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FABCAKES

714 N WELLS, CHICAGO, IL 60654 · Restaurant

Inspection summary

FABCAKES has been inspected 17 times by Chicago Department of Public Health since February 2, 2012. The most recent inspection, on May 3, 2024, found no infractions.

2 of 17 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on May 3, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 5 separate inspections, most recently on June 8, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on September 19, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times across 2 separate inspections, most recently on September 28, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 February 2, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOOD(CHICKEN BREAST) HELD AT IMPROPER TEMPERATURE OF 48.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $15 WEIGHING 2LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2581920 DATED 09/19/2023 NOT CORRECTED. INSTRUCTED TO CORRECT. CORRECTED ON SITE ALLERGEN TRAINING COMPLETED BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. INSTRUCTED PERSON IN CHARGE THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING
  3. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS SANDWICHES. INSTRUCTED TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTIONS WHEN NOT IN USE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON THE PREMISES. INSTRUCTED PERSON IN CHARGE THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  4. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON DUTY WHILE TCS ITEMS SUCH AS SANDWICHES WERE PREPARED. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE EMPLOYEE WORKING WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  5. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR BROKEN DOOR GASKET ON THE 2-DOOR REACH IN COOLER IN REAR PREP, INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN LOOSE FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF REACH-IN COOLER & FREEZER IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.
  6. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SING AT EXPOSED HAND WASH SINK LOCATED IN REAR PREP AREA NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL AND MAINTAIN.
  7. Canvass

    2 infractions

    • 58. ALLERGEN TRAINING AS REQUIRED
      • REFER TO VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2223071 DATED ON 9-28-18 FOR VIOLATION # 58(NO ALLERGEN AWARENESS FOR MANAGER WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE) INSTRUCTED MGR TO CORRECT CORE VIOLATION WITHIN GIVEN TIME FRAME. PRIORITY FOUNDATION VIOLATION 7-42-090
  8. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION NO CITATION
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A,2) OBSERVED ( TCF) FOODS EGG AND CHEESE BASED QUICHES HELD IN THE FRONT DISPLAY COOLER AT IMPROPER COLD TEMPERATURES, MUSHROOM/ ONION QUICHE-56.F, TOMATO QUICHE AT 68.F,PEPPER QUICHE- 63.F. INSTRUCTED TO MAINTAIN TCF FOODS AT 41.F OR BELOW. MANAGER REMOVED AND DISCARDED FOODS-COS AT APPROX 6-LBS $25.00. PRIORITY VIOLATION ISSUED 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO REMINDER ON MENU FOR UNDERCOOKED FOODS,9EGGS) SERVED. INSTRUCTED THAT ALL MENUS MUST HAVE A REMINDER AND DISCLOSURE FOR ANY RAW OR UNDERCOOKED FOODS SERVED. PRIORITY FOUNDATION NO CITATION
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE IN WOMEN WASHROOM FOR SANITARY NAPKINS. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN AWARENESS FOR MANAGER WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE.
  9. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED EGG AND CHEESE BASED QUICHES AND CREAM CHEESE PASTRIES HELD IN THE FRONT DISPLAY COOLER AT 55 DEGREES F. NO TEMPERATURE LOGS OR COOLING LOGS AVAILABLE. INSTRUCTED THAT COLD POTENTIALLY HAZARDOUS PRODUCTS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. ALSO INSTRUCTED OPERATOR ON PROPER COOLING PROCEDURES, INCLUDING WRITTEN PROCEDURE AND USE OF COOLING LOGS. OPERATOR VOLUNTARILY DISCARDED 6 LBS OF PRODUCT WORTH $58. CRITICAL VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING IN BASEMENT WHERE DISPOSABLE FOOD PACKAGING PRODUCTS ARE STORED. INSTRUCTED TO PAINT/SEAL THE SHELVING SO IT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED FOIL BEING USED TO COVER THE TOP OF THE GREASE TRAP. MUST REMOVE FOIL AND MAINTAIN SURFACE TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO PREP SINK AT FRONT PREP COUNTER FOR COFFEE UTENSIL RINSING AND DUMPING ACTIVITIES. ONLY AN EXPOSED HANDWASHING SINK IS PROVIDED AT THE FRONT COUNTER. INSTRUCTED TO USE PROVIDED 3 COMPARTMENT SINK IN REAR PREP AREA TO RINSE/DUMP OR PROVIDE AN ADDITIONAL SINK TO PROPERLY RINSE UTENSILS AND DUMP WASTE PRODUCTS.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SHELVES IN BASEMENT USED FOR DRY STORAGE MADE OF CORK BOARD. SHELVES NEED TO BE NON POROUS SMOOTH AND EASILY CLEANABLE. PAINT, SEAL OR REPLACE SHELVES SO THAT THEY ARE NON POROUS SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN BASEMENT UNCLEAN WITH COBWEBS DIRT AND DUST. ALL FLOORS NEED TO BE CLEANED IN CORNERS BEHIND ALL SHELVING.
  11. Complaint

    3 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER ON PREMISES. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER ON PREMISES FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. ALL FOOD HANLDERS MUST WEAR A HAIR RESTRAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  12. Canvass Re-Inspection

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZRDOUS FOODS SUCH AS BLT SUPREME, CAPRESE SANDWICH, SALMON SNDWICH, HOT CHOCOLATE,LATTE ETC. ONE CERTIFICATE POSTED ON THE WALL BUT THE SAID PERSON IS NOT ON SITE. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL FAN GUARD OF THE ONE DOOR REACH IN COOLER AND 2 DOOR REACH IN COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  13. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1496992, DATED 9/22/14. #37- NOTED BATHROOM DOORS NOT SELF CLOSING. INSTRUCTED TO PROVIDE SELF CLOSING DOORS TO ALL BATHROOMS. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL DRY FOOD CONTAINERS (WITH FOOD CRUMBS)AND MAINTAIN. CLEAN ALL FAN GUARD OF THE ONE DOOR REACH IN COOLER AND 2 DOOR REACH IN COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR THROUGHOUT BASEMENT AND ELEVATE OFF THE FLOOR AND ORGANIZE ITEMS/BOXES IN THE SMALL STORAGE ROOM TO PREVENT RODENT/INSECTS HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED MALE EMPLOYEE PREPARING AND HANDLING FOOD NOT WEARING HAIR REDTRAINT. INSTRUCTED MANAGER THAT ALL EMPLOYEES PREPARING AND HANDLING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  14. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THORN RUBBER GASKET AT DOOR OF 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED BATHROOM DOORS NOT SELF CLOSING. INSTRUCTED TO PROVIDE SELF CLOSING DOORS TO ALL BATHROOMS.
  15. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN PASTRY DISPLAY CASE NOT SHIELDED, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  16. License Re-Inspection

    0 infractions

  17. License

    3 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.MUST COVER WASTELINE PIPES OVER FRONT FOOD PREP AND COFFEE AREA AS WELL AS FINISH WALL BEHIND SAME AREA TO BE SMOOTH AND EASILY CLEANABLE FOR FOOD TO BE PROPERLY PROTECTED FROM CONTAMINATION DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. SERIOUS CITATION. NO CITATION ISSUED. BUSINESS NOT OPEN AND OPERATING AT THIS TIME.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL COOLERS, FREEZERS, REFRIGERATORS AND COLD HOLDING UNITS AT ALL TIMES.

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