Skip to content
Loading map…

DUNKIN DONUTS

1117 W GRANVILLE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 7 times by Chicago Department of Public Health since October 13, 2017. The most recent inspection, on November 29, 2022, recorded 6 infractions.

3 of 7 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on November 29, 2022. For example: APPROVED THAWING METHODS USED

  • 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 November 29, 2022. 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 2 times across 2 separate inspections, most recently on April 20, 2020. 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 April 20, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 November 29, 2022. 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.

7 inspections

  1. Canvass

    6 infractions

    • 35. APPROVED THAWING METHODS USED
      • NOTED FROZEN EGG PATTIES BEING IMPROPERLY THAWED IN PREP AREA. REVIEWED PROPER THAWING METHOD UNDER REFRIGERATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT FACILITY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE PAPER BAGS AS LINER FOR SHELVING UNDER EQUIPMENT. MUST BE A SMOOTH, CLEANABLE MATERIAL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE UNISEX EMPLOYEE WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED SOILED MOP HEADS IMPROPERLY STORED AT THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED AT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----MUST PROVIDE A DRAIN COVER FOR THE OPEN FLOOR DRAIN UNDER THE PORTABLE ICE BIN.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED WATER AT HAND WASHING SINK IN EMPLOYEE BATHROOM AT AN IMPROPER TEMPERATURE OF 51.8F. HOT WATER IS NOT RUNNING FROM FAUCET. INSTRUCTED MANAGER THE HAND WASHING SINK MUST PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE. MUST CLEAN REGULARLY AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE BULK FOOD CONTAINER NOT LABELED. MUST LABEL FOOD ITEM CONTAINER WITH ITS COMMON NAME TO PROPERLY IDENTIFY FOOD (SUGAR).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE COFFEE POT MACHINE, MILK CRATES AND CARPET INSIDE OF EMPLOYEE BATHROOM IN REAR. MUST REMOVE ITEMS AND CLEAN AREA.
  4. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO SOLUTION EFFECTIVE FOR NOROVIRUS WITH VOMIT SPILL KIT AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
  5. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A) OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE INSIDE SANDWICH REACH IN COOLER-EGGS HELD AT 47.5 F, CREAM CHEESE HELD AT 51.1 F, HAM HELD AT 51.7 F AND SAUSAGE HELD AT 51.8 F. HOWEVER SANDWICH REACH IN COOLER AMBIENT AIR TEMPERATURE AT 34.0 F. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  6. License

    0 infractions

  7. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website