What is Little Caesar Enterprises, Inc.'s health inspection score?

Little Caesar Enterprises, Inc. has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Caesar Enterprises, Inc. last inspected?

Little Caesar Enterprises, Inc. was last inspected on August 19, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Caesar Enterprises, Inc. have?

Little Caesar Enterprises, Inc. has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Caesar Enterprises, Inc. safe to eat at?

Little Caesar Enterprises, Inc. has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Little Caesar Enterprises, Inc.

Name: Little Caesar Enterprises, Inc.
Address: 2906 W 63RD ST, Chicago, 60629
Rating: 48

2906 W 63RD ST, Chicago

Last inspected 7mo ago

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0Poor

Chicago

Ranked #1000 of 1000 in Chicago

Stable

4 inspections

Last: Aug 19, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

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

2906 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Apr 2024

2 inspections

1 intermediate

11 basic

Apr

Aug 2025

2 inspections

4 high priority

3 intermediate

11 basic

Inspection History

4 records on file

2 Canvass Re-Inspection1 Canvass1 Complaint

Aug 25

Canvass Re-Inspection InspectionLatestPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ONSITE FOR MANAGER ON DUTY. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE HANDLED, STORED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED IN USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE FOOD STORAGE SCOOPS CONTAINERS IN THE PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED GREASE/DEBRIS BUILDUP ON COOKING EQUIPMENT, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN AND PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE MOP SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY WITH MOP HEAD IN AN UPRIGHT MOUNTED POSITION AS TO PREVENT THE HARBORAGE OF PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 OBSERVED DUST/DIRT BUILDUP ON LIGHT SHIELDS AND CEILING AND OVERHEAD VENTS THROUGHOUT THE FACILITY IN THE PREP, KITCHEN, DISH WASH AND EMPLOYEE MEN AND WOMEN WASHROOM AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS ON DUTY. INSTRUCTED TO PROVIDE.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Canvass InspectionFail

3 High2 Med6 Basic

11 total2 risk factors

38/100inspection score

−52 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ONSITE FOR MANAGER ON DUTY. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE HANDLED, STORED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH AN INCOMPLETE BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS NOT MAINTAINED WITH IMPROPER HOT WATER TEMPERATURE AT THE HANDWASHING SINK NEAR THE PREP AREA AT 81F AND THE HANDWASHING SINK NEAR THE DISHWASH AREA AT 78F. INSTRUCTED MANAGER/PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SUGGESTED CONTACTIING A PLUMBER TO CORRECT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO CURRENT PEST CONTROL LOG BOOK NOR PEST INSPECTION REPORTS ON THE PREMISES. INSTRUCTED MANAGER/PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK ON SITE. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE FOOD STORAGE SCOOPS CONTAINERS IN THE PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZING OR FOR WARE WASHING AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE/DEBRIS BUILDUP ON COOKING EQUIPMENT, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN AND PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE MOP SINK AREA. INSTRUCTED TO STORE/DRY PROPERLY WITH MOP HEAD IN AN UPRIGHT MOUNTED POSITION AS TO PREVENT THE HARBORAGE OF PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST/DIRT BUILDUP ON LIGHT SHIELDS AND CEILING AND OVERHEAD VENTS THROUGHOUT THE FACILITY IN THE PREP, KITCHEN, DISH WASH AND EMPLOYEE MEN AND WOMEN WASHROOM AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLERS ON DUTY. INSTRUCTED TO PROVIDE.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DISPOSABLE HAND TOWELS USED AS TIES AROUND NONFOOD-CONTACT SURFACES OF EQUIPMENT SUCH AS FOOD CARTS AND DOOR HANDLES. INSTRUCTED TO REMOVE DISPOSABLE HAND TOWELS FROM EQUIPMENT AND MAINTAIN SMOOTH, EASILY-CLEANABLE NONFOOD-CONCTACT SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF PIZZA ASSEMBLY LINE COOLER TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD- AND FOOD-CONTACT SURFACES OF LARGE PIZZA OVEN TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN NONFOOD- AND FOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES ABOVE LARGE PIZZA OVEN TO BE HEAVILY SOILED WITH VISIBLE STAINS AND GREASE. INSTRUCTED TO CLEAN OR REPLACE CEILING TILES TO ALLOW FOR ADEQUATE CLEANING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES AND CEILING VENTS THROUGHOUT PIZZA OVEN AREA AND FOOD PREP AREA TO BE SOIELD WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILING TILES AND VENTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST AND DEBRIS AND MAINTAIN.

Base deductions−10 pts

Apr 24

Complaint InspectionFail

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOGBOOK ON-SITE FOR CURRENT PEST CONTROL PROVIDER. FACILITY NO LONGER SERVICED BY RENTOKILL, LAST LOGBOOK SERVICE RECEIPT FROM 2022. INSTRUCTED TO MAINTAIN UP-TO-DATE PEST CONTROL LOGBOOK ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DISPOSABLE HAND TOWELS USED AS TIES AROUND NONFOOD-CONTACT SURFACES OF EQUIPMENT SUCH AS FOOD CARTS AND DOOR HANDLES. INSTRUCTED TO REMOVE DISPOSABLE HAND TOWELS FROM EQUIPMENT AND MAINTAIN SMOOTH, EASILY-CLEANABLE NONFOOD-CONCTACT SURFACES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL SANITIZER CONCENTRATION TEST STRIPS ON-SITE FOR QUATERNARY AMMONIUM SANITIZER. INSTRUCTED TO PROVIDE CHEMICAL SANITIZER CONCENTRATION TEST STRIPS FOR ALL CHEMICAL SANTIIZERS USED AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF PIZZA ASSEMBLY LINE COOLER TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD- AND FOOD-CONTACT SURFACES OF LARGE PIZZA OVEN TO BE HEAVILY-SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN NONFOOD- AND FOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND OTHER SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES AND CEILING VENTS THROUGHOUT PIZZA OVEN AREA AND FOOD PREP AREA TO BE SOIELD WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN CEILING TILES AND VENTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST AND DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILES ABOVE LARGE PIZZA OVEN TO BE HEAVILY SOILED WITH VISIBLE STAINS AND GREASE. INSTRUCTED TO CLEAN OR REPLACE CEILING TILES TO ALLOW FOR ADEQUATE CLEANING AND MAINTAIN.

Base deductions−17 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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