ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Firecakes last inspected?
The most recent inspection on record was on Nov 13, 2025. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Aug 12, 2024 to Nov 13, 2025.
Has Firecakes ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 12, 2024.
The Full Inspection History
3 inspections
Complaint Re-Inspection
Nov 13, 2025
Pass
1 recorded violation
notedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13---OBSERVED FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Nov 13, 2025 · Original Source
Complaint
Nov 12, 2025
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 2 DOOR-STAND-UP-COOLER.OBSERVED MILKS AT 47.8F AND HALF & HALF CREAMS AT 47.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50#'S OF FOOD WORTH $45.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED THE 2 DOOR STAND-UP-COOLER WITH AN AIR TEMPERATURE OF 49.7F.THE COOLER WAS USED TO STORE (TCS FOODS) MILKS AND HALF & HALF CREAMS ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN SAID COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).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.
OBSERVED FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Chicago Department of Public Health, Nov 12, 2025 · Original Source
Canvass
Aug 12, 2024
Pass
2 recorded violations
notedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
Live plants placed above open food, instructed to keep away.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
No hands washing signs in employees rest room, instructed to post.
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.