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DUNKIN DONUTS

5602-5604 N CLARK ST, CHICAGO, IL 60660 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 7 times by Chicago Department of Public Health since August 15, 2016. The most recent inspection, on November 25, 2024, recorded 3 infractions.

2 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 separate inspections, most recently on December 16, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 March 31, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 December 16, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 December 16, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6 times across 3 separate inspections, most recently on March 31, 2020. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

7 inspections

  1. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST NOT USE PLASTIC CUP AS AN ICE SCOOP INSIDE THE ICE BIN. MUST USE AN ICE SCOOP WITH A HANDLE. MANAGER PROVIDED DURING THE INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE ICE BUILD UP ON THE WALK-IN FREEZERS COMPRESSOR AND THE FLOOR OF THE WALK-IN FREEZER. MUST REMOVE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED EMPLOYEES PERSONAL BELONGS STORED IN THE DRY FOOD SHELVING AREA, NOT IN THE DESIGNATED LOCKERS PROVIDE. MANAGER REMOVED ITEM.
  2. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • BROKEN INTERNAL THERMOMETER INSIDE THE FRONT ONE DOOR COOLER. MUST REPLACE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • SOILED WIPING CLOTHS MUST BE HELD IN THE SANITATION BUCKETS PROVIDED WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COUNTER AREA AROUND THE FRONT PREP HAND WASHING SINK DIRTY. MUST CLEAN AND MAINTAIN.
  3. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE NOT ON SITE DURING INSPECTION WHILE TCS FOODS ARE BEING SERVED (EGGS, SAUSAGE). PERSON IN CHARGE WHO OBTAINS THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION. 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • COULD NOT PROVIDE VERIFICATION FOR EMPLOYEE HEALTH POLICY AGREEMENT FOR ALL CURRENT EMPLOYEES. MUST BE ABLE TO PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN REAR PREP AREA. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION. 7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP ON PIPES AND WALLS IN WALK IN FREEZER IN REAR. MUST DEFROST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EVIDENCE OF FOOD HANDLER CERTIFICATES ON SITE DURING INSPECTION. MUST PROVIDE FOOD HANDLER TRAINING FOR ALL CURRENT EMPLOYEES.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • INCIDENT KIT ON SITE. POLICY GIVEN.
  6. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED:EGGS,SAUSAGE,MILK ETC. NO PROOF OF ENROLLMENT TO SANITATION CLASS FOR THE MANAGER ON DUTY,INSTRUCTED TO ENROLL TO SAID CLASS. SERIOUS VIOLATION:7-38-012(A)
  7. License

    0 infractions

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