CHICAGO, IL - An inspection conducted at Breakfast House Restaurant Inc.. on 07/28/2025 identified food safety violations.
The dining establishment functions from 1800 W Grand Avenue Chicago Illinois in West Town, a well-trafficked section of Chicago recognized for its restaurant culture.
The inspection report notes: "9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed - comments: observed bare hand contact with ready to eat foods, such as a female food handler removing french toast from the grill with bare hands and p..." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to pest control, an important area of food safety.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to hand washing, an important area of food safety.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Research conducted by federal health agencies demonstrates that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The FDA Hand Washing Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Local regulatory authorities have ordered that Breakfast House Restaurant Inc.. swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| Inspection ID | 2621351 |
| DBA Name | BREAKFAST HOUSE RESTAURANT INC. |
| AKA Name | BREAKFAST HOUSE RESTAURANT |
| License # | 2196316 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 1800 W GRAND AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60622 |
| Inspection Date | 07/28/2025 |
| Inspection Type | Canvass |
| Results | Pass w/ Conditions |
| Violations | 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS |
| ETC.)(PRIORITY 7-38-010)(COS)(CITATION ISSUED) | 22. PROPER COLD HOLDING TEMPERATURES - Comments | OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED ONIONS-68.9F.4LBS. COOKED BELL PEPPERS-68.7F.2LBS. COOKED MUSHROOMS-72.3F.2.5LBS. COOKED SAUSAGE-52.3F.2LBS. COOKED BLACK BEANS-48.0F.ON TOP OF THE PREP COOLER AND INSIDE OF THE WALK-IN COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.14.5LBS.$32.(PRIORITY 7-38-005)(CITATION ISSUED)(COS) | 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE. | 46. GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER NOT USING GLOVES TO HANDLE READY TO EAT FOODS.(COS) | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS BUILD UP ON DISH RACKS |
| MAINTAINED & CLEAN - Comments | MUST REPAIR OR REPLACE DAMAGED FLOOR TILES AND DAMAGED CEILING IN REAR PREP/DISH WASHING AREA. |
| Latitude | 41.89101118647223 |
| Longitude | -87.67214745847454 |
| Location | (41.89101118647223 |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
