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LITTLE NEST CARE INC.

5426 W DEVON AVE, CHICAGO, IL 60646 · Children's Services Facility

Inspection summary

LITTLE NEST CARE INC. has been inspected 12 times by Chicago Department of Public Health since February 23, 2017. The most recent inspection, on March 27, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on July 22, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on October 25, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on February 4, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on March 14, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on March 29, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. License

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. License

    0 infractions

  5. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED BROKEN/ MISSING THERMOMETERS WITHIN REFRIGERATORS. INSTALL AND MAINTAIN WORKING THERMOMETERS.
  6. License

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICE ON STAFF BATHROOM DOOR. MUST INSTALL.
  7. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • PREMISES HAS A HOT DISH MACHINE THAT REGISTERS 190 F AT THE GAUGE.INFORMED MANAGEMENT TO GET TEST STRIPS TO MEASURE HOT TEMPERATURE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
  8. License

    0 infractions

  9. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12- NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO CERTIFICATE OF SANITATION. INSTRUCTED TO PROVIDE CITY OF CHICAGO CERTIFICATE AND POST IT ON THE WALL. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)-NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-10 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE VOMITING AND DIARRHEA CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12- BACKFLOW PREVENTER DEVICE ON THE MOP SINK FAUCET NOT LOCATED. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICE AND MAINTAINED.
  10. License Re-Inspection

    0 infractions

  11. License Re-Inspection

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE FINAL RINSE NOT REACHING 180F FOR OVER AN HOUR. NEEDS TO BE RE PROGRAMMED. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK (WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE OR PAPER TOWEL) ACCESSIBLE AND CONVENIENT TO PREP AREA. CRITICAL VIOLATION 7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Must provide soap and paper towels to soap dispensers and paper towel dispensers. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED TO INSTALL A BARRIER BETWEEN PREP AREA AND CHILDREN'S WASHROOM AREA. SERIOUS VIOLATION 7-38-005 (A)
  12. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Dish machine not reaching 180F for final rinse, temperature reaches only 158F for final rinse, must provide commercial type/grade dish machine or 3 compartment sink in order to properly sanitize infant bottles, dishes.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Must provide exposed hand sink to kitchen prep area to properly wash hands in kitchen prep area.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Must provide soap and paper towels to soap dispensers and paper towel dispensers.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must provide back flow preventer to mop sink faucet.

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