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DUNKIN DONUTS/BASKIN ROBBINS

2401 W OGDEN AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

DUNKIN DONUTS/BASKIN ROBBINS has been inspected 13 times by Chicago Department of Public Health since April 7, 2010. The most recent inspection, on December 12, 2025, recorded 4 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on August 5, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 December 12, 2025. For example: PERSONAL CLEANLINESS

  • 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 April 7, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 8 separate inspections, most recently on December 12, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

  • 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 5 times across 5 separate inspections, most recently on December 12, 2025. 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.

13 inspections

  1. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • FEMALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN AND MAINTAIN WEARING A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD OR IN THE FOOD PREP AREA.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED INSIDE THE ICE BIN. INSTRUCTED TO STORE IN ICE HANDLE UP TO PREVENT TOUCHING OF ICE. MAINTAIN SAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD ON THE FRONT PREP COOLER WITH DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARD TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED A EMPLOYE HEALTH SIGN, BUT MISSING A SIGNED ACKNOWLEDGEMENT BY THE EMPLOYEES SHOULD BE PART OF ANY EMPLOYE HEALTH POLICY, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE STORAGE SHELF UNDER THE MICROWAVE WITH FOOD DEBRIS ON SHELF, INSTRUCTED TO CLEAN.
  4. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPES UNDER THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  5. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPES UNDER THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  6. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE DUMPSTER AREA NOT MAINTAINED WITH ACCUMULATED GARBAGE DEBRIS ON THE GROUND. INSTRUCTED TO MAINTAIN DUMPSTER AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (MILK, EGGS) ARE BEING HANDLED PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ONSITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Complaint

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR REAR EXPOSED SINK(SLOW DRAINIING). ADJUST VALVE ON FRONT EXPOSED SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE MUST PROVIDE BY 7-27-15.
  8. Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COUNTERTOP IN WOMENS TOILET ROOM IN POOR REPAIR, ROTTING SURFACE. INSTD TO REPAIR SAME
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO PROVIDE HOT AND COLD RUNNING WATER TO TOP OF SOFT SERVE/COOLATTA MACHINE.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUT SIDE DUMPSTER MISSING TWO COVERS, OVER FLOWING GARBAGE AND GARBAGE ON THE GROUND AROUND THE DUMPSTER.SERIOUS CITATION GIVEN 7-38-020 INSTRUCTED TO CLEAN UP THE AREA AND PROVIDE COVERS FOR THE DUMPSTER SO NO SOURCE OF FOOD FOR THE RODENTS.
    • 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. NO CERTIFIED FOOD MANAGER ON SITE TODAY WHEN POTENTIALLY HAZARDOUS FOOD ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012
    • 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 THE FLOORS ALONG THE WALLS AND IN THE CORNERS HAS DIRT BUILDUP.
  12. Complaint Re-Inspection

    0 infractions

  13. Complaint

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE. NOTED OPEN CONTAINERS OF PRE-COOKED EGGS, SAUSAGE IN REACH-IN COOLER.
    • 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. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT THIS INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED, i.e. EGGS AND SAUSAGE.
    • 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. SERVICE ALL EQUIPTMENT THAT WAS UNDER THE BROKEN WATER PIPE, MAKING SURE EQUIPTMENT IS WORKING PROPERLY.
    • 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. MUST DETAIL CLEAN AND SANTIZE ALL EQUIPTMENT THROUGHOUT STORE.
    • 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. WATER ON FLOOR, MUST KEEP FLOOR CLEAN AND DRY AT ALL TIMES.

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