Complaint Re-Inspection
Sep 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 26, 2025 · Original Source
Restaurant · Chicago, IL
Dunkin Donuts Baskin Robbins
2640 N Narragansett Ave
Last inspected Sep 26, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsComplaint
Sep 22, 2025
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED TOP INTERIOR OF ICE MACHINE NOT CLEAN. NOTED SLIGHT YELLOW SUBSTANCE ON THE TOP SURFACE. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE "SANDWICH STATION" PREP COOLER. EGG 47 F, SAUSAGE 47 F, BACON 47 F, AVOCADO 47, CREAM CHEESE 46 F, BUTTER 46. MANAGER DISCARDED AND DENATURED APPROX. 20 LBS OF PRODUCTS VALUED AT $150.00. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER COLD-HOLDING TEMPERATURE OF "SANDWICH STATION" PREP COOLER. AMBIENT AIR AT 45.5 F. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT WAS TAGGED AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
NOTED CUTTING BOARD AT "SANDWICH STATION" PREP COOLER WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING, OR REPLACE AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Sep 22, 2025 · Original Source
Canvass Re-Inspection
Dec 18, 2024
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED KNOT IN THE MEN WASHROOM BROKEN . INSTRUCTED TO REPAIR OR REPLACE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Chicago Department of Public Health, Dec 18, 2024 · Original Source
Canvass
Dec 11, 2024
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER AT WOMEN BATHROOM HANDWASHING SINK. TEMPERATURE OF WATER WAS 86.5F-87.3F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED KNOT IN THE MEN WASHROOM BROKEN . INSTRUCTED TO REPAIR OR REPLACE.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
OBSERVED WASTE WATER SPILLING ONTO FLOOR FROM FLOOR DRAIN WHEN DRAINING 3 COMPARTMENT SINK. PLUMMER ARRIVED ON SITE TO FIX ISSUE. INSTRUCTED MANAGER TO GET PIPES CLEANED TO PREVENT BACK UP ONTO FLOOR OF FACILITY. PRIORITY. 7-38-030(c). CITATION ISSUED.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED THE OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED MANAGEMENT THAT TRASH MUST BE STORED INSIDE GARBAGE RECEPTACLES SO THAT THEY ARE INACCESSIBLE TO INSECTS AND RODENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Dec 11, 2024 · Original Source