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POPPIN DOUGH

1235 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

POPPIN DOUGH has been inspected 9 times by Chicago Department of Public Health since September 22, 2015. The most recent inspection, on June 24, 2025, recorded 5 infractions.

1 of 9 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 Handwashing and staff hygiene.

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.

  • 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 7 times across 4 separate inspections, most recently on June 24, 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 3 times across 3 separate inspections, most recently on July 24, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on January 14, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 January 25, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 April 26, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

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.

9 inspections

  1. Canvass

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE EQUIPMENT IN THE FRONT SERVICE AREA WITH A BUILD UP OF FOOD SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE LOW REACH IN COOLING UNIT WITH A BUILD UP OF SPILLAGE AND DEBRIS ALONG THE EDGE OF THE GASKET SEAL. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN THE REAR DISH WASHING AREA UNDER THE THREE COMPARTMENT SINK AS WELL AS IN THE FRONT FOOD SERVICE AREA UNDER AND AROUND THE EQUIPMENT WITH A BUILD UP OF DIRT AND SMALL DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BUILD UP OF DUST AROUND AND ON THE A/C VENTILATION VENTS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE LIGHT OUT OVER THE REAR HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK CONTAINER MUST HAVE LABELS TO IDENTIFY THE PRODUCT. INSTRUCTED TO CORRECT AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL SIDES OF COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF REACH IN COOLERS AND INTERIOR OF HOLDING CABINETS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN CORNERS AND ALONG WALL BASES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED DOUGH AND SHORTENING STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED PLASTIC FORKS NOT PROTECTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT OR COVER TO PROTECT LIP CONTACT SURFACES FROM CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, ROLLING CARTS, BULK CONTAINERS, FRYERS, COOLERS, HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN WALLS AROUND PIPE FITTINGS AND BEHIND ELECTRICAL BOX IN REAR PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS IN WALLS AND CEILINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP ON CEILING ABOVE POPCORN MACHINE, SPIDERWEBBS AND DUST BUILDUP ON CEILING VENTS, WALLS NEAR ELECRICAL BOX, DEBRIS INSIDE LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA, BEBRIS ON FLOOR INSIDE FURNACE CLOSET. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE WITH NO VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED PERSON IN CHARGE WITH NO VALID CITY OF CHICAGO CERTIFCATE ON SITE AT TIME OF INSPECTION. VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
  6. Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE HAND SINK IN THE REAR DISH WASHING AREA NOT PROPERLY INSTALLED/STABLE TO THE WALL. MUST REPAIR AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANGER TO LABEL BULK DRY STORAGE CONTAINERS WITH NAMES OF PRODUCT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS TO REMOVE SPILLS.
  7. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. 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 CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING EATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE TRAYS NOT INVERTED. INSTRUCTED TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FOM CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS INSIDE LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING ABOVE WATER HEATER IN REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
  8. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINER IN FRONT PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK. SECURE LOOSE 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELDS IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE PLUMBERS PUTTY INSIDE 3-COMPARTMENT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  9. License

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO MAKE THE TOILET ROOM DOOR SELF-CLOSING. MAINTAIN SAME.

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