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DUNKIN DONUTS

825 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 8 times by Chicago Department of Public Health since March 4, 2016. The most recent inspection, on January 9, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 January 9, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 December 17, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 17, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 May 15, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 16, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

8 inspections

  1. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS SANDWICHES, COFFEE, AND DOUGHNUTS) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD BOXES STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE DUMPSTER WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOWING. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT FITTING LIDS. EMPLOYEES PUT OVERFLOWING GARBAGE INSIDE DUMPSTER DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED.
  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A): OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED ONE LARGE AND FEW SMALL FOOD CONTAINERS WITH DRY PRODUCTS (SUGAR ETC.) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED MILK AND COLD COFFEE ON THE FLOOR OF WALK IN COOLER AND THE FOOD DEBRIS ON THE FLOOR IN THE BACK PREP AND DISHWASHING AREA.MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WITH WALL BASES IN PREP AND DISHWASHING AREAS AND A WALK-IN COOLER.
  3. Short Form Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR LEAK AT FAUCET OF 3-COMPARTMENT SINK.
  4. Canvass

    4 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR LEAK AT FAUCET OF 3-COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST COVER LID OF RECEPTACLE IN LADIES WASHROOM AND MAINTAIN AT ALL TIMES..
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR OF WALK-IN COOLER UNDER SHELVING AND AT FRONT SERVICE COUNTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER AT REAR BY EXIT DOOR IN THE FORM OF CARDBOARD BOXES. ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING FOOD ITEMS STORED ON TOP OF PREP COOLER AT IMPROPER TEMPERATURE, CHICKEN 55.1F, TURKEY 54.7F, EGGS 49.8F, TURKEY SAUSAGE 49.2F, HAM 48F, PORK SAUSAGE 47.6F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 25LBS AND $100. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE DAMAGED GASKET ON PREP COOLER DOOR UNDER CAPPUCCINO MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, ICE BINS, PREP COOLERS, BEVERAGE MACHINES AND COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 35 LARGE FLIES IN WINDOWS OF CUSTOMER DINING AREA, PREP, AND REAR OF PREMISES ON BOXES, SERVICE COUNTER, AND STORAGE RACKS. MUST REMOVE. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD-UP ON FLOOR OF WALK-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN/SANITIZE ALL FOOD CONTACT SURFACES, INTERIOR BOTTOM OF REFRIGERATION UNITS AND SERVICE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREMISES OF FOOD SPILLS AND DEBRIS.
  8. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE ALL FOOD CONTACT SURFACES AND COUNTER TOPS, EXTERIOR OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOORS THROUGHOUT OF CONSTRUCTION DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES AT REAR.

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