What is Rosatis Pizza's health inspection score?

Rosatis Pizza has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rosatis Pizza last inspected?

Rosatis Pizza was last inspected on April 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rosatis Pizza have?

Rosatis Pizza has 37 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rosatis Pizza safe to eat at?

Rosatis Pizza has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Rosatis Pizza serve?

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

Official Health Record

Rosatis Pizza

Name: Rosatis Pizza
Address: 3150 W 111TH ST, Chicago, 60655
Rating: 70

3150 W 111TH ST, Chicago

Last Inspected: 4/13/2026

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0Good

Italian•Mount Greenwood

Ranked #14 of 15 in Mount GreenwoodBetter than 59% of italian restaurants

Declining

7 inspections

Last: Apr 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

13x

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 67/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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3150 W 111TH ST, Chicago, IL 60655

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Violation Timeline

Dec 2022

2 inspections

3 high priority

1 intermediate

4 basic

Dec

Jun 2023

1 inspections

1 high priority

5 basic

Jun 2024

1 inspections

6 basic

Jun

Jan 2025

1 inspections

4 basic

Aug 2025

1 inspections

7 basic

Aug

Apr 2026

1 inspections

6 intermediate

Inspection History

7 records on file

5 Canvass1 Canvass Re-Inspection1 Complaint

Apr 26

Canvass InspectionLatestPass

6 Med

6 total

70/100inspection score

−30 pts

Intermediate (6)

−30 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−30 pts

Aug 25

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE GASKETS ON THE LOWER TWO DOOR REACH IN COOLING UNIT WITH THE CUTTING BOARD ATTACHED GASKETS BADLY WORN. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING AND THE FAN VENTS OF THE WALK IN COOLING UNIT WITH A BUILD UP OF DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SIDES OF COOKING EQUIPMENT WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR AND WALL AT THE HOT LINE COOKING SIDE WITH A BUILD UP OF GREASE AND OR FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN AREA AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE LOWER WALL JUST RIGHT OF THE UTILITY SINK IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE AND DUST ON THE FOOD VENTILATION SYSTEM AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS PREPARED IN AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ALL A/C VENTS AND RETURN AIR VENT WITH A HEAVY BUILD UP OF GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL VENTS IN REAR FOOD SERVICE AREA.

Base deductions−14 pts

Jan 25

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF FRYER AND TABLE NEXT TO FRYER IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP AND FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT FAUCET ON 3 COMPARTMENT SINK IN NEED OF REPAIR OR REPLACING FAUCET. INSTRUCTED TO REPAIR OR REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ALL DUST BUILD UP IN NEED OF REMOVING AROUND ALL AIR VENTS INSTRUCTED TO REMOVE ALL DUST AND MAINTAIN

Base deductions−8 pts

Jun 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF DETAIL CLEANING OR REPLACING OF THE BLADE. INSTRUCTED TO CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
COOKING EQUIPMENT IN NEED OF CLEANING, FRYERS WITH GREASE BUILD UP IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING FLOOR TILES IN NEED OF REPLACING WHERE NEEDED. INSTRUCTED TO CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENT IN NEED OF CLEANING TO REMVOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
AIR VENT ABOVE PIZZA OVEN IN NEED OF CLEANING TO REMOVE ALL DUST. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−12 pts

Jun 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINKS IN PREP AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK AND PETAL SHUT OFF NOT FUNCTIONING PROPERLY ON HAND SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO OPERABLE SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOOR IN WASHROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−20 pts

Dec 22

Canvass Re-Inspection InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.13: SOAP DISPENSER AND PAPER TOWEL DISPENSER AT 3-COMPARTMENT SINK. INSTD TO REMOVE SAME AND HAVE LOCATED AT HANDWASH SINK ONLY

Base deductions−10 pts

Dec 22

Complaint InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
SOAP DISPENSER AND PAPER TOWEL DISPENSER AT 3-COMPARTMENT SINK. INSTD TO REMOVE SAME AND HAVE LOCATED AT HANDWASH SINK ONLY
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PIZZA PREP COOLER IN USE UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES, AMBIENT AIR TEMPERATURE OF 50.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO CONTACT CDPH TO REQUEST REINSPECTION OF COOLER WHEN REPAIRED AND ABLE TO MAINTAIN 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PIZZA PREP COOLER: RAW SAUSAGE AT 49.2F, COOKED BACON PIECES AT 49.2F, SLICED TOMATOES AT 47.0F, AND PIZZA SAUCE AT 49.4F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 15LBS $50 VALUE INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-42-090 PRIORITY

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS THROUGH PREMISES NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTD TO PROVIDE VALID CERTIFICATION FOR ALL FOOD HANDLERS
58ALLERGEN TRAINING AS REQUIRED−2
SEE 60
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 4/21/21 REPORT 2500540 NOT CORRECTED: 10 6-301.14: **C** Handwashing Signage OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES. 51 5-205.15: **C** System Maintained in Good Repair (In Good Repair) OBSERVED LEAK AT BOTTOM OF HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR. 55 6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED DAMAGED FLOOR TILES NEAR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR. 58 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E26

Base deductions−33 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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