What is Piccolo Sogno's health inspection score?

Piccolo Sogno has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Piccolo Sogno last inspected?

Piccolo Sogno was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Piccolo Sogno have?

Piccolo Sogno has 27 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Piccolo Sogno safe to eat at?

Yes, Piccolo Sogno has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Piccolo Sogno serve?

Piccolo Sogno serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Piccolo Sogno

Name: Piccolo Sogno
Address: 462-464 N HALSTED ST, Chicago, 60642
Rating: 100

462-464 N HALSTED ST, Chicago

Last Inspected: 6/1/2026

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0Excellent

American•Noble Square

Ranked #11 of 43 in Noble SquareBetter than 22% of american restaurants

Stable

7 inspections

Last: Jun 1, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

3.9

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 97/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (100/100) 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

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462-464 N HALSTED ST, Chicago, IL 60642

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Violation Timeline

May 2022

2 inspections

2 high priority

4 intermediate

4 basic

May

Sep 2023

1 inspections

1 high priority

1 intermediate

6 basic

May 2024

1 inspections

1 high priority

2 intermediate

3 basic

May

Jun 2024

1 inspections

Jul 2025

1 inspections

1 intermediate

2 basic

Jul

Jun 2026

1 inspections

Inspection History

7 records on file

1 Non-Inspection4 Canvass2 Canvass Re-Inspection

Jun 26

Non-Inspection InspectionLatestCleanNo Entry

No violations

100/100inspection score

Jul 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly traps installed above food prep tables, Instructed to remove.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Large spoons and ice scoops stored in stagnant water at room temperature, Instructed to keep according to health code, ie.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, Instructed to air dry all multi-use utensils after washing.

Base deductions−9 pts

Jun 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE WALK-IN COOLER NEXT TO THE DESSERT PREP STATION WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS, SUCH AS EGGS AND COOKED PASTA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER. OBSERVED EGGS AT 46F, CAESAR DRESSING AT 46F, COOKED PASTA AT 46F, AND CHEESE AT 47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 75 LIVE SMALL FLYING INSECTS AND 5 LIVE HOUSE FLIES ON THE WALLS AND CEILING IN THE CUSTOMER WASHROOMS, BEHIND THE BAR, IN THE FOOD PREP AREAS, DINING ROOM, DISHWASHING AREA, AROUND THE STAIRWAY TO THE BASEMENT, AROUND THE MOP SINK AND DRY STORAGE AREAS. ADDITIONAL PEST CONTROL ACTIVITY IS NEEDED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT THE ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE DRAIN LINE AT THE EXPOSED HAND WASHING SINK LEAKING AT THE EXPOSED HAND WASHING SINK IN THE DRY STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 HOLES IN THE CONCRETE FLOOR IN THE BASEMENT LIQUOR STORAGE ROOM. MANAGEMENT INSTRUCTED TO FILL IN THE HOLES SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FOOD DEBRIS AND GREASE ON THE WALLS OF THE FOOD PREP AREAS.

Base deductions−26 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED SINK LOCATED IN BAR AND ON COOK LINE. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLERS IN KITCHEN: MEAT SAUCE 485.F, RIBS AT 56.3F, MILK SAUCE AT 52.7F, STEAKS AT 48.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15 LBS OF PRODUCT VALUED AT APPROXIMATELY $825. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SCOOP STORED IN ICE CHEST AT BAR. INSTRUCTED TO STORE OUTSIDE OF ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON COOLERS IN DESSERT PREP STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EMPLOYEE TOILET ROOMS. INSTRUCTED TO PROVIDE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULBS IN CEILING OF DISH AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 10 OF 20 EMPLOYEES WITHOUT FOOD HANDLER TRAINING ON SITE. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED 1 OF 5 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−27 pts

May 22

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORAGE CONTAINERS IN BASEMENT DRY STORAGE AREA NOT LABELED WITH COMMON NAME. MUST LABEL ALL FOOD ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST OBTAIN ALLERGEN TRAINING.

Base deductions−9 pts

May 22

Canvass InspectionFail

2 High3 Med2 Basic

7 total1 risk factor

56/100inspection score

−39 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE DRINK (CAPPUCINO) IN PREP AREA. ALL PERSONAL FOOD AND DRINK ITEMS MUST BE STORED IN DESIGNATED AREA.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 4-DRAWER COLD HOLDING UNIT OPERATING AT IMPROPER INTERNAL COLD HOLDING TEMPERATURE (53.0 DEGREE F). INSTRUCTED THAT COLD HOLDING UNIT SHOULD HAVE AN INTERNAL TEMPERATURE OF 41 DEGREE F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER TAGGED FOR RE-INSPECTION.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VEAL, BOAR, CHICKEN, SHRIMP AND FISH HELD AT IMPROPER TEMPERATURES IN REACH IN COOLER ON PREP LINE. ALL FOODS MAINTAINING TEMPERATURES RANGING 52.0F-61.1F. ALL FOOD PRODUCTS DISCARDED (63LB, $600). PRIORITY. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORAGE CONTAINERS IN BASEMENT DRY STORAGE AREA NOT LABELED WITH COMMON NAME. MUST LABEL ALL FOOD ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST OBTAIN ALLERGEN TRAINING.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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.

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