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DUNKIN DONUTS INC

6970 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

DUNKIN DONUTS INC has been inspected 11 times by Chicago Department of Public Health since July 7, 2010. The most recent inspection, on June 26, 2018, found no infractions.

2 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 23 times across 9 separate inspections, most recently on April 26, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 12 times across 9 separate inspections, most recently on April 26, 2017. 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 3 times across 3 separate inspections, most recently on September 21, 2016. For example: FOOD HANDLER REQUIREMENTS MET

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 16, 2016. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 20, 2015. For example: ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HANDLE MISSING FROM TOP OF SERVICE COOLER FROM BEHIND COUNTER.INSTRUCTED MANAGER TO REPAIR. NOTED CARDBOARD LINERS ON SHELVING ATDRY STORAGE AREA AT THE REAR.INSTRUCTED MANAGEMENT TO REMOVE CARDBOARD AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DONUT RACKS NEED CLEANING AT FRONT COUNTER AREA AND BAKER RACKS AT REAR NEED CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER SHELVES AT REAR DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT LINE HOOD BEHIND COUNTER AREA GREASY.INSTRUCTED MANAGEMENT TO CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE OFFICE AND AT REAR STORAGE AREA.INSTRUCTED MANAGEMENT TO REMOVE OR REORGANIZE CLUTTER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP NOT PROPERLY STORED.INSTRUCTED MANAGEMENT TON HOW TO PROPERLY STORE THE ICE SCOOP IE INA SLEEVE.
  3. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN; EXTERIOR OF THE ICE BUCKET IN THE FRONT PREP AREA BELOW THE CUSTOMER COUNTER. CONTACT SURFACES AROUND COFFEE MAKERS. ALSO ,THE INTERIOR OF THE MOP SINK. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. ALSO, FLOORS IN FRONT AND REAR PREP, NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LOWER WALL TILE IS MISSING NEXT TO THE REAR EXIT DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  4. Canvass

    7 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY DISPLAYED ON SITE FOR CUSTOMER VIEWING. INSTRUCTED THAT THE INSPECTION SUMMARY MUST BE DISPLAYED AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN; EXTERIOR OF THE ICE BUCKET IN THE FRONT PREP AREA BELOW THE CUSTOMER COUNTER. CONTACT SURFACES AROUND COFFEE MAKERS. ALSO ,THE INTERIOR OF THE MOP SINK. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. ALSO, FLOORS IN FRONT AND REAR PREP, NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CONDENSATION AND RUST ON THE CEILING VENTS IN THE REAR PREP AREA. ALSO, THE LOWER WALL TILE IS MISSING NEXT TO THE REAR EXIT DOOR. INSTRUCTED TO CLEAN AND REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS THROUGHOUT THE REAR PREP WITH UNKNOWN DEBRIS INSIDE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY PIPE UNDER THE 3-COMP SINK. ALSO, THE VENTILATION IN THE TOILET ROOM IS NOT WORKING. INSTRUCTED TO REPAIR ALL AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STRONG FOUL ODOR COMING FROM FLOOR GREASE TRAP BY THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOZZLES OF MILK AND CHOCOLATE DISPENSERS WITH MINIMAL MINERAL BUILD-UP AT FRONT SERVING COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN. DRAIN PIPE UNDER THE THREE COMPARTMENT SINK WITH DANGLING BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN REMOVE ICE BUILD-UP ON SHELVES INSIDE THE WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR WITH DEBRIS BEHIND THE FRONT COUNTER AROUND COOLERS,INSTRUCTED TO CLEAN AND MAINTAIN
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED CUSTOMER ALLOWED TO USE STAFF WASHROOM,WHICH IS LOCATED AT REAR AREA.CUSTOMER MUST GO THRU FRONT AND REAR PREP AND SERVING AREA. NEED TO PROVIDE A SIGN AND POSTED "Only authorized personnel in the food-prep area"
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF REACH IN COOLER NOT CLEAN. NEEDS TO BE WIPED DOWN SANITIZED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT FRONT KITCHEN AREAS UNDER EQIPMENT.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES,ONLY A COPY ON PREMISES.INSTRUCTED TO PROVIDE A VALID CITY SANITATION CERTIFICATE AND POSTED ON PREMISES. SERIOUS VIOLATION:7-38-012(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 12-5-12,REPORT#1300761 #36-PROVIDE LIGHT SHIELD WITH END CAPS AT INSIDE OPENED DONUT CASE, ALSO PROVIDE LIGHT SHIELD AT REAR AREA SERIOUS VIOLATION:7-42-090 STILL TODAY OBSERVED SAME VIOLATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COFFEE SPILLAGE UNDER THE COFFEE MACHINE ABOVE PORTABLE ICE BIN,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION UPGRADED TO A SERIOUS VIOLATION #29.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN WATER HEAD SPRAY AT THREE COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE MINERAL BUILD-UP FROM INSIDE THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT THE PREMISES INCLUDED WALK-IN COOLER AND FREEZER. MUST REMOVE DUST BUILD-UP AND FOOD DEBRIS, CLEAN ALONG BASEBOARD WALL,CORNERS AND UNDER SHELVES. NEED TO SEAL BASEBOARD WALL AT EAST SIDE OF DISH MACHINE,ALSO UNDER THE FRONT COUNTER BEHIND THE ICE BIN. REPLACE MISSING WALL BASEBOARD AND SEAL THE OTHER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DEBRIS FROM WOOD IN SELLING AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD WITH END CAPS AT INSIDE OPENED DONUT CASE, ALSO PROVIDE LIGHT SHIELD AT REAR AREA
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RESURFACE CUTTING BOARD ON PREP COOLER TO REMOVE STAINS AND DEEP CUTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN COFFEE STAINS ON TABLES IN DINING,EXPOSE HAND WASH SINKS AT FRONT, AT REAR , AND IN RESTROOM,MOP SINK AND REAR EXIT DOOR.
    • 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 COFFEE SPILLED ON FLOOR AT REAR EXIT DOOR,REPAIR DRAIN COVER ON FLOOR STYLE MOP SINK, AND CLEAN FLOOR DRAIN AT 3 COMP.SINK.
    • 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. REMOVE EXCESS CLUTTER AT REAR EXIT DOOR AREAR.
  11. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ice machine, not clean need detailed cleaning. coffee unit for frozen cappuccino machine need detailed cleaning(lower shelving.
    • 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. floors in walk in cooler, walk in freezer not clean need detailed cleaning, floors under heavy equipment cooking equipment, storage shelving not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods walls, ceilings in rear prep area not clean need detailed cleaning. damaged ceiling tiles in front prep area shall be repair/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. broken, missing light shields in rear prep area, walk in freezer, shall be replaced. light shields in prep areas, dining areas need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust vents(ventilation)in prep areas, coolers, dining areas, and bathroom need detailed cleaning.

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