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DUNKIN DONUTS

3510 S ASHLAND AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 10 times by Chicago Department of Public Health since March 30, 2010. The most recent inspection, on August 22, 2024, found no infractions.

4 of 10 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on August 18, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 27, 2018. 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 6 times across 5 separate inspections, most recently on July 27, 2018. 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 4 times across 3 separate inspections, most recently on July 27, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 8, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER USE OF EXPOSED HAND WASHING SINK IN PREP AREA. SPRAYER ATTACHED TO EXPOSED HAND WASHING SINK IS USED TO RINSE MULTI-USE UTENSILS (SUCH AS ICE COFFEE PLASTIC CONTAINERS). INSTRUCTED MUST ONLY BE USED TO WASH HANDS, AND MULTI-USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED IN REAR 3 COMPARTMENT SINK. CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SMALL AMOUNTS OF BLACK, MOLD LIKE SUBSTANCE ON MECHANICAL PARTS OF UPPER INTERIOR OF ICE MACHINE IN REAR DISH AREA. MUST DETAIL CLEAN AND SANITIZE MACHINE. MUST MAINTAIN SAME.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED REAR 3 COMPARTMENT SINK WITHOUT REQUIRED GREASE TRAP. ALL SINKS IN WHICH FOOD, UTENSILS, AND EQUIPMENT SHALL BE CONNECTED TO AN APPROVED GREASE INTERCEPTOR. MUST INSTALL AND MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EMPLOYEE BELONGING (PURSES, BOOKBAGS, ETC.) STORED DIRECTLY ON BOXES, WHICH ARE STORED DIRECTLY ON THE FLOOR IN FRONT PREP AREA. MUST PROVIDE SEPARATE AREA FOR PERSONAL BELONGINGS. MUST ORGANIZE ALL CLUTTER, AND STORE ALL ITEMS (BOXES,ETC) AT LEAST 6 INCHES ABOVE THE FLOOR. MUST MAINTAIN SAME.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUS FOOD ITEMS AT IMPROPER TEMPERATURE OF 53.7F. UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR LOWER. UNIT TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL INSPECTED AND APPROVED BY CDPH. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD ITEMS; 6(1.5LB)PRE-COOKED CHICKEN BREAST AT 60.5F, 2LBS OF SLICED AMERICAN CHEESE AT 50.8F, 7LBS OF ASSORTED CREAM CHEESE PACKETS AT 50.1F, 3LBS OF COOKED EGGS AT 49.4F AND 6LBS OF PORK/TURKEY SAUSAGE AT 49.3F IMPROPER INTERNAL TEMPERATURES LOCATED IN FRONT COLD HOLDING DRAWER UNITS. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. COLD FOOD ITEMS MUST BE HELD AT 40F OR LOWER. APPROX. WT. 19.5LBS, VALUE $125.00. CRITICAL VIOLATION 7-38-005(A) ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR ALONG WALL AND INBETWEEN HEAVY EQUIPMENT AT FRONT BEHIND SERVICE COUNTER.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE 1ST. UNDER COUNTER COOLER RUBBER GASKET TORN AROUND THE DOOR, INSTRUCTED TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN 2ND UNDER COUNTER COOLER RUBBER GASKETS(COFFEE BEANS).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE LIGHT OUT ABOVE THE COOLATTA MACHINE, INSTRUCTED TO REPLACE.
  6. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ANY FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING IN PREP COOLER. REPLACE SAME.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED NO HOT WATER AT HAND WASHING SINKS IN MEN'S/WOMEN'S WASHROOM,USED BY EMPLOYEES,INADEQUATE HAND WASHING FACILITIES, MUST REPAIR. SERIOUS CITATION ISSUED.
  10. License

    0 infractions

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