Skip to content
Loading map…

WHEAT'S END CAFE AND BAKERY

543 W DIVERSEY PKWY, CHICAGO, IL 60614 · Bakery

Inspection summary

WHEAT'S END CAFE AND BAKERY has been inspected 6 times by Chicago Department of Public Health since September 26, 2022. The most recent inspection, on September 9, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 September 9, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 23, 2024. For example: PERSONAL CLEANLINESS

  • 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 September 9, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 11, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on September 9, 2026. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST NOT STORE CLEAN UTENSILS DIRECTLY ABOVE THE DISH WASHING SCRAPPER SINK.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOODEN BLOCKS AS A MEANS OF ELEVATION FOR EQUIPMENT. MATERIALS USED FOR ELEVATION MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN RUBBER DOOR GASKET ON THE LEFT SIDE COOKS LINE TWO DOOR COOLER/ INSTRUCTED TO REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING, UNDER STORED ITEMS OR INSIDE COOLERS. SHELVING MUST BE SMOOTH AND CLEANABLE.
  2. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE OF ICE MACHINE AT COFFEE BAR. MUST CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED GOODS IN REFRIGERATOR FOR RETAIL SALE WITH MISSING LABEL INFORMATION (BREADS, MUFFINS, QUICHE, SOUPS). INSTRUCTED TO PROVIDE ALL NECESSARY INFORMATION ON LABEL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND RAT DROPPINGS OUTSIDE BY REAR DOOR ON FLOOR UNDER SHELVING AREA. MUST CLEAN AND MAINTAIN AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 7-23-2024, REPORT #2597907. #58-- OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  3. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS NOT ELEVATED FROM FLOOR INSIDE WALK-IN FREEZER. MUST ELEVATE ITEMS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENT INSIDE WOMEN'S WASHROOM. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROVE OF TRAINING.
  4. Canvass

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL HANDWASHING SINKS AT BAKERY AND DISHROOM AREAS. PROVIDE HOT/COLD RUNNING WATER. SOAP AND PAPER TOWEL/HAND DRYING DEVICE IS REQUIRED ON EACH HANDWASHING SINK. UNITS MUST BE EASILY ACCESSIBLE PRIORITY FOUNDATION VIOLATION:7-38-030
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • WOOD PANELS UNDER THE FRONT COUNTER ARE NOT SMOOTH AND EASILY CLEANABLE. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND A NON-ABSORBENT MATERIAL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE WASHBOWL INSIDE THE WOMEN'S WASHROOM IS SLOWLY DRAINING. REPAIR ISSUE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPENS WALLS UNDER THE FRONT COUNTER(WEST WALL) MUST BE SEALED. ALSO, AROUND PIPES IN PREP AREAS AND INSIDE THE WALK-IN COOLER BY THE CONDENSER UNIT.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL

Nearby inspected facilities

Own this business? Add a badge to your website