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GODDESS AND THE BAKER MADISON, LLC

181 W MADISON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

GODDESS AND THE BAKER MADISON, LLC has been inspected 9 times by Chicago Department of Public Health since April 21, 2020. The most recent inspection, on December 31, 2025, recorded 6 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on December 31, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 3 separate inspections, most recently on December 31, 2025. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 31, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 on April 21, 2020. 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 December 31, 2025. For example: PROPER DATE MARKING AND DISPOSITION

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.

9 inspections

  1. Complaint

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED ALL NECESSARY ITEMS NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO OBTAIN AND MAINTAIN ON PREMISES ALL NECESSARY ITEMS TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. CORRECTED ON SITE PROOF OF PURCHASE PROVIDED FOR PURCHASE OF NOROVIRUS CLEAN UP KIT CONTAINING ALL NECESSARY ITEMS FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS PROVIDED BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-63.7F. OBSERVED COLD TCS FOODS, BROWNIE TRIFLE(51.8F), YOGURT PARFAIT(57.9F), GREEK YOGURT(46.0-49.1F), RICE PUDDING(48.7-52.3F) AND FRUIT CUPS CONTAINING CANTALOUPE CHUNKS(62.4-63.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $404 WEIGHING 26LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED READY TO EAT TCS FOOD(2 GALLONS OF 2 PERCENT MILK) STORED IN WALK IN COOLER BEYOND DISCARD DATE OF 12/25/25. FOOD VALUED AT $10/WEIGHING 17LBS VOLUNTARILY DISCARDED BY MANAGER. INSTRUCTED MANAGER TO MONITOR DISCARD DATES ON REFRIGERATED READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED NO LEFT SPLASH GUARD INSTALLED ON HANDWASHING SINK IN BARISTA AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN BARISTA AREA TO PREVENT CONTAMINATION OF CLEAN EQUIPMENT AND UTENSILS STORED TO THE LEFT OF THE HANDWASHING SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES. INSTRUCTED MANAGER TO PROVIDE. CORRECTED ON SITE PROOF OF PURCHASE PROVIDED FOR PURCHASE OF IRREVERSIBLE TEMPERATURE INDICATOR FOR MEASURING SURFACE TEMPERATURE OF UTENSILS AND OTHER DISHES BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ON INTERIOR OF VENT ABOVE COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF HOOD ABOVE COOKING EQUIPMENT IN REAR PREP AREA AND MAINTAIN.
  2. Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE REAR STORAGE AREA. INSRUCTED TO REMOVE UNECCESSARY ITEMS OR ORGANIZE THE AREA AND MAINTAIN.
  3. Complaint

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE VISIBLE THERMOMETERS TO MEASURE THE AMBIENT AIR TEMPERATURE IN ALL REACH-IN COOLERS IN THE KITCHEN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET IN USE WPING CLOTHS ON THE COUNTERS AND SHELVES IN THE BARISTA STATION. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP STORED INSIDE OF MOP BUCKET IN UTILTTY AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  4. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using disposable cups as a food scoop, Instructed to use proper scoop.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK IN FRONT AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED SEVERAL FOOD HANDLER EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING/HANDLING FOOD.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN BOTH BATHROOMS AT 86.8F TO 90.5F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.BUILDING MAINTANCE CAME ON SITE TO FIX AND HOT WATER GOT TO 104.4F.
  7. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • SPOONS STORED IN STANDING WATER, INSTRUCTED TO KEEP IN A CLEAN DRY CONTAINER.
  8. License Re-Inspection

    0 infractions

  9. License

    6 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED EGGS ON MENU SAID ITEM IS SERVED UNDER COOKED. FACILITY PROVIDED FOOTNOTE AND REMINDER. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (*) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED ESPRESSO MACHINE CONDIMENT STATION ON THE FRONT SERVICE LINE. MANAGER STATES FINISHED PRODUCT (COFFEE) AND CONDIMENTS(CINNAMON, CARAMEL, CHOC, ETC.) WILL BE STORED AT SAID STATION. FOUND NO BARRIER TO PREVENT CUSTOMER CONTAMINATION. INSTRUCTED TO INSTALL A FOOD GUARD TO ACT AS A BARRIER FROM CUSTOMERS. PRIORITY VIOLATION #7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED HIGH TEMPERATURE DISH MACHINE WASH SOLUTION TEMPERATURE INADEQUATELY WASHING AT 140 F. THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE MAY NOT BE LESS THAN: FOR A STATIONARY RACK 150 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO TEST STRIPS FOR HIGH TEMPERATURE DISH MACHINE ON SITE. IN HOT WATER MECHANICAL WAREWASHING OPERATIONS, AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND WOMEN'S TOILET ROOM RECEPTACLE UNCOVERED. INSTRUCTED MANAGER TO PROVIDE CLOSED GARBAGE RECEPTACLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING ONSITE. INSTRUCTED MANAGER TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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