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MAXI BAKERY

8712 S COMMERCIAL AVE, CHICAGO, IL 60617 · Bakery

Inspection summary

MAXI BAKERY has been inspected 10 times by Chicago Department of Public Health since April 18, 2019. The most recent inspection, on October 16, 2026, recorded 3 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 9 times across 4 separate inspections, most recently on April 2, 2024. 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 7 times across 6 separate inspections, most recently on October 16, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 3 separate inspections, most recently on March 30, 2020. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on April 2, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 across 2 separate inspections, most recently on March 30, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

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.

10 inspections

  1. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LARGE MIXING EQUIPMENT IN NEED OF SOME CLEANING TO REMOVE DEBRIS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURACES OF COOKING EQUIPMENT, DISPLAY CASES, SHELVING UNITS, PREP TABLES, COOLERS. ALSO DEFROST AND CLEAN THE INTERIOR OF ALL FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN ALLERGEN TRAINING CERTIFICATES AS REQUIRED OR CITATIONS WILL FOLLOW.
  2. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GROCERY BAGS USED FOR STORING FOOD IN STEAM TABLE. INSTRUCTED MANAGER TO PROVIDE PROPER FOOD STORAGE BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLS AND DEBRIS INSIDE REAR PEPSI COOLER AND STANDING MIXERS, DUST BUILDUP ON BASES OF DISPLAY COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINER NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE UTENSILS NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT LIP CONTACT SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURACES OF COOKING EQUIPMENT, DISPLAY CASES, SHELVING UNITS, PREP TABLES, COOLERS, FREEZERS, MIXERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE BASEBOARDS NEAR UTILITY SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED INSIDE UTILITY SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS AND MAKE UTILITY SINK ACCESSIBLE FOR WASTE WATER DISPOSAL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  4. Canvass

    13 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE SHAKERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK ATTACHED TO 3- COMPARTMENT SINK NEXT TO PREP TABLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST ELEVATE FOOD STORAGE CONTAINERS OFF OF FLOOR 6 INCHES IN DRY FOOD STORAGE AREA.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE FOIL FROM WALLS AT COOKING EQUIPMENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE SINK STOPPERS FOR FRONT 3- COMPARTMENT SINK.MUST REMOVE RUST FROM GLASS REACH IN COOLER SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM REACH IN COOLERS & FREEZERS,EXTERIOR OF FOOD STORAGE CONTAINERS,WINDOW SILLS,FRYER CABINETS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LOW HOT WATER PRESSUREAT REAR 3- COMPARTMENT SINK & REAR PREP AREA HAND SINK,LEAKY PIPE AT HAND SINK NEXT TO SMALL 3- COMP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE LOOSE WALL BASE NEAR SMALL 3-COMPARTMENT SINK,DAMAGED & MISSING FLOOR TILES ON SALES FLOOR AND IN FRONT OF OVEN IN REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS IN PREP/DISH WASHING AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A SLEEPING COT AND BLANKET IN REAR DRY FOOD STORAGE AREA MUST REMOVE BEDDING FROM PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
  5. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE CONTER TOP(COFFEE STATION) AND THE INTERIOR OF THE REACH IN FREEZER TO REMOVE SPILLS AND DEBRIS.
  6. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHICKEN STORED IN PLASTIC GROCERY BAGS IN THE 2 DOOR REFRIGERATOR. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
  7. Canvass Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO THERMOMETERS IN THE 2-DOOR REFRIGERATOR AND REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) OBSERVED FOOD NAME AND INGREDIENT LABELS IN ENGLISH NEEDED ON THE PREPACKAGED DESSERTS CUPS OF FLAN THAT ARE STORED IN THE DISPLAY REFRIGERATOR UNIT NEAR THE CUSTOMER SERVICE/COFFEE PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 NOTED NO LABELS FOR FOOD CONTAINERS INSIDE REFRIGERATOR UNITS, IN-USE CONDIMENTS AND BULK STORAGE CONTAINERS (SUGAR & FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME IN ENGLISH.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED SELF-SERVICE BAKERY GOODS (COOKIES, PASTRIES, BREADS) NOT PROPERLY DISPLAYED WITH IDENTITY IN ENGLISH NOR ALLERGEN INFORMATION. INSTRUCTED PERSON IN CHARGE TO PROVIDE SIGNAGE FOR ALL BAKED GOODS OFFERED WITH IDENTITY (FOOD NAME), INGREDIENTS, AND LIST OF MAJOR ALLERGENS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FEMALE FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR TWO ON-SITE FEMALE FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  8. Complaint

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SINK IN FRONT SELF-SERVICE COFFEE PREP AREA DESIGNATED FOR CUSTOMERS. INSTRUCTED TO PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (TOMATO SALSAS ETC.) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN THE 2-DOOR REFRIGERATOR AND REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD NAME AND INGREDIENT LABELS NEEDED ON THE PREPACKAGED DESSERTS CUPS OF FLAN THAT ARE STORED IN THE DISPLAY REFRIGERATOR UNIT NEAR THE CUSTOMER SERVICE/COFFEE PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR FOOD CONTAINERS INSIDE REFRIGERATOR UNITS, IN-USE CONDIMENTS AND BULK STORAGE CONTAINERS (SUGAR & FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SELF-SERVICE BAKERY GOODS (COOKIES, PASTRIES, BREADS) NOT PROPERLY DISPLAYED WITH IDENTITY NOR ALLERGEN INFORMATION. INSTRUCTED PERSON IN CHARGE TO PROVIDE SIGNAGE FOR ALL BAKED GOODS OFFERED WITH IDENTITY (FOOD NAME), INGREDIENTS, AND LIST OF MAJOR ALLERGENS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FEMALE FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR TWO ON-SITE FEMALE FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  9. License Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOD HANDLER TRAINING FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  10. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINK MUST BE CONVENIENTLY LOCATED AT FRONT COUNTER WHERE FOOD IS HANDLED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-030(C). HAND SINK MUST BE INSTALLED PRIOR TO LICENSE APPROVAL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE SELF CLOSING TOILET ROOM DOOR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHT INTENSITY AT GRILL AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.

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