What is Pizzeria Uno Chicago Bar & Grill's health inspection score?

Pizzeria Uno Chicago Bar & Grill has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pizzeria Uno Chicago Bar & Grill last inspected?

Pizzeria Uno Chicago Bar & Grill was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pizzeria Uno Chicago Bar & Grill have?

Pizzeria Uno Chicago Bar & Grill has 32 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pizzeria Uno Chicago Bar & Grill safe to eat at?

Yes, Pizzeria Uno Chicago Bar & Grill has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Pizzeria Uno Chicago Bar & Grill serve?

Pizzeria Uno Chicago Bar & Grill serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pizzeria Uno Chicago Bar & Grill

Name: Pizzeria Uno Chicago Bar & Grill
Address: 29 E OHIO ST, Chicago, 60611
Rating: 89

29 E OHIO ST, Chicago

Last Inspected: 4/21/2026

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0Excellent

Italian•Streeterville

Ranked #196 of 713 in StreetervilleBetter than 90% of italian restaurants

Improving

8 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

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

Pest issues

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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29 E OHIO ST, Chicago, IL 60611

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Violation Timeline

Aug 2022

2 inspections

1 high priority

3 basic

Aug

Feb 2023

1 inspections

3 basic

Feb 2024

1 inspections

1 high priority

1 intermediate

1 basic

Feb

Feb 2025

1 inspections

1 high priority

11 basic

Mar 2025

1 inspections

6 basic

Mar

Apr 2026

2 inspections

1 high priority

3 intermediate

Inspection History

8 records on file

2 Canvass Re-Inspection4 Canvass1 Short Form Complaint1 Complaint

Apr 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Apr 26

Canvass InspectionFail

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

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

Intermediate (3)

−15 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Short Form Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS AT BAR AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE PREP AREA, STAIRS LEADING TO BASEMENT WALK- IN FREEZER AND STAIRS LEADING TO 2ND FLOOR STAFF TOILET ROOM. NOTED FLOOR TILES IN PREP MISSING GROUTING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN PREP AREA. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS AND CEILING/WALL VENTS.

Base deductions−12 pts

Feb 25

Canvass InspectionFail

1 High11 Basic

12 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT THE HAND-SINK AT BAR AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS AT BAR AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SEE VIOLATION #60
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE GREASE BUILDUP ON DEEP FRYERS & COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE WALK-IN COOLER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE PREP ARFEA, STAIRS LEADING TO BASEMENT WALK- IN FREEZER AND STAIRS LEADING TO 2ND FLOOR STAFF TOILET ROOM. NOTED FLOOR TILES IN PREP MISSING GROUTING. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXPOSED FOAM-LIKE CAULK ON THE WALLS AND AROUND PIPES IN PREP AREA. INSTRUCTED TO RESURFACE AREA TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS AND CEILING/WALL VENTS.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2589996 CONDUCTED ON 2/23/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#49) 4-601.11(C): Shelves in 1st floor walk-in cooler not clean, noted dirt on wire racks, instructed to clean shelves and maintain. MUST CORRECT VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−32 pts

Feb 24

Canvass InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total1 risk factor

78/100inspection score

−17 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
Poor hygienic practices, Observed dish washer loading soiled dishes in dish washer at one end and then picking up clean dishes at other end without washing hands in between. Instructed manager to have staff wash hands when required to prevent cross contamination of utensils. priority violation 7-38-010.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found several dead cockroaches under front bar counter, instructed to remove all dead insects.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Shelves in 1st floor walk-in cooler not clean, noted dirt on wire racks, instructed to clean shelves and maintain.

Base deductions−17 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Heavy dust noted on kitchens ceiling vent, instructed to clean and maintain.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Baseboards in kitchen under dish machine in poor repair, gaps and dirt deposited between wall and board. instructed to repair and maintain.

Base deductions−6 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running water at employees/customers restrooms hand wash sinks. water temp at 67f. instructed to provide 100f minimum water temp at all hand wash sinks. priority violation 7-38-030(c)

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
heavy dust build-up noted on kitchen ceiling vents, instructed to clean and maintain.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Upper panel of ice maker not clean, dark spot noted, instructed to clean and maintain.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELD NOTED FOR KITCHEN CEILING LIGHT FIXTURES, INSTRUCTED TO INSTALL.

Base deductions−16 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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