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ZYMI BAKERY INC

5806-5808 N MILWAUKEE AVE, CHICAGO, IL 60646 · Bakery

Inspection summary

ZYMI BAKERY INC has been inspected 7 times by Chicago Department of Public Health since December 27, 2021. The most recent inspection, on May 12, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on January 7, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 February 2, 2024. 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 February 14, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 25, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on December 27, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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. Non-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BREAD SOLD TO GO WITHOUT PROPER LABELS. INSTRUCTED TO LABEL ALL ITEMS SOLD TO GO WITH TRACE BACK INFORMATION AND INGREDIENTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 1 EMPLOYEE (DISHWASHER) WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  3. Canvass Re-Inspection

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11: **C** Food Storage-Preventing Contamination from the Premises FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11: NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES (NONE ON FOOD). INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: NOTED LEAKAGE AT THE BOTTOM PIPE UNDERNEATH THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NOTED WASTE WATER BACKING UP ON THE FLOOR DRAIN AT THE FRONT PREP AREA WHEN WATER IS OPENED FROM THE HAND WASH AND PREP SINKS. MANAGER IMMEDIATELY CALLED PLUMBING COMPANY FOR MAINTENANCE. PRIOIRITY VIOLATION#7-38-030(C). CITATION ISSUED.
  4. Canvass

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED OVER 50 MICE DROPPINGS ALONG WALL AND UNDERNEATH EQUIPMENT AT THE REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES (NONE ON FOOD). INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPE UNDERNEATH THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY AT THE AREAS WITH MICE DROPPINGS.
  5. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ESPRESSO MACHINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITH NO FOOD HANDLING CERTIFICATES. MUST PROVIDE.
  6. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • WOOD AND WOOD WICKER BASKETS ON SHELF FOR RAISING DOUGH. BASKETS ARE STAINED AND SOME HAVE SPLINTERS AND ARE NOT SMOOTH. MAY NOT USE WOOD OR WOOD WICKER FOR FOOD CONTACT. MUST REMOVE BASKETS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OVER-SIZED EQUIPMENT ON SITE, MIXING BOWLS. MUST PROVIDE WRITTEN PROCEDURES ON HOW EQUIPMENT WILL BE WASHED, RINSED AND SANITIZED.
  7. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT RUNNING WATER AT EMPLOYEE WASHROOM. MUST RESTORE HOT WATER TO A MINIMUM OF 110F.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK-IN COOLER TEMPERATURE RANGES FROM 43.7 TO 46.0F. UNIT MUST BE ABLE TO MAINTAIN TCS FOODS AT 41.0F OR LESS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND PADDLES STORED ON FLOOR NEXT TO OVENS. MUST STORE ITEMS ELEVATED OFF FLOOR.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE TEST KIT. MUST PROVIDE TEST KIT FOR SANITIZER USED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OVER-SIZED EQUIPMENT ON SITE, MIXING BOWLS. MUST PROVIDE WRITTEN PROCEDURES ON HOW EQUIPMENT WILL BE WASHED, RINSED AND SANITIZED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATED DEBRIS IN MOTOR HOUSING OF ROTATING BREAD OVEN. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED DISPLAY COOLER IN REAR OF PREMISES. MUST REMOVE FROM PROPERTY.

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