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PRAIRIELAND MONTESSORI

3652 N LINCOLN AVE, CHICAGO, IL 60613 · Children's Services Facility

Inspection summary

PRAIRIELAND MONTESSORI has been inspected 16 times by Chicago Department of Public Health since May 29, 2014. The most recent inspection, on May 22, 2026, found no infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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

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 4 times across 3 separate inspections, most recently on June 10, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on July 20, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on May 20, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 3 times across 3 separate inspections, most recently on July 14, 2022. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times on June 10, 2024. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

16 inspections

  1. License

    0 infractions

  2. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HANDWASHING SINK FAUCET IN THE REARMOST WASHROOM (IN 'BISON' CLASSROOM) TO BE IN POOR REPAIR, LOOSE BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE REARMOST WASHROOM HANDWASHING SINK FAUCET AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR AND PROPER ADJUSTMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS STORED WITH MOP HEADS IN CONTACT WITH WALL SURFACES WHILE DYING AT THE UTILITY SINK IN THE KITCHEN AREA. INSTRUCTED TO STORE MOPS SUCH THAT HOP HEADS DO NOT CONTAMINATE FLOOR OR WALL SURFACES WHILE DRYING AND MAINTAIN.
  3. License Re-Inspection

    0 infractions

  4. License

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED INADEQUATE HOT WATER AT THE PRAIRIE DOG CLASSROOM HAND WASHING SINK. THE MAXIMUM HOT WATER TEMPERATURE WAS NOTED AT 87.4F. INSTRUCTED THE HOT WATER TEMPERATURE MUST BE A MINIMUM OF 100 F AT ALL HAND WASHING SINKS. HOT WATER NOTED AT ALL OTHER HAND SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS NOTED IMPROPERLY STORED INSIDE THE MOP BUCKET. MUST BE STORED INVERTED INSIDE THE UTILITY SERVICE SINK.
  5. Canvass

    0 infractions

  6. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IN THE EMPLOYEES WASHROOM, CHILDREN WASHROOMS, AND EXPOSED HANDSINKS WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ALL HANDWASHING SINKS WITH HANDWASHING SIGNAGE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HANDWASHING SINK IN PD CLASSROOM CURRENTLY NOT IN USE REACHING 92.0 F-94.0 F. INSTRUCTED TO REPAIR SAID SINK TO MAINTAIN A MINIMUM OF 100.0 F. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN KITCHENWARE AND TABLEWARE (BOWLS AND SILVERWARE) NOT INVERTED IN THE FOOD PREP AREA. INSTRUCTED TO INVERT ALL SAID ITEMS TO AVOID CONTAMINATION.
  7. Canvass

    0 infractions

  8. License Re-Inspection

    0 infractions

  9. License

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER HOT WATER TEMPERATURE AT KIDS BATHROOM HAND WASHING SINK AT 73.4F IN BISON CLASSROOM. ALSO OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK AT 71.6F IN COTTON TALE ROOM AND IMPROPER HOT WATER TEMPERATURE FOUND AT 71.4F IN KIDS BATHROOM IN COTTON TALE ROOM. INSTRUCTED MANAGER HOT WATER TEMPERATURE MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  10. License

    0 infractions

  11. Canvass

    0 infractions

  12. License

    0 infractions

  13. Canvass

    0 infractions

  14. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST ACCUMULATION INIDE VENTILATION COVERS INSIDE CLASSROOMS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE SMALL REFRIGERATOR INSIDE 2 YEAR OLD CLAROOMS. MUST PROVIDE AND MAINTAIN.
  15. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- TURKEY PATTIES BETWEEN 47.7-55.4 F, COOKED POTATOES AT 57.2 F AND FRENCH TOAST AT 47.7 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 OR BELOW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS WERE RECEIVED EARLIER TODAY AND ALL VOLUNTARILLY DISCARDED. FOUND ALL COOLERS AMBIENT AIR TEMPERATURES AT 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
  16. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO RE-ORGANIZE AND REMOVE CONSTRUCTION DEBRIS IN THE CLOSET ON THE SOUTH SIDE OF THE BUILDING. MUST BE ABLE TO EASILY CLEAN THE CLOSET AND MAINTAIN TO PREVENT POTENTIAL HARBORAGE.

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