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FANNIE MAY

500 W MADISON ST, CHICAGO, IL 60661 · Grocery Store

Inspection summary

FANNIE MAY has been inspected 10 times by Chicago Department of Public Health since December 11, 2012. The most recent inspection, on December 12, 2025, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on March 26, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on July 5, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 7 times across 4 separate inspections, most recently on March 26, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 12, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on November 30, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND WATER RUNNING IN WASH BASIN. OBSERVED WATER BACK UP INTO RINSE AND SANITIZER BASIN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. FACILITY MUST BE ABLE TO WASH, RINSE AND SANITIZE DISHES. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.
  4. Canvass

    2 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed full soap dispenser unit above rear exposed hand sink, not operable/functioning effectively to dispense liquid soap. Also observed said exposed hand sink not maintained, as said exposed hand sink had small leak, at drain pipe connection. Informed site that soap is required at all exposed hand, as well exposed hand sinks, must be maintained, whenever foods are prepared and or served, to ensure proper hand washing. Site corrected violations during inspection. Critical violation #7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed interior surface of exposed hand sink basin with debris and dried scale deposits. Instructed site to detail clean and maintain it all times.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed no soap or paper towels/hand drying device at hand sink in rear prep area. Must provide soap and paper towels or hand drying device at hand sink at all times. Operator provided during inspection. Critical violation 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago food manager (original) certificate posted in plain view of customers. Observed no city of Chicago certified food manager on site while potentially hazardous foods (chocolates, brownies, cheesecake, etc.) being served. Must provide original City of Chicago food manager certification to post in plain view of customers. Instructed a city of Chicago certified food manager must be on site at all times when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Observed previous minor violations not corrected from report # 1976225, dated 11/30/16. Must correct the following previously issued minor violations: #34 OBSERVED BOXES BEING STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED THAT ALL ITEMS MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. #35 OBSERVED THAT THE FOOD HANDLER ON SITE DOES NOT MEET FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANLDERS MUST COMPLETE MINIMUM FOOD HANDLER CERTIFICATION COURSE AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE AT ALL TIMES. Serious violation 7-42-090.
  7. Canvass

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED THE HANDSINK NEAR THE 3 COMPARTMENT SINK WITHOUT SOAP OR HAND DRYING DEVICE. INSTRUCTED THAT THE HAND SINK MUST BE PROVIDED WITH A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. CRITICAL CITATION: 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES BEING STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED THAT ALL ITEMS MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR THE LEAK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED THAT THE FOOD HANDLER ON SITE DOES NOT MEET FOOD HANDLER REQUIREMENTS. INSTRUCTED THAT ALL FOOD HANLDERS MUST COMPLETE MINIMUM FOOD HANDLER CERTIFICATION COURSE AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE AT ALL TIMES.
  8. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHEESE CAKE)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN THE REAR STORAGE AREA. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  9. Canvass

    0 infractions

  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND REMOVE CRUMBS AND FOOD DEBRIS FROM THE BACK BOTTOM SHELF OF CABINETS HOLDING CHOCOLATES AND OTHERS PRODUCTS IN THE FRONT OF THE STORE NEXT TO THE CASH REGISTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REMOVE EXCESSIVE DUST AT CEILING VENTS IN THE REAR STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN INTERIOR OF 3COMP SINK TO REMOVE GRIME BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE REAR STORAGE AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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