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THE CREPE SHOP

2934 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

THE CREPE SHOP has been inspected 12 times by Chicago Department of Public Health since November 8, 2019. The most recent inspection, on July 28, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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 5 times across 4 separate inspections, most recently on April 8, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times across 2 separate inspections, most recently on May 28, 2026. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on April 8, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 1, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 February 7, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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. Short Form Complaint

    0 infractions

  2. Complaint

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED PAINT ON THE WALLS IN THE DISH AREA NEAR HANDWASHING SINK AND IN TOILET ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    0 infractions

  4. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME IE:GROUND PECANS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN THE CONTAINER OF SANITIZING SOLUTION PROVIDED BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED THE ICE SCOOP BEING STORED INSIDE THE ICE OF THE MACHINES BIN WITH HANDLE INSIDE THE ICE. MUST STORE IN A CLEAN CONTAINER OR HANDLE INVERTED IN ICE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN REAR STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL RAW WOODEN SHELVING IN STORAGE ROOMS AND AT DISH MACHINE MUST BE PAINTED/SEALED/NON-ABSORBENT.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTDOOR WALKWAY TO OUTSIDE WASTE RECEPTACLE WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED ITEMS STORED ORGANIZED AND ELEVATED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED FOOD HANDLER WITH EXPIRED CERTIFICATE. MUST PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 2-7-24 REPORT #2589277NOT CORRECTED. #58- NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  5. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE PREP AREA SYRUP REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER INSIDE COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  6. Canvass

    0 infractions

  7. Complaint

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOOR DRAIN UNDERNEATH THE PREP SINK AT THE FRONT PREP AREA.
  8. Canvass Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK AT THE FRONT COFFEE PREP STATION. A HANDWASHING SINK (FOR HANDWASHING PURPOSES ONLY) IS THE ONLY SINK LOCATED IN THAT PREP AREA.----- 5-205.15---- LEAK ON THE THREE COMPARTMENT SINK NOZZLE REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-- MUST NOT USE DUCT TAPE AND CLOTH MESHING AS A DRAIN COVER UNDER THE DISH AREA HANDWASHING SINK. ALL DRAIN COVERS MUST BE A CLEANABLE MATERIAL SUCH AS METAL.-------RAW EXPOSED BRICK WALL THROUGHOUT THE WASHROOM MUST BE SEALED TO BE SMOOTH AND CLEANABLE. NO OPEN CRACKS, CREVICES, HOLES, OR OPENINGS IN THE BRICK.
  9. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES WORKING AT THE TIME OF INSPECTION. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. FOOD SUCH AS RAW LOX SALMON. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION. PREP CLOTHS NOTED FOR CREPE MAKING MUST BE HELD IN/ON A CLEAN CONTAINER, NOT THE SOILED PREP TABLE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS UNDER THE FRONT COFFEE STATION COUNTER, THE REAR DRY FOOD STORAGE ROOM, AND AT THE HOT WATER TANK STORAGE MUST BE ELEVATED AND ORGANIZED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK ON THE THREE COMPARTMENT SINK NOZZLE REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR LEAK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK AT THE FRONT COFFEE PREP STATION. A HANDWASHING SINK (FOR HANDWASHING PURPOSES ONLY) IS THE ONLY SINK LOCATED IN THAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE DUCT TAPE AND CLOTH MESHING AS A DRAIN COVER UNDER THE DISH AREA HANDWASHING SINK. ALL DRAIN COVERS MUST BE A CLEANABLE MATERIAL SUCH AS METAL.-------RAW EXPOSED BRICK WALL THROUGHOUT THE WASHROOM MUST BE SEALED TO BE SMOOTH AND CLEANABLE. NO OPEN CRACKS, CREVICES, HOLES, OR OPENINGS IN THE BRICK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 5-15-20 REPORT #2370625 WAS NOT CORRECTED. #55-: 6-501.114-- TOOLROOM FLOOR CLUTTERED THROUGHOUT. MUST ELEVATE ALL ITEMS OFF THE FLOOR OR REMOVE THEM. PRIORITY FOUNDATION VIOLATION.
  10. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINER (FLOUR) NOT LABELED. MUST LABEL BULK CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • TOOL ROOM FLOOR CLUTTERED THROUGHOUT. MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE.
  11. License Re-Inspection

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 184F; HOWEVER NOTED NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE BATHROOM. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.
  12. License

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASH SINK THE DISH WASHING AREA AT THE REAR. ADDITIONAL HAND WASH SINK NEEDED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED A LARGE OPEN AREA BETWEEN THE PREP AREA AND THE CUSTOMERS. INSTRUCTED TO PROVIDE A BARRIER BETWEEN THE PREP AREA AND THE CUSTOMER AREA.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 184F; HOWEVER NOTED NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICES NOT LOCATED AT THE UTILITY SINK. MUST INSTALL BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED OR HAVE A FIXED AIR GAP FOR THE UTILITY SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE BATHROOM. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.

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