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STARBUCKS COFFEE #49431

3845 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

STARBUCKS COFFEE #49431 has been inspected 7 times by Chicago Department of Public Health since July 24, 2019. The most recent inspection, on November 4, 2022, recorded 2 infractions.

4 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on November 4, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 May 18, 2020. 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 once on September 24, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on September 24, 2019. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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.

7 inspections

  1. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED TWO MISSING SINK STOPPERS FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE THE MISSING SINK STOPPERS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SELF-SERVING STATION IN THE DINING ROOM AREA WITH DRIED UP BEVERAGE RESIDUE. INSTRUCTED TO FREQUENTLY CLEAN THE AREA SO THAT IT IS MAINTAINED.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT THE HAND WASHING SINK IN REAR DISH WASHING AREA. WATER TEMPERATURE 69.5F. MUST REPAIR AND PROVIDE MINIMUM TEMPERATURE OF 100F AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
  4. License Re-Inspection

    0 infractions

  5. License

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FACILITY HAS AN INSUFFICIENT AMOUNT FOR SANITIZER EFFECTIVE FOR THE NOROVIRUS. MUST PROVIDE AN ADEQUATE AMOUNT OF SANITIZER FOR A VOMITING OR DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INADEQUATE HOT WATER TEMPERATURE AT ALL THE HAND WASHING SINKS THROUGHOUT THE FACILITY. HAND WASHING SINK AT THE DISH WASHING AREA AT 86F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • UNABLE TO DETERMINE SANITIZER TEMPERATURE OR CHEMICAL SANITIZING FOR DISH WASHING MACHINE. MACHINE NOT PROPERLY INSTALLED. NO SOAP LOCATED AT MACHINE. MACHINE MUST BE FUNCTIONAL, ABLE TO SANITIZE BY EITHER A HIGH TEMPERATURE RINSE OR CHEMICAL SANITIZER AND SOAP MUST BE PROVIDED AND PROPERLY DISPENSING. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER FOR MEASURING FOOD TEMPERATURES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INADEQUATE HOT WATER TEMPERATURE AT THE THREE COMPARTMENT SINK. HOT WATER TEMPERATURE FOUND AT 86.9F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 110F. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • FRONT PREP ONE COMPARTMENT SINK NOT PROPERLY DRAINING INTO THE FLOOR DRAIN. SINK PARTIALLY DRAINING ONTO THE FLOOR. MUST REPAIR TO COMPLETELY DRAIN INTO THE FLOOR DRAIN.
  6. License

    0 infractions

  7. License

    0 infractions

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