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WILDBERRY PANCAKE AND CAFE

196 E PEARSON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

WILDBERRY PANCAKE AND CAFE has been inspected 15 times by Chicago Department of Public Health since September 28, 2017. The most recent inspection, on April 15, 2026, recorded 1 infraction.

2 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 9 times across 7 separate inspections, most recently on March 19, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5 times across 5 separate inspections, most recently on March 19, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 separate inspections, most recently on March 10, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on August 8, 2022. 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 3 times across 3 separate inspections, most recently on July 12, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

15 inspections

  1. Canvass

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED MULTI-USE UTENSILS NOT PROPERY STORED/COVERED ON DINING ROOM TABLES. INSTRUCTED MANAGER MUST PROPERLY COVER MULTI-USE UTENSILS ON TOP OF DINING ROOM TABLES.
  2. Complaint

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE FINAL RINSE AT 150F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR DISH MACHINE NOW READING 180F. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE COLD HOLD COOLER TO BE IMPROPER: DICED CUCUMBER AT 48.6F, DICED TOMATO RANGING BETWEEN 47.8F-48.9F, VARITY OF CHEESE RANGING IN TEMP 49.9F-54.8F, MAYONNAISE BASED SAUCES AT 49.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
  3. Canvass

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED FLOOR IN 1ST FLOOR REAR PREP AND DISH AREA CONCRETE FLOOR CHIPPING AND CRACKING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ION 1ST AND 2ND FLOOR PREP AREAS, FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER STORED ON FLOOR IN REAR OF 2ND FLOOR PREP/ ORANGE JUICING PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE PREP COOLER.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE PREVIOUS CORE VIOLATION (58) ALLERGEN TRAINING HAS NOT BEEN CORRECTED FROM REPORT #2586660 DATE 12/11/23. Violation Codes: 2-102.13 Inspector Comments: OBSERVED ALLERGEN TRAINING CERTIFICATES FOR 1 OF 3 CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AND MAINTAIN AS REQUIRED PRIORITY FOUNDATION CITATION ISSUED #7-42-090.
  5. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTH IMPROPERLY AIRDRYING ON TABLE IN COFFEE/SMOOTHIE PREP. INSTRUCTED TO STORE TOWEL IN SANITIZING SOLUTION AT LEAST 50 PPM IN BETWEEN USES AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNTS OF FOOD DEBRIS IN THE SPACE BETWEEN THE DEEP FRYERS AND COOLING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER PREVENT PEST HARBORAGE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HANDSINK SLOW DRAINING IN REAR PREP AREA ON COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN TRAINING CERTIFICATES FOR 1 OF 3 CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AND MAINTAIN AS REQUIRED.
  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • Found TCS food held at improper temperature. Found 10 lbs large tub of liquid eggs placed under prep line at 71.3f, 8 lbs of soft cream cheese held at 61.3f at front prep line. Instructed to hold cold TCS foods at 41f or lower. priority violation 7-38-005. food discarded valued at $50.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers not labeled (salt ) spray bottles, instructed to label and maintain.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • disposable plastic cups used as a scoop for bulk food, instructed to use proper scoops.
  7. Complaint Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND HEAVY DUST BUILDUP ON CEILING VENT IN 1ST FLOOR MAIN KITCHEN AREA. MUST CLEAN.
  8. Complaint

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED CUT TOMATOES AT 57.3 F AND CHICKEN SALAD AT 46.8 F. INSTRUCTED TO DISCARD ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW. PRIORITY 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND BROKEN GASKETS ON 1-DOOR WORK STATION COOLER NEAR THE UPSTAIRS PREP AREA. MUST REPAIR OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE LEFT SINK IN THE WOMENS RESTROOM HAS LOW WATER PRESSURE. MUST REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND HEAVY DUST BUILDUP ON CEILING VENT IN 1ST FLOOR MAIN KITCHEN AREA. MUST CLEAN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 3/10/2021 REPORT #2492689 NOT CORRECTED: VIOLATION #10; OBSERVED NO HAND WASHING SIGNAGE POSTED AND HAND WASHING SINKS. MUST POST SIGNAGE AT ALL HAND WASHING SINKS IN KITCHEN. VIOLATION #38; OBSERVED LARGE GAP ALONG BOTTOM OF METAL DOOR TO EXTERIOR HALLWAY ON 2ND FLOOR. MUST PROVIDE A PROTECTIVE BARRIER (DOOR SWEEP) TO PREVENT PEST ENTRY INTO FACILITY FROM SHARED HALLWAY. MUST MAINTAIN SAME. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090.
  9. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE POSTED AND HAND WASHING SINKS. MUST POST SIGNAGE AT ALL HAND WASHING SINKS IN KITCHEN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN COOLERS NEAR COOK LINE. FOUND THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES: RAW EGGS @ 62.8F-89.9F; FRENCH TOAST BATTER (WITH RAW EGG) @ 68.1F- 77F; CORNED BEEF HASH @ 58.5F; TURKEY SAUSAGE 69.4F; Hollandaise sauce @ 59F-77.1F; CHORIZO @ 88.5F; AND TUNA @ 49.6F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F OR LESS AT ALL TIMES. PIC VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIO 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATES ON PREPPED TCS FOODS INSIDE COOLERS. ALL READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED AND HELD IFOR MORE THAN 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE OR DAY WHICH THE FOOD SHALL BE CONSUMED BY, SOLD OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF SEVEN DAYS. PIC CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED LARGE GAP ALONG BOTTOM OF METAL DOOR TO EXTERIOR HALLWAY ON 2ND FLOOR. MUST PROVIDE A PROTECTIVE BARRIER (DOOR SWEEP) TO PREVENT PEST ENTRY INTO FACILITY FROM SHARED HALLWAY. MUST MAINTAIN SAME.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BLACK. SLIMY MOLD LIKE SUBSTANCE INSIDE GAP BETWEEN WALL AND TOP OF WASHBOWL SINK IN RESTROOM ON 1ST FLOOR. MUST DETAIL CLEAN AND SANITIZE. MUST REGROUT TO SEAL GAP BETWEEN WALL AND WASHBOWL SINK. MUST MAINTAIN SAME.
  10. Canvass

    6 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED A FOOD HANDLER PICKING UP BREAD WITH HIS BARE HAND, INSTRUCTED MANAGER TO HAVE EMPLOYEES USE UTENSILS OR GLOVES WHEN HANDLING READY-TO-EAT FOOD ITEMS. PRIORITY VIOLATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASH SINK AT COFFEE STATION BEING USED AS A PREP SINK TO RINSE MILK STEAMING KETTLES AND UTENSILS. INSTRUCTED NOT TO USE HAND WASH SINK FOR OTHER THAN HANDS WASHING. 7-38-030(C)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH STORED ON CUTTING BOARD AT EXPEDITING STATION, INSTRUCTED TO STORE PROPERLY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • STORING ICE SCOOP AND SPOONS IN A STANDING WATER, INSTRUCTED TO KEEP IN A CLEAN DRY CONTAINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ICE MACHINE INTERIOR SURFACES NOT CLEAN, MEAT SLICER BEHIND BLADE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  11. Canvass

    5 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF THE PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - MUST PROVIDE A DETAILED, STEP BY STEP, WASH/RINSE/SANITIZE CLEANING PROCEDURE FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST PROVIDE A FOOD PREP SINK IN THE COFFEE BAR AND IN THE KITCHEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - OBSERVED THE CENTER HANDWASH SINK IN THE WOMEN'S TOILET ROOM OUT OF ORDER. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
  12. Canvass Re-Inspection

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES
  13. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED 20 LIVE SMALL FLIES ON WALLS AT 2ND FLOOR STORAGE ROOM. INSTRUCTED MANAGER MUST REMOVE FLY ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DUST BUILD UP ON WALLS AT PREP AND DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN WALLS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  14. License

    0 infractions

  15. License

    0 infractions

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