What is LA Gondola's health inspection score?

LA Gondola has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Gondola last inspected?

LA Gondola was last inspected on July 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Gondola have?

LA Gondola has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Gondola safe to eat at?

Yes, LA Gondola has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

Official Health Record

LA Gondola

Name: LA Gondola
Address: 2914 N ASHLAND AVE, Chicago, 60657
Rating: 95

2914 N ASHLAND AVE, Chicago

Last inspected 8mo ago

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0Excellent

Lakeview

Ranked #77 of 979 in Lakeview

Stable

7 inspections

Last: Jul 14, 2025

medium confidence

Directions Order

Inspections

43%

Clean Rate

4.3

Avg Violations

9 months 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

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

2914 N ASHLAND AVE, Chicago, IL 60657

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Violation Timeline

May 2022

2 inspections

1 high priority

3 basic

May

Sep 2023

2 inspections

3 high priority

2 intermediate

18 basic

Apr 2024

1 inspections

Apr

May 2024

1 inspections

3 basic

Jul 2025

1 inspections

Jul

Inspection History

7 records on file

3 Canvass2 Complaint1 Canvass Re-Inspection1 Non-Inspection

Jul 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 24

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED PLASTIC ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD BUILD UP ON PREP AREA SHELVES UNDER BULK CONTAINERS BY COOKLINE. MUST CLEAN SHELVES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
SOME CEILING LIGHT BULBS NOT WORKING ABOVE PREP AREA ABOVE COOKLINE. MUST PROVIDE WORKING CEILING LIGHT BULBS AND MAINTAIN.

Base deductions−6 pts

Apr 24

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Sep 23

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
S4-501.12 SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS MUST REFINISH OR REPLACE SAID CUTTING BOARDS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 HOOD ABOVE COOKING EQUIPMENT WITH GREASE BUILD-UP. CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 THE BROKEN WALL COVERED WITH PIECES OF WOOD IN THE MEN'S WASHROOM BY THE TOILET MUST BE REPAIRED WITH A SMOOTH AND CLEANABLE SURFACE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 NO FOOD HANDLER TRAINING CERTIFICATE WAS PROVIDED ON SITE. INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−12 pts

Sep 23

Canvass InspectionFail

3 High2 Med12 Basic

17 total

36/100inspection score

−64 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SINK LOCATED DISHROOM AREA. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, PROPERLY DRAINING. SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP WAS PROVIDED AT THE WASHING SINK BY THE PIZZA AREA. UPON MY REQUEST, THE MANAGER PROVIDED SOAP AT SAID SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C).CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER AT EAST WALL BY THE HANDWASHING SINK AT AIR TEMP OF 64.3F. UNIT MUST MAINTAIN TEMP OF 41F AND BELOW. TCS FOOD WAS STORED INSIDE THE UNIT: FRESH MOZZARELLA. DICED TOMATOES, ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER: SLICED TOMATOES AT TEMP OF 53.6F; DICED TOMATOES AT TEMP OF 64.9F; CUT GREEN LETTUCES AT TEMP OF 64.9F.FRESH BURRATA AT TEMP OF 52.5F; FRESH MOZZARELLA AT TEMP OF 64.9F.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 7, VALUE 40 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MUST PROVIDES CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS(STEAKS). PRIORITY FOUNDATION VIOLATION#: 7-38-005. CITATION ISSUED.

Basic (12)

−24 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN THE PREP COOLER AND SHELF. MUST PROVIDES A PROPER KNIFE HOLDER/RACK.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE SERVINGS USED FOR CUSTOMERS MUST BE PROPERLY STORED: INVERT OR WRAP THE PART THAT TOUCHES FOODS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD-GRADE DISPOSABLE PLASTIC BAGS.MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS MUST REFINISH OR REPLACE SAID CUTTING BOARDS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
HOOD ABOVE COOKING EQUIPMENT WITH GREASE BUILD-UP. CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE TOILET WATER TANK COVER INSIDE THE MEN'S WASHROOM IS NOT MAINTAINED.REPLACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BROKEN AND DIRTY GRIME DISH MACHINE AND ICE MACHINE MUST BE REPAIRED CLEANED, SANITIZED OR REMOVED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR TILES IN THE DISH ROOM MUST BE REGROUT. THE BROKEN WALL COVERED WITH PIECES OF WOOD IN THE MEN'S WASHROOM BY THE TOILET MUST BE REPAIRED WITH A SMOOTH AND CLEANABLE SURFACE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE WAS PROVIDED ON SITE. INSTRUCTED TO PROVIDE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−64 pts

May 22

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

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 (RICE, CHICKEN SOUPS ETC.). 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), HOWEVER NO FOOD IS PREPARED AND/OR SERVED AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED LOOSE COVER LID AT THE SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING STOVE AND DISH WASHING AREA.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

May 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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