What is Old Fashioned Donuts Inc's health inspection score?

Old Fashioned Donuts Inc has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Old Fashioned Donuts Inc last inspected?

Old Fashioned Donuts Inc was last inspected on March 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Old Fashioned Donuts Inc have?

Old Fashioned Donuts Inc has 31 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Old Fashioned Donuts Inc safe to eat at?

Old Fashioned Donuts Inc has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Old Fashioned Donuts Inc

Name: Old Fashioned Donuts Inc
Address: 11248 S MICHIGAN AVE, Chicago, 60628
Rating: 27

11248 S MICHIGAN AVE, Chicago

Data may be outdated — inspected 3/14/2024

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Chicago

Ranked #960 of 1000 in Chicago

Improving

2 inspections

Last: Mar 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

15.5

Avg Violations

25 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-95

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-25 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+48 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 5/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (27/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

11248 S MICHIGAN AVE, Chicago, IL 60628

Open in Maps

View Menu Order Online

Inspection History

2 records on file

1 Complaint Re-Inspection1 Complaint

Mar 24

Complaint Re-Inspection InspectionLatestPass

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNS POSTED AT HAND SINKS. MUST INSTALL SIGN AND MAINTAIN.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL RAW WOOD MUST BE ELIMINATED FROM STORAGE OR DISHWASHING AREA. ALL WOOD MUST BE REPLACED WITH A NONPOURUS MATERIAL THAT IS EASILY CLEANABLE. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTTMENT SINK IN NEED OF REPAIR OR REPLACING. LEAK AT MIDDLE COMPARTMENT. USING OTHER 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE. CORRECT SINK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
UNISEX TOILET ROOM IN NEED OF COVERED GARBAGE CAN. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED HANDSINK WITHOUT A WASTE RECEPTACLE. INFORMED THAT ANY AND ALL HANDWASHING SINK WHICH ARE PROVIDED WITH DISPOSABLE TOWELS SHALL ALSO BE PROVIDED WITH A WASTE RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ALL PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL AMOUNT OF FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTILATION FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−34 pts

Mar 24

Complaint InspectionFail

4 High1 Med13 Basic

18 total3 risk factors

14/100inspection score

−71 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY CERTIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED HANDLED AND SERVED SUCH AS EGGS AND SAUSAGE. INSTRUCTED MANAGER THAT A CITY CERTIFIED MANAGER MUST BE ON DUTY/SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SIGNS POSTED AT HAND SINKS. MUST INSTALL SIGN AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VOLATION 7-38-005 CITATION ISSUED

Basic (13)

−26 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL RAW WOOD MUST BE ELIMINATED FROM STORAGE OR DISHWASHING AREA. ALL WOOD MUST BE REPLACED WITH A NONPOURUS MATERIAL THAT IS EASILY CLEANABLE. INSTRUCTED TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILL AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTTMENT SINK IN NEED OF REPAIR OR REPLACING. LEAK AT MIDDLE COMPARTMENT. USING OTHER 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE. CORRECT SINK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
UNISEX TOILET ROOM IN NEED OF COVERED GARBAGE CAN. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED HANDSINK WITHOUT A WASTE RECEPTACLE. INFORMED THAT ANY AND ALL HANDWASHING SINK WHICH ARE PROVIDED WITH DISPOSABLE TOWELS SHALL ALSO BE PROVIDED WITH A WASTE RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT ALL PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL AMOUNT OF FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTILATION FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.

Base deductions−71 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants