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INTELLIGENTSIA COFFEE AND TEA

2642 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

INTELLIGENTSIA COFFEE AND TEA has been inspected 9 times by Chicago Department of Public Health since April 5, 2013. The most recent inspection, on December 18, 2024, found no infractions.

3 of 9 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 August 18, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 on November 20, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on November 20, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 20, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on April 15, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH CHICAGO FOOD SANITATION CERTIFICATE ON SITE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN TCS FOOD (SANDWICHES, QUICHE, EMPANADAS, SPECIALTY COFFEE) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION CITATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN REACH-IN AND PREP COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS IN ALL COOLERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSESRVED BOTTLED BEVERAGES STOREED UNDER SEWER LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROPERLY ENCASE ALL SEWER LINES IN BASEMENT STORAGE AREA TO PREVENT POTENTIAL DRIPS OR OVERHEAD LEAKAGE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED UNDER SEWER LINES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO ENCASE ALL SEWER LINES TO PREVENT POTENTIAL DRIPS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST KIT FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE AN IRREVERSIBLE TEMPERATURE INDICATOR TO TEST UTENSIL SURFACE TEMPERATURE IN HOT WATER MECHANICAL WARE WASHING OPERATIONS. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SPILLS AND DEBRIS INSIDE CABINETS UNDER FRONT COUNTER PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL CABINETS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN UNISEX WASHROOM ACROSS FROM KITCHEN. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR ALONG WALLS AND CORNERS IN PREP, DISH WASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(Caulk around 3 compartment sink, exposed hand sink in state of disrepair, shall be repaired/replaced. Front counter cabinets that had exposed raw wood, peeling paint in prep area, shall be repaired/replaced).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining( Floors in bsmt storage areas under shelving, heavy equipment not clean, need detailed cleaning(corners)).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining(Ceiling in bsmt staircase had exposed plaster, peeing paint, exposed raw wood, shall be repaired/sealed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining(3 compartment sink faucet leaking at neck, shall be repaired/replaced).
  4. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Found/observed previous minor violation( #42(OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING SERVED.) not corrected from previous inspection report #1442254 dated 12/14/2015, Citation issued 7-42-090, Serious violation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink, exposed hand sink in state of disrepair, shall be repaired/replaced. Front counter cabinets that had exposed raw wood, peeling paint in prep area, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving not clean, need detailed cleaning, cabinet shelving in prep area not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt storage areas under shelving, heavy equipment not clean, need detailed cleaning(corners). Floors under 3 compartment sink not clean, need detailed cleaning(corners). Floors behind heavy equipment in prep area not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in bsmt staircase had exposed plaster, peeing paint, exposed raw wood, shall be repaired/sealed. Bathroom ceiling vents not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet leaking at neck, shall be repaired/replaced.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Above violation still remaining(OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED).
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED AND CRACKED FLOOR TILES AT THE REAR DISH/PREP AREA. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ITEMS IN REAR STORAGE AREA AND BASEMENT 6INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHES STORED ON TOP OF FOOD PREP TABLES. MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT ACCUMULATION ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT ACCUMULATION ON FLOOR BEHIND FRONT SERVICE COUNTER ICE BIN. INSTRUCTED TO CLEAN FRONT SERVICE COUNTER FLOOR REGULARLY, BEHIND AND AROUND EQUIPMENT, AND TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER IN SHARED COMMON STAIRWAY AND BACK GANGWAY. INSTRUCTED TO REMOVE ANY UNNECESSARY ITEMS AND ORGANIZE REMAINING TO HELP PREVENT PEST HARBORAGE AND TO MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HANDWASHING SINKS THROUGHOUT THE FOOD PREP,DISHWASHING AREA MUST HAVE SOAP & HADPAPERTOWELS ACCESSIBLE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A PEST CONTROL LOG BOOK WITH ALL THE REQUIRED DOCUMENTATION AND INSECT/RODENT-PROOF ALL DOORS APPROX:1/4" MODE OF ENTRY MUST BE TIGHT FITTING ALL ACROSS THE BOTTOMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASHGUARDS ARE NEEDED FOR THE EXPOSED HANDSINKS FOR THE FRONT FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES THROUGHOUT THE HOT WATER TANK ROOM LOCATED IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS OVER THE FOOD PREP AREA MUST BE SHIELDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A BACKFLOW PREVENTION DEVICE IS NEEDED FOR BASEMENT MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES STORED IN THE BASEMENT AREA UNDER THE STAIRS DUE TO POTENTIAL PEST HARBORAGE. INCLUDING INTERIOR OF CRAWLSPACE CLUTTER.
  9. License

    0 infractions

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