What is Pete's Pizza & Bakehouse's health inspection score?

Pete's Pizza & Bakehouse has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pete's Pizza & Bakehouse last inspected?

Pete's Pizza & Bakehouse was last inspected on January 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pete's Pizza & Bakehouse have?

Pete's Pizza & Bakehouse has 45 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pete's Pizza & Bakehouse safe to eat at?

Pete's Pizza & Bakehouse has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pete's Pizza & Bakehouse serve?

Pete's Pizza & Bakehouse serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pete's Pizza & Bakehouse

Name: Pete's Pizza & Bakehouse
Address: 1100 W GRANVILLE AVE, Chicago, 60660
Rating: 56

1100 W GRANVILLE AVE, Chicago

Data may be outdated — inspected 1/22/2025

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0Fair

Pizza•Edgewater

Ranked #190 of 237 in EdgewaterBetter than 94% of pizza restaurants

Declining

6 inspections

Last: Jan 22, 2025

low confidence

Directions Order

Inspections

17%

Clean Rate

7.5

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 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

1100 W GRANVILLE AVE, Chicago, IL 60660

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Violation Timeline

Jun 2022

2 inspections

4 high priority

5 intermediate

11 basic

Jun

Feb 2023

1 inspections

1 high priority

5 basic

Jan 2024

1 inspections

2 high priority

1 intermediate

7 basic

Jan

Feb 2024

1 inspections

Jan 2025

1 inspections

1 high priority

3 intermediate

5 basic

Jan

Inspection History

6 records on file

2 Canvass1 Canvass Re-Inspection2 Complaint1 Complaint Re-Inspection

Jan 25

Canvass InspectionLatestPass w/ Conditions

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
UPPER ICE SHOOT INSIDE THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS NOT PROPERLY HELD AT ADEQUATE HOT HOLDING TEMPERATURES IN THE COOKS LINE STEAM TABLE. MEATBALLS AT 124.8F, VEGETABLE SOUP AT 114.6F, CHEESE SAUCE AT 110.8F. ALL FOODS DISCARDED. MANAGER INCREASED THE STEAM TABLE TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED TCS ALFREDO CHEESE SAUCE HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 49.5F IN THE UPPER PORTION OF THE COOKS LINE COOLER. NOTED OTHER TCS FOODS IN THE SAME COOLER AT PROPER COLD HOLDING TEMPERATURE AND ALFREDO SAUCE FROM THE LARGER CONTAINER IN THE REFRIGERATOR AT PROPER TEMPERATURE. COOK STATED HE RECENTLY FILLED THE COOKS LINE CONTAINER FROM A METAL PAN DIRECTLY FROM THE HOT DISH WASHING MACHINE. REVIEWED WITH MANAGEMENT PROPER FOOD PROTECTION/TEMPERATURE REQUIREMENTS. SAUCE DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.
24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
NOTED THE BUSINESS MAINTAINS TEMPERATURE LOGS WITH AN APPROVED VARIANCE FROM C.D.P.H AS A MEANS OF CONTROL FOR ASSORTED PIZZAS AND CALZONES ON DISPLAY THEN REHEATED TO 165 F AS ORDERED. RECORDS WERE FOUND NOT PROPERLY MAINTAINED. SOME ITEMS SUCH AS THE MEAT STUFFED CALZONE AT A TEMPERATURE OF 66.9F AND NOT LISTED ON THE TEMPERATURE LOG. ALSO, THEIR VARIANCE LOG SHEETS LIST THE FOODS MUST BE DISCARDED AFTER THREE HOURS. THE INITIAL TEMPERATURES WERE TAKEN AT 10:35 AM. TEMPERATURES NOTED DURING THE INSPECTION AT 2:30 PM. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY MAINTAIN THEIR VARIANCE OF TIME AND TEMPERATURE FOR A MEANS OF CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE DRY FOOD STORAGE ROOM.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BROKEN COLD WATER HANDLE ON THE FRONT PREP HAND WASHING SINK. MUST REPLACE.----LEAK UNDER THE DISHWASHING ROOM HAND WASHING SINK ONTO THE FLOOR. INSTRUCTED TO REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN ENTRANCE HAND WASHING SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT STORE STREET SCOOTER INSIDE THE DRY FOOD STORAGE ROOM OR ANY OTHER KITCHEN/FOOD AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVDE.

Base deductions−35 pts

Feb 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Canvass InspectionFail

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED READY TO EAT FRESH VEGETABLES NOT PROTECTED DURING STORAGE. NOTED AN OPEN BUS PAN FILLED WITH RAW BACON BEING STORED DIRECTLY ABOVE AN OPEN CASE OF FRESH ROMAINE LETTUCE AND A BAG OF SHREDDED LETTUCE STORED DIRECTLY ON TOP OF THE RAW BACON. ALSO OBSERVED IN ANOTHER COOLER A CASE OF RAW EGGS STORED ON SHELVING DIRECTLY ABOVE AN OPEN BOX OF FRESH BROCCOLI AND BAGGED CARROTS. ALL FOODS REMOVED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EXCESSIVE PINK AND BROWN SLIME SUBSTANCE INSIDE THE UPPER WATER RESERVOIR OF THE ICE FOR CONSUMPTION MACHINE AND ADDITIONAL SLIME IN THE UPPER ICE SHOOT PORTION AND OTHER ICE CONTACT SURFACES OF THE MACHINE. INSTRUCTED TO REMOVE ALL SUBSTANCE, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS AND SPICES NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT STORE PIZZA TO GO BOXES IN THE UNPROTECTED BASEMENT NOT SUITABLE FOR FOOD CONTACT TO GO CONTAINERS OR PROVIDE SMOOTH AND CLEANABLE FLOORS WALLS AND CEILING THROUGHOUT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD WRAPPED IN TINFOIL AS A MEANS OF REPAIR FOR THE SHELVING ABOVE THE COOKS LINE PREP TABLE.----MUST NOT USE CARDBOARD AS SPLASH GUARDS ON THE METAL RACK SHELVING IN THE KITCHEN AT THE TO GO BAG SHELVING.----MUST NOT USE TAPE AS WALL MOUNTING FOR EMPLOYEE WASHROOM MIRROR. ALL ABOVE MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE FOLLOWING EQUIPMENT NOTED DIRTY WITH EXCESSIVE GREASE AND FOOD DEBRIS: RUBBER DOOR GASKETS OF THE COOKS LINE DRAWER COOLER, INTERIOR OF COOKS LINE COOLERS AND FREEZERS. EXTERIOR OF ALL COOKS LINE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE FOLLOWING WITH EXCESSIVE GREASE AND DEBRIS: UNDER THE COOKS LINE EQUIPMENT, UNDER THE DISH WASHING MACHINE.MUST CLEAN AND MAINTAIN.----NOTED POOLING WATER ON THE FLOORS THROUGHOUT THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE WALK-IN FREEZER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 2-8-23 REPORT #2570966 NOT CORRECTED. #43- NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#47- NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−39 pts

Feb 23

Complaint InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER AND FLOOR. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS (RAVIOLI, POTATOES, FROZEN PEACHES)WORTH $20.00 THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED HEAVY GREASE ACCUMULATION ONTOP AND ARROUND OF GREASE AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.110 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).
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 EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−20 pts

Jun 22

Complaint Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-501.115 SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-602.11(A; B:1-4,6,7; C; D) BULK FOOD STORAGE CONTAINERS DO NOT HAVE LABELS THROUGHOUT THE KITCHEN FACILITY. INSTRUCTED TO LABEL WITH THE PRODUCT COMMON NAME.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 NON-FOOD CONTACT SURFACE OF RUSTED SHELVING IN THE WALK-IN COOLER AND SHELVING NEAR THE STAND-UP REACH-IN COOLER AT THE END OF THE COOKLINE IS NO LONGER EASILY CLEANABLE. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) FLOORS INCLUDE BUT ARE NOT LIMITED TO AREAS SUCH AS UNDER THE GRILL AREA AND THE DISH AREA HAS SOIL AND GREASE DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS SPLASH GUARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.

Base deductions−21 pts

Jun 22

Complaint InspectionFail

3 High4 Med8 Basic

15 total

34/100inspection score

−66 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
PAPER TOWELS ARE NOT PROVIDED AT THE HANDWASHING SINK IN THE DISH AREA. PIC PROVIDED PAPER TOWELS ON SITE. SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THE HAND SINK LOCATED AT THE ENTRANCE OF THE REAR KITCHEN IS BLOCKED BY TABLES, AND WATER WAS SHUT OFF AT THE HAND SINK.---THE HAND SINK LOCATED IN THE REAR PREP-LINE AREA WAS BLOCKED BY A PLASTIC PITCHER.---THE FACILITY MUST ENSURE HAND SINKS ARE EASILY ACCESSIBLE AND SUPPLIED WITH WATER OF AT LEAST 100*F, SOAP, AND DISPOSABLE PAPER TOWELS AT ALL TIMES. PIC ENSURED ALL HAND SINKS WERE ACCESSIBLE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
VARIOUS TCS PIZZA (SPINACH, MEAT-FILLED CALZONE, DEEP-DISH PIZZA) LEFT AT IMPROPER TEMPERATURE IN THE DISPLAY CASE WAS MEASURED BETWEEN 71.9 - 82.5 *F. PIZZA WAS DISCARDED ON-SITE. PRIORITY CITATION ISSUED 7-38-005.
24TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS−5
OBSERVED INACCURATE TEMPERATURE LOGS FOR TCS PIZZAS ON DISPLAY USING TIME AS A MEANS OF CONTROL. TEMPERATURE LOGS NOTED WITH HOT PIZZA TEMPERATURES ALL AT 170F FOR ALL PIZZAS ON ALL DAYS OF RECORDS MAINTAINED. INSTRUCTED TO USE METAL STEM THERMOMETERS ON-SITE TO TAKE ACCURATE FOOD TEMPERATURES AND MAINTAIN TEMPERATURE LOGS WITH ACTUAL HOT FOOD TEMPERATURES. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK FOOD STORAGE CONTAINERS DO NOT HAVE LABELS THROUGHOUT THE KITCHEN FACILITY. INSTRUCTED TO LABEL WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
THE EXTERIOR BACK EXIT DOOR AND SIDE DOOR NEAR THE PIZZA PREP AREA, ALLOW ACCESS FOR PESTS. DOORS MUST BE SOLID AND TIGHT-FITTING. DOORS WERE CLOSED ON SITE.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOXES OF FOOD STORED ON THE WALK-IN FREEZER FLOOR. INSTRUCTED TO ELEVATE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NON-FOOD CONTACT SURFACE OF RUSTED SHELVING IN THE WALK-IN COOLER AND SHELVING NEAR THE STAND-UP REACH-IN COOLER AT THE END OF THE COOKLINE IS NO LONGER EASILY CLEANABLE. MUST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE INTERIOR OF THE MICROWAVE IS NOT CLEAN TO SIGHT AND TOUCH. MUST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF MICROWAVE OVEN AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD AND GREASE ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FLOORS INCLUDE BUT ARE NOT LIMITED TO AREAS SUCH AS UNDER THE GRILL AREA AND THE DISH AREA HAS SOIL AND GREASE DEBRIS.---FOOD DEBRIS FOUND UNDER MICROWAVE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS SPLASH GUARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE PREVIOUS CORE VIOLATION FROM REPORT #2521656 ON 6-21-21 WAS NOT CORRECTED. #49-FOUND EXTERIOR OF DISH MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-42-090.

Base deductions−66 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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