Skip to content
Loading map…

DUNKIN DONUTS

749 W 31ST ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 15 times by Chicago Department of Public Health since February 24, 2011. The most recent inspection, on November 18, 2024, found no infractions.

3 of 15 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.

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 2 separate inspections, most recently on June 17, 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 June 17, 2022. 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 2 times across 2 separate inspections, most recently on February 7, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 17, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 24 times across 10 separate inspections, most recently on June 17, 2022. 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

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDSINKS IN NEED OF HANDWASHING SIGNAGE. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF REPLACING INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT FAUCET ON 3 COMPARTMENT SINK. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • CUSTOMER BATHROOM IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO PAPER TOWELS AT THE HAND WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED EQUIPMENT IN THE REAR (RACKS, OVEN) WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A LOOSE FAUCET IN THE MEN'S TOILET ROOM. OBSERVED A MINOR LEAK AT THE BOTTOM OF THE HAND WASHING SINK LOCATED BY THE DISH WASHING AREA. INSTRUCTED TO REPAIR ALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FLOORS THRU OUT THE FACILITY WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL. OBSERVED A BUCKET OF STANDING WATER BEHIND THE ICE MACHINE. INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED OLD UNUSED EQUIPMENT STORED IN THE REAR OF THE FACILITY. INSTRUCTED TO REMOVE OLD EQUIPMENT OR CLEAN.
  4. Short Form Complaint

    0 infractions

  5. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN NOZZLES ON THE DRINK DISPENSORS TO REMOVE BUILD UP. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ANY FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP ON FLOOR AND AROUND FAN HOUSING UNIT IN WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR BY EXIT DOOR, CLEAN UNDER SHELVES IN WALK-IN COOLER/FREEZER AND AT REAR AROUND AND UNDER HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAK AT FAUCET OF 3-COMP SINK IN REAR. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE OR PROPERLY STORE UNUSED EQUIPMENT AT REAR AND CLUTTER, ORGANIZE AND MAINTAIN AT ALL TIMES.
  7. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOOR IN REAR PREP AND STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A LEAK WAS OBSERVED AT ONE HANDSINK IN THE FRONT PREP AREA (SINK CLOSEST TO THE DONUGHNUTS); REPAIR LEAK FROM PIPE UNDER SINK.
  8. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP TABLE NOT CLEAN AT REAR PREP AREA, STACKS OF PAPER AND UNRELATED FOOD ITEM STORED ON TBLE, INSTURCTED MGR TO CLEAN AND MAINATIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MINOR LEAK UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED AT REAR SIDE OF KITCHEN, OLD EQUIPMENT UNUSED FIXTURE PILED UP, INSTRUCTED TO REAMOVE AND BETTER ORGANIZE.
  9. Consultation

    0 infractions

  10. Canvass

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED THE PREMISES OPEN AND OPERATING WITH WATER SOURCE NOT SAFE, A BOIL ORDER NOTICE FROM THE CITY OF CHICAGO WATER DEPTARTMENT CRITICAL VIOLATION 7-38-030.
  11. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD UP INSIDE OF FANS IN WALK-IN FREEZER; REMOVE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELVES UNDERNEATH FRONT COUNTERS AND COFFEE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN FREEZER TO REMOVE ICE BUILD UP. CLEAN FLOOR IN REAR STORAGE AREA LEADING TO REAR EXIT DOOR, CLEAN UNDER, AROUND AND BEHIND OTHER KITCHEN AND PREP AREA EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING FOR ONE SET OF LIGHTS IN REAR STORAGE AREA LEADING TO DISPOSAL AREA; REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING IN FRONT REACH IN UNIT WHERE MILK IS STORED; REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN ALL STORAGE ROOMS AND AREAS; AVOID CLUTTER BY REMOVING UNNECESSARY ITEMS.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL DRINK DISPENSOR NOZZLES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING IN REAR STORAGE AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN REAR AREA MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.
  13. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TABLES NOT WIPED DOWN AT REAR OF PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED ON SHELVING UNITS AT REAR OF PREMISES.(EXTINGUISHERS,PERSONAL ITEMS,ETC.)
  14. Short Form Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CLUTTER STORED ON SHELVING UNITS. (CLOTHES,BAGS.ETC.)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED CORRECTLY.
  15. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE, NOR PROOF OF ENROLLMENT FOR CITY OF CHICAGO FOOD SERVICE COURSE, NOR VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED, HANDLED, AND SERVED IE. SAUSAGE, EGG PATTIES, ETC. INSTRUCTED TO PROVIDE CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND POST VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. SERIOUS 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD UP AT PIPING AND CONDENSER IN WALK-IN FREEZER. REPAIR DOOR AT CABINET UNDER DONUT DISPLAY CASES. REPAIR GASKET AT WALK IN COOLER ENTRANCE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR OF STORAGE CABINETS UNDER DONUT DISPLAY CASE, RACKS FOR DONUTS/MUFFINS, STORAGE RACKS AT REAR, OVEN AT REAR, VENTILATION HOOD, INTERIOR OF HAND WASH SINK AT REAR, UNDER, AROUND COFFEE UNITS, INTERIOR OF REFRIGERATION UNITS AT FRONT PREP AREA, FAN GRID COVERS INSIDE WALK-IN COOLER.
    • 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. CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE AT PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS WITH END CAPS FOR LIGHT BULBS AND OR SHATTER PROOF BULBS AT DONUT DISPLAY CASES AT FRONT AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN AROUND OUTSIDE GARBAGE AREA, REMOVE UNUSED RACKS NEXT TO REAR EXIT DOOR, ORGANIZE CLUTTERED STORAGE AREA AT REAR.

Nearby inspected facilities

Own this business? Add a badge to your website