CHICAGO, IL - Health inspectors documented violations at NEW PARADISE BAKERY during a routine inspection conducted on 04/13/2023.
Located at 5742-5744 N MILWAUKEE AVE in the Portage Park area, the establishment serves the local community. The Portage Park neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 6 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned hand hygiene and handwashing facilities. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Soap Available at Handwashing Sink in Finishing Area. Broken Hand Soap Dispenser at Gelato Serving Area, Unable to Dispense Hand Soap. Instructed Manager to Provide Stocked and Working Soap Dispensers at All Hand Washing Sinks. Priority Foundation Violation. Citation Issued 7-38-030(c).. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The second violation concerned pest prevention. Inspectors documented: Food Separated and Protected - Comments: Observed Unwrapped Food in Walk in Cooler and on Shelving Across Mixers That Need to Be Covered to Prevent Contamination. Instructed Manager to Cover.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The third violation concerned food storage practices. Inspectors documented: Food Properly Labeled. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.
The fourth violation concerned management certification. Inspectors documented: Original Container - Comments: Observed Ingredients Not in Original Containers with No Label Identifying the Common Name in Finishing Area Under Table, Cooking Area on Table and Shelving Across From Large Mixers. Instruct Manager to Label Containers.. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Improper food handling by untrained staff increases illness risk.
The fifth violation involved storage procedures. Inspectors documented: Food Properly Labeled. Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The sixth violation concerned food storage practices. Inspectors documented: Original Container - Comments: Unlabeled Customer Self-service Prepackaged Foods in Display Area. Must Label Items with Food Name, Ingredients and Source. Chemical contamination from improper storage can cause acute poisoning.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/13/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD ITEMS ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.; IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE ALL UTENSILS BETWEEN USE AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUGHOUT REAR PREP AREAS. INSTRCUTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.; FOOD SEPARATED AND PROTECTED - Comments: 3-302.11 (A:3-8) (B) OBSERVED UNWRAPPED FOOD IN WALK IN COOLER AND ON SHELVING ACROSS MIXERS THAT NEED TO BE COVERED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO COVER.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED INGREDIENTS NOT IN ORIGINAL CONTAINERS WITH NO LABEL IDENTIFYING THE COMMON NAME IN FINISHING AREA UNDER TABLE, COOKING AREA ON TABLE AND SHELVING ACROSS FROM LARGE MIXERS. INSTRUCT MANAGER TO LABEL CONTAINERS.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS IN DISPLAY AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.12 DISPOSABLE UTENSILS AND CONTAINERS STORED IN CABINET UNDER FRONT SERVICE COUNTER HAND SINK. MUST REMOVE ITEMS FROM UNDER SINK.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 USING MILK CRATES FOR SHELVING IN BASEMENT, FOOD PREPARATION AND STORAGE AREAS. MUST REMOVE AND PROVIDE PROPER, RAISED SHELVING.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OVER-SIZED EQUIPMENT AND UTENSILS ON SITE. MUST PROVIDE PROCEDURE ON HOW THESE ITEMS THAT CANNOT FIT IN THE 3 COMPARTMENT SINK WILL BE WASHED, RINSED AND SANITIZED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) ACCUMULATED FOOD DEBRIS ON SHELVES IN REAR FOOD PREPARATION AREA ACROSS FROM MIXERS. FOOD DEBRIS ON RACKS AND IN CABINETS IN BASEMENT AREAS. MUST CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES FOR WATER LINES TO FRONT COUNTER ESPRESSO/CAPPUCCINO MACHINE. MUST PROVIDE SO THAT IT CAN BE SERVICED AND MAINTAINED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT: CONSTRUCTION SUPPLIES, PIPES, CONDUITS, UNUSED EQUIPMENT. PALLETS, BRICKS AND CRATES AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 BROKEN FLOOR TILES AT EDGE OF GRATE ON FLOOR IN REAR COOKING AREA. MUST REPAIR AND MAINTAIN FLOOR.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 LITTER AND DEBRIS ON FLOORS IN BASEMENT, WALK-IN FREEZER, WALK-IN COOLER AND REAR FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN FLOORS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR EACH EMPLOYEE WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AVAILABLE AT HANDWASHING SINK IN FINISHING AREA. BROKEN HAND SOAP DISPENSER AT GELATO SERVING AREA, UNABLE TO DISPENSE HAND SOAP. INSTRUCTED MANAGER TO PROVIDE STOCKED AND WORKING SOAP DISPENSERS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030(C).; FOOD SEPARATED AND PROTECTED - Comments: OBSERVED UNWRAPPED FOOD IN WALK IN COOLER AND ON SHELVING ACROSS MIXERS THAT NEED TO BE COVERED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO COVER.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED INGREDIENTS NOT IN ORIGINAL CONTAINERS WITH NO LABEL IDENTIFYING THE COMMON NAME IN FINISHING AREA UNDER TABLE, COOKING AREA ON TABLE AND SHELVING ACROSS FROM LARGE MIXERS. INSTRUCT MANAGER TO LABEL CONTAINERS.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS IN DISPLAY AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 35 RAT DROPPINGS THROUGHOUT THE BASEMENT FOOD AND SUPPLY STORAGE AREAS, INCLUDING INSIDE UNUSED WALK-IN COOLER UNIT. OBSERVED 15 RAT DROPPINGS UPSTAIRS INSIDE OF BIG BREAD OVEN BEHIND SLIDING DOORS ON LEFT SIDE. MUST REMOVE ALL RODENT DROPPINGS. MANAGER INSTRUCTED TO CONTACT PEST CONTROL TO ELIMINATE PEST IN ESTABLISHMENT. PRIORITY FOUNDATION CITATION ISSUED. 7-38-020(A).; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: DISPOSABLE UTENSILS AND CONTAINERS STORED IN CABINET UNDER FRONT SERVICE COUNTER HAND SINK. MUST REMOVE ITEMS FROM UNDER SINK.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: USING MILK CRATES FOR SHELVING IN BASEMENT, FOOD PREPARATION AND STORAGE AREAS. MUST REMOVE AND PROVIDE PROPER, RAISED SHELVING.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OVER-SIZED EQUIPMENT AND UTENSILS ON SITE. MUST PROVIDE PROCEDURE ON HOW THESE ITEMS THAT CANNOT FIT IN THE 3 COMPARTMENT SINK WILL BE WASHED, RINSED AND SANITIZED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO SANITIZER TEST KIT AVAILABLE FOR CHLORINE SANITIZER USED AT 3 COMPARTMENT SINK. MUST PROVIDE TEST KIT. CITATION ISSUED. PRIORITY FOUNDATION VIOLATION 7-38-005.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED FOOD DEBRIS ON SHELVES IN REAR FOOD PREPARATION AREA ACROSS FROM MIXERS. FOOD DEBRIS ON RACKS AND IN CABINETS IN BASEMENT AREAS. MUST CLEAN AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES FOR WATER LINES TO FRONT COUNTER ESPRESSO/CAPPUCCINO MACHINE. NO BACKFLOW PREVENTION DEVICES ON HOSE BIBS IN BASEMENT AND REAR MIXING BOWL AREAS. MUST PROVIDE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT: MATTRESSES, CONSTRUCTION SUPPLIES, PIPES, CONDUITS, UNUSED EQUIPMENT. PALLETS, BRICKS AND CRATES AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN FLOOR TILES AT EDGE OF GRATE ON FLOOR IN REAR COOKING AREA. MUST REPAIR AND MAINTAIN FLOOR.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: LITTER AND DEBRIS ON FLOORS IN BASEMENT, WALK-IN FREEZER, WALK-IN COOLER AND REAR FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN FLOORS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR EACH EMPLOYEE WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE..
Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Storing food at incorrect temperatures accelerates spoilage and pathogen growth. Improper food handling by untrained staff increases illness risk. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Chemical contamination from improper storage can cause acute poisoning.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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