Restaurant · Chicago, IL

Huck Finn Donuts

3414 S Archer Ave

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Huck Finn Donuts last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 25, 2023 to Oct 22, 2026.
Has Huck Finn Donuts ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 25, 2023.

The Full Inspection History

6 inspections

Canvass Re-Inspection

Oct 22, 2026

Pass

5 recorded violations

notedCode 10Handwashing

Official Wording

Adequate handwashing sinks properly supplied and accessible

Inspector’s Notes

6-301.14: OBSERVED NO HAND-WASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 problems

notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

3-307.11: OBSERVED A PLATE STORED IN A CONTAINER OF REFRIED BEANS IN A WALK-IN COOLER BEING USED TO TRANSFER FOOD ITEM. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN.

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.

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official Wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s Notes

4-201.11: OBSERVED A BUILD UP OF ICE ON THE CONDENSER UNIT IN THE FRONT TWO DOOR COLD HOLDING UNIT. INSTRUCTED REMOVE ICE BUILD UP 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 problems

notedCode 49Cleaning and sanitizing

Official Wording

Non-food/food contact surfaces clean

Inspector’s Notes

4-601.11(C): OBSERVED THE OPENING UNDER THE FLAT-TOP GRILL WITH FOOD AND BURNT RESIDUE BUILD UP. INSTRUCTED TO REMOVE BUILD UP AND CLEAN MENTIONED SURFACE 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 problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

6-501.13: OBSERVED THE FLOOR IN THE HOT WATER TANK STORAGE ROOM IN NEED OF CLEANING. INSTRUCTED TO CLEAN 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 problems

Official record from Chicago Department of Public Health, Oct 22, 2026 · Original Source

Canvass Re-Inspection

Oct 21, 2026

Pass

5 recorded violations

notedCode 10Handwashing

Official Wording

Adequate handwashing sinks properly supplied and accessible

Inspector’s Notes

6-301.14: OBSERVED NO HAND-WASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 problems

notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

3-307.11: OBSERVED A PLATE STORED IN REFRIED BEANS IN A WALK-IN COOLER BEING USED TO TRANSFER FOOD ITEM. INSTRUCTED TO UE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN.

In Plain English

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official Wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s Notes

4-201.11: OBSERVED A BUILD UP OF ICE ON THE CONDENSER UNIT IN THE FRONT TWO DOOR COLD HOLDING UNIT. INSTRUCTED REMOVE ICE BUILD UP 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 problems

notedCode 49Cleaning and sanitizing

Official Wording

Non-food/food contact surfaces clean

Inspector’s Notes

4-601.11(C): OBSERVED THE OPENING UNIT THE FLAT-TOP GRILL WITH FOOD AND BURNT RESIDUE BUILD UP. INSTRUCTED TO REMOVE BUILD UP AND CLEAN MENTIONED SURFACE 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 problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

6-501.13: OBSERVED THE FLOOR IN THE HOT WATER TANK STORAGE ROOM IN NEED OF CLEANING. INSTRUCTED TO CLEAN 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 problems

Official record from Chicago Department of Public Health, Oct 21, 2026 · Original Source

Canvass

Oct 15, 2026

Pass w/ Conditions

8 recorded violations

notedCode 10Handwashing

Official Wording

Adequate handwashing sinks properly supplied and accessible

Inspector’s Notes

OBSERVED NO HAND WASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 problems

notedCode 22Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OFTCS FOODS ON SITE AT THE TIME OF THE INSPECTION.FOUND IN THE PREP COOLER IN THE REAR PREP AREA: COOKED AND COOLED CHORIZ0 (54.5F). FOUND IN THE FRONT DISPLAY COOLER IN THE FRONT SERVICE COUNTER: HALF AND HALF (56.0F), RICE PUDDING (50.5F), SOUR CREAM (56.1F), WHIPPED CREAM (55.8F), CHOCOLATE MILK (50.0F). FOUND IN THE COLD HOLDING UNIT IN THE FRONT SERIVCE AREA/COUNTER: CUT LEAFY GREENS (46.0F) AND BUTTER (50.2F), CUT TOMATO WEDGES (50.1F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 16LBS AT $138 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 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 temperature

notedCode 23Food source and labeling

Official Wording

Proper date marking and disposition

Inspector’s Notes

OBSERVED TEMPERATURE CONTROL FOR SAFETY FOODS NOT PROPERLY DATE MARKED, STORED LONGER THAN 24 HOURS IN COOLERS.FOUND CONTAINERS OF COOKED AND COOLED: CHORIZO, POTATOES, RICE, CHICKEN, TUNA, ETC WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 33Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

OBSERVED IMPROPER TEMPERATURE OF TWO COLD HOLDING UNITS WITH TCS FOODS STORED INSIDE FOR SALE. THE DISPLAY COLD HOLDING UNIT FOUND AT 53.4F AND THE TWO DOOR COLD HOLDING UNIT WAS FOUND AT 49.6F. A HELD FOR INSPECTION TAG HAS PLACED ON UNITS. ONCE REPAIRED, FAX OR EMAIL TO CDPH.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

In Plain English

More about food kept at an unsafe temperature

notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

OBSERVED A CONTAINER OF COOLED CHICKEN ON THE FLOOR UNDER A FOOD STORAGE SHELF, INSIDE THE WALK IN COOLER. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND MAINTAIN.

In Plain English

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official Wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s Notes

OBSERVED A BUILD UP OF ICE ON THE CONDENSER UNIT IN THE FRONT TWO DOOR COLD HOLDING UNIT. INSTRUCTED REMOVE ICE BUILD UP 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 problems

notedCode 49Cleaning and sanitizing

Official Wording

Non-food/food contact surfaces clean

Inspector’s Notes

OBSERVED THE OPENING UNIT THE FLAT-TOP GRILL WITH FOOD AND BURNT RESIDUE BUILD UP. INSTRUCTED TO REMOVE BUILD UP AND CLEAN MENTIONED SURFACE 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 problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED CARDBOARD BOXES STORED UNDER THE NON-SLIP MATS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE 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 problems

Official record from Chicago Department of Public Health, Oct 15, 2026 · Original Source

Canvass

Nov 24, 2025

Pass

2 recorded violations

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

FLOORS NEED CLEANING BEHIND AND AROUND EQUIPMENT TO REMOVE SPILLS, DEBRIS AND/OR GREASE IN THE KITCHEN AND STORAGE AREA.

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 problems

notedCode 57Permits, training, and postings

Official Wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s Notes

MUST PROVIDE AND MAINTAIN LINE COOK EMPLOYEE'S FOOD HANDLER TRAINING CERTIFICATES 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.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Nov 24, 2025 · Original Source

Canvass

Oct 24, 2024

Pass

2 recorded violations

notedCode 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

4-601.11 OBSERVED THE 3 DOOR REFRIGERATOR WITH ACCUMULATED FOOD DEBRIS ON THE DOORS AND HANDLES LOCATED IN THE REAR STORAGE AREA, OBSERVED THE COOKING EQUIPMENT WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL.

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 problems

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

6-501.12 OBSERVED FLOORS UNDER THE COOKING EQUIPMENT AND REFRIGERATION UNIT BY COOKING LINE WITH ACCUMULATED FOOD, GREASE DEBRIS AND STANDING WATER. INSTRUCTED TO CLEAN.

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 problems

Official record from Chicago Department of Public Health, Oct 24, 2024 · Original Source

Canvass

Oct 25, 2023

Pass

7 recorded violations

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN REAR PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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 problems

notedCode 39Contamination

Official Wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s Notes

OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.

In Plain English

More about food not protected from contamination

notedCode 44Equipment and utensils

Official Wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s Notes

OBSERVED PRESET TABLEWARE NOT COVERED ON DINING TABLES. INSTRUCTED MANAGER TO PROPERLY COVER ALL TABLEWARE ON DINING TABLES OR RESET UPON CUSTOMER SEATING.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

OBSERVED MILK CRATES USED AS SHELVING IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR EASY CLEANING AND PEST CONTROL.

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 problems

notedCode 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

OBSERVED FOOD DEBRIS, SPILLS AND DUST BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES AND SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN 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 problems

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

OBSERVED DAMAGED BASEBOARDS NEAR REAR EXIT DOOR AND MISSING GROUT ALONG BASEBOARDS, AND FLOOR TILES IN PREP AREA NEAR UTILITY SINK. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN BASEBOARDS AND FLOOR TILES.

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 problems

notedCode 53Cleaning and sanitizing

Official Wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s Notes

OBSERVED NO COVERED WASTE RECEPTACLE IN UNISEX STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

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 problems

Official record from Chicago Department of Public Health, Oct 25, 2023 · Original Source