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STARBUCKS COFFEE #229

222 W MERCHANDISE MART PLZ, CHICAGO, IL 60654 · Restaurant

Inspection summary

STARBUCKS COFFEE #229 has been inspected 12 times by Chicago Department of Public Health since June 21, 2010. The most recent inspection, on January 24, 2025, recorded 2 infractions.

1 of 12 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 and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 24, 2025. 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 June 26, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 8 separate inspections, most recently on July 10, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 5 times across 5 separate inspections, most recently on January 24, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

12 inspections

  1. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINKS IN WASHROOMS USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILE IN FRONT OF TWO DOOR REFRIGERATOR IN REAR. INSTRUCTED TO SMOOTHLY REPAIR OR REPLACE DAMAGED FLOOR TILE IN SAID AREA FOR EASE OF CLEANABILITY.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINKS IN WASHROOMS USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 78.6-89.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN EMPLOYEE WOMEN'S WASHROOM(SINK #4) AND IN EMPLOYEE MEN'S WASHROOM(SINKS #2 AND #3). INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILDUP ALONG BASE OF WALL AND FLOOR TO THE RIGHT OF WASH COMPARTMENT OF THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN SAID AREA. CORRECTED ON SITE CORRECTED DURING RECENT INSPECTION ON 12/13/2024. OBSERVED BASE OF WALL AND FLOOR TO RIGHT OF WASH COMPARTMENT OF THREE COMPARTMENT SINK CLEANED.
  3. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DMAGAGED GASKET ON THE TWO DOOR COOLER IN THE BACK STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A SLOW DRAINAGE AT THE HANDSINK IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO HEAT TEST STRIPS FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO OBTAIN. NO CITATION ISSUED.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found small amounts of slim mold like substance in upper compartment of ice machine, in rear dry storage area. Instructed manager to defrost, clean, sanitize and maintain, at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed stained ceiling tile in rear prep area, above the ice machine. Instructed manager to replace and maintain at all times.
  7. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE ALL CORNER UNDER THE WIRE RACK SHELVINGS IN THE REAR STORAGE/DISHWASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES IN THE LADIES WASHROOM. MUST REPLACE CEILING TILES AND MAINTAIN.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENT OF ICE MACHINE. ALSO NOTED COFFEE BEAN SPILLS ON COUNTER TOP S AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED INSIDE 3-COMPARTMENT SINK IN REAR FOOD STORAGE AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AN EXPOSED HANDSINK IS NEEDED AT THE REAR DISHWASHING AREA (WHERE THE DISHMACHINE & 3-COMP. SINK IS LOCATED AT), MUST PROVIDE. THE LEAK ABOVE THE BACKFLOW PREVENTOR WATER LINE (BY THE DISHMACHINE) MUST BE FIXED.
  12. Canvass

    2 infractions

    • 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. Observed food debris inside prep area cabinets/shelves. Must clean and sanitize all unclean cabinets/shelves.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Observed burned out ceiling light bulbs above rear storage area. Must provide and install working light bulbs.

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