What is Prime Pizzeria's health inspection score?

Prime Pizzeria has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Prime Pizzeria last inspected?

Prime Pizzeria was last inspected on May 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Prime Pizzeria have?

Prime Pizzeria has 64 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Prime Pizzeria safe to eat at?

Yes, Prime Pizzeria has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Prime Pizzeria serve?

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

Official Health Record

Prime Pizzeria

Name: Prime Pizzeria
Address: 5925 W DIVERSEY AVE, Chicago, 60639
Rating: 91

5925 W DIVERSEY AVE, Chicago

Last Inspected: 5/14/2026

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0Excellent

Italian•Belmont Cragin

Ranked #28 of 69 in Belmont CraginBetter than 59% of italian restaurants

Improving

10 inspections

Last: May 14, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

6.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (91/100) 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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5925 W DIVERSEY AVE, Chicago, IL 60639

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Violation Timeline

May 2022

2 inspections

2 high priority

20 basic

May

Jun 2022

1 inspections

7 basic

Mar 2023

1 inspections

1 intermediate

1 basic

Mar

May 2023

1 inspections

2 basic

Jun 2024

1 inspections

4 high priority

1 intermediate

7 basic

Jun

Jan 2025

1 inspections

2 high priority

2 intermediate

7 basic

Aug 2025

1 inspections

1 high priority

1 intermediate

1 basic

Aug

May 2026

2 inspections

5 intermediate

Inspection History

10 records on file

1 Canvass Re-Inspection3 Canvass3 Complaint2 License Re-Inspection1 License

May 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

May 26

Canvass InspectionFail

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−25 pts

Aug 25

Complaint InspectionPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED ICE MACHINE NOT CLEAN. INSTRUCTED TO REMOVE ICE AND CLEAN TOP INTERIOR SURFACES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED 1/4TH IN GAP AT REAR DOOR TO DUMPSTER. INSTRUCTED TO PROVIDE A TIGHTSEAL TO EXTERIOR DOOR TO PREVENT PEST ENTRY.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER THROUGHOUT FACILITY IN HALL WAY BETWEEN KITCHEN AND DINING AREA, IN SOUTHEAST CORNER OF KITCHEN NEAR STORAGE CLOSET AND THROUGHOUGHT BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS TO BUSINESS FROM BUSINESS. ALL KEPT ITEMS ARE TO BE STORED ON PROPER SHELVING THAT IS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES OFF THE GROUND

Base deductions−17 pts

Jan 25

Complaint InspectionPass w/ Conditions

2 High2 Med7 Basic

11 total1 risk factor

51/100inspection score

−44 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK WASHROOM IN EMPLOYEE WASHROOM AND HANDWASHING SINK IN FRONT OF EMPLOYEEE WASHROOM. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT 3 DOOR PREP COLD HOLDING UNIT, SUCH AS 15LBS OF CHICKEN AT 45-47.9F. MANAGER DISCARDED AND DENATURED A TOTAL 15LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINIUM FOIL USED AS LINER ON SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS SLOW DRAINING. WHEN WATER FROM ONE COMPARTMENT IS DRAINED; WATER BACKS UP INTO ADJACENT COMPARTMENTS. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. BACKING UP HAD BEEN FIX BY THE NEXT DAY WHEN I RETURNED TO FINSH THE REPORT AND ISSUE CITATION. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass InspectionPass w/ Conditions

4 High1 Med7 Basic

12 total1 risk factor

36/100inspection score

−59 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS PORK, CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN MEN WASHROOM AND HANDWASHROOM IN THE BAR AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK WASHROOM IN EMPLOYEE WASHROOM, MEN WASHROOM AND HAMDWASHING SINK IN BAR AND HANDWASHING SINK IN FRONT OF EMPLOYEEE WASHROOM. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 53.4F AND 3 DOOR PREP COOLER AT 57.0F. MANAGER CAME SOMEONE TO FIX IT DURING WRITING MY REPORT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN WALK-IN COOLER AND 3 DOOR PREP COOLER (AIR TEMPERATURE OF 53.4F-57.3F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. RIBS AT 47.8F AND CHICKEN AT 49.7F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINIUM FOIL USED AS LINER ON SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MISSING/BROKEN WALL TILES IN THE DISH MACHINE. INSTRUCTED TO REPAIR BROKEN TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.

Base deductions−59 pts

Risk factor bonus (1× +5)−5 pts

May 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
INSTRUCTED TO CLEAN GREASE SPILLS ON FRONT END OF OUTSIDE GREASE OIL CONTAINER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--FOUND THE WALLS IN THE PIZZA PACKING AREA STAINED YELLOW. FOUND PUDDLE OF WATER UNDER DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Mar 23

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 4 DEAD COCKROACHES IN CLOSET ADJACENT TO EMPLOYEE TOILET ROOM. MUST REMOVE. MANAGER REMOVED COCKROACHES PREMISES DURING INSPECTION.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND THE WALLS IN THE PIZZA PACKING AREA STAINED YELLOW. FOUND PUDDLE OF WATER UNDER DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−7 pts

Jun 22

License Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MISSING/BROKEN WALL BASE TILES UNDERNEATH THE DISH MACHINE, IN THE CUSTOMER PICK UP AREA HALLWAY, AND INSIDE THE HANDICAP STALL IN THE WOMENS RESTROOM. INSTRUCTED TO REPAIR WALL BASE TILES AND MAINTAIN. FOUND A LEAK COMING FROM THE BASEMENT ENTRANCE AREA CEILING. INSTRUCTED MANAGEMENT TO STOP LEAK AND REPAIR CEILING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND THE WALLS IN THE PIZZA PACKING AREA STAINED YELLOW. NOTED HEAVY DIRT AND GRIME BUILD UP INSIDE THE FLOOR DRAIN IN THE DISH AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN WALLS AND FLOOR DRAIN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON THE CEILING IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND PROVIDE A SMOOTH CLEANABLE CEILING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNNECESSARY ARTICLES STORED IN THE BASEMENT AREA IN THE REAR CORNER/NOOK. MUST REMOVE ALL EQUIPMENT AND ARTICLES THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND STORE REMAINING ITEMS ON SHELVING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE A WORKING MECHANICAL VENTILATION FAN IN BOTH THE MENS AND WOMENS RESTROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DUST BUILD UP ON THE METAL FAN/VENTILATION LOCATED ON THE REAR EXIT DOOR WALL. INSTRUCTED MANAGEMENT TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED OUT LIGHT BULBS IN THE MENS WASHROOM, AND INADEQUATE LIGHTING IN THE BAR AREA. INSTRUCTED MANAGEMENT TO REPLACE BURNED OUT BULBS, AND PROVIDE ADEQUATE LIGHTING IN SAID AREAS.

Base deductions−14 pts

May 22

License Re-Inspection InspectionFail

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED AMBIENT AIR TEMPERATURE OF THE PIZZA-PREP COOLER IN THE PACKING AREA TO BE IMPROPER AT 45F (TOP RAIL) AND 48F (UNDERNEATH). INSTRUCTED TO REPAIR EQUIPMENT TO PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.

Basic (8)

−16 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND GREASE AND DIRT BUILD UP INSIDE BOTH FRYERS ON THE COOKS LINE. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MISSING/BROKEN WALL BASE TILES UNDERNEATH THE DISH MACHINE, IN THE CUSTOMER PICK UP AREA HALLWAY, AND INSIDE THE HANDICAP STALL IN THE WOMENS RESTROOM. INSTRUCTED TO REPAIR WALL BASE TILES AND MAINTAIN. FOUND A LEAK COMING FROM THE BASEMENT ENTRANCE AREA CEILING. INSTRUCTED MANAGEMENT TO STOP LEAK AND REPAIR CEILING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND THE WALLS IN THE PIZZA PACKING AREA STAINED YELLOW. NOTED HEAVY DIRT AND GRIME BUILD UP INSIDE THE FLOOR DRAIN IN THE DISH AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN WALLS AND FLOOR DRAIN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON THE CEILING INSIDE THE WOMENS RESTROOM AND IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND PROVIDE A SMOOTH CLEANABLE CEILING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNNECESSARY ARTICLES STORED IN THE BASEMENT AREA IN THE REAR CORNER/NOOK. MUST REMOVE ALL EQUIPMENT AND ARTICLES THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND STORE REMAINING ITEMS ON SHELVING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE A WORKING MECHANICAL VENTILATION FAN IN BOTH THE MENS AND WOMENS RESTROOMS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DUST BUILD UP ON THE METAL FAN/VENTILATION LOCATED ON THE REAR EXIT DOOR WALL. INSTRUCTED MANAGEMENT TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED OUT LIGHT BULBS IN THE MENS WASHROOM, AND INADEQUATE LIGHTING IN THE BAR AREA. INSTRUCTED MANAGEMENT TO REPLACE BURNED OUT BULBS, AND PROVIDE ADEQUATE LIGHTING IN SAID AREAS.

Base deductions−26 pts

May 22

License InspectionFail

1 High12 Basic

13 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED MUTLIPLE COOLERS NOT MAINTAINING PROPER TEMPERATURE: NOTED TEMPERATURE OF THE PIZZA-PREP COOLER IN THE PACKING AREA TO BE IMPROPER AT 51F, THE TEMPERATURE OF THE COOKS LINE 3-DOOR PREP COOLER TO BE IMPROPER AT 50F, AND THE TEMPERATURE OF THE 3-DOOR (LEFT) COOLER IN THE BAR TO BE IMPROPER AT 59F. INSTRUCTED TO REPAIR EQUIPMENT TO PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.

Basic (12)

−24 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS SLOW DRAINING. WHEN WATER FROM ONE COMPARTMENT IS DRAINED; WATER BACKS UP INTO ADJACENT COMPARTMENTS. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND GREASE AND DIRT BUILD UP INSIDE BOTH FRYERS ON THE COOKS LINE. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKS AT THE SPRAYER ARM IN THE DISH AREA AND AT THE DISH AREA THREE COMPARTMENT SINK FAUCET BASE. INSTRUCTED MANAGEMENT TO REPAIR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED NO RUNNING WATER AT THE BAR AREA THREE COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO TURN ON WATER/REPAIR THREE COMPARTMENT SINK TO A WATER TEMPERATURE OF AT LEAST 110F AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK LAYER OF GREASE ON TOP OF THE LID. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND MISSING/BROKEN WALL BASE TILES UNDERNEATH THE DISH MACHINE, IN THE CUSTOMER PICK UP AREA HALLWAY, AND INSIDE THE HANDICAP STALL IN THE WOMENS RESTROOM. INSTRUCTED TO REPAIR WALL BASE TILES AND MAINTAIN. FOUND A LEAK COMING FROM THE BASEMENT ENTRANCE AREA CEILING. INSTRUCTED MANAGEMENT TO STOP LEAK AND REPAIR CEILING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND THE WALLS IN THE PIZZA PACKING AREA STAINED YELLOW. NOTED HEAVY DIRT AND GRIME BUILD UP INSIDE THE FLOOR DRAIN IN THE DISH AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN WALLS AND FLOOR DRAIN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON THE CEILING INSIDE THE WOMENS RESTROOM AND IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND PROVIDE A SMOOTH CLEANABLE CEILING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNNECESSARY ARTICLES STORED IN THE BASEMENT AREA IN THE REAR CORNER/NOOK. MUST REMOVE ALL EQUIPMENT AND ARTICLES THAT ARE UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND STORE REMAINING ITEMS ON SHELVING OFF THE FLOOR TO ENSURE ADEQUATE FACILITY CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BURNED OUT LIGHT BULBS IN THE MENS WASHROOM, AND INADEQUATE LIGHTING IN THE BAR AREA. INSTRUCTED MANAGEMENT TO REPLACE BURNED OUT BULBS, AND PROVIDE ADEQUATE LIGHTING IN SAID AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DUST BUILD UP ON THE METAL FAN/VENTILATION LOCATED ON THE REAR EXIT DOOR WALL. INSTRUCTED MANAGEMENT TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE A WORKING MECHANICAL VENTILATION FAN IN BOTH THE MENS AND WOMENS RESTROOMS.

Base deductions−34 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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