Bad Butter
1653-1655 W Cortland St, Chicago, IL 60622
Restaurant ZIP 60622 Risk 1 (High)
Pass with Conditions · as of Apr 16, 2026
Bad Butter was last inspected on April 16, 2026 with a result of “Pass w/ Conditions”. Inspectors found 8 violations, 4 of them critical.
Latest inspection
April 16, 2026 · License
Result: Pass w/ Conditions
4 critical3 general1 paperwork-
CriticalManagement & training
Staff weren’t trained on, or didn’t follow, the rules for reporting illness.
Inspector’s note: Observed no employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Priority foundation 7-38-010, no citation issued
Official wording (code 3)
Management, food employee and conditional employee; knowledge, responsibilities and reporting
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CriticalManagement & training
No written plan or kit for cleaning up vomit or diarrhea.
Inspector’s note: Observed no vomiting and diarrhea procedure and clean-up kit on premises during the inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation 7-38-005, no citation issued
Official wording (code 5)
Procedures for responding to vomiting and diarrheal events
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Observed no handwashing signage in the rear baking prep area. Instructed to provide and maintain.
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Obsevred no hot running water rear prep area near rear exit door handwashing sinks. Temperature of water was 84.4f at the time of inspection. Instructed to have hot (100f) and cold running at all hand wash sinks. Hot water was adjusted and is not meeting compliance. Priority violation 7-38-030(c), no citation issued
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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GeneralFood handling
Clean utensils, equipment, or linens weren’t stored and handled properly.
Inspector’s note: Observed cooking utensils (sheet trays, pots, pans, bowls) throughout faciltiy not inverted. Instructed to invert and maintain.
Official wording (code 44)
Utensils, equipment & linens: properly stored, dried, & handled
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: Observed no written procedure on the washing, rinsing, and sanitizing of clean-in-place equipment (large dough mixers, dough rolling machine, etc). Instructed to provide instructions on how equipment and utensils are clean and must be readiy avaible,
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed a brick wall next to stove located under the ventilation hood, in the prep/ service area not smooth and easily cleanable. Also, openings between the lower brick wall and floor surrounding the cooking equipment under the ventilation hood. Instructed to make surfaces smooth and easily cleanable and seal all openings to prevent potential harborage points for pest.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed no allergen training certificate from certified food manager onsite. Instructed all certified food managers to obtain and maintain record on site.
Official wording (code 58)
Allergen training as required
Inspection history
2 inspections on record
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Not Ready
License · Not Ready
No violations
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Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.