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NEWPORT ACADEMY, INC.

1819-1825 W NEWPORT AVE, CHICAGO, IL 60657 · Children's Services Facility

Inspection summary

NEWPORT ACADEMY, INC. has been inspected 13 times by Chicago Department of Public Health since June 16, 2016. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 7 times across 7 separate inspections, most recently on June 9, 2025. 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on June 20, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 2 separate inspections, most recently on September 7, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on August 3, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on June 16, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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. License

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE KITCHEN. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  2. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED ONE (1) OF THE TWO (2) SINKS IN THE GREEN TODDLER ROOMS TO HAVE A METERED FAUCET THAT SHUTS OFF WITHIN 3 SECONDS. INSTRUCTED MANAGER TO SERVICE SINK METER TO ALLOW FOR AT MINIMUM 15 SECONDS OF WATER WITHOUT THE NEED TO REACTIVATE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE RIGHT MOST BASIN OF THE THREE COMPARTMENT SINK IN THE KITCHEN TO BE LEAKING FROM THE DRAIN PIPE BELOW AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LEAK AND MAINTAIN IN GOOD REPAIR.
  3. License

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP AND 1/4 INCH GAP AT REAR EXIT DOUBLE DOORS SWEEP. MUST RODENT PROOF DOORS.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER FOOD HANDLER MUST WEAR EFFECTIVE HAIR RESTRAINT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT FLOOR DRAIN IS DRAINING SLOWLY. MUST CLEAN 3-COMPARTMENT SINK GREASE TRAP AND MAINTAIN.
  4. Canvass

    0 infractions

  5. License

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNAGE AT THE HAND WASHING SINKS. INSTRUCTED TO HAVE HAND WASHING SIGNS AT ALL HAND WASH SINKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CRACKS, SLIGHT DENTS AND LINES ON WALLS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. License

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOME WASHROOMS HANDWASH BOWLS WITH PUSH BUTTONS WITH LESS THAN 20 SECONDS RUNNING WATER TIME. INSTRUCTED MANAGER MUST RECALIBRATE HANDWASH BOWLS WITH PUSH BUTTONS TO A MINIMAL OF 20 SECONDS RUNNING WATER TIME WHILE PUSHED.
  7. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REMOVE SOFT UNKNOWN MATERIAL AROUND DRAINS INSIDE THE COMPARTMENTS OF THREE COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • WATER LEAKING ON FLOOR FROM DRAIN PIPE UNDER THE THREE COMPARTMENT SINK(SOAP COMPARTMENT),REPAIR CAUSE.
  8. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 2-10214(A)(A) MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 2-501.11A MUST PROVIDE.
  9. License

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012.(HANDLING GROUND BEEF, BEANS,MILK, ETC.) MUST PROVIDE.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 2-10214(A)(A) MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 2-501.11A MUST PROVIDE.
  10. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER. MUST PROVIDE.
  11. License Re-Inspection

    0 infractions

  12. License Re-Inspection

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ALL EXIT DOORS LEADING TO THE OUTSIDE MUST HAVE A TIGHT FITTING SEAL/RODENT PROOF STRIP.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST PROVIDE AN ATTACHED DRAIN BOARD TO THE THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXCESSIVE SPLASHING OF WASTE WATER FROM THE THREE COMPARTMENT SINK OPEN FLOOR DRAIN ON TO THE SURROUNDING FLOOR. MUST REPAIR TO PREVENT SPLASHING.
  13. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO REFRIGERATION ON SITE. MUST PROVIDE.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • MUST PROVIDE EITHER A CHLORINE OR QUATERNARY SANITIZER FOR THE THREE COMPARTMENT SINK.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER THROUGHOUT FACILITY. TEMPERATURE AT 62F.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWELS FOR ALL EXPOSED HAND WASHING SINKS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION. MUST PROVIDE. ALL EXIT DOORS LEADING TO THE OUTSIDE MUST HAVE A TIGHT FITTING SEAL/RODENT PROOF STRIP.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTDOOR WASTE RECEPTACLES. MUST PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR CLASS DOCUMENTATION. MUST PROVIDE.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE CHEMICAL TEST STRIPS FOR THE THREE COMPARTMENT SINK.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST PROVIDE AN ATTACHED DRAIN BOARD TO THE THREE COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD BETWEEN THE KITCHEN EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER FOR CHECKING FOOD TEMPERATURES OF HOT FOODS DELIVERED BY CATERER.

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