What is Rpm Italian's health inspection score?

Rpm Italian has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rpm Italian last inspected?

Rpm Italian was last inspected on May 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rpm Italian have?

Rpm Italian has 28 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rpm Italian safe to eat at?

Rpm Italian has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Rpm Italian

Name: Rpm Italian
Address: 52 W ILLINOIS, Chicago, 60654
Rating: 74

52 W ILLINOIS, Chicago

Last inspected 10mo ago

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0Good

River North

Ranked #325 of 547 in River North

Stable

8 inspections

Last: May 28, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

3.5

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

-2 pts

Latest

100% weight

2nd

60% weight

100

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

52 W ILLINOIS, Chicago, IL 60654

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Violation Timeline

May 2022

2 inspections

2 high priority

3 basic

May

Jun 2023

1 inspections

3 high priority

2 intermediate

4 basic

May 2024

1 inspections

3 intermediate

2 basic

May

Feb 2025

1 inspections

Apr 2025

1 inspections

Apr

May 2025

2 inspections

2 high priority

2 intermediate

5 basic

Inspection History

8 records on file

2 Canvass Re-Inspection4 Canvass2 Non-Inspection

May 25

Canvass Re-Inspection InspectionLatestPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (EGGS,LOBSTER ETC.) IS BEING HANDLED AND PREPARED.INSTRUCTED THE PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.THE PERSON-IN-CHARGE PRESENTED A XEROX COPY OF THE CITY OF CHICAGO CERTIFICATE.ADVISED PERSON-IN-CHARGE (COPY OF SAID CERTIFICATE IS NOT ACCEPTABLE);INSTRUCTED TO COMPLY WITH ORIGINAL SAID CERTIFICATE AND POST AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14--OBSERVED SEVERAL BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURES IN THE MAIN KITCHEN PREP COOKING AREA AND IN THE DISHWASHING AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK IN THE DISHWASHING AREA WITH WATER TEMPERATURE AT 130.1F.THE WATER TEMPERATURE CANNOT BE CONTROLLED BY THE USER.INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE IN SAID HANDWASHING SINK MUST BE BETWEEN 100F-120F.MANAGER CORRECTED THE ISSUE.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINER IN REAR DRY STORAGE ROOM WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC). .
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 15 LIVE SMALL FLYING INSECTS OBSERVED ON THE CEILING TILES IN THE DISHWASHING AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN INTERIOR OF THE PEPPERONI PREP LINE COOLER ACROSS FROM THE OVEN TO REMOVE DRIED UP FOOD DEBRIS AND EXTERIOR TOP OF THE HIGH TEMPERATURE DISHMACHINE TO REMOVE DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH SPILLED DEBRIS UNDER AND AROUND THE ICE MACHINES.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND CEILING TILES IN NEED FOR A DETAIL CLEANING IN THE DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURES IN THE MAIN KITCHEN PREP COOKING AREA AND IN THE DISHWASHING AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE.INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATE AND MAINTAIN AS REQUIRED.

Base deductions−28 pts

Apr 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Feb 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Canvass InspectionPass w/ Conditions

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD(CHICKEN) HELD AT IMPROPER TEMPERATURE OF 51.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $8 WEIGHING 3LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED ON SITE DISCLOSURE STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, OR COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS ADDED TO MENU BEFORE INSPECTION COMPLETION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS AT BASES OF REVOLVING FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE WOMEN'S WASHROOM FOR SANITARY PRODUCTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED WESTSIDE LIGHT IN HOOD IN BACK PREP KITCHEN NEAR WALK IN COOLER. INSTRUCTED TO REPLACE OR REPAIR LIGHT IN HOOD IN BACK PREP KITCHEN NEAR WALK IN COOLER AND MAINTAIN.

Base deductions−19 pts

Jun 23

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 149.5F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. ECO LAB ARRIVED ON SITE AND REPAIRED DISH MACHINE, HOT RINSE NOW REACHING 180F WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
ROP ON PREPARED CHICKEN WITHOUT COMPLYING WITH APPROVED HACCP/VARIANCE PROCEDURES. FACILITY MUST DATE LABEL ALL REDUCED OXYGEN PACKAGES ON SITE. APPROXIMATELY 1POUND WAS DISCARDED AT AN APPROXIMATE COST OF $20. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE METHOD OF COOLING COOKED DUCK AND COOKED CHICKEN IS INADEQUATE IN THE LIQUOR WALK-IN COOLER. FOOD MUST BE UNCOVERED DURING COOLING.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
TEMPERATURE OF LARGE MEATBALLS MEASURED BETWEEN 110-112F ON HOT HOLDING UNIT IN COOKLINE. HOT TCS FOODS MUST BE KEPT AT 135F AND ABOVE. APPROXIMATELY 1.5 POUNDS DISCARDED AT AN APPROXIMATE COST OF $15 DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY SEASONING CONTAINERS IN THE DRY STORAGE CLOSET AND IN THE KTICHEN PREP AREA DOES NOT HAVE A LABEL. FACILITY MUST PROVIDE.

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED ON SITE IS NOT WORKING AND NOT AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. ECO LAB ARRIVED ON SITE AND PROVIDED IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL GENDER RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.
58ALLERGEN TRAINING AS REQUIRED−2
FOOD ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE.

Base deductions−48 pts

May 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE SOAP DISPENSER ON WALL NEAR EXPOSED HAND WASHING SINK LOCATED ACROSS FROM HOT HOLD UNITS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GODO CONDITION.

Base deductions−2 pts

May 22

Canvass InspectionFail

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED WASHBOWL SINK IN ALL GENDER RESTROOM MAINTAINING AN IMPROPER TEMPERATURE OF 48.6F. INSTRUCTED TO REPAIR OR REPLACE SO THAT SINK IS CAPABLE OF DELIVERING WATER BETWEEN 100-120F UNDER PRESSURE. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH MACHINE IN REAR DISH AREA MAINTAINING AN IMPROPER FINAL RINSE OF 140F. INSTRUCTED TO REPAIR OR REPLACE MACHINE SO THAT IT IS CAPABLE OF DELIVERING A FINAL RINSE BETWEEN 180-192F AT ALL TIMES. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE SOAP DISPENSER ON WALL NEAR EXPOSED HAND WASHING SINK LOCATED ACROSS FROM HOT HOLD UNITS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GODO CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Base deductions−24 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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