CHICAGO, IL - City health officials cited Smart Learning Education Center for health violations during an inspection on 08/05/2025.
Situated at 2705 S Archer Avenue Chicago Illinois in Bridgeport, the restaurant serves a diverse clientele in one of Chicago's bustling districts.
According to inspection records: "Observed improper cold holding temperatures of TCS foods inside of a refrigerator. 33. Proper cooling methods used; adequate equipment for temperature control - comments: observed improper temperature of refrigerator at 55." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The CDC Hand Hygiene Guidelines clearly states that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
City health officials have required that Smart Learning Education Center promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Regular health inspections serve as critical safeguards for public health in Chicago's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| Inspection ID | 2621744 |
| DBA Name | SMART LEARNING EDUCATION CENTER |
| AKA Name | SMART LEARNING EDUCATION CENTER |
| License # | 2786426 |
| Facility Type | Children's Services Facility |
| Risk | Risk 1 (High) |
| Address | 2705 S ARCHER AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60608 |
| Inspection Date | 08/05/2025 |
| Inspection Type | License |
| Results | Pass w/ Conditions |
| Violations | 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF A REFRIGERATOR. CONTAINER OF RAW CHICKEN (50.1F) |
| CITATION ISSUED | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments | OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 55.5F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT. PLEASE RVEIEW TAG REMOVAL INSTRUCTIONS IN COMMENTS.MUST HAVE COLD HOLDING UNITS S AT 41.0F OR BELOW. PRIORITY 7-38-005 |
| CITATION ISSUED | 36. THERMOMETERS PROVIDED & ACCURATE - Comments | OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR ON THE SECOND FLOOR. INSTRUCTED TO PROVIDE AND MAINTAIN. | 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY FOOD STORAGE CONTAINER IN PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN | 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION |
| STORAGE & DISPLAY - Comments | OBSERVED THE HANDWASHING SINK IN THE FOOD PREP/ DISHWASHING AREA IN NEED OF A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD ON THE SIDE NEAR THE DRAINBOARD OF THE THREE COMPARTMENT SINK WERE CLEAN DISHES ARE STORED AND PAN OF BEAN SPROUTS WERE OBSERVED. |
| Latitude | 41.844351353902354 |
| Longitude | -87.65211867623383 |
| Location | (41.844351353902354 |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: hand-washing, pest-control, sanitation, 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.
