What is Augusta Pizza & Grill's health inspection score?

Augusta Pizza & Grill has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Augusta Pizza & Grill last inspected?

Augusta Pizza & Grill was last inspected on April 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Augusta Pizza & Grill have?

Augusta Pizza & Grill has 29 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Augusta Pizza & Grill safe to eat at?

Augusta Pizza & Grill has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Augusta Pizza & Grill

Name: Augusta Pizza & Grill
Address: 4400 W AUGUSTA BLVD, Chicago, 60651
Rating: 80

4400 W AUGUSTA BLVD, Chicago

Last inspected 12mo ago

▼Declining

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0Good

Chicago

Ranked #508 of 1000 in Chicago

Declining

8 inspections

Last: Apr 9, 2025

medium confidence

Directions Order

Inspections

38%

Clean Rate

3.6

Avg Violations

12 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

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-12 pts

Latest

100% weight

100

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

4400 W AUGUSTA BLVD, Chicago, IL 60651

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Violation Timeline

Jul 2022

2 inspections

1 intermediate

5 basic

Jul

Sep 2022

1 inspections

Aug 2023

1 inspections

1 high priority

7 basic

Aug

Jun 2024

2 inspections

3 high priority

2 intermediate

6 basic

Nov 2024

1 inspections

Nov

Apr 2025

1 inspections

1 high priority

3 basic

Inspection History

8 records on file

2 Complaint4 Canvass2 Canvass Re-Inspection

Apr 25

Complaint InspectionLatestPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE FOOD ITEMS AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IMPROPER STORAGE OF WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY IN A SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Jun 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENT IN THE WOMEN AND MEN STAFF RESTROOM WITH DEBRIS/DIRTY LENT, VENT NEAR THE FOOD PREPARATION AREA AND VENT NEAR THE 3 COMPARTMENT SINK WITH DEBRIS AND BUILD-UP OF GREASE RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION POSTED. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO PROVIDE AND MAINTAIN

Base deductions−6 pts

Jun 24

Canvass InspectionPass w/ Conditions

3 High2 Med3 Basic

8 total1 risk factor

49/100inspection score

−46 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS PORK, CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THERE'S NO HANDWASHING SIGNAGE IN THE WOMEN STAFF RESTROOM. INSTRUCTED TO PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER/REFIRGERATOR NOT MAINTAINING PROPER TEMPERATURE 53.4F AND 3 DOOR PREP COOLER AT 57.0F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN REFRIGERATOR/COOLER AND 3 DOOR PREP COOLER (AIR TEMPERATURE OF 53.4F-57.3F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. RIBS AT 47.8F AND CHICKEN AT 49.7F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD MEASURING DEVICE ON SITE AT THE TIME OF INSPECTION. AT THE END OF INSPECTION MANAGER BROUGHT IN A THERMOMETER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENT IN THE WOMEN AND MEN STAFF RESTROOM WITH DEBRIS/DIRTY LENT, VENT NEAR THE FOOD PREPARATION AREA AND VENT NEAR THE 3 COMPARTMENT SINK WITH DEBRIS AND BUILD-UP OF GREASE RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATION POSTED. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2

Base deductions−46 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK IN PREP AREA AND THE WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOOR IN WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOOR OF THE FREEZER IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE

Base deductions−24 pts

Sep 22

Complaint InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY IN THE FOLLOWING AREAS: OBSERVED APPROX 25-30 DROPPINGS IN THE DRY STORAGE AREA UNDER THE STAIRS LOCATED JUST OUTSIDE OF THE REAR EXIT DOOR OF THE FACILITY. OBSERVED APPROX ANOTHER 15-20 DROPPINGS INSIDE THE ROOM NEXT TO THE BAR AREA JUST INSIDE THE KITCHEN ON THE FLOOR NEAR THE SHELVING. OBSERVED APPROX 10-15 DROPPINGS ON THE FLOOR UNDER THE SHELVING AREA BEHIND THE BAR AREA(NOT USED) SINCE COVID. INSTRUCTED TO CONTACT PEST CONTROL AND HAVE A SERVICE WITHA PROOF OF SERVICE LOG UPON REINSPECTION ON 7/21/2022. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A HEAVY ACCUMULATION OF DUST BUILD UP ON THE METAL SHELVING OVER THE HOT HOLD UNIT STATION (PASTA, CHEESE, MEATS) INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION ON THE FOOD SURFACE AREA AND FOODS BEING PREPARED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE REACH IN COLD HOLD UNITS LOWER AND UPRIGHT REACH IN WITH A BUILD UP OF DEBRIS AND LIGHT DIRT BUILD UP OF DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALLS AND FLOORS WITH A BUILD UP OF DIRT, DUST, AND GREASE UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE FLOOR AT THE DUCK BOARD/BASE BOARD AT THE WALL BETWEEN THE THREE COMPARTMENT SINK AND THE UTILITY SINK CLOSET. INSTRUCTED TO SEAL AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT ENTERING AND HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A HEAVY BUILD UP OF GREASE AND DUST ON THE HOOD VENTILATION UNIT AND SHAFT OVER THE PIZZA OVEN. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−15 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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