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DUNKIN DONUTS

4313 W IRVING PARK RD, CHICAGO, IL 60641 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 15 times by Chicago Department of Public Health since January 27, 2010. The most recent inspection, on December 16, 2025, found no infractions.

2 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on November 17, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 separate inspections, most recently on June 13, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 20, 2023. For example: PERSONAL CLEANLINESS

  • 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 February 24, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 18 times across 11 separate inspections, most recently on November 17, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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

    0 infractions

  2. Canvass

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • FOODHANDLER NOT WEARING HAIR RESTRAINT.MUST PROVIDE.
  3. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE MILK COOLER AT FRONT PREP AREA. INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARD ON TOP OF THE PREP COOLER AT FRONT PREP AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN BAKING ROLLING CARTS WITH ENCRUSTED FOOD DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN CUSTOMER DINING AREA.
  4. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN INTERIOR OF REAR LARGE BAKING OVEN AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER STAINED CEILING TILES IN THE FRONT SERVING AREA. MUST REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION HOOOD ABOVE THE OVEN WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A), NO CITATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE FOOD PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN INTERIOR OF REAR LARGE BAKING OVEN AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR STORAGE SHELF ACROSS FROM EXIT DOOR AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO PROVIDE MISSING LIGHT BULBS FOR LIGHT FIXTURES IN WALK-IN-COOLER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR INSIDE THE WALK IN COOLER UNDER THE WIRE RACK SHELVINGS AND FRONT SERVING AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD ABOVE THE HOT HOLDING UNIT WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ON THE ONE OF THE LIGHT FIXTURE IN TE FRONT SERVING AREA. MUST PROVIDE. LIGHT FIXTURE MUST BE SHIELDED.
  7. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must have thermometers in all cold hold units (in front prep area).
  8. Short Form Complaint

    0 infractions

  9. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK SUGAR CONTAINER MUST BE LABELED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS MUST BE PROPERLY STORED IN A CLEAN CONTAINER OR WITH HANDLES STICKING OUT FROM ICE INSIDE BINS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO MOVE COOLATA MACHINE UNDER FAUCET WITH HOT AND COLD RUNNING WATER BEHIND FRONT SERVICE COUNTER.----------MUST REPAIR/REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER BEHIND FRONT SERVICE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE SHELVES WITH DUST DRIED AND FOOD DEBRIS UNDERNEATH BAKERY OVEN IN REAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN REAR AREA TO PREVENT PEST HARBORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA. MUST REMOVE UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OVEN IN PREP AREA HAVE BUILD UP OF DEBRIS. MUST DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENT COVERS IN TOILET ROOMS HAVE BUILD UP OF DUST . MUST DETAIL CLEAN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP INSIDE OF ICE BIN. MUST PROVIDE OUTSIDE CONTAINER FOR ICE SCOOP.
  12. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RACKS IN WALK IN COOLER AND FREEZER HAVE BUILD OF DEBRIS/FOOD. NEED TO DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP AREA HAVE BUILD UP OF GRIME . NEED TO CLEAN.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, rear storage shelving not clean, need detailed cleaning(crevices), non food contact surfaces of ice machine need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, oven, not clean, need detailed cleaning(corners).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need cleaning(detailed).
  14. 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. HOOD ABOVE OVEN AND PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. FLOOR BEHIND ICE MACHINE,BEHIND/UNDER COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN
  15. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage shelves under front counter not cleaned and exterior of cooking equipment not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation covers and light fixtures not cleaned. Instructed to detail clean.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not working inside beverage cooler. Instructed to replace broken thermometer.

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