What is Pete's Pizza's health inspection score?

Pete's 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 Pete's Pizza last inspected?

Pete's Pizza was last inspected on March 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pete's Pizza have?

Pete's Pizza has 22 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pete's Pizza safe to eat at?

Pete's 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 Pete's Pizza serve?

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

Official Health Record

Pete's Pizza

Name: Pete's Pizza
Address: 3737 N WESTERN AVE, Chicago, 60618
Rating: 70

3737 N WESTERN AVE, Chicago

Data may be outdated — inspected 3/6/2025

▲Improving

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0Good

Pizza•North Center

Ranked #400 of 559 in North CenterBetter than 95% of pizza restaurants

Improving

3 inspections

Last: Mar 6, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

15 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

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

-33

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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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3737 N WESTERN AVE, Chicago, IL 60618

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Violation Timeline

Jan 2023

1 inspections

1 high priority

3 intermediate

9 basic

Jan

Aug 2024

1 inspections

1 high priority

1 intermediate

4 basic

Mar 2025

1 inspections

2 intermediate

1 basic

Mar

Inspection History

3 records on file

3 Canvass

Mar 25

Canvass InspectionLatestPass

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED FOOD ITEMS (COOKIES, CAKE SLICES, AND BANANA PUDDING)NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME, AND ADDRESS WHERE MADE AND PACKAGED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT DOOR NOT RODENT PROOF WITH A GAP AT THE BOTTOM OF THE DOOR (ABOUT 1/2'). INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Base deductions−12 pts

Aug 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-SAUSAGE 44.8F/58.1F, MARINARA SAUCE 56F, GREEN PEPPERS 44.6F, CHEESE 45.8F, SALAMI 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH DARK STAINS AT THE KITCHEN PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED EMPLOYEES WASHROOM AT THE BASEMENT FOOD/DRY STORAGE AREA WITH GARBAGE CANS AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- ..MISSING TILES ON WALL BEHIND THE COOKING STOVE AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR, REPLACE AND MAINTAIN. ..ALSO NOTED STAINED AND MOLDDY SUBSATANCE ON WALL AROUND THE PRODUCE WALK IN FREEZER AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO CLEAN REPAIR AND MAINTAIN. ..NOTED DUSTY AND DIRTY CEILING AND CEILING FANS INSIDE THE WALK IN COOLERS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−23 pts

Jan 23

Canvass InspectionPass

1 High3 Med9 Basic

13 total

57/100inspection score

−43 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE FRONT PREP AREA/ BAR.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS/WALK-IN COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROVIDE LABEL FOR ALL FOOD STORAGE CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (FLOUR, BLACK PEPPER, SALT ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO RODENT PROOF BOTTOM OF REAR PREP EXIT DOOR.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN, REPAINT OR REPLACE RUSTY METAL STORAGE RACKS IN BASEMENT PRODUCE/KEGS AND MEAT WALK-IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN PREP SHELVES WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION IN REAR PREP/COOKING AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR HEAVY WATER LEAK UNDERNEATH DISHMACHINE IN REAR DISHWASHING AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE ENCLOSURE. NOTED SOME GREASE ACCUMULATION ON GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED TILES AROUND MOPSINK IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL AND CEILING WITH DUST AND MOLD LIKE ACCUMULATION INSIDE PRODUCE WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/COOKING AREA AND IN BASEMENT STORAGE AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH INCOMPLETE AND EXPIRED PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND EXPIRED ALLERGEN TRAINING CERTIFICATES AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−43 pts

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Community Safety Reports

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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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