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SAMMY'S BREAKFAST-LUNCH-DINNER

250 E 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

SAMMY'S BREAKFAST-LUNCH-DINNER has been inspected 15 times by Chicago Department of Public Health since April 12, 2013. The most recent inspection, on November 19, 2025, recorded 2 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 6 times across 5 separate inspections, most recently on November 21, 2023. For example: PERSONAL CLEANLINESS

  • 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 4 times across 3 separate inspections, most recently on November 19, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 3 separate inspections, most recently on June 9, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 separate inspections, most recently on June 9, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2 times across 2 separate inspections, most recently on March 17, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

15 inspections

  1. Complaint

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR THE CLEAN IN PLACE EQUIPMENT (LARGE MIXING EQUIPMEMT). INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED A MINOR BLACK SUBSTANCE ON THE WALL BY THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED RUST ON THE TOP OF THE GREASE TRAP. INSTRUCTED TO REMOVE RUST.
  2. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED DISPOSABLE CUPS USED FOR DISPENSING SUGAR AND CREAMER. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS AND STORE HANDLE ABOVE FOOD TO PREVENT CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO ORGANIZE ALL FOOD ITEMS AND MAINTAIN.
  3. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE UNDER REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE BASEBOARDS UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FEMALE EMPLOYEES IN THE PREP AREAS WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER TO HAVE ALL EMPLOYEES TO WEAR A HAIR RESTRAINT WHEN IN THE PREP AND DISH WASHING AREAS. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE AND MAINTAIN WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED REAR REACH IN CHEST FREEZER IN POOR REPAIR AND DAMAGED TOILET. INSTRUCTED MANAGER TO REPAIR/REPLACE BOTH.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE DISH WASHING AREA WITH NO WORKING LIGHTS. INSTRUCTED MANAGER TO REPLACE BLOWN BULBS AND MAINTAIN LIGHTS IN THE DISH WASHING AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EMPLOYEES ON SHIFT WITH NO PROOF THAT THEY MET THE FOOD HANDLERS REQUIREMENTS. INSTRUCTED MANAGER TO HAVE EMPLOYEES TO MEET THE REQUIREMENTS. MAINTAIN SAME.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED HALF EATEN GRILLED CHEESE SANDWICH STORED ON PREP TABLE NEAR SLICER IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE DESIGNATED AREA FOR EMPLOYEE MEALS.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE/REMINDER FOR CONSUMER ADVISORY ON MENU. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD BETWEEN HAND WASHING SINK AND PREP TABLE. INSTRUCTED MANAGER TO PROVIDE TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE GASKET ON REACH-IN COOLER IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING OUTLET COVER BEHIND ICE MACHINE. INSTRUCTED MANAGER TO REPLACE.
  7. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY FOR EMPLOYEES HEALTH. INSTRUCTED PERSON IN CHARGE TO PROVIDE. PRIORITY FOUNDATION NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR EMPLOYEES TO FOLLOW FOR CLEANING VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK ,DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FIRST FRONT ENTRY DOOR NOT RODENT PROOF AT SIDE BOTTOM AREA OF DOOR. INSTRUCTED TO REPAIR.
  8. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE BOTTOM OF THE REAR DEEP FREEZER DIRTY. MUST DETAIL CLEAN TO REMOVE OLD FOOD JUICES.
  9. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY FOR EMPLOYEES HEALTH. INSTRUCTED PERSON IN CHARGE TO PROVIDE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE FOR EMPLOYEES TO FOLLOW FOR CLEANING VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK ,DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNS AT HANDWASHING SINKS. INSTRUCTED TO PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON FOODS PREPARED ON SITE HEL DOVER 24 HOURS AND READY TO EAT FOODS NOT INORIGINAL PACKAGING,( MEATS,CHEESE,COOKED POTATOES,RICE,ETC). INSTRUCTED TO IDENTIFY PRODUCT SELF LIFE OR CONSUME BY DATE. PRIORITY FOUNDATION
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENUS FOR UNDERCOOKED FOODS SERVED( STEAK,BURGERS,EGGS). INSTRUCTED THAT ALL MENUS MUST HAVE A ADVISORY FOR ANY RAW OR UNDERCOOKED FOODS SERVED THE FOOD ITEMS MUST BE DISCLOSED WITH REMINDER STATEMENT. PRIORITY FOUNDATION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CONDIMENTS STORAGE BOTTLES,DRY FOOD STORAGE CONTAINERS NOT IN ORIGINAL CONTAINERS(KETCHUP,MUSTARD,MAYO,SUGAR,FLOUR,ETC) NOT LABELED WITH COMMON NAME. MUST INSTALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON ICE MACHINE AND COFFEE MACHINE. INSTRUCTED THAT BACKFLOW PREVENTER MUST BE LOCATED TO BE SERVICED ND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ANY WASHROOM USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL OR PAINT RAW WOOD SHELVING UNDER FRONT COUNTER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLERS CERTIFICATE. MUST PROVIDE VALID FOOD HANDLERS TRAINING FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PERSON IN CHARGE HAS NO PROOF OF ALLERGEN TRAINING. INSTRUCTED THAT ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING
  10. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT BREAD AND TOAST WITH BARE HANDS WHILE PREPARING MEALS FOR CUSTOMER SERVICE. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TISSUE, UTENSILS, ETC. CRITICAL VIOLATION 7-38-010A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED NO CONSUMER ADVISORY POSTED. INSTRUCTED MANAGER TO POST CONSUMER ADVISORY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL OR PAINT RAW WOOD SHELVING UNDER FRONT COUNTER. REPAIR LEAK AND REMOVE EXCESS WATER INSIDE PIZZA PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEPARATE SYRUP, BARBECUE SAUCE AND HOT SAUCE FROM CLEANING EQUIPMENT ON SHELVES UNDER FRONT COUNTER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE ICE SCOOP HANDLE UP IN ICE CONTAINER UNDER POP MACHINE TO PREVENT BARE HAND CONTACT.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER BLADE NOT CLEAN. MUST CLEAN/MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO REFGREATOR THEMOMETER FOR PREP COOLER.MUST INSTALL.
  12. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD ABOVE DOUGH MAKER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
  13. Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE WORN RUBBER GASKETS ON THE FRONT PREP COOLER NEXT TO THE STEAM TABLE. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER AND INTERIOR OF REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT AND THE INTERIOR OF ALL FLOOR DRAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE THE MISSING FLOOR TILES AT THE FRONT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE THE MISSING TILE WALL BASE UNDERNEATH THE REAR EXPOSED HAND WASHING SINK. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD. REMOVE DIRT/DUST GREASE/FOOD BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LOOSE FAUCET AND LEAKS AT THE FRONT EXPOSED HAND WASHING SINK. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  14. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE TRAP AT 3 COMPARTMENT SINK IN REAR PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FILTERS ABOVE THE STOVE IN THE FRONT PREP AREA,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE FRONT AND REAR PREP AREA UNDER AND AROUND HEAVY EQUIPMENT
  15. License

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE DAMAGED CEILING TILES IN UTILITY AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS IN REAR PREP AREA (DEAD INSECTS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SECURE TOILET IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETERS IN ALL COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.

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