License
Jun 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 17, 2026 · Original Source
Children's Services Facility · Chicago, IL
Tiny Tot Daycare
2706-2712 N Laramie Ave
Last inspected Jun 17, 2026 · 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
5 inspectionsCanvass Re-Inspection
Mar 31, 2025
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-202.12 (A) OBSERVED IMPROPER TEMPERATURE OF HANDWASHING SINK AT 86.9F NEAR THE SCHOOL AGE CLASSROOM. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SANITARIAN RECHECKED THE WATER TEMPERATURE AT THE END OF THE INSPECTION, PER THE REQUEST OF THE PIC - PERSON IN CHARGE. OBSERVED THE HOT WATER TEMPERATURE AT 100.8F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.16 OBSERVED IMPROPER STORAGE OF MOP IN A BUCKET IN UTILITY SINK AREA. INSTRUCTED TO STORE PROPERLY.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11 OBSERVED LIGHTBULB OUT AT THE SCHOOL AGE CLASSROOM. INSTRUCTED TO REPLACE.
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, Mar 31, 2025 · Original Source
Canvass Re-Inspection
Mar 26, 2025
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF HANDWASHING SINK AT 77.7F NEAR THE SCHOOL AGE CLASSROOM. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.16 OBSERVED IMPROPER STORAGE OF MOP IN A BUCKET IN UTILITY SINK AREA. INSTRUCTED TO STORE PROPERLY.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-303.11 OBSERVED LIGHTBULB OUT AT THE SCHOOL AGE CLASSROOM. INSTRUCTED TO REPLACE.
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, Mar 26, 2025 · Original Source
Canvass
Mar 24, 2025
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF HANDWASHING SINKS NEAR THE SCHOOL AGE CLASSOOM AT 67.5F AND THE EMPLOYEE WASHROOM HANDWASHING SINK AT 85.3F. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE; THE EMPLOYEE WASHROOM HANDWASHING SINK IS AT THE PROPER TEMPERATURE OF 101.4F, BUT THE SCHOOL AGE CLASSROOM HANDWASHING SINK IS AT IMPROPER TEMPERATURE OF 83.6F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED IMPROPER STORAGE OF MOP IN A BUCKET IN UTILITY SINK AREA. INSTRUCTED TO STORE PROPERLY.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHTBULB OUT AT THE SCHOOL AGE CLASSROOM. INSTRUCTED TO REPLACE.
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, Mar 24, 2025 · Original Source
License
Jul 1, 2024
Pass
1 recorded violation
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN MEAT THAWING IN THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
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 temperatureOfficial record from Chicago Department of Public Health, Jul 1, 2024 · Original Source