Skip to content
Loading map…

TOUS LES JOURS LITTLE ITALY

1425-1433 W TAYLOR ST, CHICAGO, IL 60607 · Bakery

Inspection summary

TOUS LES JOURS LITTLE ITALY has been inspected 5 times by Chicago Department of Public Health since July 29, 2024. The most recent inspection, on April 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control 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 3 separate inspections, most recently on April 21, 2026. 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 2 times across 2 separate inspections, most recently on April 21, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 April 21, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 4 times across 2 separate inspections, most recently on April 21, 2026. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 2 separate inspections, most recently on April 21, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (MILK, HAM) INSTD TO HAVE ON SITE AT ALL TIMES WHILCE HANDLING TCS FOODS. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INACESSIBLE HANDWASH SINK IN REAR PREP AREA WHERE EMPLOYEES ARE ACTIVELY WORKING, PREP TABLE IN FRONT OF SINK. INSTD TO RE LOCATE PREP TABLE AND HAVE HANDWASH SINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR PANEL AND ICE CHUTE OF ICE MACHINE HEAVILY SOILED WITH PINK/BROWN SLIME. INSTD TO DISPOSE OF ICE, CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
    • 21. PROPER HOT HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES IN DISPLAY CASE: SPINACH AND CHEESE DANISH 72.9F, BACON AND CHEESE PASTRY 74.8F, GARLIC AND CHEESE CROISSANT 73.4F, HAM AND CHEESE CROSSAINT 77.5F. ALL DISCARDED AND DENATURED AT THIS TIME. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. APPROX 10LBS $200 VALUE. CITATION ISSUED 7-38-005 PRIORITY VIOLATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE DEBRIS IN 3-COMPARTMENT SINK FLOOR DRAIN. INSTD TO CLEAN AND MAINTAIN
  3. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE EXPOSED HAND WASHING SINK IN THE REAR PREP/DISH WASHING AREA NOT ACCESSIBLE FOR USE. THE HAND WASHING SINK WAS BLOCKED BY A PREP TABLE STORED IN FRONT OF THE HAND WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS INSIDE IF THE DISPLAY CASE AND INSIDE OF THE HOT HOLDING UNIT. OBSERVED HAM AND CHEESE CROISSANTS AT 78F, HONEY CHEESE PANCAKES AT 78F, KIMCHI AND CURRY CROQUETTES AT 77F, EGG TARTS AT 76F, FETA AND SPINACH DANISHES AT 72F, MUSHROOM AND ONION CHEESE PASTRIES AT 118F, AND SWEET FRANK ROLLS AT 128F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT TCS FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
  4. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED THE FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN-UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH THE ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A NON-WORKING VENTILATION HOOD AT THE TIME OF INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH THE COMPLETION OF TRAINING. MUST PROVIDES DOCUMENTATION.
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website