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MUSEUM KITCHEN

5700 S JEAN BAPTISTE POINTE DUSABLE LAKE SHORE DR, CHICAGO, IL 60637 · Restaurant

Inspection summary

MUSEUM KITCHEN has been inspected 5 times by Chicago Department of Public Health since May 4, 2022. The most recent inspection, on August 7, 2025, recorded 4 infractions.

1 of 5 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: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on December 8, 2022. 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 2 times on December 6, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 7, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on December 6, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5 times across 3 separate inspections, most recently on August 7, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR KITCHEN. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED TONG HANDLE LAYING ON BREADSTICKS AND PLASTIC CUP USED AS DISPENSING UTENSIL IN PIZZA PREP AREA. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS AND STORE HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE AND MIXNG VALVE IN POOR REPAIR ON REAR HAND WASHING SINK NEAR EYEWASH STATION IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP ON CEILING VENTS, FOOD DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SERVING AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTIAN.
  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LIGHT DUST ON THE CEILING TILE AND LIGHT SHIELDS ABOVE HIGH TEMP DISHMACHINE; INSTRUCTED TO REMOVE. CORRECTED ON SITE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS IN THE FARMSTAND AREA IN NEED OF CLEANING ABOVE THE COOKING EQUIPMENT; CLEAN VENTS.
  3. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATON 7-38-010.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A COPPER WATER LINE INSIDE OF THE WALK-IN COOLER NOT ENCASED TO PREVENT POSSIBE CONTAMINATION FROM THE PIPE (CONDENSATION) ONTO FOOD; MUST ENCASE PIPE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  4. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATON 7-38-010.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND HIGH TEMP DISHMACHINE NOT SANITIZING AT PROPER TEMPERATURE OF 180F OR ABOVE, TEMP WAS 164F; MUST CORRECT. PRIORITY VIOLATION 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER FOR THE HOT HOLDING UNIT IN THE BAKE SHOP AREA; MUST INSTALL OR PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A COPPER WATER LINE INSIDE OF THE WALK-IN COOLER NOT ENCASED TO PREVENT POSSIBE CONTAMINATION FROM THE PIPE (CONDENSATION) ONTO FOOD; MUST ENCASE PIPE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • HIGH TEMPERATURE DISHMACHINE WASH TEMPERATURE NOT REACHING 160F AS REQUIRED; MUST CORRECT. PRIORITY FOUNDATION VIOLATION 7-38-025.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER AT EMPLOYEE WOMENS WASHROOMS. FOUND TEMP AT 54F; INSTRUCTED THAT TEMPERATURE SHOULD BE AT 100F. PRIORITY VIOLATION 7-38-030(C).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  5. License

    0 infractions

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