What is Reggio's Pizza Express's health inspection score?

Reggio's Pizza Express has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Reggio's Pizza Express last inspected?

Reggio's Pizza Express was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Reggio's Pizza Express have?

Reggio's Pizza Express has 42 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Reggio's Pizza Express safe to eat at?

Yes, Reggio's Pizza Express has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Reggio's Pizza Express serve?

Reggio's Pizza Express serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Reggio's Pizza Express

Name: Reggio's Pizza Express
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 90

11601 W TOUHY AVE, Chicago

Last Inspected: 2/20/2026

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0Excellent

Pizza•Chicago

Ranked #481 of 1000 in ChicagoBetter than 95% of pizza restaurants

Improving

8 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+13 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 (90/100) 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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Sep 2023

1 inspections

2 high priority

2 intermediate

6 basic

Sep

Apr 2024

1 inspections

4 basic

Nov 2024

1 inspections

3 high priority

1 intermediate

4 basic

Nov

Mar 2025

1 inspections

4 high priority

1 intermediate

2 basic

Oct 2025

1 inspections

1 high priority

1 intermediate

3 basic

Oct

Feb 2026

3 inspections

1 high priority

2 intermediate

5 basic

Inspection History

8 records on file

2 Canvass Re-Inspection6 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass Re-Inspection InspectionFail

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. ACTIVE MANAGER STATED THAT HER CITY OF CHICAGO FOOD MANAGER CERTIFICATE WAS NEVER RECEIVED MANAGER FROM ANOTHER TERMINAL ARRIVED ON SITE APPROXIMATELY 20 MINUTES AFTER INSPECTION BEGAN. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED BOTTLES OF BLEACH AND WINDEX GLASS CLEANER STORED ABOVE 3 COMPARTMENT SINK AND NEXT TO DRIED PASTA. INSTRUCTED MANAGER TO ENSURE CHEMICALS ARE STORED IN A MANNER PREVENTING CONTAMINATION. MANAGER MOVED CHEMICALS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED LEAK FROM NECK 3 COMPARTMENT SINK FAUCET WHEN WATER IS RUN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.13 OBSERVED INADEQUATE WASTEWATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. VIOLATION ALSO NOTED ON REPORT #2631238 DATED FEBRUARY 13TH 2026. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
60PREVIOUS CORE VIOLATION CORRECTED−2
8-4-4.13(B:4)OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2624970 DATED OCTOBER 8TH 2025 INSTRUCTED FACILITY TO: #58 ENSURE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING. OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATIONS. PRIORTY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. Edit

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 120 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOOD IS HELD AT 135 AND ABOVE. MANAGER DISCARDED 5 POUNDS OF COOKED CHICKEN ($15) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2624970 DATED OCTOBER 8TH 2025 INSTRUCTED FACILITY TO: #55 CLEAN FLOOR NEAR 3 COMPARTMENT SINK AND TO #58 ENSURE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS HAVE FOOD ALLERGEN TRAINING. OBSERVED HEAVY SOIL BUILD UP ON FLOOR NEAR 3 COMPARTMENT SINK; OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATIONS. PRIORTY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−9 pts

Oct 25

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS ITALIAN BEEF WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE 4 DOOR COOLER USED TO STORE CREAM CHEESE, BEER, ETC. AND INSIDE 3 DOOR PREP COOLER NEAR PIZZA OVEN. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLIGHT LEAK UNDERNEATH 3 DOOR COOLER LOCATED IN FRONT OF PIZZA OVEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME IN INTERIOR OF MICROWAVE OVEN AND ON FLOORS AND WALLS NEAR 3 COMPARTMENT SINK AND SLIGHT BUILD UP OF SLIME IN ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONLY 1 ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionPass w/ Conditions

4 High1 Med2 Basic

7 total2 risk factors

41/100inspection score

−49 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (PIZZA, CHICKEN, DELI MEATS ETC.) WERE BEING PREPARED AND SERVED (EXPIRED SERVSAFE CERTIFICATE). INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT FRONT HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED INNER LINING OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE HOT HOLDING UNIT TO BE IMPROPER:-PASTA 113F, MARINARA SAUCE 127F, CHICKEN 114F, VEGE PIZZA 122.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $45.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE INSIDE SHELVES OF THE SERVICE PREP COOLER AT THE PIZZA SERVICE STATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Nov 24

Canvass InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total3 risk factors

42/100inspection score

−43 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (PIZZA, CHICKEN, PASTA ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE HOT HOLDING UNIT TO BE IMPROPER:-PASTA 110F, MARINARA SAUCE 130F, CHICKEN 104F, VEGE PIZZA 126F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $76.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 NOTED TORN RUBBER GASKET INSIDE THE UNSED PREP SERVICE COOLER,AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED PREMISE WITH 3 COMPARTMENT SINK SET UP FOR WASH, RINSE AND SANITIZE WITH NO SANITIZING CHEMICAL SOLUTION AVAILABLE. INSTRUCTED MANAGEMENT TO HAVE A SANITIZING CHEMICAL SOLUTION (BLEACH, QUARTZ ETC). PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−43 pts

Risk factor bonus (3× +5)−15 pts

Apr 24

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
OBSERVED SOME USE OF MILK CRATES FOR ELEVATION IN THE WALK-IN COOLER IN THE LOWER LEVEL STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT-BUILUP ON FLOORS THROUGHOUT PREP AND WAREWASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON CEILING VENTS IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL CEILING VENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN AWARENESS CERTIFICATES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOODSERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND CERTIFICATE AND KEEP CERTIFICATE ON THE PREMISES.

Base deductions−8 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High2 Med6 Basic

10 total2 risk factors

48/100inspection score

−42 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE (TCS FOODS)ITALIAN BEEF,SAUSAGE PIZZAS,SPAGHETTI,MEATBALLS ETC. IS BEING PREPARED/HANDLED SERVED TO THE CUSTOMERS.INSTRUCTED PERSON IN CHARGE,THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE HOT HOLDING UNIT IN THE FRONT PREP AREA. OBSERVED COOKED MEAT BALLS AT 116.6F,COOKED SPAGHETTI AT 117.7F .INSTRUCTED TO MAINTAIN ALL HOT (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 9#'S OF FOOD WORTH $200.00 AS STATED BY PERSON-IN-CHARGE.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE WORKING,ACCURATE THERMOMETER INSIDE THE HOT HOLDING UNIT AT FRONT PREP AREA.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE SIDES AND INTERIORS OF THE PIZZA OVEN TO REMOVE ACCUMULATION OF DRIED-UP FOOD SPLASHED DEBRIS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE THE BURNT-OUT LIGHT BULB ABOVE THE PIZZA OVEN AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS UNDER THE 3-COMPARTMENT SINK AND THROUGHOUT THE LOWER LEVEL STORAGE ROOM MUST BE ELEVATED AT LEAST 6 INCHES OF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE LOWER LEVEL WALK-IN COOLER. INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS A LINER IN THE PIZZA PREP LINE COOLER.INSTRUCTED TO USE A CLEANABLE SURFACE AT ALL TIMES.

Base deductions−42 pts

Risk factor bonus (2× +5)−10 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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