What is Home Run Inn Pizzeria's health inspection score?

Home Run Inn Pizzeria has a SafeDine safety score of 75 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Home Run Inn Pizzeria last inspected?

Home Run Inn Pizzeria was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Home Run Inn Pizzeria have?

Home Run Inn Pizzeria has 49 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Home Run Inn Pizzeria safe to eat at?

Home Run Inn Pizzeria has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Home Run Inn Pizzeria serve?

Home Run Inn Pizzeria serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Home Run Inn Pizzeria

Name: Home Run Inn Pizzeria
Address: 10900 S WESTERN AVE, Chicago, 60643
Rating: 75

10900 S WESTERN AVE, Chicago

Last Inspected: 3/23/2026

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0Good

Italian•Beverly

Declining

9 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 69/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) 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

10900 S WESTERN AVE, Chicago, IL 60643

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Violation Timeline

Mar 2023

2 inspections

1 high priority

2 intermediate

5 basic

Mar

May 2024

2 inspections

7 basic

Jan 2025

1 inspections

1 high priority

2 intermediate

6 basic

Jan

Feb 2025

2 inspections

1 high priority

12 basic

Jul 2025

1 inspections

5 basic

Jul

Mar 2026

1 inspections

7 intermediate

Inspection History

9 records on file

4 Canvass1 Complaint4 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

7 Med

7 total

65/100inspection score

−35 pts

Intermediate (7)

−35 pts

40PERSONAL CLEANLINESS−5
41WIPING CLOTHS: PROPERLY USED & STORED−5
43IN-USE UTENSILS: PROPERLY STORED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−35 pts

Jul 25

Complaint 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 THE FLOOR DRAINS UNDER THE THREE COMPARTMENT SINK AND THE DISH WASHING MACHINE WITH A BUILD UP OF DIRT, DEBRIS AND SOME KIND OF DARK SUBSTANCE FORMING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE OUTSIDE AREA OF THE LOWER REACH IN PIZZA PREP AREA COOLING UNIT DOORS IN NEED OF DETAIL CLEANING FROM THE DARK SUBSTANCE BUILDING UP AROUND THEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL UNITS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE DEEP FRYING UNITS WITH A BUILD UP OF GREASE AND POSSIBLE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FRYERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR OF THE WALK IN FREEZER WITH A BUILD UP OF DIRT AND DEBRIS UNDER SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR UNDER SHELVING AND ALONG THE WALL IN THE REAR PREP AREA WHERE THE SEASONINGS AND OILS ARE STORED, AS WELL AS A BUILD UP OF GREASE AND FOOD DEBRIS UNDER AND AROUND THE DEEP FRYING AND COOKING AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREAS AS NEEDED.

Base deductions−10 pts

Feb 25

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEED AT SALAD SECTION AND PIZZA SECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, GREASE BUILD UP AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMP SINK IN SERVICE AREA AT P TRAP. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE UNISEX TOILET IN NEED OF COVER. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL REACH IN COOLERS IN NEED OF DETAIL CEANING TO REMOVE ALL BUILD UP AT RUBBER GASKET AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−12 pts

Feb 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
UNIT REMAINS HELD FOR INSPECTION.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEED AT SALAD SECTION AND PIZZA SECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, GREASE BUILD UP AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMP SINK IN SERVICE AREA AT P TRAP. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE UNISEX TOILET IN NEED OF COVER. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL REACH IN COOLERS IN NEED OF DETAIL CEANING TO REMOVE ALL BUILD UP AT RUBBER GASKET AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−22 pts

Jan 25

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH IN COOLER AT MAIN PIZZA MAKING STAION IN POOR REPAIR. INTERNAL AIR TEMPERATURE OF 45 DEGREES AT BOTTOM OF UNIT AND 48 DEGREES AT TOP OF UNIT. UNIT TAGGED HELD FOR INSPECTION AT THIS TIME UNIT MAY NOT BE USED UNTIL CORRECTED AND CDPH CONTACTED FOR REINSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED REACH IN COOLER AT MAIN PIZZA MAKING STAION IN POOR REPAIR. INTERNAL AIR TEMPERATURE OF COOKED CHICKEN AT 48-50 DEGREES. COOKED SPINACH 49.3 DEGREES, ALL OTHER PROTEIN ARRIVES FROZEN. CHICKEN DISCARDED AT THIS TIME. TOTAL VALUE 10 LBS $20.00 PRIORITY VIOLATION 7-38-005 CIATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 10-15 FLIES IN REAR SERVICE ARE FOR SERVER DRINK AND DIRTY DISHES. ACTIVITY ON WALLS AND UNDER SINK INSTRUCTED TO DETAIL CLEAN AND CONTACT PEST CONTROL FOR SERVICE PRIORITY FOUNDATION 7-38-020(a) CUTATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING INSTRUCTED TO CORRECT AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NEW CUTTING BOARDS NEED AT SALAD SECTION AND PIZZA SECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SIDES OF ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS, GREASE BUILD UP AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT 1 COMP SINK IN SERVICE AREA AT P TRAP. INSTRUCTED TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
EMPLOYEE UNISEX TOILET IN NEED OF COVER. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL REACH IN COOLERS IN NEED OF DETAIL CEANING TO REMOVE ALL BUILD UP AT RUBBER GASKET AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−32 pts

May 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL WHEELS ON PREP TABLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
POP GUN AT FRONT BAR IN NEED OF DETAIL CLEANING TO REMOVE ALL STICKY SUBSTANCE. DETAIL CLEAN AND MAINTAIN.

Base deductions−6 pts

May 24

Canvass InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUBBER GASKETS IN POOR REPAIR. INSTRUCTED TO REPLACE GASKETS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SEE VIOLATION #60
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SEE VIOLATION #60
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM MARCH 9, 2023 REPORT #2572311 #49 OBSERVED SPILLS ON INTERIOR SURFACE OF ICE MACHINE, FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. #55 OBSERVED FOOD DEBRIS AND SPILLS INSIDE FLOOR DRAINS AND ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CLEANLINESS OF ALL AREAS. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Base deductions−8 pts

Mar 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE PREP AND REACH-IN COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS IN ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED DESSERTS, COOKIES, CUPCAKES DISPLAYED FOR CUSTOMER SERVICE AND NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED DESSERTS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST KIT OR IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE TO TEST UTENSIL SURFACE TEMPERATURE IN HOT WATER WAREWASHING OPERATIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SPILLS ON INTERIOR SURFACE OF ICE MACHINE, FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, BULK CONTAINERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS INSIDE FLOOR DRAINS AND ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO VALID ALLERGEN TRAINING FOR CERTIFIED MANAGER ON SITE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−30 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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