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SMART LEARNING EDUCATION CENTER

2705 S ARCHER AVE, CHICAGO, IL 60608 · Children's Services Facility

Inspection summary

SMART LEARNING EDUCATION CENTER has been inspected 6 times by Chicago Department of Public Health since June 10, 2021. The most recent inspection, on August 6, 2025, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on August 6, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on August 6, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on November 21, 2022. 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.

6 inspections

  1. License Re-Inspection

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR ON THE SECOND FLOOR. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED DRY FOOD STORAGE CONTAINER IN PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED THE HANDWASHING SINK IN THE FOOD PREP/ DISHWASHING AREA IN NEED OF A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD ON THE SIDE NEAR THE DRAINBOARD OF THE THREE COMPARTMENT SINK WERE CLEAN DISHES ARE STORED AND PAN OF BEAN SPROUTS WERE OBSERVED.
  2. License

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF A REFRIGERATOR. CONTAINER OF RAW CHICKEN (50.1F), 130 EGGS (52.3F-53.0F), 1 GALLON OF MILK (48.2F). MANAGER DISCARDED APPROXIMATELY 25LBS AT $135 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 55.5F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT. PLEASE RVEIEW TAG REMOVAL INSTRUCTIONS IN COMMENTS.MUST HAVE COLD HOLDING UNITS S AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR ON THE SECOND FLOOR. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY FOOD STORAGE CONTAINER IN PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HANDWASHING SINK IN THE FOOD PREP/ DISHWASHING AREA IN NEED OF A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD ON THE SIDE NEAR THE DRAINBOARD OF THE THREE COMPARTMENT SINK WERE CLEAN DISHES ARE STORED AND PAN OF BEAN SPROUTS WERE OBSERVED.
  3. Canvass

    0 infractions

  4. License

    0 infractions

  5. Canvass

    2 infractions

    • 35. APPROVED THAWING METHODS USED
      • 3-501.13 OBSERVED FACILITY NOT PROPERLY THAWING TCS FOODS, OBSERVED FROZEN COOKED TURKEYS AND FROZEN HAM BEING THAWED AT ROOM TEMPERATURE. INSTRUCTED TO ALWAYS THAW ALL TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) AT ALL TIMES UNTIL THE PRODUCT REACHES 41F OR THAW INSIDE OF A ADEQAUTE REFRIGERATION UNIT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED EXPIRED FOOD HANDLER CERTIFICATE FOR ONE FEMALE FOOD HANDLER AND NO FOOD HANDLER CERTIFICATE PRESENTED FOR THE OTHER FEMALE FOOD HANDLER. INSTRUCTED TO MEET REQUIREMENT FOR ALL FOOD HANDLERS.
  6. License

    0 infractions

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