What is Pizzeria Aroma's health inspection score?

Pizzeria Aroma has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pizzeria Aroma last inspected?

Pizzeria Aroma was last inspected on May 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pizzeria Aroma have?

Pizzeria Aroma has 29 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pizzeria Aroma safe to eat at?

Pizzeria Aroma has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pizzeria Aroma serve?

Pizzeria Aroma serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pizzeria Aroma

Name: Pizzeria Aroma
Address: 5350 N BROADWAY, Chicago, 60640
Rating: 60

5350 N BROADWAY, Chicago

Last Inspected: 5/28/2026

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0Fair

Italian•Uptown

Ranked #524 of 751 in UptownBetter than 67% of italian restaurants

Declining

6 inspections

Last: May 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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5350 N BROADWAY, Chicago, IL 60640

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Violation Timeline

Jul 2022

2 inspections

1 high priority

1 intermediate

2 basic

Jul

Apr 2023

1 inspections

1 high priority

4 basic

Aug 2024

1 inspections

2 high priority

9 basic

Aug

Jul 2025

1 inspections

1 high priority

2 basic

May 2026

1 inspections

1 high priority

5 intermediate

May

Inspection History

6 records on file

1 Complaint4 Canvass1 Canvass Re-Inspection

May 26

Complaint InspectionLatestPass with Conditions

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (5)

−25 pts

22PROPER COLD HOLDING TEMPERATURES−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINK AT THE END OF PREP LINE NEXT TO PREP SINK.

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED BLACK AND SILVER TO-GO TRAYS STORED FACING UP AT THE HOT FOODS LINE. INSTRUCTED TO INVERT ALL TRAYS TO PROTECT FROM ANY OVERHEAD CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST DETAIL CLEAN FLOORS THROUGHOUT THE PIZZA PREP AREA AND NEAR FRYING AND GRILL EQUIPMENT.

Base deductions−14 pts

Aug 24

Canvass InspectionPass w/ Conditions

2 High9 Basic

11 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOODSERVICE SANITATION CERTIFIED PERSON WITH ORIGINAL CITY OF CHICAGO CERTIFICATE MUST BE PRESENT WHILE HANDLING TCS FOODS (PORK, BEEF, CHICKEN, FISH ETC). PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/VERIFICATION AVAILABLE THAT EACH FOOD EMPLOYEE HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASE TRANSMISSIBLE THROUGH FOOD. MUST PROVIDE AND MAINTAIN VERIFICATION FOR EACH FOOD EMPLOYEE . PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND 3 DOOR REACH-IN COOLER (ACROSS THE GRILL) IN THE KITCHEN. --------INSTRUCTED TO REPAINT OR REPLACE RUSTY METAL RACKS INSIDE THE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH DUST AND GREEN MOLD LIKE BUILD-UP INSIDE THE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO USE PROPER RAISED SHELVES FOR CLEANING/CHEMICAL ITEMS NEXT TO THE DISHMACHINE FOR EASY ACCESS ON CLEANING, NO MILK CRATES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND REMOVE BLACK WORN OUT CAULKING BEHIND 3 COMPARTMENT SINK AND BEHIND THE RINSE SINK IN PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS WITH DEAD INSECTS ABOVE REAR PREP AREA AND INSIDE/ABOVE EMPLOYEE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MEAT SLICER ON PREP TABLE IN THE BASEMENT. INSTRUCTED TO REMOVE OR INSTALL HAND SINK IN THE BASEMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BOTH EXPOSED HANDSINKS IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN THEM.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND INCREASE THE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD MANGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARNESS TRAINING CERTIFICATE AND MAINTAIN.

Base deductions−18 pts

Jul 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONE MISSING FOOD ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES.

Base deductions−2 pts

Jul 22

Canvass InspectionFail

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ACCUMULATED BLACK DIRT/SLIME BUILD-UP INSIDE ICE MACHINE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. ALL ICE INSIDE THE ICE MACHINE WAS VOLUNTARILY DISCARDED. PRIORITY FOUNDATION 7-38-005.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETERS INSIDE BOTH DESSERTS REACH-IN COOLERS. MUST PROVIDE WORKING THERMOMETERS FOR BOTH DESSERT COOLERS.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE MISSING FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Base deductions−17 pts

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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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