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SIDE PROJECT COFFEE LLC

5139 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant (COFFEE SHOP)

Inspection summary

SIDE PROJECT COFFEE LLC has been inspected 5 times by Chicago Department of Public Health since April 27, 2020. The most recent inspection, on December 3, 2025, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on December 3, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 separate inspections, most recently on December 3, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. 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 June 4, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on December 3, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

5 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • : 6-301.13--- MUST MOVE THE PAPER TOWEL DISPENSER CLOSER TO THE HAND WASHING SINK AND NOT DIRECTLY ABOVE THE CLEAN DISH RACK AT THE THREE COMPARTMENT SINK.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E)--- INTERIOR OF THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11--- MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASHING SINK BETWEEN THE SINK AND CLEAN DISH DISH RACK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  2. Canvass

    0 infractions

  3. Canvass

    15 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED A FOOD HANDLER DRINKING FROM AN OPEN CUP IN THE FOOD PREPARATION AREA. REVIEWED PROPER EATING/DRINKING REQUIREMENTS FOR EMPLOYEES.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED INADEQUATE HOT WATER AVAILABLE IN THE STAFF/CUSTOMER WASHROOM. MAXIMUM HOT WATER TEMPERATURE NOTED AT 83.1F AFTER SEVERAL MINUTES OF RUNNING WATER. INSTRUCTED TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST MOVE THE PAPER TOWEL DISPENSER CLOSER TO THE HAND WASHING SINK AND NOT DIRECTLY ABOVE THE CLEAN DISH RACK AT THE THREE COMPARTMENT SINK.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASHING SINK BETWEEN THE SINK AND CLEAN DISH DISH RACK.
    • 40. PERSONAL CLEANLINESS
      • ALL FOOD HANDLERS IN THE FOOD PREP AREA MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE TAPE AS A MEANS OF GUARDS FOR ELECTRICAL CORDS AT THE HAND WASHING SINK. MUST USE A SMOOTH, CLEANABLE MATERIAL FOR ANY GUARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF ALL COOLERS AND FREEZER NOTED WITH FOOD SPILLAGE AND EXCESSIVE ICE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED A BUCKET OF STANDING WATER FROM AN UNKNOWN SOURCE UNDER THE PIPING OF THE HAND WASHING SINK. INSTRUCTED TO REMOVE AND REPAIR ANY LEAK FOUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED SOILED MOP HEADS BEING IMPROPERLY STORED. MUST STORE INVERTED AT THE UTILITY SERVICE SINK WHEN NOT IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES PERSONAL BELONGING BEING STORED ON A FOOD PREP SURFACE. MUST PROVIDE PROPER STORAGE FACILITIES FOR STAFF BELONGINGS AWAY FROM FOOD AND FOOD CONTACT AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  4. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO AMBIEN THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT MOPS HAVE BEEN STORED ON FLOORS IN REAR AREA MUST PLACE MOPS OVER MOP SINK IN POSITION THAT CAN ALLOWS THEM AIR DRY WITH OUT SOILING WALLS AND FLOORS
  5. License

    0 infractions

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