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STARBUCKS COFFEE

100 S WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

STARBUCKS COFFEE has been inspected 11 times by Chicago Department of Public Health since July 12, 2010. The most recent inspection, on December 11, 2024, found no infractions.

3 of 11 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.

The last 2 inspections in a row found no infractions. 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.

  • 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 October 28, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 9 times across 6 separate inspections, most recently on June 25, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 3 times across 3 separate inspections, most recently on April 17, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on November 8, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDR PALLET IN REAR BY MOP SINK. INSTRUCTD TO CLEAN.
  4. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF ILLINOIS STATE TRAINING FOR EMPLOYEES. MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  5. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 WORKING SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES TO PROPERLY SET-UP 3-COMP SINK TO WASH,RINSE AND SANITIZE. ONLY FOUND ONE SINK STOPPER ON PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE 6 INCHES FROM THE FLOOR IN THE BASEMENT DRY STORAGE ALL BOXES AT THE WEST WALL OR REMOVE OFF PREMISES.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN STICKY FLOOR AT REAR OF SPILLS. CLEAN FLOOR UNDER STORAGE RACKS IN BASEMENT DRY STORAGE AREA. MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY CLUTTER ORGANIZE AND MAINTAIN BASEMENT DRY STORAGE AREA AT ALL TIMES.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND DISH WASHER NOT PROPERLY SANITZING (HOT WATER ONLY TEMPS AT 176F. NO DISHES ARE BEING WASHED OR SANITIZED AT THIS TIME. NO CITATION ISSUED. HOWEVER DISH MACHINE WAS TAGGED UNTIL FIXED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN COUNTER TOP AND PREP STATION TO REMOVE SPILLS AND DEBRIS.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM GASKETS OF MILK COOLER IN REAR & FAN GUARDS OF COOLERS MUST BE FREE OF FOOD SPILLS/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL AIR GAPS OF PLUMBING FIXTURES & FLOOR AROUND GREASE TRAP MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ABOVE PREP TABLES AT FRONT PREP AREA & CEILING TILES BY THE REAR COOLER, MUST BE KEPT CLEAN & FREE OF DUST/FOOD SPLATTER. The walls and ceilings shall be in good repair and easily cleaned.
  10. Canvass

    1 infraction

    • 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. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Clean spoons/utensils must be stored in a clean/dry place or in sanitizing solution.
    • 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. Following need cleaning: interior of dipper well & unused ice bin, interior gaskets of cooler door under cappuchino machines-due to food debris.

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