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DUNKIN DONUTS & BASKIN ROBBINS

200 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

DUNKIN DONUTS & BASKIN ROBBINS has been inspected 12 times by Chicago Department of Public Health since November 15, 2013. The most recent inspection, on September 24, 2024, found no infractions.

5 of 12 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: Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • 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 October 12, 2021. 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 June 6, 2018. 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 15 times across 7 separate inspections, most recently on October 12, 2021. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • 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 4 times across 4 separate inspections, most recently on July 27, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times on October 16, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE PROBE THERMOMETER IN FACILITY, INSTRUCTED TO OBTAIN GOOD WORKING ONES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • USING PAPER CUPS AS A SCOOP FOR BULK FOODS. INSTRUCTED TO USE PROPER SCOOPS.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS (SUGAR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MINOR LEAK AT THE BASE OF 3-COMP SINK, INSTRUCTED TO REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • DRAWER COOLER MISSING THERMOMETER, INSTRUCTED TO INSTALL.
  5. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(Missing caulk around exposed hand sink in kitchen prep area, shall be provided).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining(Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(Floors under rear storage shelving/racks in rear kitchen area not clean, need detailed cleaning(corners). Floors by 3 compartment sink in kitchen prep area, need re-grouting).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining(Walls that had gaps on sides of wall by exposed hand sink in rear kitchen area, shall be repaired/sealed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet leaking at neck, shall be repaired/replaced, also observed 3 compartment sink drain pipe leaking under middle 3 compartment sink, shall be repaired/replaced.(new violations).
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Missing caulk around exposed hand sink in kitchen prep area, shall be provided.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under rear storage shelving/racks in rear kitchen area not clean, need detailed cleaning(corners). Floors by 3 compartment sink in kitchen prep area, need re-grouting.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had gaps on sides of wall by exposed hand sink in rear kitchen area, shall be repaired/sealed.
  7. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION DID NOT FIND A POSTED CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AND VISIBLE TO THE PUBLIC. ALSO NONE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED. THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED AND VISIBLE TO THE PUBLIC AS WELL AS ON PREMISES AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE COUNTER TOPS UNDER COFFEE DISPENSERS TO REMOVE COFFEE STAINS AND DEBRI. MUST REMOVE EXCESS FROS/ICE BUILD UP AT THE ICE CREAM FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE HOT WATER AT THE 1ST HAND WASHING SINK ON THE RIGHT HAND SIDE IN THE LADIES RESTROOM. THERE ARE TWO OTHER SINKS IN WORKING ORDER IN THIS RESTROOM. ALL HAND WASHING SINKS MUST HAVE HOT AND COLD RUNNING SO AS TO RUN FOR A MINIMUM OF 15 SECS AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR IDPH FOOD HANDLER'S CERTIFICATE AT ALL TIMES.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL DRINK DISPENSOR MACHINES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  9. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE LOOSE GASKET AT THE 1DR FREEZER DOOR LOCATED NEXT TO THE ICE CREAM DISPLAY CASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST GROUT FLOOR IN FRONT OF THE MOP SINK IN THE REAR AREA.
  10. Canvass

    0 infractions

  11. License

    0 infractions

  12. License

    0 infractions

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