Skip to content
Loading map…

JENNIVEE'S BAKERY & CAFE

2925 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

JENNIVEE'S BAKERY & CAFE has been inspected 5 times by Chicago Department of Public Health since July 11, 2023. The most recent inspection, on February 4, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 2 separate inspections, most recently on March 5, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on February 4, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 March 5, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times on July 11, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 5, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

5 inspections

  1. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASH SIGNAGE IN BASEMENT EMPLOYEE BATHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOODS MACAPUNO STRINGS 67 F, CHOCOLATE PUDDING 60.6 F, HEAVY WHIPPING CREAM 59.3 F, LONGANNISA SAUSAGE 44 F, MANGO FILLING 48.7 F, MASCARPONE 44.8 F, SOUR CREAM 45.7, BUTTERMILK 47.8 F, AND WHOLE MILK 48.6 F IN BAKERY 2 DOOR COOLER. PERSON IN CHARGE DISCARDED AND DENATURED APPROXIMATELY 33 LBS VALUED AT $93.00. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CAKE TOPPERS (SPRINKLES, WHITE CHOCOLATE AND CHOCOLATE CHIPS, NUTS ETC.) STORED ON SHELVES IN NORTH DISHROOM IN CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES ON ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD ON FRONT PREP TABLE. PLATES AND UTENSILS ARE STORED ON COUNTERTOP SURROUNDING SINK. INSTRUCTED TO INSTALL SPLASHGUARD TO PREVENT CONTAMINATION OF SURFACES AND PASTERIES BEING HANDLED FROM SINK.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FRONT FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160 F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED WATER FOUNTAIN AT FRONT GELATO FREEZER LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER IN ALL BASEMENT STORAGE ROOMS. ITEMS ON THE FLOOR IN REAR OF BOILER ROOM, AND IN STORAGE CLOSETS ALONG THE SOUTH SIDE OF BASEMENT NEED TO BE KEPT ON PROPER SHELVING THAT IS NON-POROUS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES OFF THE FLOOR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND PROVIDE DOCUMENTATION ON SITE AT ALL TIMES.
  4. License

    0 infractions

  5. License

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES. INSTRUCTED MUST PROVIDE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISESU. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP ITEMS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE ALL NECESSARY CLEAN UP ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINKS AT PREP AREA AND DISHWASH AREA. MUST PROVIDE HANDWASH SINKS WITH RUNNING HOT AND COLD WATER AT PRE AND DISWASH AREAS, HOT WATER TEMPERATURE MUST REACH A MININAL 100.0 F AT SAID SINKS. PRIORITY FOUNDATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLERS NOT MAINTAINED AT THIS TIME, AMBIENT AIR TEMPERATURE AT 60.0 F. INSTRUCTED MANAGER COOLERS MUST BE ON WITH AMBIENT AIR TEMPERATURE AT 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005. NO CITAION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO CALIBRATED METAL STEM FOOD THERMOMETER ON PREMISES. MUST PROVIDE. PRORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. MUST PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. PRIORITY FOUNDATION 7-38(020(C). NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS ON PREMISES. MUST PROVIDE SANITIZING TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON MOP SINK. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR MOP SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLES IN WOMENS AND EMPLOYEES WASHROOMS. MUST PROVIVDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO OUTSIDE DUMPSTER OR DUMPSTER CONTRACT. MUST PROVIDE OUTSIDE DUMPSTER OR DUMPSTER CONTRACT. PRIORITY FOUNDATION 7-38-020(B).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

Nearby inspected facilities

  • CIRCLE K

    2925 N HALSTED ST, CHICAGO, IL 60657

    3 inspections

  • VU SUA

    2925 N HALSTED ST, CHICAGO, IL 60657

    1 inspection

  • FOOD ROCKET

    2925 N HALSTED ST, CHICAGO, IL 60657

    2 inspections

  • SAIGON LOTUS

    2925 N HALSTED ST, CHICAGO, IL 60657

    3 inspections

  • ERWIN

    2925 N HALSTED ST, CHICAGO, IL 60657

    2 inspections

  • MACKU SIGNATURE

    2923-2925 N HALSTED ST, CHICAGO, IL 60657

    7 inspections

  • NURTURING NICHE LINCOLN PARK

    2907 N HALSTED ST, CHICAGO, IL 60657

    1 inspection

  • THE UNION

    2858 N HALSTED ST, CHICAGO, IL 60657

    1 inspection

Own this business? Add a badge to your website