What is Lou Malnati's Pizzeria's health inspection score?

Lou Malnati's Pizzeria has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lou Malnati's Pizzeria last inspected?

Lou Malnati's Pizzeria was last inspected on March 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lou Malnati's Pizzeria have?

Lou Malnati's Pizzeria has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lou Malnati's Pizzeria safe to eat at?

Lou Malnati's Pizzeria has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Lou Malnati's Pizzeria serve?

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

Official Health Record

Lou Malnati's Pizzeria

Name: Lou Malnati's Pizzeria
Address: 1120 N STATE ST, Chicago, 60610
Rating: 82

1120 N STATE ST, Chicago

Last inspected 12mo ago

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0Good

Pizza•Old Town

Ranked #186 of 354 in Old TownBetter than 94% of pizza restaurants

Stable

6 inspections

Last: Mar 12, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

3.7

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (82/100) 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

1120 N STATE ST, Chicago, IL 60610

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Violation Timeline

Feb 2023

2 inspections

3 high priority

8 basic

Feb

Nov 2023

1 inspections

2 high priority

1 intermediate

2 basic

Dec 2023

1 inspections

Dec

Aug 2024

1 inspections

2 basic

Mar 2025

1 inspections

4 basic

Mar

Inspection History

6 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE LARGE PREP TABLE CUTTING BOARD WITH DEEP DARK CUTTING GROOVES. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS PREPARED IN AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SODA DISPENCER WITH DRIED SODA SPLATTER UNDER THE DISPENCING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT FEEDING AND ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR IN THE REAR PIZZA DOUGH ROOM WITH A BUILD UP OF STAINS AND FLOUR UNDER SHELVING, ALSO OBSERVED A BUILD UP OF DEBRIS BEHIND THE LARGE PIZZA OVENS IN THE REAR FOOD PREP. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE GREEN SHELVING IN THE REAR WHERE THE PIZZA PANS ARE STORED WITH A BUILD UP OF SMALL DARK DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SHELVING.

Base deductions−8 pts

Aug 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE NONE COOKING EQUIPMENT ON THE PIZZA LINE SIDE AND THE PASTA LINE SIDE WITH A BUILD UP OF FOOD DEBRIS BETWEEN THE STATIONS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT AND OR FLOUR IN THE REAR DRY STORAGE AREA UNDER THE SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

Base deductions−4 pts

Dec 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 23

Complaint InspectionFail

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT WASHROOM HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF BOTH ICE MACHINES IS SLIGHTLY SOILED ON DRIP PLATE AND CEILING OF ICE MACHINE. FACILITY MUST CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A LIVE ROACH IN THE BAR AREA AND 0VER 15 SMALL BLACK FLYING INSECTS NEAR BUSINESS LICENSE FRAMES. FACILITY MUST ELIMINATE ALL INSECT ACTIVITY USING PROPER PEST CONTROL SERVICES. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED TILE ABOVE THE DRY STORAGE AREA. FACILITY MUST REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMILATED GARBAGE AND FOOD DEBRIS UNDER THE SODA MACHINES AND DISH MACHINE IN THE FRONT BAR AREA. FACILITY MUST DEEP CLEAN AND MAINTAIN.

Base deductions−29 pts

Feb 23

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.13: PAPER TOWEL DISPENSER IS LOCATED ABOVE 3 COMPARTMENT SINK IN BAR. FACILITY MUST PROVIDE AN EASILY ACCESSIBLE PAPER TOWEL DISPENSER NEAR THE HAND SINK BY THE DISH MACHINE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-COUNTER IN SALAD STATION. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: UTENSILS INCLUDING BUT IS NOT LIMITIED TO KNIVES AND TONGS, STORED IN STAGNANT CONTAINERS OF ICE WATER IN SALAD AND PASTA STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SURFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: FAN GUARDS IN THE WALK-IN UNITS IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-305.11: EMPLOYEE CLOTHING ITEMS WERE FOUND STORED IMPROPERLY IN DRINK STORAGE CLOSET LOCATED NEAR FRONT REGISTER. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.

Base deductions−18 pts

Feb 23

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
PAPER TOWEL DISPENSER IS LOCATED ABOVE 3 COMPARTMENT SINK IN BAR. FACILITY MUST PROVIDE AN EASILY ACCESSIBLE PAPER TOWEL DISPENSER NEAR THE HAND SINK BY THE DISH MACHINE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BAR DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE THE DISH MACHINE UNIT IT MAINTAINS A CONCENTRATION BETWEEN 50-200PPM. ONCE REPAIRED, FACILITY MUST CONTACT CDPHFOOD@CITYOFCHICAGO.ORG FOR AN INSPECTOR TO REMOVE STICKER IF REPAIRED PROPERLY. PRIORITY 7-38-025 CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-COUNTER IN SALAD STATION. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS INCLUDING BUT IS NOT LIMITIED TO KNIVES AND TONGS, STORED IN STAGNANT CONTAINERS OF ICE WATER IN SALAD AND PASTA STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SURFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FAN GUARDS IN THE WALK-IN UNITS IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
EMPLOYEE CLOTHING ITEMS WERE FOUND STORED IMPROPERLY IN DRINK STORAGE CLOSET LOCATED NEAR FRONT REGISTER. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.

Base deductions−28 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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