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DUNKIN DONUTS

1713 W POLK ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 14 times by Chicago Department of Public Health since January 15, 2010. The most recent inspection, on January 7, 2026, recorded 1 infraction.

2 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 July 27, 2016. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 16, 2020. 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 June 16, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 13, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 13, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

14 inspections

  1. Complaint

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WHEN THE HANDWASHING SINK IS IN USE, WATER SPILLS FROM THE SIDE OF THE SINK. WATER POOLING ON THE FLOOR IN THE MENTIONED AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE STAINS ON THE WALLS OF THE FOOD PREP AREA.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND FOOD STORAGE CONTAINER STORED BY TE WALK-UP WINDOW NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND ICE SCOOP STORED IMPROPERLY INSIDE THE ICE MACHINE, INSTRUCTED TO REMOVE AND STORE IN HOLDER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND LOOSE FOOD DEBRIS ON THE INTERIOR CONTACT SURFACE OF THE 1-DOOR UPRIGHT FREEZER STORED OUTSIDE IN THE COMMON AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DRIED FOOD DEBRIS ON FLOORS UNDER AND BEHIND HEAVY EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Short Form Complaint

    0 infractions

  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGHOUT THE FACILITY WITH FOOD DEBRIS AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Complaint

    5 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION REPORT SUMMARY WAS DISPLAYED ON THE PREMISES. MANAGEMENT WAS GIVEN A NEW SUMMARY REPORT OF TODAY'S INSPECTION AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE FOOD PREP AREA. REPLACE THE MISSING WALL TILES BEHIND THE HOT HOLDING UNIT.
  7. Canvass

    0 infractions

  8. Complaint

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED EMPLOYEES WEARING GLOVES, PULLING HIS PANTS UP, HANDLING FOOD, TAKING OFF GLOVES AND NOT WASHING THEIR HANDS. INSTRUCTED TO CHANGE GLOVES WHEN TOUCHING BODY, MULTI-TASKING, ETC. AND PROPERLY WASH HANDS WHEN CHANGING GLOVES, TOUCHING BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND THE ONLY EXPOSED HAND WASHING SINK NOT ACCESSIBLE FOR PROPERL HAND WASHING (FOUND A COFFEE POT AND LARGE BOTTLE OF DISHWASHING LIQUID IN/ON SINK). INSTRUCTED TO KEEP THE SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO PREVIOUS INSPECTION REPORT FROM 11/20/2015 POSTED IN PLAIN VIEWING OF THE ESTABLISHMENT'S CUSTOMERS. INSTRUCTED TO ALWAYS POST IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1445369, DATED 11/20/2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 45-ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, ALONG THE WALLBASE AND UNDER/AROUND ALL HEAVY EQUIPMENTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE LOWER AND UPPER WALLS, REMOVE DIRT/DUST AND FOOD SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REDIRECT THE DRAIN PIPE THAT'S DRAINING IN THE EXPOSED HAND WASHING SINK TO A FLOOR DRAIN. MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  9. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  10. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY ON THE PREMISES AT ALL TIMES FOR REVIEW. SERIOUS VIOLATION 7-38-020.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER PROVIDED INSIDE OF THE SANDWICH PREP COOLER. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE LID FOR THE ICE MACHINE IS BROKEN. MUST REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE PREP AREA TO REMOVE SPILLS AND DEBRIS.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN AND MAINTAIN FLOOR DRAIN UNDER THREE COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND ITEMS STORED INSIDE OF UTILITY SINK; REMOVE. SINK MUST BE CLUTTER FREE.
  13. Short Form Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WASH, RINSE AND SANITIZE THE ICE MACHINE INTERIOR WHERE IT IS STAINED.
  14. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. WASH, RINSE AND SANITIZE THE ICE MACHINE INTERIOR WHERE IT IS STAINED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN LOOSE DEBRIS FROM UNDER THE EQUIPMENT.

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