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QUEST FOOD MANAGEMENT SERVICES

161 W 9TH ST, CHICAGO, IL 60605 · PRIVATE SCHOOL

Inspection summary

QUEST FOOD MANAGEMENT SERVICES has been inspected 9 times by Chicago Department of Public Health since September 2, 2021. The most recent inspection, on February 25, 2026, found no infractions.

4 of 9 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, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on June 9, 2025. 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 3 times across 2 separate inspections, most recently on May 22, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on March 10, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 6, 2022. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • 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 2 times on May 22, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN EMPLOYEE BATHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT BOYS' AND GIRLS' BATHROOM HANDWASHING SINKS IN THE BASEMENT. TEMPERATURE OF WATER WAS 74.5F AT THE TIME OF INSPECTION. AND ALSO HANDWASHING SINK IN THE KITCHEN PREP ARE. TEMPERATURE WAS 78F. HOT WATER WAS RESTORED TO KITCHEN PREP AREA. TEMPERATURE WAS 105.4F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
  4. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Coolers thermometer kept in the back at coldest part, instructed to keep in warmest part where it is easy to view.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Ice build-up noted at dairy cooler at first floor coffee station, instructed to remove and maintain.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Condensation noted at cooling lines in walk-in cooler, instructed to isulate.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED AT THE 1ST FLOOR FOOD/COFFEE PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN A HAND DRYING PROVISION (SUCH AS PAPER TOWELS) AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO HAND WASHING CLEANSER AVAILABLE AT THE HAND WASHING SINK LOCATED IN THE FOOD/COFFEE PREP AREA ON THE 1ST FLOOR. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED UNDER ABOVE VIOLATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT; OBSERVED ABOUT 11 POUNDS OF DELI MEAT SANDWICHES AND CONTAINERS OF YOGURT RANGING FROM 50.3F-51F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A COLD HOLDING UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 48F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED TO STORE TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 OBSERVED PASTERIES NOT PROPERLY BEING PROTECTED AND NOT STORED UNDER AN EFFECTIVE SNEEZE GUARD ON A COUNTER OF THE SERVING LINE AND ON THE FRONT COUNTER OF THE 1ST FLOOR FOOD PREP/COFFEE SERVING AREA.INSTRUCTED TO ADEQUATELY PROTECT ALL FOODS FROM POSSIBLE CONTAMINATION AT ALL TIMES. MANAGER REMOVED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    2 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED 2 OUTSIDE DUMPSTER RECEPTACLES WITH LIDS THAT ARE DAMAGED AND NOT TIGHT FITTING. INSTRUCTED MANAGER TO PROVIDE TIGHT FITTING LIDS FOR ALL OUTSIDE DUMPSTER RECEPTACLES. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LIGHT SHIELD ABOVE FOOD PREP AREA OUTSIDE DRY STORAGE WITH AN ACCUMULATION OF DUST. INSTRUCTED MANAGER TO CLEAN LIGHT SHIELD.
  9. License

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE HAND WASHING SINK LOCATED AT THE 1ST FLOOR DRINK PREP AREA. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED TWO HOLES IN THE CEILING OF THE EMPLOYEE TOILET ROOM THAT IS LOCATED BY THE FOOD PREP AREA. OBSERVED CEILING TILE OFF ABOVE THE DISH MACHINE. INSTRUCTED TO SEAL HOLES IN TOILET ROOM AND PUT THE CEILING TILE BACK IN PLACE TO PREVENT ANY POSSIBLE CONTAMINATION.

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