What is Sarpino's Pizzeria's health inspection score?

Sarpino's Pizzeria has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sarpino's Pizzeria last inspected?

Sarpino's Pizzeria was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sarpino's Pizzeria have?

Sarpino's Pizzeria has 23 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sarpino's Pizzeria safe to eat at?

Yes, Sarpino's Pizzeria has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sarpino's Pizzeria serve?

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

Official Health Record

Sarpino's Pizzeria

Name: Sarpino's Pizzeria
Address: 1149 W DIVERSEY PKWY, Chicago, 60614
Rating: 94

1149 W DIVERSEY PKWY, Chicago

Last Inspected: 1/26/2026

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0Excellent

Pizza•Lincoln Park

Ranked #101 of 764 in Lincoln ParkBetter than 95% of pizza restaurants

Improving

6 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.8

Avg Violations

4 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

100

Latest

100% weight

2nd

60% weight

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

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1149 W DIVERSEY PKWY, Chicago, IL 60614

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Violation Timeline

Oct 2023

1 inspections

6 basic

Oct

Jul 2024

1 inspections

1 high priority

1 intermediate

4 basic

Aug 2024

1 inspections

2 basic

Aug

May 2025

1 inspections

2 basic

Jan 2026

2 inspections

1 intermediate

6 basic

Jan

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionFail

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
THE FOLLOWING PREPARED TCS FOODS IN THE WALK IN COOLER NOT DATE LABELED WITH AN EXPIRATION DATE. NO DATES OF ANY TYPE: 30 LBS SHREDDED MOZZARELLA CHESSE. CHOPPED CHICKEN. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST BE WASHABLE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO HOT WATER AT THE PREP HAND WASHING SINK, THE THREE COMPARTMENT SINK AND ONE COMPARTMENT PREP SINK. WATER TEMPERATURES NOTED AT 43.7F, 44.2F AND 44.6F.HOT WATER TANK FOR THE ABOVE SINKS NOT OPERATIONAL. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED PILED PLASTIC CRATES ON THE REAR WALKWAY TO GARBAGE AREA. MUST REMOVE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER ON SITE WITHOUT PROOF OF FOOD HANDLER TRAINING OR CERTIFCATE. MUST PROVIDE.

Base deductions−17 pts

May 25

Canvass InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED APRONS HUNG ON SHELVES WHERE CLEAN PIZZA PANS WERE STORED. MUST STORE APRONS IN DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8/6/2024, REPORT #2598688. #58--OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−4 pts

Aug 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPAERTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS AND MAINTAIN.

Base deductions−4 pts

Jul 24

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 4-DOOR PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 55.0F. INSIDE THE UNIT. COOLER WAS USED TO STORE TCS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.0F. UNIT TAGGED HELD FOR INSPECTION TAG REMOVAL MAY NOT BE USED UNTIL COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 4-DOOR PIZZA PREP COOLER. OBSERVED THE FOLLOWING FOODS COOKED GROUND BEEF AT 50.1F, SAUSAGES 48.3F, COOKED CHCKEN 48.2F, HAM 49.3F, COOKED CHICKEN WINGS 49.9F, MEATBALLS 48.6F COOKED BEEF 47.6F, PEPPERONI 48.6F, SALAMI 48.1F AND CHEESE 50.3F. MANAGER IMMEDIATELY AND VOLUNTARY DISCARDED APPROXIMATELY 60 LBS OF FOOD VALUE OF $250 INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. PRIOIRTY VIOLATION 7-38-005 CITATIONN ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP COOLERS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPAERTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION#2584321 ON 10/30/2023. VIOLATION#40. OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN. #47. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS IN ALL COOLERS AND DRY FOOD STORAGE. MUST BE WASHABLE MATERIAL. #57. THERE IS NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−23 pts

Oct 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS IN ALL COOLERS AND DRY FOOD STORAGE. MUST BE WASHABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS A LINER FOR SHELVING UNDER STORED POTS/PANS IN ALL COOLERS AND FREEZERS. MUST BE A SMOOTH CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
TABLETOP CAN OPENER NOTED DIRTY WITH FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BLACKENED WALL CAULKING AT THE THREE-COMPARTMENT SINK. MUST REPLACE.----HOLE IN THE WASHROOM WALL. MUST SEAL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
THERE IS NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Base deductions−12 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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