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DUNKIN DONUTS

205 W Randolph ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 11 times by Chicago Department of Public Health since February 17, 2010. The most recent inspection, on January 29, 2021, found no infractions.

3 of 11 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: Handwashing and staff hygiene and Food temperature control.

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.

  • 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 July 10, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 24, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 15 times across 6 separate inspections, most recently on July 12, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 6 times across 4 separate inspections, most recently on July 10, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 once on July 10, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE HEALTH POLICY PROCEDURE FOR CLEAN UP POLICY. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HAND SINK FAUCET IN REAR PREP LEAKY. ALSO HAND SINK BEHIND FRONT COUNTER SLOW DRAINING. INSTRUCTED TO REPAIR.
  3. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEFT SIDE OF DIPPER WELL FAUCET ONLY DRIPPING. INSTRUCTED TO REPAIR SO DIPPER WELL HAS A CONSTANT FLOW OF WATER AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP BEING STORED IN MOP BUCKETS. INSTRUCTED TO STORE MOPS UPRIGHT AND MAINTAIN.
  4. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FACILITY RESTROOMS/HAND WASHING FACILITIES NOT MAINTAINED. OBSERVED WOMEN'S RESTROOM MISSING 2 SOAP DISPENSERS; 1 SINK OUT OF ORDER; HAND DRYER IN DISREPAIR; NO PAPER TOWELS PRESENT AT TIME OF INSPECTION. MEN'S RESTROOM: 2 MISSING SOAP DISPENSERS; 1 SOAP DISPENSER IN DISREPAIR.((NO WORKING SOAP DISPENSER). RESTROOMS FOR CUSTOMER AND EMPLOYEE USE. INSTRUCTED MUST REPAIR AND MAINTAIN ALL HAND WASHING FACILITIES AND PROVIDE SOAP AND FUNCTIONING HAND DRYERS OR PAPER TOWELS. CRITICAL VIOLATION. CITATION ISSUED 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED FOOD INSPECTION SUMMARY REPORT FILED BEHIND OTHER DOCUMENT IN THE REAR KITCHEN AREA. INSTRUCTED MUST HAVE SUMMARY REPORT POSTED IN PLAIN VIEW OF CUSTOMERS. SERIOUS VIOLATION CITATION ISSUED 7-42-010 (B).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON VENTS IN REACH IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST BUILD UP OVER OVEN IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP IN ICE BIN. INSTRUCTED TO STORE ICE SCOOP AND ALL UTENSILS IN PROPER, CLEAN CONTAINERS.
  5. Short Form Complaint

    0 infractions

  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESS ICE/FROST AT THE ICE CREAM REACH-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT THE REAR EXPOSED HAND SINK. ALSO MUST REPAIR DIFFICULT TO OPEN AND CLOSE HOT WATER FAUCET HANDLE AT THE EXPOSED HAND SINK NEXT TO THE COOLATTA MACHINE IN THE FRONT PREP AREA. MUST PROVIDE AT ALL TIMES 3-SINK STOPPERS FOR THE 3-COMP SINK AT THE ICE CREAM PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE CORNER EXTERIOR OF THE WALK-IN COOLER WHERE CONSTRUCTION MATERIAL AND OTHER ITEMS ARE ON THE FLOOR. MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES AND REMOVE UNNECESSARY ITEMS OFF PREMISES.
  7. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM/EXTERIOR OF 2-DR. FREEZER IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER STORAGE RACKS IN BASEMENT AND IN CAKE PREP ROOM IN SAME AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD IN BASEMENT WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE REFRIGERATION THERMOMETERS IN UNITS WHERE NEEDED.
  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS, INSIDE WALK IN STORAGE COOLER AND FREEZER IN THE BASEMENT AND FRONT SERVICE AREA.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REAR AREA PREP HANDWASH BOWL DRAINING SLOWLY AND MENS WASHROOM HANDWASH BOWL IN POOR REPAIR(LEFT SIDE SINK). MUST REPAIR AND MAINTAIN SINKS.
  10. License Re-Inspection

    0 infractions

  11. License

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cutting boards with deep, dark grooves must be sanded or replaced; ice build-up under condenser of bsmt W.I.C. must be removed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Dusty fan guards of most coolers (W.I.C./R.I.C.) need cleaning.
    • 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. Floores in bsmt dry storage rooms, under W.I.C. shelves (first floor) & under handsink at ice cream area must be free of debris/dirt.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Walls behind ovens/toaster at front prep area must be kept clean.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Missing light shields in both W.I.C.'s must be replaced, shatter-proof.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Leaky faucet of 3-comp sink at ice cream area must be fixed.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. All clutter/unnecessary articles or old/unused equipment in basement storage rooms must be removed or better organized.

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