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DUNKIN DONUTS

215 W LAKE ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 8 times by Chicago Department of Public Health since June 22, 2010. The most recent inspection, on July 28, 2017, found no infractions.

1 of 8 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 Pests.

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 March 4, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 14, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 5 separate inspections, most recently on March 11, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 separate inspections, most recently on March 11, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 March 11, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE FOOD CRUMBS, COFFEE BEANS AND OTHER DEBRI FROM ALL CORNERS UNDER PREP TABLES AND COFFEE STATION AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL WALL BASE OPENING WHERE IT MEETS WITH THE FLOOR ALONG THE EAST WALL STARTING UNDER THE 3-COMP SINK ALONG TO THE END OF THE WALL UNDER THE ICE MACHINE. THERE IS AN OPEN GAP WHICH MUST BE SEALED TO PREVENT PEST BREEDING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS OR SHATTER PROOF BULBS AT THE DONUT DISPLAY CASE AT THE LIGHT FIXTURES IN THE 2ND AND 3RD SHELVING UNIT FROM THE TOP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER AT ICE MACHINE INSIDE AN ICE SCOOPER HOLDER OR CONTAINERAT ALL TIMES. FOUND ICE SCOOPER INSIDE THE ICE MACHINE IN THE ICE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • DURING INSPECTION FOUND 2 FOOD PREP STAFF MEMBERS WITHOUT THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION.
  3. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE AND SEAL LOOSE COVING ALONG WALLBASE WHERE NECESSARY TO PREVENT PEST BREEDING PLACES. CLEAN FLOORS UNDER STORAGE RACKS IN BASEMENT STORAGE AREA.
  4. 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
      • NOTED SEVERAL SMALL FLYING INSECTS ON PREMISES IN CUSTOMER DINING AREA AND IN PREP AREA ON WALLS. MUST REMOVE. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE ALL CONTACT SURFACES UNDER AND AROUND EQUIPMENT ON COUNTER. CLEAN INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE AND SEAL LOOSE COVING ALONG WALLBASE WHERE NECESSARY TO PREVENT PEST BREEDING PLACES. CLEAN FLOORS UNDER STORAGE RACKS IN BASEMENT STORAGE AREA.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE COUNTER TOP UNDER THE COFFEE MACHINES AND CLEAN THE INTERIOR BOTTOM SHELF OF THE REACH IN STORAGE COOLER IN THE BASEMENT TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE BASEMENT STORAGE ROOM ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE PILLING WALL BASE COVING IN THE BASE BEHIND THE COOLER.
  6. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT IN BATHROOM CEILING, MUST REMOVE & MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WATER LINES FOR CLEANING & SANITIZING THE COOLATTA MACHINE MUST EXTEND TO THE HOPPER (TOP LOADER), OR MOVE THE MACHINE RIGHT BELOW THE WALL MOUNTED WATER LINES.
  7. Complaint

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BASEMENT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.0 F. INSTRUCTED MANAGER TO REPAIR OR REPLACE COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000063475 18.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BEWTEEN 45.2 F AND 46.6 F- HAM, EGGS AND MILK. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS DISCARDED WEIGHT- 40LBS, VALUED AT $150.00.
    • 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. OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAIN. MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN.
  8. Canvass

    2 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. Must fix the bottom part of cooler door gasket in prep area that's in poor repair.
    • 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. Interior ledge of both coolers need cleaning due to food stains/debris.

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