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DOE DOE EATERY

6620 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

DOE DOE EATERY has been inspected 6 times by Chicago Department of Public Health since October 12, 2022. The most recent inspection, on August 26, 2025, found no infractions.

3 of 6 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on June 6, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 January 16, 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 once on January 16, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 12, 2022. 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 9 times across 3 separate inspections, most recently on January 16, 2025. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK IN FRONT PREP AREA WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND RICE). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED UNISEX RESTROOM WITHOUT COVERED WASTE RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST, DIRT, AND ACCUMULATED FOOD DEBRIS ON FLOORS AND ALONG WALLS IN CORNERS IN REAR STORAGE AND WAREWASHING AREAS. INSTRUCTED TO DETAIL CLEAN AND MAITNAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN FRONT PREP AREA IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD UP INTERIOR AND EXTERIOR OF FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE ON FLOORS UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MINOR DUST BUILD UP ON VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 10/12/2022, REPORT #2565195. #58--NOTED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  6. License

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK-IN COOLER AND THE FRONT PREP COOLER ACROSS FROM THE COOKS LINE. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND DIRT AND GREASE BUILD UP ON THE FAUCET, HANDLES AND SPRAYER ARM ON THE THREE COMPARTMENT SINK, INSIDE THE FRYER, AND ON THE LOWER SHELVES UNDERNEATH THE FRONT PREP COUNTERS ACROSS FROM THE COOKS LINE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE EACH UNISEX WASHROOM AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A HOLE IN THE TILE WALL PANEL IN THE DINING AREA. OBSERVED THE WALL BASE TILES IN THE REAR PREP AREA PEELING AWAY FROM THE WALL. INSTRUCTED MANAGEMENT TO SEAL/REPAIR SAID AREAS SO WALLS ARE SEALED AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HEAVY DIRT, GREASE, AND DEBRIS BUILD UP ON THE WALLS AND FLOORS INSIDE THE WALK-IN COOLER, ON THE EXTERIOR WALK-IN COOLER DOOR, ON THE WALL BASE TILES THROUGHOUT THE REAR PREP AREA, AND ON THE FLOOR UNDERNEATH COOKING EQUIPMENT AND UNDERNEATH THE THREE COMPARTMENT SINK. ALSO NOTED HEAVY GRIME IN THE THREE COMPARTMENT SINK FLOOR DRAIN. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED THE LEFT SIDE OF THE VENTILATION HOOD ABOVE THE IMPERIAL OVEN NOT IN WORKING CONDITION. MUST REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED FOOD MANAGERS WITHOUT ALLERGEN TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

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