What is Barraco's Pizza's health inspection score?

Barraco's Pizza has a SafeDine safety score of 79 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Barraco's Pizza last inspected?

Barraco's Pizza was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Barraco's Pizza have?

Barraco's Pizza has 64 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Barraco's Pizza safe to eat at?

Barraco's Pizza has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Barraco's Pizza serve?

Barraco's Pizza serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Barraco's Pizza

Name: Barraco's Pizza
Address: 3043-3047 W 111TH ST, Chicago, 60655
Rating: 79

3043-3047 W 111TH ST, Chicago

Last Inspected: 3/16/2026

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0Good

Italian•Mount Greenwood

Ranked #5 of 5 in Mount GreenwoodBetter than 78% of italian restaurants

Declining

8 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (79/100) 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

3043-3047 W 111TH ST, Chicago, IL 60655

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Violation Timeline

May 2022

1 inspections

1 high priority

2 intermediate

3 basic

May

Mar 2023

2 inspections

5 high priority

2 intermediate

16 basic

Mar 2024

1 inspections

1 intermediate

15 basic

Mar

Nov 2024

1 inspections

1 basic

Apr 2025

1 inspections

8 basic

Apr

Aug 2025

1 inspections

1 intermediate

5 basic

Mar 2026

1 inspections

1 high priority

3 intermediate

Mar

Inspection History

8 records on file

5 Canvass2 Complaint1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MULITPLE DEAD BUGS ON GLUE TRAPS THROUGHOUT REAR FOOD PREP AND DISH WASHING AREAS. INSTRUCTED TO REMOVE ALL AS A MEANS OF PREVENTING POSSIBLE FEEDING OF OTHER INSECTS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE SAUSAGE MACHINE IN THE REAR PIZZA MAKING AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION AND PEST OR INSECT ACTIVITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALL OF THE REAR REACH IN COOLING UNITS IN NEED OF A DETAIL CLEANING. ****ALL UNITS**** MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF DIRT, GREASE, FOOD DEBRIS AND FOOD SPLATTER IN REAR FOOD PREP AREA, UNDER DEEP FRYERS AND GRILL AREA, THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BOTH THE WALK IN COOLING UNIT AND THE WALK IN FREEZER UNIT WITH A BUILD UP OF DIRT AND DEBRIS ON THE FLOOR AND UNDER THE SHELVINGS OF BOTH. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR IN THE REAR FOOD SERVICE AREA, DISH WASHING AREA, PIZZA MAKING AREA,REAR STORAGE AND ICE MACHINE AREA WITH A BUILD UP OF DIRT, DEBRIS AND STANDING WATER IN CORNERS OF THE ICE MACHINE AREA AND THE REAR DISH WASHING AREA ALONG THE WALL WHERE THE 10LB CANS ARE STORED. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING ANY POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−15 pts

Apr 25

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO DETAIL CLEAN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL PREP TABLE SHELVES, TABLE LEGS, OUTSIDE OF FRYERS, AND PREP SINKS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK AT ICE MACHINE AREA, AND LEAK AT DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND FOOD SPILLS. CLEAN IN REAR AREA BY ICE MACHINE AND DISH MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR TILES IN POOR REPAIR IN DISH MACHINE AREA, REAR PIZZA AREA AND FRONT PREP LINE. INSTRUCTED TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ALL HOOD VENTS IN NEED OF DETAIL CLEANING INSTRUCTED TO CORRECT AND MAINTAIN.

Base deductions−16 pts

Nov 24

Canvass 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
CUTTING BOARDS IN NEED OF REPLACING WHEN WORN OR DISCOLORED. INSTRUCTED TO REPLACE AND MAINTAIN.

Base deductions−2 pts

Mar 24

Canvass InspectionPass

1 Med15 Basic

16 total

65/100inspection score

−35 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL LARGE CONTAINERS OF FOOD PRODUCTS IN NEED OF LABELING. INSTRUCTED TO CORRECT AND MAINTAIN.

Basic (15)

−30 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL WIPNG CLOTHS MUST BE KEPT IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL PLATEWARE MUST BE INVERTED TO AVOID ANY CONTAMINATION. INSTRUCTED TO CORRECT AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EATING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES UP. CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BOTH LARGE CAN OPENERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD AT BLADE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUBBER GASKETS ON VARIOUS REACH IN COOLERS IN POOR REPAIR OR IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO REPLACE AND OR DETAIL CLEAN. CORRECT AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STORAGE RACKS IN NEED OF DETAIL CLEANING OR REPLACING WHERE WORN AND RUSTING. INSTRUCTED TO REPLACE AND OR DETAL CLEAN. CORRECT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE BUILD UP ON WHEELS OF EQUIPMENT INSTRUCTED TO DETAIL CLEAN AND MAITAIN CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE PIZZA AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SPACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STANDING WATER AT DISHMACHINE AND 3 COMPARTMENT SINK AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTRUCTED TO HAVE MOPS INVERTED TOO PROPERLY DRY. CORRECT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
HOOD VENTILATION FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Base deductions−35 pts

Mar 23

Canvass Re-Inspection InspectionPass w/ Conditions

2 High1 Med7 Basic

10 total2 risk factors

51/100inspection score

−39 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED DESSERTS DISPLAYED FOR CUSTOMER SERVICE AND NOT LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED DESSERTS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN COOLER, STORAGE, AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR PANEL OF ICE MACHINE, FOOD DEBRIS, GREASE AND DUST BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNTIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN AND STAFF UNISEX WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR DRAIN COVERS, MISSING GROUT ON FLOOR TILES, IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−39 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass InspectionFail

3 High1 Med9 Basic

13 total2 risk factors

37/100inspection score

−53 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED DESSERTS DISPLAYED FOR CUSTOMER SERVICE AND NOT LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED DESSERTS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN COOLER, STORAGE, AND PREP AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST KIT OR IRREVERSIBLE INDICATOR TO MEASURE UTENSIL SURFACE TEMPERATURE IN HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED RESIDUE ON INTERIOR PANEL OF ICE MACHINE, FOOD DEBRIS, GREASE AND DUST BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNTIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER HAND WASHING SINK IN BAR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN AND STAFF UNISEX WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR DRAIN COVERS, MISSING GROUT ON FLOOR TILES, DAMAGED AND MISSING FLOOR TILES IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO VALID FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

May 22

Complaint InspectionPass

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT WASHROOM SINKS THROUGHOUT FACILITY, OBSERVED NO HANDWASHING SIGNAGE AT BANQUET BAR SINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER IN COOLING EQUIPMENT NOT OUTFITTED WITH EXTERNAL THERMOMETER. INSTRUCTED PERSON IN CHARGE TO OBTAIN INTERNAL THERMOMETER AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF SAUCE NOT LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF INGREDIENTS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ATTACHED TO DELI COOLERS TO HAVE DEEP DARK GROOVES. INSTRUCTED PERSON IN CHARGE TO REPLACE OR REPLANE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS ON COOKING EQUIPMENT THROUGHOUT KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME, FOOD DEBRIS, AND LITTER UNDER EQUIPMENT AND SHELVING ON FLOORS THROUGHOUT KITCHEN PREP AREA AND REAR STORAGE/DISH AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN AT ALL TIMES.

Base deductions−26 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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