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DUNKIN DONUTS

1745 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 5 times by Chicago Department of Public Health since September 27, 2018. The most recent inspection, on October 6, 2025, recorded 7 infractions.

1 of 5 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 and Handwashing and staff hygiene.

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.

  • 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 on October 6, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 December 11, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on October 6, 2025. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 3 separate inspections, most recently on October 6, 2025. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 NOTED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT THE TIME OF INSPECTION.MANAGER PRESENTED A PHOTO COPY OF CITY FOOD CERTIFICATE. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO ORIGINAL FOOD CERTIFICATE MUST BE POSTED AT ALL TIMES AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-010. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHEESE 50F, CHICKEN WRAP 47F, EGGS 44F, MILK 50.3F/51F, GUACAMOLE (INDIVIDUALLY PACKAGED) 48.3F, LIGHT CREAM 51.9F, HAMD AND CHEESE SANDWICHES 50.4F, EGG/OMELETBITES 51F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 118 LBS OF PRODUCTS WORTH $750.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 51.4F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE SCOOP STORED INSIDE ICE BIN ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED MISSING LIGHTS ABOVE COOKING OVEN AND NOT SHIELDED .INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELD FOR THE BULBS.
  2. Canvass

    0 infractions

  3. License

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO TRASH CAN WITH LID INSIDE UNISEX RESTROOM.MUST PROVIDE.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND SOAP DISPENSER AT HANDWASHING SINK BY THE THREE COMPARTMENT SINK NOT DISPENSING SOAP FOR HAND WASHINGS. REPAIR/REPLACE SAID DISPENSER. MANAGER BOUGHT BOTTLE SOAP FROM LOCAL STORE AND PROVIDED AT SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,INCLUDED INSIDE THE REACH-IN COOLERS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING FAUCET AT THREE COMPARTMENT SINK ,REPAIR CAUSE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WATER DRAINING ON FLOOR FROM ICE BIN DISPENSER UNDER THE COUNTER TOP AT FRONT PREP AREA. A DRAIN HOSE IS REQUIRED TO BE ADDED AT MENTIONED UNIT.HOSE MUST DRAIN ON FLOOR DRAINS.
  5. License

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAINED. PRIORITY FOUNDATION VIOLATION. 7-38-010. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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