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DUNKIN DONUTS

1954 W PETERSON AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 15 times by Chicago Department of Public Health since August 12, 2011. The most recent inspection, on November 22, 2024, recorded 4 infractions.

1 of 15 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 Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on February 16, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 on November 14, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 14, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 12, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

15 inspections

  1. Canvass

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS UNDER THE THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER THE THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED EXPIRED FOOD HANDLER TRAINING CERTIFICATES FOR SEVERAL EMPLOYEES. MUST PROVIDE VALID CERTIFICATION.
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE REAR PREP MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR OF THE ICE BIN NOTED DIRTY. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BOTH FRONT PREP ONE DOOR COOLER INTERIORS WITH FOOD SPILLAGE.----INTERIOR OF THE REAR MICROWAVE OVEN DIRTY. MUST CLEAN AND MAINTAIN ALL.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHAIRS STORED THROUGHOUT PREP AREA IN REAR. MUST REMOVE AND CLEAN AREA.
  4. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
  5. Canvass Re-Inspection

    3 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION SUMMARY REPORT FROM 2-16-18,REPORT #2145060, NOT POSTED AND VISIBLE TO ALL CUSTOMERS. ATER MY REQUEST MANAGER PROVIDED IT FROM OFFICE. INSPECTION SUMMARY REPORT MUST BE POSTED AND VISIBLE TO ALL CUSTOMERS.NEW SUMMARY REPORT PRESENTLY POSTED AT EAST WALL BY THE RETAIL FOOD LICENSE. SERIOUS VIOLATION:7-42-010(B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE DOORS OF TWO REACH-IN COOLER.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS ON FLOOR UNDER FRONT DONUTS CASE,INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT FRONT PREP AREA AT IMPROPER AIR TEMPERATURE: 50.1F TO 52F.POTENTIALLY HAZARDOUS FOOD WAS STORED INSIDE THE UNIT: PRE-COOKED EGGS, PRE-COOKED SAUSAGE,CREAM CHEESE ETC. COLD UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. OTHER COOLER UNITS ON SITE WITH TEMP OF 40F AND BELOW. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE PREP COOLER AT IMPROPER TEMPERATURE: CREAM CHEESES AT TEMP OF 51.4F TO 52.6F; PRE-COOKED EGGS AT TEMP OF 48F TO 49.6F; PRE-COOKED SAUSAGE AT TEMP OF 44.5F.COLD FOOD MUST MAINTAIN TEMP OD 40F AND BELOW. YELLOW CHEESE AT TEMP OF 48.7. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS,VALUE. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE DOORS OF TWO REACH-IN COOLER.INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS ON FLOOR UNDER FRONT DONUTS CASE,INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BEGINNING OF MINERAL BUILD UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUL ODOR FROM FLOOR GREASE TRAP,ALSO FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH GRIME S BUILD-UP,NEED TO CLEAN AND MAINTAIN.
  8. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 12-3-15 INSPECTION # 1589171. FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. VIOLATION 45. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN PREP COOLER #07 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.8 F, FOUND EGGS, STEAK, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- STEAK AT 46.0 F, EGGS AT 45.0 F, TURKEY AT 46.0 F, CHEESE AT 48.0 F, HAM AT 46.0 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  11. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITTION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES COOKED EGGS, MILK, DELI MEAT,ETC.) SERIOUS VIOLATION. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EXTERIOR OF ICE MACHINE NOT CLEAN. FOUND MOP SINK NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN UNDER AND BEHIND EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY. FOUND OFFICE WITH CLUTTER AND NOT CLEAN.
  12. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, CREAM, SAUSAGE, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTICED BAD ODOR FROM GREASE TRAP. MUST CLEAN AND MAINTAIN GREASE TRAP.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON MUFFIN RACK, BY ICE MACHINE. MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED METAL ICE SCOOP ON TOP OF ICE MACHINE WITHOUT CLEAN CONTAINER. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
  14. Canvass Re-Inspection

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT.
  15. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS BAKED EGGS,SERVING ICE,PITA FLAT BREAD NOTE PROTECTED DURING PREPARATION AND STORAGE AT THE TIME OF INSPECTION READY TO EAT FOOD BAKED SANDWICH EGGS CONTAINERS ARE STORED INSIDE EACH OTHER WITHOUT COVER 1ST,SERVING ICE WERE LEFT OPEN WITHOUT LID, AND PITA FLAT BREADS WERE LEFT ON FLOOR AT THE FRONT OF 2DOOR REACH IN COOLER, FOODSERVICE STAFF PICKED THEM UP PUT THEM NO PREP TABLE,AND THEN LATER TAKE THEM AND STORE IN THE COOLER.CITATION ISSUED 7-38-005(a)SERIOUS.INSTRUCTED TO DISCARD THE PITA FLAT BREAD,SANITIZE PREP TABLE AND SECTION OF THE COOLER STORAGE TRAY, COVER ICE,AND PROVIDE BARRIER FOR BAKED SANDWICH EGGS BEFORE PLACING THEM OVER EACH OTHER,AND DON'T PLACE OR KEEP PITA BREAD ON BARE FLOOR . PLACE IN CONTAINER AND ELEVATE 6" OFF THE FLOOR.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED ANT ACTIVITY ON FLOORS IN THE DINNG ALONG WALLS AT THE TIME OF INSPECTION.NOTED 20 ANTS CARRING FOOD CRUMBS FROM ONE CORNER TO THE OTHER, AND 3 HOUSE FLIES IN THE DINING.CITAQTION ISSUED 7-38-020 SERIOUS.INSTRUCTED TO HAVE PEST CONTROL COMPANY TREAT FACILITY FOR ANTS AND GET RID OF THEM BREINSPECTION NEXT WEEK. COURT HEARING FOR TICKET #H000073120-15 WILL BE ON 10-06-11 AT 400 W SUPERIOR AVE ROOM 107 AT 10:00am. COURT HEARING FOR TICKET #H000073120-15 WILL BE ON 10-06-11 AT 400 W SUPERIOR AVE ROOM 107 AT 10:00am.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS UNDER SLUSHY PREP TABLE,AND FOOD CRUMBS IN DINING ESPECIALLY BY FRONT CHECKOUT COUNTER WHICH ATTARCTS ANTS.REPLACE FLOOR DRAINING UNDER 3COMP.SINK.

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