Skip to content
Loading map…

MINDY'S BAKERY LLC

1623 N MILWAUKEE AVE, CHICAGO, IL 60647 · Bakery

Inspection summary

MINDY'S BAKERY LLC has been inspected 5 times by Chicago Department of Public Health since July 26, 2022. The most recent inspection, on January 21, 2026, recorded 9 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times on January 21, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times on January 21, 2026. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 once on April 25, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on April 20, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 26, 2022. 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

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITINAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED CAN BEVERAGE ON SHELF IN PREP AREA NEAR MUFFIN PANS, INSTRUCTED TO PROVIDE COVERED BEVERAGE CONTAINER AND DESIGNATED AREA FOR FOOD EMPLOYEE BEVERAGES TO PREVENT POSSIBLE CONTAMINTATION OF FOOD CONTACT SURFACES.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 5 LBS COOKED QUICHE AS WELL AS STRUMBOLLI CROSSIANT STORED IN FRONT BAKERY DISPLAY AT IMPROPER TEMPERATURES.NOTED TEMPERATURES RANGING BETWEEN 79F-83F. INSTRUCTED TO HOLD ALL HOT HELD FOOD ITEMS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTARILY DISCARDED SAID PRODUCT AT THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY ONE GALLON OF WHOLE MILK STORED INSIDE WALK IN COOLER AT IMPROPER TEMPERATURE. NOTED MILK TEMPERATURE @48F @ INSTRUCTED TO HOLD COLD TCS FOODS @41F OR BELOW AND MAINTAIN. PIC VOLUNTARILY DISCARDED SAID FOOD AT THIS TIME. PRIORITY VIOLATION. #7-38-005. PLEASE SEE VIOLATION ABOVE FOR CITATION INFORMATION.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN SALMON INSIDE MIXING BOWL UNDER PREP TABLE THAWING IMPROPERLY. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER CONTINUOUS RUNNING WATER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEES HANDLING FOOD WITHOUT HAIR RESTRAINT DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR CLOSET NEAR REAR EXIT DOOR INACCESSIBLE DURING TIME OF INSPECTION. INSTRUCTED TO ELEVATE ALL BOXES STORED ON FLOOR THROUGHOUT SPACE TO ENSURE PROPER CLEANING AND PREVENT HIDING SPACES FOR PEST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES PROVIDED DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE FOR CFM CERTIFICATE HOLDER. INSTRUCTED TO UPDATE AND MAINTAIN AS REQUIRED.
  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND NO SPLASH GUARD BETWEEN ICE MACHINE AND MOP SINK.MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA REACH IN 3-DOOR REACH IN COOLER. INSTRUCTED MANAGER MUST CLEAN ALL COOLERS CONDENSERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR CLUTTERED THROUGHOUT ELECTRICAL ROOM. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
  5. License

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED HOT CHOCOLATE POWDER NOT LABELLED. MUST PROPERLY LABEL ALL PREPACKAGED FOODS WITH INGREDIENTS, NET CONTENTS AND NAME AND ADDRESS OF MANUFACTURER.

Nearby inspected facilities

Own this business? Add a badge to your website