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O'KELLY'S IRISH BAKERY AND GOURMET

9135-9137 S WESTERN AVE, CHICAGO, IL 60643 · Restaurant

Inspection summary

O'KELLY'S IRISH BAKERY AND GOURMET has been inspected 4 times by Chicago Department of Public Health since August 30, 2023. The most recent inspection, on June 5, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 2 separate inspections, most recently on June 5, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 May 30, 2025. 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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: PERSONAL CLEANLINESS

  • 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 6 times across 3 separate inspections, most recently on June 5, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 5 times across 3 separate inspections, most recently on June 5, 2026. For example: IN-USE UTENSILS: PROPERLY STORED

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.

4 inspections

  1. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND FOOD HANDLERS NOT WEARING HAIR RESTRAINTS WHILE IN THE PREP AREA AND HANDLING FOOD. INSTRUCTED TO HAVE ALL ENTERING THE PREP AREA TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND THE SMALLER ICE SCOOP IN THE FRONT PREP AREA NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE ALL MULTI-USE UTENSILS IN A CLEAN BIN/CONTAINER IN BETWEEN USE. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FLOORS UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS OF THE STORAGE AREAS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -WALLS BEHIND THE COOKING EQUIPMENT WITH DIRT AND FOOD STAINS. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
  2. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CLEAN UNTENSILS FOR CUSTOMER USAGE NEXT TRASH RECEPTICLE. INSTRUCTED TO REMOVE OR PROVIDE PROTECTIVE BARRIER AS A MEANS TO PREVENT POSSIBLE CONTAMINATION OF CLEAN UTENSILS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED VARIOUS CAKE DECORATING SPATULAS IMPROPERLY STORED BETWEEN WIRING PIPING AND WALL. INSTRUCTED TO REMOVE TO PROVIDE PROPER STORAGE TO PREVENT POSSIBLE CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DIRT BUILDUP IN FLOOR DRAIN LEFT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.'
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE KEPT IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ANY BREAD PANS NOT IN USE MUST BE STORED IN A CLEAN AREA NOT ON THE FLOOR. INSTRUCTED TO STORE IN A NEW AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN REAR STORAGE AREA IN NEED OF CLEANING IN CORNER BEHIND FURNACE INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO OBTAIN CERTIFICATES FOR ALL NON CITY OF CHICAGO SANITATION HOLDERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATE ON SITE. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
  4. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE SIGNED ACKNOWLEDGEMENT OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD BETWEEN 3-COMPARTMENT AND HAND WASHING SINK IN PREP AREA, HAND WASHING SINK AND ICE BIN IN BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE FOR BEVERAGE AND ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE INTERCEPTOR FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN NORTH WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN NORTH WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

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