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DUNKIN DONUTS

947 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

DUNKIN DONUTS has been inspected 4 times by Chicago Department of Public Health since May 22, 2019. The most recent inspection, on September 24, 2024, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times on January 12, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 27, 2019. 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 August 27, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 May 22, 2019. 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 3 times across 3 separate inspections, most recently on September 24, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

4 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER FROM NONFOOD ITEMS STORED IN CRATES ON THE FLOOR UNDERNEATH TABLE NEAR HANDWASH SINK. INSTRUCTED TO DECLUTTER BY REMOVING ALL UNNECESSARY ITEMS AND NOT TO USE CRATES, STORE ITEMS ON PROPER SHELVING THAT ELEVATES THEM A MINIMUM OF SIX INCHES FROM THE FLOOR
  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. TEMPERATURE @ 145F AT DISH SURFACE LEVEL INSIDE DISH MACHINE. INSTRUCTED HOT WATER SANITIZING TEMPERATURE MUST BE 160F OR HIGHER AT DISH SURFACE LEVEL AT ALL TIMES. OPERATOR CORRECTED DURING INSPECTION. HOT WATER SANITIZING TEMPERATURE OF 165F AT SURFACE LEVEL. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS A WATERPROOF THERMOMETER OR HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005. NO CITATIION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGE WALL/COVING AT FRONT OF PREP. PARTS OF FRONT WALL MISSING, AND COVING DAMAGED. MUST REPAIR TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
  3. Complaint

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE THERMOMETER INSIDE WALK IN COOLER, INSTRUCTED TO MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
  4. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK IN RESTROOM. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE ITEMS, STRAW, LIDS, PAPER TOWELS, ETC. STORE OUTSIDE EXPOSED TO ELEMENTS AND NOT PROTECTED FROM CONTAMINATION. INFORMED MANAGER THAT SINGLE USE ITEMS MUST BE STORED IN A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. INSTRUCTED MANAGER TO RELOCATED SAID ITEMS, ETC. AND/OR ENCLOSE AREA AND ENSURE AREA IS A CLEAN AND DRY LOCATION AND PROTECTED FROM CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR DISPOSAL OF SANITARY ITEMS IN CTA/EMPLOYEE SHARED RESTROOM. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR DISPOSAL OF SANITARY ITEMS. MAINTAIN AT ALL TIMES.

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