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VERZENAY PATISSERIE

2507-2509 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

VERZENAY PATISSERIE has been inspected 7 times by Chicago Department of Public Health since February 17, 2021. The most recent inspection, on August 3, 2026, recorded 11 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 4 times across 4 separate inspections, most recently on August 3, 2026. 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 2 times across 2 separate inspections, most recently on August 3, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 3, 2026. 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 on August 3, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 on May 3, 2024. For example: PROPER COLD HOLDING TEMPERATURES

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

    11 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • SOME UPPER AREAS OF THE ICE MACHINE ARE IN NEED OF CLEANING AND SANITIZING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULKFOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME INCLUDING SPICES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOODS MUST NOT BE STORED ON THE FLOOR THROUGHOUT THE WALK-IN FREEZER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED COOLERS AND BOX FREEZERS BEING STORED DIRECTLY UNDER WASTE WATER LINES IN THE BASEMENT. MUST REMOVE. NO FOODS, PREP AREAS, DRY FOOD STORAGE TO HELD UNDER WASTE WATER LINES.
    • 40. PERSONAL CLEANLINESS
      • NOTED FOOD HANDLER IN THE FRONT PREP WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE FOR ALL FOOD HANDLERS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN-USE KNIFE BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 111.2F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • BAGGED MOP HEADS MUST BE STORED ELEVATED FROM THE FLOOR IN THE REAR DISH AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE A LID/COVER FOR THE READY TO EAT ICE CONTAINER IN THE FRONT PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT STORAGE AND THE WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR CORNERS OF THE THE WALK-IN COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE PAINT GALLON FROM THE FLOOR UNDER THE DRY FOOD STORAGE HALLWAY IN THE REAR KITCHEN.
  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • 2-402.11/ NOTED EMPLOYEES HANDLING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE HAIR RESTRAINTS WHILE HANDLING FOOD.
  4. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED 2 DOOR "CAKE COOLER" REFRIGERATOR IN FRONT PREP AREA AT IMPROPER TEMPERATURE. TCS FOODS CHEESE 46.8, CHICKEN SAUAGE 44.9, COOKED EGG 46.4, APPROX. 4.5 LBS VALUED AT $49. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED AMBIENT AIR IN 2 DOOR "CAKE COOLER" EFRIGERATOR AT 46 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEES HANDLING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE HAIR RESTRAINTS WHILE HANDLING FOOD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED PLATES UNDERNEATH FRONT PREP AREA TURBO CHEF OVENS STORED RIGHT SIDE UP. INSTRUCTED TO INVERT WHILE STORING TO PREVENT CONTAMINATION.
  5. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ANY FOOD OR ITEMS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED WITH COMMON NAME
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATED BURNED FOOD DEBRIS INSIDE THE OVEN IN THE KITCHEN.CLEAN AND MAINTAIN
  6. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. POLICY PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN-UP KIT ON SITE. PROCEDURE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS IN NEED OF ALLERGEN TRAINING.
  7. License

    0 infractions

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