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ZELLY'S HEAVENLY BREAKFAST INC.

554 W PERSHING RD, CHICAGO, IL 60609 · Restaurant

Inspection summary

ZELLY'S HEAVENLY BREAKFAST INC. has been inspected 9 times by Chicago Department of Public Health since August 15, 2023. The most recent inspection, on April 8, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 6 times across 4 separate inspections, most recently on April 8, 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 3 times across 3 separate inspections, most recently on April 16, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 across 2 separate inspections, most recently on April 16, 2025. 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 once on July 9, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 February 1, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

9 inspections

  1. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Meat slicer not clean not clean behind blade and blade housing, food debris noted. instructed to clean and sanitize after use.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Unable to locate backflow prevention device on ice maker and potato shredder machine that are attached to water supply lines. Instructed to install.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • Condensation water line draining in 3-comp sink instructed to move away to a mop sink or floor drain.
  2. Complaint

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED MISSING THERMOMETERS INSIDE COOLING UNITS LOCATED IN PREP AREA. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT BULBS IN VENTILATION HOOD. INSTRUCTED TO REPLACE AND INCREASE LIGHTING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED PERSON IN CHARGE WITHOUT ALLERGEN TRAINING CERTICATION. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE FOR REVIEW.
  3. Short Form Complaint

    6 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • 2-401.11: OBSERVED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EMPLOYEES TO EAT, DRINK, OR USE TOBACCO THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND INSTRUCT EMPLOYEES TO CONSUME FOOD OR BEVERAGES IN THIS DESIGNATED AREA AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED MULTI-USE BOWLS USED AS SCOOPS IN SEVERAL TCS AND NON-TCS FOOD CONTAINERS IN THE FRONT PREP AREA. INSTRUCTED TO REMOVE BOWLS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAINING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E): OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE COATED BY PLASTIC SURFACE THAT IS FLAKING AND CHIPPING, NOT SMOOTH OR EASILY CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE COATING ON NONFOOD-CONTACT SURFACES OF ICE MACHINE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE OF ICE MACHINE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: OBSERVED EMPTY CARDBOARD EGG CARTONS USED AS HOLDING SURFACE FOR GRIDDLE UTENSILS (SMASH PRESSES) AT THE FRONT PREP AREA. INSTRUCTED TO DISCARD EMPTY EGG CARTONS AND REPLACE WITH MULTI-USE NONFOOD-CONTACT SURFACE THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B): OBSERVED NONFOOD-CONTACT SURFACES OF DEEP FRYER (SUPPORTING CARRIAGE/FRAME BENEATH FRYER BASIN) TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN AND DEGREASE NONFOOD-CONTACT SURFACES OF DEEP FRYER AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-403.11: OBSERVED OPEN EMPLOYEE BEVERAGE CONTAINERS STORED ON TOP OF THE ICE MACHINE IN THE REAR FOOD PREP AREA. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CONTAINERS TO DESIGNATED AREA FOR EMPLOYEE PERSONAL ITEM STORAGE THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND MAINTAIN.
  4. Canvass

    7 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EMPLOYEES TO EAT, DRINK, OR USE TOBACCO THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND INSTRUCT EMPLOYEES TO CONSUME FOOD OR BEVERAGES IN THIS DESIGNATED AREA AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MULTI-USE BOWLS USED AS SCOOPS IN SEVERAL TCS AND NON-TCS FOOD CONTAINERS IN THE FRONT PREP AREA. INSTRUCTED TO REMOVE BOWLS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE COATED BY PLASTIC SURFACE THAT IS FLAKING AND CHIPPING, NOT SMOOTH OR EASILY CLEANABLE. INSTRUCTED TO REPAIR OR REPLACE COATING ON NONFOOD-CONTACT SURFACES OF ICE MACHINE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE OF ICE MACHINE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EMPTY CARDBOARD EGG CARTONS USED AS HOLDING SURFACE FOR GRIDDLE UTENSILS (SMASH PRESSES) AT THE FRONT PREP AREA. INSTRUCTED TO DISCARD EMPTY EGG CARTONS AND REPLACE WITH MULTI-USE NONFOOD-CONTACT SURFACE THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FOOD EMPLOYEE UTILIZING 2-COMPARTMENT SINK IN THE REAR AREA FOR WASHING, RINSING, AND SANITIZING EQUIPMENT AND UTENSILS PER WAREWASHING PROCESS. INSTRUCTED TO CEASE USE OF 2-COMPARTMENT SINK FOR WAREWASHING AND PERFORM MANUAL WAREWASHING ONLY IN SINKS WITH AT LEAST 3-COMPARTMENTS AND MAINTAIN AT ALL TIMES. THE PERSON IN CHARGE MOVED ALL EQUIPMENT AND UTENSILS TO THE 3-COMPARTMENT SINK AND RE-CLEANED UTENSILS AT THE 3-COMPARTMENT SINK AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-025 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED NONFOOD-CONTACT SURFACES OF DEEP FRYER (SUPPORTING CARRIAGE/FRAME BENEATH FRYER BASIN) TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN AND DEGREASE NONFOOD-CONTACT SURFACES OF DEEP FRYER AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE DEPOSITS AND OTHER SOILS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED OPEN EMPLOYEE BEVERAGE CONTAINERS STORED ON TOP OF THE ICE MACHINE IN THE REAR FOOD PREP AREA. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CONTAINERS TO DESIGNATED AREA FOR EMPLOYEE PERSONAL ITEM STORAGE THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND MAINTAIN.
  5. Short Form Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: OBSERVED THE FRONT FOOD PREP HAND SINK TO HAVE A SLOW DRAINING OF WATER WHEN WASHING YOUR HANDS; THE WATER ACCUMULATES AND BUILDS UP. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
  6. Complaint

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE SCOOP LAYING ON TOP OF THE DRINK STATION WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN ZIP LOCK BAGS/CONTAINERS IN ALL THE 2-DOOR REFRIGERATOR WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED EATING UTENSILS NOT INVERTED LOCATED ABOVE THE GRILL. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FRONT FOOD PREP HAND SINK TO HAVE A SLOW DRAINING OF WATER WHEN WASHING YOUR HANDS; THE WATER ACCUMULATES AND BUILDS UP. INSTRUCTED TO REPAIR PLUMBING 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 ALL THE CITY OF CHICAGO FOOD CERTIFIED MANAGERS WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  7. Complaint

    0 infractions

  8. Short Form Complaint

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
  9. Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP AREA. MANAGER INSTALLED SIGN DURING INSPECTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

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