Skip to content
Loading map…

JENNIVEE'S BAKERY

3301 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

JENNIVEE'S BAKERY has been inspected 12 times by Chicago Department of Public Health since November 18, 2016. The most recent inspection, on February 6, 2025, found no infractions.

3 of 12 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 source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on January 28, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 separate inspections, most recently on January 28, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 separate inspections, most recently on April 11, 2024. For example: PERSONAL CLEANLINESS

  • 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 on September 12, 2019. 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 once on August 18, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER NOT WEARING EFFECTIVE HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICTES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  3. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN PLASTIC HANDLE AT TWO-DOOR REACH-IN COOLER IN PREP AREA. INSTRUCTED TO REPLACE BROKEN HANDLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING BASEBOARD COVING INSTRUCTED TO REPLACE UNDER THE PREP TABLE.ALSO SEAL THE PLASTIC BASEBOARD BEHIND THE UNIT AT THE REAR STORAGE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ON THE FLOOR AT THE REAR PREP AND DISHROOM AREA.CLEAN AND MAINTAIN
  4. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (MILK.) WERE BEING PREPARED AND SERVED. A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE MUST BE PRESENT AT ALL INSTRUCTED MANAGEMENT TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY THE NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR PREP AREA. MUST ALSO CLEAN AND MAINTAIN WALLS BEHIND 3 COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass Re-Inspection

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.----ALL PREPACKAGED COOKIES ON DISPLAY FOR SALE TO CUSTOMERS MUST BE PROPERLY LABELED WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • RAW PRESSED WOOD SHELVING THROUGHOUT THE FACILITY MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING AND WATER DAMAGED CEILING TILES THROUGHOUT THE REAR. MUST REPLACE.----NOTED DIRTY WALL VENT COVER. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING BATHROOM VENTILATION. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  6. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PREPACKAGED COOKIES ON DISPLAY FOR SALE TO CUSTOMERS MUST BE PROPERLY LABELED WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO MEASURE SANITIZING SOLUTION AT THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SEVERAL BULK FOOD CONTAINERS AND INTERIOR OF THE OVENS NOTED DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • RAW PRESSED WOOD SHELVING THROUGHOUT THE FACILITY MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING AND WATER DAMAGED CEILING TILES THROUGHOUT THE REAR. MUST REPLACE.----NOTED DIRTY WALL VENT COVER. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING BATHROOM VENTILATION. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM INSPECTION NUMBER 2316107 ON 9-12-19 NOT CORRECTED. #55- PLASTIC COVING UNDER THREE COMPARTMENT SINK IS UNSEALED, INSTRUCTED TO REPAIR CAUSE.#57- NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
  7. Canvass Re-Inspection

    3 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • KNIVES ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK. MUST PROVIDE KNIFE RACK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PLASTIC COVING UNDER THREE COMPARTMENT SINK IS UNSEALED, INSTRUCTED TO REPAIR CAUSE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE
  8. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS PROVIDED AT PAPER TOWEL DISPENSER BY THE HANDWASHING SINK IN PREP AREA.INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOOD, VARIOUS KIND OF CAKES AT TEMP OF 50F TO 54F AND VARIOUS KIND OF CUPCAKES, AT TEMP OF 49.9F TO 50F. THE FROSTING FOR THE CAKES AND CUPCAKES ARE MADE WITH CREAM CHEESE AND HEAVY CREAM. MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 70, VALUE 728. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • DISPLAY COOLER AT FRONT SELLING AREA AT AIR TEMP OF 49.7F TO 52.6F. TCS FOODS ARE STORED INSIDE (VARIOUS KIND OF CAKES).UNIT MUST MAINTAIN AIR TEMP OF 41F. TAGGED UNIT"HELD FOR INSPECTION DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD STORED IN CONTAINERS MUST BE LABELED WITH COMMON LABEL
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • KNIVES ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK,MUST PROVIDE KNIFE RACK
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ICE MACHINE WATER LINE, MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PLASTIC COVING UNDER THREE COMPARTMENT SINK IS UNSEALED,INSTRUCTED TO REPAIR CAUSE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILES ABOVE THE CONVECTION OVEN INSTRUCTED TO REPLACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE
  9. Short Form Complaint

    0 infractions

  10. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND FOLLOWING NOT CLEAN: TABLES, SHELVING UNITS, AND SINKS. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND PREPARATION SINK NEXT TO 3 COMPARTMENT SINK. MUST PROVIDE SPLASHGUARD BETWEEN 3 COMPARTMENT SINK AND PREPARATION SINK.
  11. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS AND BROOMS STORED ON THE FLOOR NEXT TO THE MOP SINK. INSTRUCTED TO STORE ALL CLEANING EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR.
  12. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website