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HANNAH'S BRETZEL 227 W. MONROE LLC

227 W MONROE ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

HANNAH'S BRETZEL 227 W. MONROE LLC has been inspected 14 times by Chicago Department of Public Health since October 2, 2015. The most recent inspection, on February 18, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on February 18, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 4 separate inspections, most recently on January 6, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on February 17, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 March 14, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

14 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IN-USE WIPING CLOTHS STORED DAMP ON THE FRONT SERVICE AREA COUNTER. INSTRUCTED TO STORE IN-USE WIPING CLOTHS USED FOR WIPING EQUIPMENT SURFACES IN AN ADEQUATE SANITIZER SOLUTION BETWEEN USES AND MAINTAIN.
  2. Canvass

    3 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED FRONT SERVICE AREA 2-DOOR REACH-IN COOLER IN POOR REPAIR, INTERNAL AMBIENT AIR TEMPERATURE OF 61.0F AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COOLER IN POOR REPAIR AND DISCARDED ALL TCS FOOD ITEMS FROM COLD-HOLDING UNIT PRIOR TO START OF INSPECTION. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IN-USE WIPING CLOTHS STORED DAMP ON THE FRONT SERVICE AREA COUNTER. INSTRUCTED TO STORE IN-USE WIPING CLOTHS USED FOR WIPING EQUIPMENT SURFACES IN AN ADEQUATE SANITIZER SOLUTION BETWEEN USES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR AND WALL SURFACES BEHIND AND BENEATH 3-COMPARTMENT SINK GREASE TRAP TO BE SOILED WITH GREASE, DUST DEBRIS, AND OTHER SOILS. INSTRUCTED TO CLEAN WALLS, FLOORS, AND OTHER PHYSICAL FACILITIES BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST DEBRIS, AND OTHER SOILS AND MAINTAIN.
  3. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Water spray bottles not labeled, Instructed to label.
  4. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ICE SCOOP HOLDER NOT CLEAN AT BOTTOM, INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE MACHINE LOCATED IN THE REAR FOOD PREP AREA WITH A BUILD-UP OF PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL FOR BULK STORAGE CONTAINER (SALT) LOCATED NEAR THE OVEN. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS NAMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXES OF CHIPS STORED ON THE FLOOR NEAR THE STREET ENTRANCE DOOR. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPLASH IN THE BOTTOM INTERIOR OF THE MINI REFRIGERATOR WHERE THE MILK FOR COFFEE IS STORED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION IN THE WOMEN AND MEN PUBLIC/STAFF RESTROOMS. MUST DETAIL CLEAN AND MAINTAIN
  7. Canvass Re-Inspection

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • FOUND CONTINUED NON-COMPLIANCE. FOUND THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT# 2562524 ON 8/22/22: FOUND BLACK MOLD LIKE SUBSTANCE THROUGHOUT TOP INTERIOR OF ICE MACHINE. ALSO NOTED YELLOW AND PINK SUBSTANCE THROUGHOUT ICE MACHINE. PRIORITY FOUNDATION VIOLATION . 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  8. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND BLACK MOLD LIKE SUBSTANCE THROUGHOUT TOP INTERIOR OF ICE MACHINE. ALSO NOTED YELLOW AND PINK SUBSTANCE THROUGHOUT ICE MACHINE. PRIORITY FOUNDATION VIOLATION . 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF,TURKEY, SALMON, PESTO ,CHEESE ETC.) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48.2-58.3F LOCATED IN THREE REACH IN PREP COOLER AT TIME OF INSPECTION. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. APPROX 100 LBS AT $300
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THREE REACH IN COOLERS AT AN IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 60F - 50F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON-COMPLIANCE. FOUND THE FOLLOWING PREVIOUS CORE VIOLATION NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT# 2321011 ON 11/5/19: OBSERVED NO PHYSICAL SEPARATION BETWEEN FOOD PREP SINK AND WASH COMPARTMENT OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD BETWEEN PREP SINK AND 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  9. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (SOUP)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN REACH IN COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO PHYSICAL SEPARATION BETWEEN FOOD PREP SINK AND WASH COMPARTMENT OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD BETWEEN PREP SINK AND 3 COMPARTMENT SINK.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THAT UTENSILS IN USE ARE STORED IN STATIONARY COLD WATER TEMP 75 F ,MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THAT FACILITY USES BUILDING DISPOSING SERVICE AND THAT AREA AROUND GARBAGE AND RECYCLING CONTAINERS OBSERVED WITH TRASH. MUST CLEAN AND MAINTAIN CLEAN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR DAMAGED WALL BEHIND COOK POT SHELF IN REAR PREP AREA
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR LEFT SIDE OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS NEED CLEANING UNDER FRONT COUNTER.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE ROOM TOO CLUTTERED WITH STORAGE ON FLOORS.MUST REMOVE ANYTHING NOT USING.MUST PROPERLY ELEVATE ALL STORAGE ON ADEQUATE SHELVING TO PREVENT A PEST HARBORAGE AREA.
  13. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STORAGE IN ELECTRICAL CLOSET STORED ON FLOOR CORNERS.MUST ELEVATE ON ADEQUATE SHELVING AT LEAST 6-INCHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERED SMALL DAMAGE AREAS ON WALLS IN DINING ROOM.MUST REPAIR/SEAL.
  14. License

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FINISH INSTALLING HARDWARE ON DOORS THROUGHOUT WHERE NEEDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE TOILET IN THE MENS WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHATTER PROOF BULBS FOR LIGHTS ABOVE THE FRONT PREP/SERVICE AREA OR PROVIDE THE PROPER SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SLOW DRAIN AT THE THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BETTER ORGANIZE BOXES AND CLUTTER THROUGHOUT PREMISES. PROVIDE MORE ADEQUATE SHELVING AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST PROVIDE A DESIGNATED AREA TO STORE EMPLOYEE BELONGINGS.

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