What is Summer House Santa Monica/stella Barra Pizzeria's health inspection score?

Summer House Santa Monica/stella Barra Pizzeria has a SafeDine safety score of 88 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Summer House Santa Monica/stella Barra Pizzeria last inspected?

Summer House Santa Monica/stella Barra Pizzeria was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Summer House Santa Monica/stella Barra Pizzeria have?

Summer House Santa Monica/stella Barra Pizzeria has 76 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Summer House Santa Monica/stella Barra Pizzeria safe to eat at?

Yes, Summer House Santa Monica/stella Barra Pizzeria has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Summer House Santa Monica/stella Barra Pizzeria serve?

Summer House Santa Monica/stella Barra Pizzeria serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Summer House Santa Monica/stella Barra Pizzeria

Name: Summer House Santa Monica/stella Barra Pizzeria
Address: 1954 N HALSTED ST, Chicago, 60614
Rating: 88

1954 N HALSTED ST, Chicago

Last inspected 8mo ago

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Pizza•Lincoln Park

Ranked #197 of 754 in Lincoln ParkBetter than 94% of pizza restaurants

Stable

9 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 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

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) 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

1954 N HALSTED ST, Chicago, IL 60614

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

3 high priority

2 intermediate

5 basic

Jun

Jul 2022

1 inspections

1 basic

Jun 2023

2 inspections

6 high priority

2 intermediate

28 basic

Jun

Aug 2023

1 inspections

1 intermediate

10 basic

May 2024

2 inspections

3 high priority

1 intermediate

6 basic

May

May 2025

1 inspections

4 basic

Jul 2025

1 inspections

4 basic

Jul

Inspection History

9 records on file

1 Short Form Complaint3 Canvass2 Canvass Re-Inspection1 Complaint1 Complaint Re-Inspection1 Suspected Food Poisoning

Jul 25

Short Form Complaint InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO PASTRY EMPLOYEES IN REAR PREP AREA WITHOUT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOOD.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLATES STORED FACING UP AT MAIN SERVICE LINE. INSTRUCTED TO INVERT PLATES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MINERAL BUILD UP INSIDE OF SODA GUN DISPENSER AT MAIN BAR. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED OPEN DRINK CUP ON TOP OF HIGH TEMPERATURE DISH MACHINE WHILE MACHINE WAS OPERATING. MUST STORE PERSONAL CUPS IN DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT AND UTENSILS.

Base deductions−8 pts

May 25

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO PASTRY EMPLOYEES IN REAR PREP AREA WITHOUT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOOD.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED PLATES STORED FACING UP AT MAIN SERVICE LINE. INSTRUCTED TO INVERT PLATES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MINERAL BUILD UP INSIDE OF SODA GUN DISPENSER AT MAIN BAR. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED OPEN DRINK CUP ON TOP OF HIGH TEMPERATURE DISH MACHINE WHILE MACHINE WAS OPERATING. MUST STORE PERSONAL CUPS IN DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT AND UTENSILS.

Base deductions−8 pts

May 24

Canvass Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11/ NOTED THE UPPER INTERIOR OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11/ NOTED GREASE BUILDUP ON BOTTOM OF ALL DEEP FRYERS THROUGHOUT THE FACILITY KITCHENS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15/NOTED DRAINPIPE LEAKING UNDER HAND WASHING SINK AT FRONT BAR. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114/NOTED UNNECESSARY ITEMS STORED IN BEHIND PIZZA DOUGH MACHINE IN BAKERY KITCHEN, HOT WATER HEATER CLOSET AND REAR DRY STORAGE ROOM. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−16 pts

May 24

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED THE UPPER INTERIOR OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED AMBIENT AIR IN 2 SWING DOOR WITH 4 DRAWER REFRIGERATOR AT PIZZA STATION AT 56.8 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED 2 SWING DOOR WITH FOUR DRAWERS REFRIGERATOR AT PIZZA STATION AT IMPROPER TEMPERATURE. TCS FOODS MOZZARELLA 48.5, GRUYERE 50.9 AND PARMESEAN CHEESE SAUCE 49.2, ITALIAN SAUAGE 48.8, APPROX. 25 LBS VALUED AT $450. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED GREASE BUILDUP ON BOTTOM OF ALL DEEP FRYERS THROUGHOUT THE FACILITY KITCHENS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED DRAINPIPE LEAKING UNDER HAND WASHING SINK AT FRONT BAR. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNNECESSARY ITEMS STORED IN BEHIND PIZZA DOUGH MACHINE IN BAKERY KITCHEN, HOT WATER HEATER CLOSET AND REAR DRY STORAGE ROOM. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−31 pts

Aug 23

Complaint InspectionPass

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12-- ALL BULK FOOD CONTAINERS INCLUDING SPICE CONTAINERS ON COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
2-402.11-- FOOD HANDLERS/PREPARERS WITH BEARDS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
: 3-304.12--- MUST PROVIDE PROPER SCOOPS WITH HANDLES FOR THE BULK FOOD CONTAINERS.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED MULTI-USE IN-USE UTENSILS HELD IN HOT WATER AT AN INADEQUATE TEMPERATURE OF 127.4F. INSTRUCTED TO HOLD UTENSILS IN A MINIMUM TEMPERATURE OF 135F OR GREATER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D)----NOTED PLASTIC HANDLE ON FOOD UTENSIL MELTED/BURNED. MUST REPLACE.----MUST NOT STORE BEVERAGE/CUSTOMER NAPKINS IN THE EMPLOYEE WASHROOM.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
: 4-903.11(A;--- ALL STORED ITEMS THROUGHOUT THE FACILITY, IN ALL STORAGE ROOMS, PREP AREAS, DISH ROOM, HOT WATER CLOSET ETC. MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)--- NOTED DIRTY FOOD ENCRUSTED TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.----EXTERIOR OF BAKERY EQUIPMENT WITH DIRT AND FOOD DEBRIS.----INTERIOR OF THE BAKERY OVEN DIRTY WITH BURNT FOOD AND GREASE.----EXTERIOR OF BULK FOOD CONTAINERS INSIDE THE WALK-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. 4-602.13--- MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE COOLERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
: 4-301.16--- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT SWEETS/COFFEE PREP AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
: 5-501.115--- NOTED PILED WOOD USED FOR WOOD BURNING COOKING GRILL ON THE GROUNDS SURROUNDING THE OUTSIDE GARBAGE AREA. MUST STORE INSIDE THE DESIGNATED WOOD SHED AND ALL OTHER UNUSED ITEMS SUCH AS BUCKETS, CHAIRS, UNUSED EQUIPMENT, PLASTIC CRATES MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--- ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOM AND HOT WATER CLOSET MUST BE REMOVED FROM THE PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED. 6-201.11--- OBSERVED DIRTY FLOOR DRAINS IN SEVERAL FOOD PREP AREAS AND DISH ROOM.---NOTED DIRTY FLOORS IN THE FOLLOWING AREAS: THROUGHOUT THE BAKERY, THE FRONT SWEETS PREP AREA, THE PIZZA PREP AREA, ALONG SIDES OF NORTH BAR WINE CABINET. MUST CLEAN ALL AND MAINTAIN.----MISSING FLOOR BASEBOARD TILES IN THE REAR HALLWAY TO THE WALK-IN COOLERS AND ON COOKS LINE. MUST REPLACE.

Base deductions−25 pts

Jun 23

Canvass Re-Inspection InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
: 3-302.12-- ALL BULK FOOD CONTAINERS INCLUDING SPICE CONTAINERS ON COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
: 2-402.11-- FOOD HANDLERS/PREPARERS WITH BEARDS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
: 3-304.12--- MUST PROVIDE PROPER SCOOPS WITH HANDLES FOR THE BULK FOOD CONTAINERS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
: 4-903.11 (A;B;D)----NOTED PLASTIC HANDLE ON FOOD UTENSIL MELTED/BURNED. MUST REPLACE.----MUST NOT STORE BEVERAGE/CUSTOMER NAPKINS IN THE EMPLOYEE WASHROOM.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;--- ALL STORED ITEMS THROUGHOUT THE FACILITY, IN ALL STORAGE ROOMS, PREP AREAS, DISH ROOM, HOT WATER CLOSET ETC. MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
: 4-501.12--- SEVERAL COOKS GRILL LINE CUTTING BOARDS EDGES IN POOR REPAIR, CHIPPED/BROKEN. BAKERY CUTTING BOARD WITH BLACKENED DEEP GROOVES. MUST REPLACE ALL. 4-101.17--- OBSERVED RAW WOODEN PLANKS IN THE BAKERY PREP AREA AND THE CLEAN DISH STORAGE SHELVING IN THE DISH ROOM. INSTRUCTED TO REMOVE FROM THE PREMISES. RAW WOOD MAY NOT BE USED FOR FOOD OR CONTACT ITEMS. 4-101.11(B, C, D, E)--- MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE DISH MACHINE. 4-101.19--- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN PREP OR STORAGE AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)--- NOTED DIRTY FOOD ENCRUSTED TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.----EXTERIOR OF BAKERY EQUIPMENT WITH DIRT AND FOOD DEBRIS.----INTERIOR OF THE BAKERY OVEN DIRTY WITH BURNT FOOD AND GREASE.----EXTERIOR OF BULK FOOD CONTAINERS INSIDE THE WALK-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. 4-602.13--- MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE COOLERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16--- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT SWEETS/COFFEE PREP AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
: 5-501.115--- NOTED PILED WOOD USED FOR WOOD BURNING COOKING GRILL ON THE GROUNDS SURROUNDING THE OUTSIDE GARBAGE AREA. MUST STORE INSIDE THE DESIGNATED WOOD SHED AND ALL OTHER UNUSED ITEMS SUCH AS BUCKETS, CHAIRS, UNUSED EQUIPMENT, PLASTIC CRATES MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--- ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOM AND HOT WATER CLOSET MUST BE REMOVED FROM THE PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED. 6-201.11--- OBSERVED DIRTY FLOOR DRAINS IN SEVERAL FOOD PREP AREAS AND DISH ROOM.---NOTED DIRTY FLOORS IN THE FOLLOWING AREAS: THROUGHOUT THE BAKERY, THE FRONT SWEETS PREP AREA, THE PIZZA PREP AREA, ALONG SIDES OF NORTH BAR WINE CABINET. MUST CLEAN ALL AND MAINTAIN.----MISSING FLOOR BASEBOARD TILES IN THE REAR HALLWAY TO THE WALK-IN COOLERS AND ON COOKS LINE. MUST REPLACE.

Base deductions−23 pts

Jun 23

Canvass InspectionFail

6 High1 Med19 Basic

26 total2 risk factors

0/100inspection score

−103 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE PIZZA PREP HAND SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY BOXED ITEMS, STORED BROOM AND DUST PAN. ALSO NOTED COOK USING THE PREP HAND SINK TO FILL AND ADD WATER TO A CONTAINER OF GREENS FOR THE SALAD STATION COOLER. ALSO OBSERVED FOOD CONTAINERS BEING STORED ALONG THE SIDES OF THE GRILL COOKS LINE HAND WASHING SINK. INSTRUCTED TO REMOVE ALL. INSTRUCTED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. GREENS DISCARDED. BLOCKING ITEMS REMOVED AT PIZZA PREP HAND SINK. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS LOCATED AT THE NORTH BAR HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP LOCATED AT THE FRONT SWEETS/COFFEE PREP STATION HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED COOK WITH GLOVED HANDS HANDLING RAW BEEF PATTIES THEN PROCEED TO HANDLE READY TO EAT BURGER BUNS WITHOUT CHANGING THE CONTAMINATED GLOVES. BUNS DISCARDED. REVIEWED PROPER USE OF GLOVES WITH RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS INCLUDING SPICE CONTAINERS ON COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (19)

−38 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE GRILL COOKS LINE HAND WASHING SINK WHERE BURGERS ARE PREPARED.
40PERSONAL CLEANLINESS−2
FOOD HANDLERS/PREPARERS WITH BEARDS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
43IN-USE UTENSILS: PROPERLY STORED−2
MUST PROVIDE PROPER SCOOPS WITH HANDLES FOR THE BULK FOOD CONTAINERS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED DIRTY FOOD RAMEKINS STORED IN A CONTAINER FOR USAGE IN SERVER STATION AREA. INSTRUCTED TO STORE CLEAN.----NOTED PLASTIC HANDLE ON FOOD UTENSIL MELTED/BURNED. MUST REPLACE.----MUST NOT STORE BEVERAGE/CUSTOMER NAPKINS IN THE EMPLOYEE WASHROOM.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY, IN ALL STORAGE ROOMS, PREP AREAS, DISH ROOM, HOT WATER CLOSET ETC. MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE DISH MACHINE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN PREP OR STORAGE AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOODEN PLANKS IN THE BAKERY PREP AREA AND THE CLEAN DISH STORAGE SHELVING IN THE DISH ROOM. INSTRUCTED TO REMOVE FROM THE PREMISES. RAW WOOD MAY NOT BE USED FOR FOOD OR CONTACT ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SEVERAL COOKS GRILL LINE CUTTING BOARDS EDGES IN POOR REPAIR, CHIPPED/BROKEN. BAKERY CUTTING BOARD WITH BLACKENED DEEP GROOVES. MUST REPLACE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE COOLERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED DIRTY FOOD ENCRUSTED TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.----EXTERIOR OF BAKERY EQUIPMENT WITH DIRT AND FOOD DEBRIS.----INTERIOR OF THE BAKERY OVEN DIRTY WITH BURNT FOOD AND GREASE.----EXTERIOR OF BULK FOOD CONTAINERS INSIDE THE WALK-IN COOLER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NORTH HAND WASHING SINK IN THE PIZZA PREP AREA UNABLE TO DRAIN. INSTRUCTED TO USE THE ADDITIONAL SOUTH HAND WASHING SINK THE SAME PREP AREA AND REPAIR SAID SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT SWEETS/COFFEE PREP AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A LID FOR THE CO-ED EMPLOYEE WASHROOM WASTE RECEPTACLE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED PILED WOOD USED FOR WOOD BURNING COOKING GRILL ON THE GROUNDS SURROUNDING THE OUTSIDE GARBAGE AREA. MUST STORE INSIDE THE DESIGNATED WOOD SHED AND ALL OTHER UNUSED ITEMS SUCH AS BUCKETS, CHAIRS, UNUSED EQUIPMENT, PLASTIC CRATES MUST BE REMOVED TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOM AND HOT WATER CLOSET MUST BE REMOVED FROM THE PREMISES. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOOR DRAINS IN SEVERAL FOOD PREP AREAS AND DISH ROOM.---NOTED DIRTY FLOORS IN THE FOLLOWING AREAS: THROUGHOUT THE BAKERY, THE FRONT SWEETS PREP AREA, THE PIZZA PREP AREA, ALONG SIDES OF NORTH BAR WINE CABINET. MUST CLEAN ALL AND MAINTAIN.----MISSING FLOOR BASEBOARD TILES IN THE REAR HALLWAY TO THE WALK-IN COOLERS AND ON COOKS LINE. MUST REPLACE.----NOTED BLACKENED, MOLDY CAULKING ALONG THE REAR PREP SPLASH GUARD OF THE HAND SINK AT THE TWO COMPARTMENT SINK. MUST REPLACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 7-1-22 REPORT #2560190 NOT CORRECTED.#47- 4-202.16: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON SOUTH WALL OF PIZZA AREA. REMOVE. REPAIR ISSUED. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
SUMMARY REPORT FROM 7-1-22 REPORT #2560190 NOT POSTED VISIBLE TO THE PUBLIC. NOT LOCATED. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−103 pts

Risk factor bonus (2× +5)−10 pts

Jul 22

Complaint 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
4-202.16: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON SOUTH WALL OF PIZZA AREA.REMOVE. REPAIR ISSUED

Base deductions−2 pts

Jun 22

Suspected Food Poisoning InspectionFail

3 High2 Med5 Basic

10 total1 risk factor

45/100inspection score

−50 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
WE OBSERVED AN EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUTTING THEM THRU THE HIGH TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING, HANDLED AND STORED CLEAN DISHES. MUST WASH HANDS ONLY AT THE HANDWASHING SINK. ALSO OBSERVED EMPLOYEE AT PIZZA AREA TOUCHING/ADJUSTING FACE MASK AND CONTINUE TO WORK ON PIZZA DOUGH TO MAKE PIZZA. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. THE MANAGER CORRECTED THE ISSUE. PRIORITY CITATION :7-38-010,CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF BOTH ICE MACHINES UPPER WATER RESERVOIR AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE CUBES AT ICE BIN OF THE UNIT. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER/TRAYLINE AT FRONT PREP AREA WITH AIR TEMP OF 52.3F.TCS FOODS WERE STORED INSIDE THE UNIT: RAW CHICKEN TRIPS AT TEMP OF 48.2F; PICO DE GALLO AT TEMP OF 49.2F; COOKED PASTA AT TEMP OF 63.8F; RAW FRESH COD AT TEMP OF 50F; HAMACHI AT TEMP OF 45.7F; CRAB MEAT AT TEMP OF 48F; CABBAGE MIX WITH CARROTS AND CUT GREEN LEAVES AT TEMP OF 52.5F; IN HOUSE-MADE CAESAR DRESSING AT TEMP OF 50F. UNIT MUST MAINTAIN AIR TEMP OF 41F OR BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED. ON 6-22-2022 REPAIRED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
INADEQUATE FOOD TEMPERATURE: RAW CHICKEN TRIPS AT TEMP OF 48.2F; PICO DE GALLO AT TEMP OF 49.2F; COOKED PASTA AT TEMP OF 63.8F; RAW FRESH COD AT TEMP OF 50F; HAMACHI AT TEMP OF 45.7F; CRAB MEAT AT TEMP OF 48F; CABBAGE MIX WITH CARROTS AND CUT GREEN LEAVES AT TEMP OF 52.5F; IN HOUSE-MADE CAESAR DRESSING AT TEMP OF 50F. FOOD WAS STORED INSIDE THE PREP COOLER TRAYLINE. MUST MAINTAIN COLD FOOD AT A TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OUTER OPENINGS ARE NOT PROTECTED. A GAP OF 1/4" TO 1" AT THE BOTTOM OF THE REAR EXIT DOOR. REPAIR ISSUES TO MINIMIZE PEST, AND INSECT ENTRY.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
IN USE KNIFE STORED BEHIND THE PREP COOLER MUST BE PROPERLY PROTECTED. PROVIDE A KNIFE RACK OR A CLEAN TRAY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST PROTECT FROM SOURCE OF CONTAMINATION DISHES, GLASSES STORED ON TOP DINING TABLES; INVERT SAID ITEMS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON SOUTH WALL OF PIZZA AREA.REMOVE. REPAIR ISSUED
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
COLD FOOT HANDLE BROKEN AT HANDWASHING SINK AT NORTH PREP AREA/KITCHEN.REPAIR ISSUE ON 6-22-2022 SINK REPAIRED

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Pizza Restaurants Best in Chicago All Illinois Restaurants