What is LA Villa's health inspection score?

LA Villa has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Villa last inspected?

LA Villa was last inspected on August 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Villa have?

LA Villa has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Villa safe to eat at?

LA Villa has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Villa

Name: LA Villa
Address: 3632-3640 N PULASKI RD, Chicago, 60641
Rating: 58

3632-3640 N PULASKI RD, Chicago

Last inspected 8mo ago

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

6 inspections

Last: Aug 27, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.5

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

Latest

100% weight

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

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3632-3640 N PULASKI RD, Chicago, IL 60641

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Violation Timeline

Jul 2022

1 inspections

3 basic

Jul

Feb 2023

2 inspections

1 high priority

3 intermediate

1 basic

Aug 2024

1 inspections

1 high priority

5 basic

Aug

Mar 2025

1 inspections

4 high priority

1 intermediate

2 basic

Aug 2025

1 inspections

1 high priority

5 basic

Aug

Inspection History

6 records on file

1 Complaint4 Canvass1 Canvass Re-Inspection

Aug 25

Complaint InspectionLatestPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SINGAGE AT THE FOLLOWING HANDWASHING SINKS: BANQUET ROOM BAR, BASEMENT PREP AREA HANDSINK, AND VILLA STRADA SIDE BAR. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TALL FREEZER AT END OF THE COOK LINE WITH BROKEN GASKET ON INSIDE OF DOOR AND BUILD UP OF ICE AT REAR OF FREEZER. INSTRUCTED TO REPAIR GASKET AND DEFROST FREEZER AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED STEADY LEAK COMING FROM PIPE UNDERNEATH 3 COMPARTMENT SINK IN REAR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE BASEMENT UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN OUTDOOR GARBAGE CORRAL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE INSIDE FRYER CABINET ON COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−20 pts

Mar 25

Canvass InspectionPass w/ Conditions

4 High1 Med2 Basic

7 total2 risk factors

41/100inspection score

−49 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE AVAILABLE ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE WHILE TCS FOODS ARE PREPARED AND SERVED (PASTA, COOKED PROTEINS) ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SIGNAGE INFORMING FOOD EMPLOYEES TO WASH HANDS PROVIDED AT THE BASEMENT AREA HANDWASHING SINK (NEAR GREASE TRAP). INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TCS FOOD (LASAGNA) IN THE 2-DOOR UPRIGHT COOLER IN THE MAIN KITCHEN AREA COOLING WHILE COVERED WITH FOOD CONTAINER LID. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY FOOD CONTAINERS IN THE BASEMENT DRY STORAGE AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO MAINTAIN ALL BULK DRY FOOD CONTAINERS LABELED WITH THE COMMON NAME OF THE FOOD STORED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN BULK DRY FOOD CONTAINERS IN BOTH THE MAIN FLOOR AND BASEMENT DRY STORAGE AREAS. INSTRUCTED TO REMOVE SINGLE-USE CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED STORAGE RACK USED TO STORE CLEAN EQUIPMENT AND UTENSILS NEAR THE DISH MACHINE TO BE HEAVILY SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD AND OTHER SOILS AND MAINTAIN.

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Aug 24

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK AT THE BAR NEAR THE KITCHEN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MULTIPLE BOXED FOOD ITEMS BEING STORED ON FLOOR UNDERNEATH STORAGE SHELVES IN WALK-IN FREEZER AND COOLER IN BASEMENT PREP AREA. INSTRCUTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS LINER ON STORAGE SHELVES IN WALK-IN COOLER AND FREEZER IN THE BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
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 THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUHGOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.

Base deductions−20 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionFail

1 High3 Med1 Basic

5 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK IN THE BAR AREA NEXT TO THE DISH WASHING AREA NOT ACCESSIBLE FOR USE. THE HAND WASHING SINK IS BLOCKED BY TABLES STACKED ON THE FLOOR ON THE BAR AREA. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER AND PIZZA PREP COOLER. OBSERVED PORK RIBS AT 49F INSIDE OF THE WALK-IN COOLER AND SAUSAGE AT 45F INSIDE OF THE PIZZA PREP COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT TCS FOODS (COOKED RIBS AND COOKED ITALIAN SAUSAGE) HELD IN THE WALK-IN COOLER MORE THAN 24 HOURS STORED PAST THE 7 DAY MAXIMUM USE BY DATE. MANAGEMENT INSTRUCTED TO PROPERLY DATE MARK ALL TCS FOODS WITH THE USE BY DATE AND DISCARD ALL FOOD IF NOT USED BY THE USE BY DATE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOOD ITEMS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN THE UNISEX WASHROOM LOCATED OUTSIDE OF THE CARRYOUT STATION. MANAGEMENT INSTRUCTED TO PROVIDE.

Base deductions−27 pts

Jul 22

Canvass 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
OBSERVED CUTTING BOARDS IN REAR KITCHEN PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO RESURFACE OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS IN WALK-IN COOLER AND SHELVING UNITS IN BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME DIRT ON FLOORS IN REAR KITCHEN PREPARATION AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−6 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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