FAIL
Risk 2 (Medium)
LUXURY SWEET BAKERY Fails Health Inspection - Chicago Bakery
September 29, 2026
License
License #3100683
2
Total Violations
1
Critical
1
Major
Inspection Summary
This bakery was inspected by the Chicago Department of Public Health on September 29, 2026. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT BOTH WASH BOWLS IN TOILET ROOM IN REAR AT 76F. MINIMUM WATER TEMPERATURE AT HAND SINK MUST BE AT 100F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT BOTH WASH BOWLS IN TOILET ROOM IN REAR AT 76F. MINIMUM WATER TEMPERATURE AT HAND SINK MUST BE AT 100F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection