What is The Piggery's health inspection score?

The Piggery has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Piggery last inspected?

The Piggery was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Piggery have?

The Piggery has 41 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Piggery safe to eat at?

The Piggery has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Piggery serve?

The Piggery serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Piggery

Name: The Piggery
Address: 1619-1625 W IRVING PARK RD, Chicago, 60613
Rating: 76

1619-1625 W IRVING PARK RD, Chicago

Last inspected 10mo ago

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0Good

American•Lakeview

Ranked #574 of 997 in LakeviewBetter than 22% of american restaurants

Stable

5 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.2

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) 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

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1619-1625 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

Mar 2023

1 inspections

1 high priority

8 basic

Mar

Jun 2024

2 inspections

3 high priority

4 intermediate

18 basic

Jul 2025

2 inspections

2 high priority

5 basic

Jul

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT MAIN KITCHEN AND BAR AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OPEN CONTAINER OF POTATOES STORED DIRECTLY NEXT TO HANDWASHING SINK AT THE MAIN COOK LINE AREA. INSTRUCTED TO RELOCATE CONTAINER OF POTATOES OR INSTALL ADEQUATE SPLASH PROTECTION AT THE HANDWASHING SINK TO PREVENT EXPOSING OPEN FOOD CONTAINER TO SPLASH OR OTHER CONTAMINATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS ADJACENT TO AND BEHIND COOKING EQUIPMENT AT THE MAIN KITCHEN AREA TO BE HEAVILY SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN WALLS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS AND MAINTAIN.

Base deductions−14 pts

Jul 25

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT MAIN KITCHEN AND BAR AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED OPEN CONTAINER OF POTATOES STORED DIRECTLY NEXT TO HANDWASHING SINK AT THE MAIN COOK LINE AREA. INSTRUCTED TO RELOCATE CONTAINER OF POTATOES OR INSTALL ADEQUATE SPLASH PROTECTION AT THE HANDWASHING SINK TO PREVENT EXPOSING OPEN FOOD CONTAINER TO SPLASH OR OTHER CONTAMINATION AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALLS ADJACENT TO AND BEHIND COOKING EQUIPMENT AT THE MAIN KITCHEN AREA TO BE HEAVILY SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN WALLS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM CANVASS INSPECTION ON 6/4/2024 (INSPECTION NO. 2595676): #47 4-501.11 TORN RUBBER DOOR GASKETS ON COOKS LINE TWO DOOR COOLER, TALL REACH-IN COOLER AND PIZZA PREP COOLER. MUST REPLACE. #49 4-601.11(B) INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS. INSTRUCTED TO CORRECT LISTED CORE VIOLATIONS, CLEAN INTERIOR OF PIZZA PREP COOLER AND REPLACE GASKETS ON PIZZA PREP COOLER, AND MAINTAIN ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED

Base deductions−16 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E)-- SOME INTERIOR PORTIONS OF THE ICE MACHINE IN NEED OF CLEANING.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--- ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
: 2-402.11--- NOTED COOK ON COOKS LINE PREPARING FOODS WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14--- WIPING CLOTHS MUST BE HELD IN THE BUCKETS PROVIDED WITH THE SANITIZING SOLUTION IN BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE BASEMENT HALLWAY STORAGE AND THE 2ND FLR. REAR STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11-- TORN RUBBER DOOR GASKETS ON COOKS LINE TWO DOOR COOLER, TALL REACH-IN COOLER AND PIZZA PREP COOLER. MUST REPLACE. 4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
: 4-601.11(B)--- INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS.----EXTERIOR OF COOKS LINE OVEN AND EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. 4-602.13--- MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINER UNDER THE MICROWAVE OVEN AND CLOTH TOWELS AS LINER FOR SHELVING AT THE MAIN BAR.----BOTTOM SHELVING OF THE COOKS LINE METAL PREP TABLE WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- EXPANDING SPRAY FOAM BEING USED AS SEALANT ALONG THE BASEBOARD UNDER THE DISH WASHING MACHINE AND DISH THREE COMPARTMENT SINK MUST BE CUT/SMOOTHED DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.----WALL UNDER THE COOKS LINE HAND WASHING SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13---- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−31 pts

Jun 24

Canvass InspectionPass w/ Conditions

2 High3 Med10 Basic

15 total

45/100inspection score

−55 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
SOME INTERIOR PORTIONS OF THE ICE MACHINE IN NEED OF CLEANING.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
TWO COOLERS FOUND UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE DRAWER COOLER NOTED AT 46F WITH FOODS SUCH AS COOKED CHICKEN AT 49.1F. THE PIZZA PREP COOLER NOTED AT 49.8F WITH MOZZARELLA CHEESE AT 49.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO SEPARATE COOLERS. IN THE PIZZA PREP COOLER: PEPPERONI AT 50.3F, BOILED EGGS AT 52.3F, MOZZARELLA CHEESE AT 49.4F. IN THE COOKS LINE DRAWER COOLER: COOKED CHICKEN AT 46.9F AND 49.1F, COOKED PORK AT 45.6F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
BUSINESS NOW HAS VIRTUAL MENUS. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED, SUCH AS BURGERS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
NOTED COOK ON COOKS LINE PREPARING FOODS WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS MUST BE HELD IN THE BUCKETS PROVIDED WITH THE SANITIZING SOLUTION IN BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BASEMENT HALLWAY STORAGE AND THE 2ND FLR. REAR STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON COOKS LINE TWO DOOR COOLER, TALL REACH-IN COOLER AND PIZZA PREP COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF ALL COOKS LINE COOLERS, TALL REACH-IN COOLER AND PIZZA PREP COOLER NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS.----EXTERIOR OF COOKS LINE OVEN AND EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR PLASTIC WRAP AS LINER UNDER THE MICROWAVE OVEN AND CLOTH TOWELS AS LINER FOR SHELVING AT THE MAIN BAR.----BOTTOM SHELVING OF THE COOKS LINE METAL PREP TABLE WITH EXCESSIVE RUST. MUST REMOVE RUST, RE-PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXSPANDING SPRAY FOAM BEING USED AS SEALANT ALONG THE BASEBOARD UNDER THE DISH WASHING MACHINE AND DISH THREE COMPARTMENT SINK MUST BE CUT/SMOOTHED DOWN TO BE SMOOTH AND CLEANABLE.----FLOORS UNDER COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS.----WALL UNDER THE COOKS LINE HAND WASHING SINK WITH EXCESSIVE GREAS. MUST CLEAN AND MAINTAIN ALL.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−55 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High8 Basic

9 total1 risk factor

69/100inspection score

−26 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE ATN THE BAEMENT FOOD STORAGE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED THE BATHROOM DOOR AT THE BASMENT DRY FOOD STORAGE NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION VIOLATION#7-38-020(B).CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER ALONG HALL WAY OF THE BASEMENT DRY FOOD STORAGE AND DRY STORAGE AREA OF THE 2ND FLOOR ON SHELVES AND FLOOR. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY UNDERNETH COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−26 pts

Risk factor bonus (1× +5)−5 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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