Skip to content
Loading map…

LADYBUG & FRIENDS DAYCARE AND PRESCHOOL EW,LLC

5427 N BROADWAY, CHICAGO, IL 60640 · Children's Services Facility

Inspection summary

LADYBUG & FRIENDS DAYCARE AND PRESCHOOL EW,LLC has been inspected 12 times by Chicago Department of Public Health since April 26, 2016. The most recent inspection, on September 5, 2025, found no infractions.

2 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: 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 6 times across 6 separate inspections, most recently on July 24, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on April 28, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 26, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on May 20, 2022. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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. License

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN AL CORNERS IN PREP AREA UNDER AND BEHIND COOLER AND UNDERNEATH 3 COMPARTMENT SINK.
  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
  4. License

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES, ONLY PHOTO COPY ON PREMISES AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE A VALID/ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON PREMISES. PRIORITY FOUNDATION 7-38-010.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ROOM #7 RIGHT SIDE HANDWASH SINK WATER HANDLE LOOSE. MUST TIGHTEN SAID SINK HANDLE.
  5. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD(HANDLES CHICKEN, TURKEY, MILK,ETC.). PRIORITY FOUNDATION. CITATION ISSUED.7-38-012. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO IRREVERSIBLE TEMPERATURE MEASURING DEVICES FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO DATA PLATE OPERATING SPECIFICATIONS. 4-204.113(A)(B)(C) READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATE THE MACHINE'S DESIGN AND OPERATION SPECIFICATION INCLUDING THE: A.TEMPERATURES REQUIRED FOR WASHING,RINSING, AND SANITIZING. B.PRESSURE REQUIRED FOR THE FRESH WATER SANITIZING RINSE UNLESS THE MACHINE IS DESIGNED TO USE ONLY A PUMPED SANITIZING RINSE. C.CYCLE TIME FOR STATIONARY RACK MACHINES. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO PRESSURE GAUGE AT WATER LINE JUST BEFORE ENTERING THE DISHMACHINE.4-204.118(A) A PRESSURE GAUGE MUST BE INSTALLED AT WATER SUPPLY LINE IMMEDIATELY BEFORE ENTERING THE DISHMACHINE. MUST PROVIDE.
  6. License

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
  7. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED 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
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CAULKING BEHIND HANDWASHING SINK IN TODDLER ROOM ON SOUTH END OF FACILITY CRACKED AND IN DISREPAIR. REPLACE CAULKING.
  8. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES.
  9. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. PRIORITY FOUNDATION. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. NO CITATION ISSUED TODAY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No temperature measuring device for the wash and sanitizing cycles of residential grade warewashing machine. The machine had been installed after the last inspection and was not approved by CDPH. Must remove machine, install commercial-grade warewashing machine if needed or continue to use 3 compartment sink for utensil sanitation. PRIORITY FOUNDATION VIOLATION #7-38-005
  10. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED SEVERAL HAND WASHING SINKS NOT MAINTAINED. NO PAPER TOWELS AT THE WASHBOWL IN ONE OF THE ADULT WASHROOMS. KITCHEN EXPOSED HAND SINK NOT ACCESSIBLE, FOUND STORED WITH SOILED LINEN, TOYS, CLEANING PRODUCTS AND PAPER BAG. OBSERVED EMPLOYEE RINSING SPOON AND BOWL USED FOR FEEDING BABY FOOD TO AN INFANT AT THE DIAPER CHANGING EXPOSED HAND SINK IN ONE OF THE CLASSROOMS. INSTRUCTED ALL DISHWARE MUST BE WASHED, RINSED AND SANITIZED AT THE KITCHEN THREE COMPARTMENT SINK, MANAGEMENT PROVIDED PAPER TOWELS FOR WASHROOM AND REMOVED ALL STORED ITEMS AT THE KITCHEN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ITEMS MUST NOT BE STORED ON THE FLOORS SURROUNDING THE WASHER AND DRYER AND AROUND THE UTILITY MOP SINK. STORE ALL ITEMS 6" OR ABOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILE IN THE KITCHEN. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETER IN THE KITCHENS REFRIGERATOR. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PAINT GALLONS MUST NOT BE STORED UNDER THE KITCHEN THREE COMPARTMENT SINK. MOP HEADS MUST BE STORED INVERTED AT THE MOP SINK.
  11. License Re-Inspection

    0 infractions

  12. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO REFRIGERATION UNITS, AND HOT HOLDING UNIT, MUST PROVIDE COOLERS AND HOT HOLDING UNIT. ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. HOT HOLDING UNIT MUST MAINTAIN A TEMPERATURE OF 140F OR HIGHER. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND HAND DRYING DEVICE OR PAPER TOWEL. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EXIT DOOR WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. MUST RODENT/INSECT PROOF THE DOOR. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD OF THE DOOR OF THE FURNACE ROOM. MUST SEALED OR PAINT THE DOOR. NO DRAIN BOARD OF THE 3 COMPT SINK. MUST INSTALL METAL DRAIN BOARD TO AIR DRY THE DISHES/UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN IN DETAIL THE FLOOR INSIDE THE FURNACE ROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL COVING 4" THRU-OUT THE ROOM #5, ROOM #6, AND THE FRONT AREA BY THE FRONT ENTRANCE DOOR. REPAIR THE WALLS ABOVE THE EXPOSED HAND SINK IN ROOM #6 AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website