What is The Pasta Bowl Company's health inspection score?

The Pasta Bowl Company has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Pasta Bowl Company last inspected?

The Pasta Bowl Company was last inspected on July 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Pasta Bowl Company have?

The Pasta Bowl Company has 24 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Pasta Bowl Company safe to eat at?

The Pasta Bowl Company has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Pasta Bowl Company serve?

The Pasta Bowl Company serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Pasta Bowl Company

Name: The Pasta Bowl Company
Address: 2434-2436 N CLARK ST, Chicago, 60614
Rating: 68

2434-2436 N CLARK ST, Chicago

Last inspected 10mo ago

▼Declining

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0Fair

Italian•Lincoln Park

Ranked #517 of 764 in Lincoln ParkBetter than 71% of italian restaurants

Declining

4 inspections

Last: Jul 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-40

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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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2434-2436 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

2 basic

Sep

Jan 2024

1 inspections

1 high priority

6 basic

Jan 2025

1 inspections

2 basic

Jan

Jul 2025

1 inspections

2 high priority

1 intermediate

9 basic

Inspection History

4 records on file

1 Complaint3 Canvass

Jul 25

Complaint InspectionLatestPass w/ Conditions

2 High1 Med9 Basic

12 total

57/100inspection score

−43 pts

High Priority (2)

−20 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.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF SERVICE PREP COOLER AT THE REAR PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS REPAIRED AND MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON COUNTER SHELVES AT THE PREP AREA TO BE IMPROPER:-ASSORTED PASTAS 71.6F/62.6F/63.5F/62.4F, MARINARA SAUCE 54.1F, ASSOTED SUACES INSIDE THE SERVICE PREP COOLER AT THE REAR 47.2F, 47.1F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED EMPLOYEE BATHROOMS WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THE COOKING STOVE. ALSO NOTED CRACKS ON THE FLOOR AT THE REAR PREP AREA, BAR AREA AND FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENTS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−43 pts

Jan 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BINS AND BUCKETS OF FOOD STORED ON THE FLOOR IN THE OUTSIDE WALK IN COOLERS AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS TO BE STORED AT LEAST 6 INCHES OFF THE FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS IN DRY STORAGE BINS AND SPICE BINS TO BE STORED WITH HANDLES IN CONTACT WITH FOOD ITEMS INSIDE BINS. INSTRUCTED MANAGER TO ENSURE ALL HANDLES ARE STORED NOT IN CONTACT WITH FOOD ITEMS IN BINS IN BETWEEN USE.

Base deductions−4 pts

Jan 24

Canvass InspectionPass

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN CUSTOMERS AND EMPLOYEE WASHROOMS, MUST PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING PIPES IN REAR STORAGE AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVD CLUTTER AND UNNECESSARY ITEMS SUCH AS CARDBORD BOXES UNUSED COOLER AND OTHER ITEMS IN REAR FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND AWAY FROM WALLS. MUST PROVIDE ADEQUATE SHELVING FOR THE EASE OF CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN REAR FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ON WALLS IN REAR STORAGE AREA AND RAW WOOD WALL BEHIND EXIT DOOR. MUST SEAL OR REPAINT WALLS. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN REAR FOOD STORAGE AREA. MUST PROVIDE ADEQUATE LIGHTHING AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION NOT WORKING IN THE EMPLOYEE WASHROOM. MUST REPAIR AND PROVIDE ADEQUATE VENTILATION.

Base deductions−22 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND VARIOUS TYPES OF COOKED PASTA AT INADEQUATE TEMPERATURES: FROM PENNE AT TEMP OF, ELBOW AT TEMP OF 62.9F, SHELLS AT TEMP OF 66.7F, AND FETTUCCINE AT TEMP OF 59.7F. PASTA WAS STORED ON SHELVES UNDER THE FRONT COUNTER AT ROOM TEMPERATURE, ALSO COOKED AND OILED GARLIC AT 53.7F. SOME OF THE PASTA WAS ALREADY DRIED FROM ROOM TEMPERATURE. ALSO, VARIOUS COOKED PASTA WAS STORED IN AN OUTSIDE WALK-IN COOLER AT IMPROPER TEMPERATURES FROM 44.4F,48.6F TO 51.7F.ALSO, TWO QUARTS OF COOKED MARINARA SAUCE AT TEMP OF 56F. ALL PASTA AND OTHER PRODUCTS WERE DISCARDED AND DENATURED BY THE MANAGER. COLD FOOD MUST MAINTAIN A TEMP OF 41F OR BELOW.POUNDS 40, VALUE 40 PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS NEEDED AT RECEPTACLE INSIDE STAFF WASHROOM.INSTRUCTED TO PROVIDE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN CEMENT FLOOR IN FRONT OF LOW TEMP DISHMACHINE IN THE KITCHEN. ALSO MISSING FLOOR TILE AT FRONT PREP AREA(EAST SIDE)REPAIR/REPLACE SAID FLOOR

Base deductions−9 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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