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SOUTH SIDE FUEL CTR/DUNKIN DOUGHNUTS

970 W PERSHING RD, CHICAGO, IL 60609 · GAS STATION/RESTAURANT

Inspection summary

SOUTH SIDE FUEL CTR/DUNKIN DOUGHNUTS has been inspected 13 times by Chicago Department of Public Health since January 5, 2010. The most recent inspection, on September 29, 2026, recorded 4 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on September 29, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 31, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 6 separate inspections, most recently on August 9, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 8 separate inspections, most recently on September 29, 2026. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

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.

13 inspections

  1. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Weak hot water pressure at front hand wash sink, instructed to provide under city pressure.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Cooler thermometers placed in the back at coldest part of cooler, instructed to keep in front at warmest part where it is easy to view.
    • 40. PERSONAL CLEANLINESS
      • Food handler with long fingernails, instructed to trim and maintain. Priority foundation violation 7-38-010.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • Outside dumpsters covers wide open, trash stacked high above dumpster doors. Instructed to keep lids down to prevent rodents harborage. Priority foundation violation 7-38-020(B).
  2. Canvass Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B)UNABLE TO LOCATE THERMOMETER INSIDE REFRIGERATOR CONTAINING MILK AND CREAMER. INSTRUCTED TO PROVIDE.
  3. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AVAILABLE AT HANDWASHING SINK LOCATED INSIDE TOILET ROOM FOR EMPLOYEE USE DURING TIME OF INPECTION. NOTED WATER TEMPERATURE @54.5F AT THIS TIME. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST 100F AT ALL TIMES. PRIORITY VIOLATION. #7-38-030 (C). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • UNABLE TO LOCATE THERMOMETER INSIDE REFRIGERATOR CONTAINING MILK AND CREAMER. INSTRUCTED TO PROVIDE.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CLUTTER IN REAR STORAGE AREA, NEXT TO WALK IN COOLER CLUTTERED. MUST ORGANIZE AND MAINTAIN SAID AREA.
  5. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE FOR LADIES RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR IN WALK-IN COOLER OF MILK SPILLS AND WALK-IN FREEZER UNDER SHELVING OF FOOD DEBRIS.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR DOOR OF ICE MACHINE, CLEAN INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRONT SERVICE COUNTER AND WITHIN WALK-IN FREEZER OF DEBRIS.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DRIP TRAY TO COOLATTA MACHINE NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER IN THE WALK-IN COOLER(GAS STATION SIDE), INSTRUCTED TO REMOVE/DRY MOP.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED RESTROOM DOOR NOT SELF CLOSING, INSTRUCTED TO PROVIDE DOOR CHECK TO MAKE SELF CLOSING.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • RAT DROPPINGS (OVER 20) NOTED ON FLOOR IN REAR DRY GOODS STORAGE AREA. INSTD TO REMOVE ALL DROPPINGS, AND CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO HAVE UPDATED PEST CONTROL SERVICE. FRONT DOUBLE DOORS NOT RODENT PROOF, APPRX. 1/4 INCH GAP INBETWEEN DOORS. INSTD TO RODENT PROOF SAME AND HAVE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN. CLEAN SAME.
  10. Complaint

    0 infractions

  11. Complaint Re-Inspection

    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.ELEVATE STORAGE BOXES IN BOTH OFFICE AT LEAST 6-INCHES ON STORAGE UNIT OR PALLET.CLEAN BUILD-UP DEBRIS ON FLOORS IN REAR PREP AND AROUND GREASE TRAP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AT SOUTH LOWER WALL AT DOOR ENTRANCE TO REAR STORAGE AREA. ALSO MUST CLEAN DUST BUILD-UP AT WALL ABOVE PREP SANDWICH AREA COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORE ICE SCOOP IN CONTAINER.
  12. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRONT ENTRY DOOR OF PREMISES NOT RODENT PROOF AT BOTTOM CENTER AREA OF DOOR,1/4 INCH AREA ACCESSIBLE. MUST REPAIR TO BE TIGHT-FITTING. SERIOUS CITATION ISSUED
    • 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. ELEVATE STORAGE BOXES IN BOTH OFFICE AT LEAST 6-INCHES ON STORAGE UNIT OR PALLET. CLEAN BUILD-UP DEBRIS ON FLOORS IN REAR PREP AND AROUND GREASE TRAP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENING AT SOUTH LOWER WALL AT DOOR ENTRANCE TO REAR STORAGE AREA.ALSO MUST CLEAN DUST BUILD-UP UPPER WALL ABOVE PREP SANDWICH AREA COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE ICE SCOOP IN CONTAINER.
  13. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP FOUND IN WASHROOM USED BY EMPLOYEES- CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO MANAGER ON PREMISES FOR 90 MINUTES INTO THE INSPECTION- CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIORS OF COOLERS & FREEZERS WHERE NEEDED. CLEAN UNCLEAN SHELVES ON SALES FLOOR WHERE NEEDED.
    • 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. DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES AND IN CORNERS BEHIND AND UNDERNEATH ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL DUSTY WALLS & CELING IN FRONT FOOD PREP AREA AND ALL DUSTY HEATING & CEILING VENTS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Th All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ELIMINATE CLUTTERY AREAS IN REAR STORAGE ROOM

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