Skip to content
Loading map…

VARIETALE BAGELS & COFFEE

6206 N BROADWAY, CHICAGO, IL 60660 · Restaurant

Inspection summary

VARIETALE BAGELS & COFFEE has been inspected 4 times by Chicago Department of Public Health since November 30, 2023. The most recent inspection, on June 6, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times on November 22, 2024. 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 2 times across 2 separate inspections, most recently on November 22, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on November 22, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 November 22, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 7 times across 4 separate inspections, most recently on June 6, 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.

4 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  2. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-201.11-- NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS. 6-501.114--- ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT AND UNUSED EQUIPMENT THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • : 6-304.11--- COOKING HOT PLATE USED TO FRY EGGS IN OILED PAN MUST BE ADEQUATELY VENTED UNDER MECHANICAL VENTILATION.
  3. Canvass

    10 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED FRIED EGGS IN A CONTAINER IN THE FOOD PREP AREA AT AN IMPROPER TEMPERATURE OF 98F. COOKED BACON AT 69.5F. ALSO NOTED COOKED MEAT, CHEESE AND SPINACH STUFFED PASTRIES FOR SALE ON DISPLAY IN A NON-REFRIGERATED AND NON-HOT HOLDING GLASS DISPLAY CONTAINER AT IMPROPER TEMPERATURES. HAM AND CREAM CHEESE PASTRIES AT 72.1F, BACON, HAM AND CHEESE PASTRIES AT 71.7, SPINACH STUFFED PASTRIES AT 72.3F. ALL DISCARDED. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN VARIOUS AREAS. MILK INSIDE THE SMALL COOLER AT 49.7. AMERICAN AND CHEDDAR CHEESE IN A DISPLAY HOLDER IN THE PREP AREA AT 59.3F AND 64.2F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS FRIED EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. AND PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • THE ABOVE MENTIONED DAIRY COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. COOLER NOTED AT 51.4F WITH MILK AT 49.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FOOD PREP AREA INCLUDING THE MICROWAVE OVEN MUST BE ELEVATED FROM THE FLOOR. ALL STORED ITEMS THROUGHOUT THE REAR STORAGE AREAS MUST ALSO BE ELEVATED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT AND UNUSED EQUIPMENT THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT.-----NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • COOKING HOT PLATE USED TO FRY EGGS IN OILED PAN MUST BE ADEQUATELY VENTED UNDER MECHANICAL VENTILATION.
  4. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED UPPER LINING OF ICE MACHINE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS UNDERNEATH THE 3 COMPARTMENT SINK.

Nearby inspected facilities

Own this business? Add a badge to your website