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DO-RITE DONUTS & CHICKEN

233 S WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

DO-RITE DONUTS & CHICKEN has been inspected 8 times by Chicago Department of Public Health since September 19, 2019. The most recent inspection, on September 15, 2025, recorded 1 infraction.

3 of 8 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: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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.

  • 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 7 times across 3 separate inspections, most recently on November 12, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 15, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on September 27, 2022. 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 December 29, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 2 separate inspections, most recently on September 27, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND SOME BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)MUST PROVIDE.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND THE FOOD CONTACT SURFACE OF THE ICE DISPENSOR ON THE SELF SERVICE SODA MACHINE FILLED WITH A BLACK MOLD LIKE SUBSTANCE. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    8 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER PICK UP DONUT WITH BARE HAND, EAT DONUT, PUT ON GLOVES AND BEGIN TO PACKAGE COLESLAW. INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER EATING AND BEFORE PUTTING ON GLOVES AND CHANGING TASK. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ALSO NOTED PINK SUBSTANCE THROUGHOUT INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN, SANITIZE, AND MAINTAIN ICE MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOGBOOK ON SITE. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED PEST CONTROL OPERATOR. PRIORITY FOUNDATION. 7-38-020(C). CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE.FOUND NO TEST STRIPS FOR SANITIZER USED AT 3 COMPARTMENT SINK. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THREE COMP SINK. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HIGH TEMPERATURE DISH MACHINE TEMPERATURE GAUGE FILLED WITH UNKNOWN DEBRIS UNABLE TO READ WASH AND RINSE GAUGE. MUST CLEAN GAUGE TO MAKE VISIBLE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOOR DRAINS THROUGHOUT FACILITY WITH EXCESSIVE AMOUNT OF DEBRIS. ALSO NOTED BROWN AND BLACK BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN. ALSO NOTED FLOORS UNDER ALL FRYING EQUIPMENT FILLED WITH AN EXCESSIVE AMOUNT OF GREASE MUST CLEAN SANITIZE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILINGS ABOVE DONUT PREP AREA FILLED WITH DUST. ALSO NOTED CEILINGS ABOVE SANDWICH STATION FILLED WITH DUST INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  6. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THERMOMETER PUSHED TO THE BACK OF COOLER, INSTRCTED TO KEEP IN WARMEST PART OF COOLER.
  7. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.13 FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE CHICKEN PPEP COOLER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE EXTERIOR OF THE BULK POWDER CONTAINERS STORED UNDERNEATH THE DONUT TABLE IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD SPLASH AND DUST ACCUMULATION ON THE CEILING IN THE SANDWICH AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. License

    0 infractions

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