COOKING AND CLEANING. MAINTAIN SAME.
  4. License

    0 infractions

  5. License

    0 infractions

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