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DUNKIN DONUTS

333 W NORTH AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 13 times by Chicago Department of Public Health since January 25, 2010. The most recent inspection, on September 8, 2021, found no infractions.

1 of 13 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 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 November 20, 2015. 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 once on April 13, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 June 11, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 13 times across 10 separate inspections, most recently on April 13, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 11 times across 8 separate inspections, most recently on April 3, 2020. For example: IN-USE UTENSILS: PROPERLY STORED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN EXTERIOR OF CAMBRO ICE BIN, INTERIOR CONTACT SURFACES OF STORAGE COMPARTMENTS BELOW REGISTER, AND STORAGE SHELVES WERE DONUTS ARE STORED, BEHIND FRONT SERVICE COUNTER INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAKY FAUCET ON 3-COMP SINK, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOORS THROUGHOUT THE FACILITY; FRONT PREP AND DISH AREA UNDER AND BEHIND ALL EQUIPMENT. INSTRUCTED TO MAINTAIN.
  3. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE IN FRONT PREP AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE ON WATER HOSE. BACK FLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT CAN BE SERVICED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ADDITIONAL WATER PRESSURE NEEDED AT THE REAR EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.
  4. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE WHILE TIME/ TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SAUSAGE EGG CROISSANT , MILK ) ARE BEING PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION . 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED COFFEE TRAY FILLED WITH MILK IN HANDWASHING SINK, FOOD HANDLER PROCEEDS TO RINSE AND REMOVE TRAY. FOOD HANDLER THEN PROCEEDS TO RINSE BLENDER WITH WATER AND DUMP IN HANDWASHING SINK . HANDWASHING SINKS ARE TO BE USED FOR HANDWASHING ONLY. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE ON WATER HOSE. BACK FLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT CAN BE SERVICED.
  5. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO ORIGINAL CERTIFICATES POSTED, WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), (EGG PATTIES, SAUSAGE PATTIES, CREAM CHEESE) WERE BEING PREPARED AND OR SERVED. INSTRUCTED SITE THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POST IT, AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION #7-38-012 CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED OF THE IDPH REQUIREMENTS: ANY FOOD HANDLER WORKING IN THE CITY OF CHICAGO, UNLESS THAT PERSON HAS A VALID FOOD SERVICE SANITATION MANAGER CERTIFICATE IS REQUIRED TO MEET THE FOOD HANDLER TRAINING REQUIREMENT. IF SOMEONE WORKING IN A FACILITY THAT IS NOT A FOOD HANDLER ON A REGULAR BASIS, BUT FILLS IN AS A FOOD HANDLER WHEN NEEDED, THEY TOO MUST HAVE FOOD HANDLER TRAINING.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED PREVIOUS INSPECTION REPORT SUMMARY # 2028330, FROM DATE: 4-14-17 NOT POSTED AT TIME OF INSPECTION. INFORMED SITE THAT SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW OF CUSTOMER AT ALL TIMES. INSTRUCTED SITE TO POST. MAINTAIN IT ALL TIMES.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE AND AT BOTH CORNERS OF THE PANEL. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS AND DARK STAINS ON THE FLOOR IN THE FRONT SERVICE AREA.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKING FAUCET AT THE REAR HAND WASHING SINK. ALSO A LEAKING FAUCET BASE AT THE 3-COMP SINK IN THE REAR AREA. MUST REPAIR AND MAINTAIN.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES OF SUPPLIES (DISPOSABLE PACKAGING, CUPS, ETC) BEING STORED ON THE GROUND NEAR THE REAR STORAGE SHELVES. INSTRUCTED TO STORE ALL EQUIPMENT AT LEAST 6 INCHES ABOVE THE GROUND.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GRAYISH RESIDUE ACCUMULATING ON THE WALL BELOW THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN. NOTED DUST BUILD UP AND SPOTS IN THE LIGHT SHIELDS ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  8. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  9. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP LINE TO BE IMPROPER AT 61F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE SERVICE COOLER TO BE IMPROPER:-SAUSAGE 53.8F, EGGS 47.2F, STEAK 52.7F, SAUSAGE 45.5F, HAM 58F, CREAM CHEESE (ASSORTED) 60F, CHEESE 57F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE CUTTING BOARD WITH STAINED SURFACES AT THE SANDWICH PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF WALK IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE REAR STORAGE AREA NEEDS CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBIS.
  12. Canvass

    3 infractions

    • 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. REPLACE THE STAINED CEILING TILES IN THE DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE WORKING LIGHTING INSIDE OF THE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK AT THE FAUCET AT THE 3 COMPARTMENT SINK.
  13. Canvass

    1 infraction

    • 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. DETAIL CLEAN FLOORS ALONG SIDE ALL COUNTERS AND HEAVY EQUIPMENT AND REMOVE FOOD DEBRIS.

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