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THE BAKEHOUSE CHICAGO

3915 N SHERIDAN RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

THE BAKEHOUSE CHICAGO has been inspected 6 times by Chicago Department of Public Health since June 21, 2024. The most recent inspection, on November 25, 2025, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 5, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 5, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 5, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 5, 2025. For example: PERSONAL CLEANLINESS

  • 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 March 5, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

6 inspections

  1. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED CANS OF SOFT DRINKS STORED ON FLOOR IN REAR FOOD STORAGE AREA. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR BEHIND COOKING EQUIPMENT IN REAR PREP AREA. MUST CLEAN AND MAINTAIN.
  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED IN FRONT 2-DOOR MILK COOLER. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 45 SMALL FRUIT FLIES ON WALLS IN FRONT COFFEE STATION AREA AND SITTING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND WHENEVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE FLYING INSECT PROBLEM. PRIORITY FOUNDATION VIOLATON 7-38-020(A). CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE FOOD IS BEING PREPARED AND SERVED IN KITCHEN FOOD PREP AREA. MUST WEAR HAIR RESTRAINT AT ALL TIMES WHEN FOOD IS PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF EQUIPMENT AND FOOD PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED A FEW ITEMS STORED ON FLOOR IN REAR FOOD STORAGE AREA. MUST ELEVATE ALL STORED ITEMS OF THE FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEAD IMPROPERLY STORED BETWEEN USE ON THE FLOOR IN REAR KITCHEN PREP AREA. MUST PROPERLY STORE INVERTED AT THE UTILITY SERVICE SINK.
  4. License Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16 INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK AT THE FRONT FOOD/BEVERAGE PREP AREA WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS.
  5. License

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED WASTE WATER PIPING ABOVE THE FRONT FOOD PREPARATION AREA NOT PROTECTED FROM ENVIRONMENTAL SOURCES OF CONTAMINATION. MUST PROVIDE A CEILING BETWEEN THE FOOD PREP AREA AND SAID PIPING OR ENCASE THE WASTE WATER PIPING. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED CONSTRUCTION MATERIAL IN THE REAR HALLWAY CLOSET MUST BE REMOVED FROM THE PREMISES OR STORED ELEVATED FROM THE FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK AT THE FRONT FOOD/BEVERAGE PREP AREA WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE FRONT PREP AREA WHERE WATER LINES AND SPRAY FOAM FIRE RETARDANT IS LOCATED OR ENCASE ALL PIPING AND COVER ALL AREAS WHERE FOAM IS SPRAYED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES. MUST PROVIDE FOR ALL.
  6. License

    0 infractions

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