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SIMPSON ACADEMY

1321 S Paulina (1700W), CHICAGO, IL 60608 · School

Inspection summary

SIMPSON ACADEMY has been inspected 18 times by Chicago Department of Public Health since June 18, 2010. The most recent inspection, on September 14, 2026, recorded 1 infraction.

6 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests 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 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 2 times across 2 separate inspections, most recently on March 11, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 14, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 16, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on September 16, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on November 7, 2011. 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.

18 inspections

  1. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • GLUE BOARDS IN NEED OR REPLACING WHEN DIRTY WITH DUST AND DEBRIS. INSTRUCTED TO CORRECT AND MAINTAIN
  2. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SOAP AND SANITIZER DISPENSING TUBES ARE TOUCHING THE BOTTOM OF THE COMPARTMENTS ON THE 3-COMP. SINK. INSTRUCTED TO SHORTEN TUBES TO REST JUST ABOVE THE FILL LINE ON THE 3-COMP SINK TO PREVENT POSSIBLE CONTAMINATION OR BACK SIPHONAGE. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • LEFT REACH IN 2-DOOR FREEZER IN THE DINING AREA WITH A THICK ICE BUILDUP ON THE LOWER SURFACE. INSTRUCTED TO REMOVE ICE BUILDUP, CLEAN, AND MAINTAIN THE UNIT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE WATER PRESSURE AT THE STAFF'S TOILET ROOM BY THE SECURITY DESK IS LOW. INSTRUCTED TO INCREASE THE PRESSURE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS IN THE CORNERS IN THE DINING AREA WITH DIRT/SPIDER WEBS. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTURCTED MANAGER A COVERED GARBAGE CAN MUST BE PROVIDE AND MAINTAIN IN THE EMPLOYEE'S WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING ABOVE THE COOKING EQUIPMENT VERY DUSTY. MUST CLEAN AND MAINTAIN.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE HAND WASHING SINK LOCATED IN THE EMPLOYEE TOILET ROOM. HOT WATER AT THE TIME OF THE INSPECTION WAS 65F. INSTRUCTED TO MAINTAIN 100F AT THE HAND WASHING SINK AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
  9. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDSINK IN THE DISHWASHING AREA, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(c), NO CITATION ISSUED.
  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED IN MOP BUCKET. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALL BASES IN OUTER EATING AREA IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  14. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A CLEAR DOOR REACH IN COOLER IN CAFETERIA AND A REACH IN MILK COOLER IN REAR STORAGE AREA THAT WERE NOT PROPERLY FUNCTIONING AND NOT IN USE. INSTRUCTED TO REPAIR OR REMOVE.
  15. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CORRECT THE FOLLOWING PLUMBING VIOLATIONS: SOME TOILETS IN WASHROOM STALLS ARE OUT OF ORDER; REPAIR TOILETS WHERE NEEDED. LEAKING OBSERVED FROM HOT WATER FAUCET OF HANDSINK IN STAFF WASHROOM ON SECOND FLOOR; REPAIR LEAK.
  16. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE PREP AREA AND IN THE BOILER ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT BUILDUP ON THEM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN THE COOLERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLUTTER IN THE BASEMENT BOILER ROOM. INSTRUCTED TO CLEAN AND ORGNIZE SAME SO NO RODENT HARBORAGE.
  17. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE WOODEN SHELVES IN THE FOOD STOREROOM THE PAINT IS COMMING OFF NEEDS TO BE REPAINTED WITH NON TOXIC PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE BASEMENT NOT CLEAN. INSTRUCTED TO CLEAN SAME.
  18. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAINT WOODEN SHELVES IN DRY STORAGE AREA WITH A NON-TOXIC PAINT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES CRACKS AND CREVICES OPENINGS AROUND ELECTRICAL OUTLETS PIPES THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ALL STORAGE CLOSETS ELEVATING ARTICLES 6 - 12 INCHES FROM FLOORS.

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