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STARBUCKS

300 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

STARBUCKS has been inspected 10 times by Chicago Department of Public Health since June 19, 2013. The most recent inspection, on February 27, 2025, found no infractions.

2 of 10 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: Handwashing and staff hygiene, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 once on December 8, 2022. 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 once on December 19, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on August 5, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 19, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 5 separate inspections, most recently on August 17, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND 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.

10 inspections

  1. Complaint

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN THE FRONT PREP AREA. TEMPERATURE OF WATER WAS 75.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. MANAGEMENTCALLED TO HAVE IT FIXED. PRIORITY VIOLATION 7-38-030(C)
  4. Canvass

    1 infraction

    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
  5. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • RUNNING PIPES ABOVE ICE SCOOP WITH HEAVY DUST BUILD-UP , INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FRONT PREP COOLER DOORS NOT CLOSING TIGHTLY, INSTRUCTED TO REPAIR.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach inn cooler shelving/racks in rear kitchen area shall be repaired/replaced. Caulk around exposed hand sink in kitchen area shall be provided.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), front counter cabinet shelving not clean, needs detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, and rear storage area under shelving/racks not clean, need detailed cleaning(corners).
  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE FRONT PREP AREA BEHIND COOLERS AND WHERE NEEDED. ALSO CLEAN FLOORS BEHIND THE ICE MACHINE AND UNDER ALL HEAVY EQUIPMENT. MUST ALSO DETAIL CLEAN FLOOR DRAINS.
  8. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30-35 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS AND FLYING THROUGHOUT THE FRONT PREP AREA AND THE REAR DISHWASHING AND STORAGE AREAS. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN THE FRONT PREP AREA BEHIND COOLERS AND WHERE NEEDED. ALSO CLEAN FLOORS BEHIND THE ICE MACHINE AND UNDER ALL HEAVY EQUIPMENT. MUST ALSO DETAIL CLEAN FLOOR DRAINS.
  9. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISH MACHINE TEMP GUAGE COVER IN POOR REPAIR, INSTRUCTED TO REPLACE.
  10. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE GARBAGE CANS AT ALL HANDSINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND REFRIGERATION THERMOMETERS INSIDE OF ALL COOLERS.

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