Skip to content
Loading map…

McDONALD'S

23 S CLARK ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

McDONALD'S has been inspected 13 times by Chicago Department of Public Health since August 6, 2010. The most recent inspection, on July 29, 2025, found no infractions.

2 of 13 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 temperature control 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 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 October 7, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on April 28, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Building, plumbing and upkeepLower risk

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

    Recorded 10 times across 7 separate inspections, most recently on October 21, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 5 separate inspections, most recently on April 28, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 27, 2020. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB IN BASEMENT FREEZER. INSTRUCTED TO REPLACE
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS ON SITE WITHOUT FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  6. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNT LIGHT BULBS IN BASEMENT'S WALK-IN FREEZER, INSTRUCTED TO REPLACE.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR GROUT MISSING BETWEEN FLOOR TILES, WITH ACCUMULATED FOOD DEBRIS AND PINDING WATER IN FRONT OF THE McCAFE BEVERAGE STATION. INSTRUCTED TO REPAIR AND MAINTAIN THE FLOOR GROUT.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED AND DAMP WIPING CLOTHS ON COUNTERS. INSTRUCTED TO STORE THEM IN SANITIZER.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Ice buckets stored on floor, instructed to store off floor in a clean area.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • dust build on light fixture above food prep area, instructed to clean and maintain.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • improper hair restraint for food handlers, instructed to provide.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PIPING OF FRYER MACHINES, EAST AND WEST SIDE OF KITCHEN, AT FRY STATION HAVE EXCESSIVE GREASE BUILDUP. MUST CLEAN AND MAINTAIN. DETAIL CLEAN AND SANITIZE CUP HOLDER DISPENSER ACROSS FROM CASH REGISTER TO REMOVE BLACK GRIME IN BETWEEN RIMS. ALSO MUST REMOVE CAKED ON SUGAR/CREAMER RESIDUE AT COUNTER TOP ABOVE STATED AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN OR MISSING FLOOR TILES IN DOWNSTAIRS DRY STORAGE ROOM, INFRONT OF STORAGE SHELVES. MUST CLEAN AND MAINTAIN FLOORS UNDER ALL COOKING EQUIPMENT, SPECIFICALLY UNDER FRYERS AND GRILL ON EAST SIDE OF KITCHEN. FLOOR VENTS IN DINING AT HEATING UNITS MUST BE CLEANED OF ALL FOOD DEBRI AND DUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEBOARDS BEHIND FRYERS HAVE EXCESSIVE GREASE BUILDUP AND DUST. MUST CLEAN AND MAINTAIN THROUGHOUT. MUST CLEAN AND MAINTAIN ALL STAINED CEILING TILES THROUGHOUT KITCHEN. MUST REMOVE AND CLEAN BOTH EXHAUST VENT COVERS IN MENS AND WOMENS RESTROOM. MUST CLEAN AND REMOVE DUST AT VENTS NEAR SODA DISPENSING MACHINE IN THE CUSTOMER DINING AREA. MUST REPAIR/REPLACE WALLS WITH EXPOSED INSULATION AND HOLES, SO AS TO BE SMOOTH AND EASILY CLEANABLE; MUST REPAIR/REPLACE ALL CEILING TILES THAT ARE MISSING OR IN POOR CONDITION IN HALLWAY FROM ELEVATOR TO LOWER LEVEL DRY STORAGE ROOM. MUST REPAIR HANGING ELECTRICAL OUTLET BEHIND SOFT SERVE ICE CREAM MACHINE.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED SECTION OF INSULATION INSIDE WALK-IN COOLER CAUSING CONDENSATION. INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM SHELF OF REACH-IN FREEZER NOT CLEAN, RUBBER GASKETS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD, GREASE AND SYRUP SPILLS BEHIND PREP AREAS, UNDER SODA FRONT SODA STATION, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE LIGHT INSIDE REACH IN FREEZER NOT SHIELDED, IJNSTRUCTED TO SHIELD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE REFRIGERATION THERMOMETER INSIDE WALK-IN COOLER, INSTRUCTED TO REPLACE AND MAINTAIN.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE ALL DRINK DISPENSERS AT MCCAFE STATION TO REMOVE FOOD SPLASHES AND DEBRIS. MUST CLEAN AND SANITIZE INTERIOR OF DEEP FRYERS TO REMOVE EXCESSIVE GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF REAR MOP SINK AND IN FRONT OF 3COMP SINK AREA. MUST CLEAN AND SANITIZE ALL FLOOR DRAINS ON PREMISES.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. SODA SPILLS INSIDE CABINET UNDER SOFT DRINK STATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP STORED ON ICE CUBES AT COFFEE STATION, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER.
  13. Suspected Food Poisoning

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A WORKING THERMOMETER INSTALLED IN THE WARMEST PART OF THE COOLER.

Nearby inspected facilities

Own this business? Add a badge to your website