CHICAGO, IL - DUNKIN DONUTS & BASKIN ROBBINS received citations for health code violations during an inspection on 08/14/2025.
Situated at 448 E 87TH ST, the establishment is part of Chatham's active food service sector. The Chatham area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 5 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation concerned handwashing procedures. Inspectors documented: 10. Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed Items(scrubber, Sprayer, Etc) Stored Inside Hand Washing Sink in Rear Prep/ Dish Washing Area. Instructed Manager to Remove All Items From Hand Washing Sink and Make Hand Washing Sink Accessible for Proper Hand Washing. Priority Foundation 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation concerned hand sanitation. Inspectors documented: 10. Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Soap at Hand Washing Sink in Front Prep Area. Instructed Manager to Provide Soap at Hand Washing Sink for Proper Hand Washing. Priority Foundation 7-38-030(c) Citation Issued.. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The third violation concerned management certification. Inspectors documented: 37. Food Properly Labeled; Original Container - Comments: Observed Bulk Containers Not Labeled in Rear Prep Area. Instructed Manager to Label All Bulk Containers with Common Name of Food.. 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. Untrained employees may unknowingly create food safety hazards.
The fourth violation related to pest prevention. Inspectors documented: 39. Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed Ice and Food Items Not Covered in Front Prep Area. Instructed Manager to Cover All Items to Protect From Contamination.. 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. Flies can transfer pathogens from garbage and feces to food preparation areas.
The fifth violation related to food safety requirements. Inspectors documented: 47. Food & Non. Regulatory standards exist to minimize health risks to consumers.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/14/2025 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: IN-USE UTENSILS: PROPERLY STORED - Comments: TONGS BEING STORED HANGING OFF THE HANDLE OF THE COOKING EQUIPMENT. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE WARMING/COOKING EQUIPMENT WITH FOOD CRUMBS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 46.2F TO 48.8 IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS EGGS, CHEESE, CREAM CHEESE, SAUSAGES( PORK AND TURKEY). MANAGER DISCARDED AND DENATURED A TOTAL 40LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 4 DRAWER PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 51.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.; IN-USE UTENSILS: PROPERLY STORED - Comments: TONGS BEING STORED HANGING OFF THE HANDLE OF THE COOKING EQUIPMENT. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE WARMING/COOKING EQUIPMENT WITH FOOD CRUMBS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER OR TEMPERATURE GAUAGE INSIDE OR ON THE FOUR DOOR REFRIGERATION UNIT WHERE THE HOT FOODS ARE PREPARED, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CROSSIANTS AND WAFFLE CONES NOT COVERED ON THE RACK AT THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO COVER ALL FOOD ITEMS THAT ARE NOT BEING PREPARED, TO AVOID POSSIBLE CONTAMINATION.; PERSONAL CLEANLINESS - Comments: OBSERVED TWO MALE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA AT ALL TIMES AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE MICROWVAE AT THE REAR FOOD PREP/DISHWASHING AREA WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED BOTH LIDS ON THE OUTDOOR GARBAGE RECEPTACLE WITH HOLES ON THEM. INSTRUCTED TO REPLACE SAID LIDS, IN ORDER TO KEEP THE RECEPTACLES INACCESSIBLE TO PEST AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION SYSTEM NOT WORKING IN BOTH OF THE TOILETM ROOMS ON SITE. INSTRUCTED TO REPAIR AND MAINTAIN SAID VENTILATION SYSTEMS..
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Flies can transfer pathogens from garbage and feces to food preparation areas.
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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