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NEW PARADISE BAKERY

5742-5744 N MILWAUKEE AVE, CHICAGO, IL 60646 · Bakery

Inspection summary

NEW PARADISE BAKERY has been inspected 7 times by Chicago Department of Public Health since February 22, 2022. The most recent inspection, on July 3, 2025, recorded 3 infractions.

1 of 7 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: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 6 times across 3 separate inspections, most recently on July 3, 2025. 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 4 times across 2 separate inspections, most recently on April 20, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 separate inspections, most recently on February 1, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 13, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 13, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

7 inspections

  1. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP ON WALK IN COOLER CONDENSERS. INSTRUCTED MANAGER MUST REMOVE ICE BUILD UP ON WALK IN COOLER CONDENSERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR CLUTTERED AT 1ST FLOOR STORAGE ROOM. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FOOD DEBRIS/DUST BIUILD UP ON VENTILATION HOOD AND FILTERS. INSTRUCTED MANAGER MUST CLEAN VENTILATION HOOD AND FILTERS.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNECESSARY ITEMS IN GELATO SERVICE AREA. MUST REMOVE ALL UNECESSARY ITEMS AND ORGANIZE ALL REMAINING ITEMS.
  3. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXED FOOD ITEMS ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE ALL UTENSILS BETWEEN USE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT REAR PREP AREAS. INSTRCUTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  4. Canvass Re-Inspection

    13 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • 3-302.11 (A:3-8) (B) OBSERVED UNWRAPPED FOOD IN WALK IN COOLER AND ON SHELVING ACROSS MIXERS THAT NEED TO BE COVERED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO COVER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED INGREDIENTS NOT IN ORIGINAL CONTAINERS WITH NO LABEL IDENTIFYING THE COMMON NAME IN FINISHING AREA UNDER TABLE, COOKING AREA ON TABLE AND SHELVING ACROSS FROM LARGE MIXERS. INSTRUCT MANAGER TO LABEL CONTAINERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS IN DISPLAY AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.12 DISPOSABLE UTENSILS AND CONTAINERS STORED IN CABINET UNDER FRONT SERVICE COUNTER HAND SINK. MUST REMOVE ITEMS FROM UNDER SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 USING MILK CRATES FOR SHELVING IN BASEMENT, FOOD PREPARATION AND STORAGE AREAS. MUST REMOVE AND PROVIDE PROPER, RAISED SHELVING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OVER-SIZED EQUIPMENT AND UTENSILS ON SITE. MUST PROVIDE PROCEDURE ON HOW THESE ITEMS THAT CANNOT FIT IN THE 3 COMPARTMENT SINK WILL BE WASHED, RINSED AND SANITIZED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) ACCUMULATED FOOD DEBRIS ON SHELVES IN REAR FOOD PREPARATION AREA ACROSS FROM MIXERS. FOOD DEBRIS ON RACKS AND IN CABINETS IN BASEMENT AREAS. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES FOR WATER LINES TO FRONT COUNTER ESPRESSO/CAPPUCCINO MACHINE. MUST PROVIDE SO THAT IT CAN BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT: CONSTRUCTION SUPPLIES, PIPES, CONDUITS, UNUSED EQUIPMENT. PALLETS, BRICKS AND CRATES AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 BROKEN FLOOR TILES AT EDGE OF GRATE ON FLOOR IN REAR COOKING AREA. MUST REPAIR AND MAINTAIN FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 LITTER AND DEBRIS ON FLOORS IN BASEMENT, WALK-IN FREEZER, WALK-IN COOLER AND REAR FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR EACH EMPLOYEE WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
  5. Canvass

    16 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AVAILABLE AT HANDWASHING SINK IN FINISHING AREA. BROKEN HAND SOAP DISPENSER AT GELATO SERVING AREA, UNABLE TO DISPENSE HAND SOAP. INSTRUCTED MANAGER TO PROVIDE STOCKED AND WORKING SOAP DISPENSERS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030(C).
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED UNWRAPPED FOOD IN WALK IN COOLER AND ON SHELVING ACROSS MIXERS THAT NEED TO BE COVERED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO COVER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED INGREDIENTS NOT IN ORIGINAL CONTAINERS WITH NO LABEL IDENTIFYING THE COMMON NAME IN FINISHING AREA UNDER TABLE, COOKING AREA ON TABLE AND SHELVING ACROSS FROM LARGE MIXERS. INSTRUCT MANAGER TO LABEL CONTAINERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS IN DISPLAY AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 35 RAT DROPPINGS THROUGHOUT THE BASEMENT FOOD AND SUPPLY STORAGE AREAS, INCLUDING INSIDE UNUSED WALK-IN COOLER UNIT. OBSERVED 15 RAT DROPPINGS UPSTAIRS INSIDE OF BIG BREAD OVEN BEHIND SLIDING DOORS ON LEFT SIDE. MUST REMOVE ALL RODENT DROPPINGS. MANAGER INSTRUCTED TO CONTACT PEST CONTROL TO ELIMINATE PEST IN ESTABLISHMENT. PRIORITY FOUNDATION CITATION ISSUED. 7-38-020(A).
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • DISPOSABLE UTENSILS AND CONTAINERS STORED IN CABINET UNDER FRONT SERVICE COUNTER HAND SINK. MUST REMOVE ITEMS FROM UNDER SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • USING MILK CRATES FOR SHELVING IN BASEMENT, FOOD PREPARATION AND STORAGE AREAS. MUST REMOVE AND PROVIDE PROPER, RAISED SHELVING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OVER-SIZED EQUIPMENT AND UTENSILS ON SITE. MUST PROVIDE PROCEDURE ON HOW THESE ITEMS THAT CANNOT FIT IN THE 3 COMPARTMENT SINK WILL BE WASHED, RINSED AND SANITIZED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST KIT AVAILABLE FOR CHLORINE SANITIZER USED AT 3 COMPARTMENT SINK. MUST PROVIDE TEST KIT. CITATION ISSUED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATED FOOD DEBRIS ON SHELVES IN REAR FOOD PREPARATION AREA ACROSS FROM MIXERS. FOOD DEBRIS ON RACKS AND IN CABINETS IN BASEMENT AREAS. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES FOR WATER LINES TO FRONT COUNTER ESPRESSO/CAPPUCCINO MACHINE. NO BACKFLOW PREVENTION DEVICES ON HOSE BIBS IN BASEMENT AND REAR MIXING BOWL AREAS. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT: MATTRESSES, CONSTRUCTION SUPPLIES, PIPES, CONDUITS, UNUSED EQUIPMENT. PALLETS, BRICKS AND CRATES AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES AT EDGE OF GRATE ON FLOOR IN REAR COOKING AREA. MUST REPAIR AND MAINTAIN FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • LITTER AND DEBRIS ON FLOORS IN BASEMENT, WALK-IN FREEZER, WALK-IN COOLER AND REAR FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR EACH EMPLOYEE WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
  6. License

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BRICK TILE FLOOR IN REAR PREP NEEDS TO BE REGROUTED. REGROUT FLOOR AND MAINTAIN.
  7. License

    0 infractions

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