What is Parlor Pizza Bar's health inspection score?

Parlor Pizza Bar has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Parlor Pizza Bar last inspected?

Parlor Pizza Bar was last inspected on April 14, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Parlor Pizza Bar have?

Parlor Pizza Bar has 19 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Parlor Pizza Bar safe to eat at?

Yes, Parlor Pizza Bar has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Parlor Pizza Bar serve?

Parlor Pizza Bar serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Parlor Pizza Bar

Name: Parlor Pizza Bar
Address: 100-110 N GREEN ST, Chicago, 60607
Rating: 90

100-110 N GREEN ST, Chicago

Last Inspected: 4/14/2026

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0Excellent

Italian•West Loop

Ranked #223 of 1000 in West LoopBetter than 91% of italian restaurants

Stable

6 inspections

Last: Apr 14, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 92/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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100-110 N GREEN ST, Chicago, IL 60607

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Violation Timeline

May 2022

1 inspections

1 high priority

1 intermediate

1 basic

May

Jun 2023

1 inspections

1 high priority

1 intermediate

5 basic

May 2024

1 inspections

4 basic

May

May 2025

2 inspections

1 high priority

2 basic

Apr 2026

1 inspections

2 intermediate

Apr

Inspection History

6 records on file

2 Complaint1 Canvass Re-Inspection3 Canvass

Apr 26

Complaint InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−10 pts

May 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED INADEQUATE LIGHTING IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED.

Base deductions−2 pts

May 25

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE SURFACE TEMPERATURE OF THE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO BE 149F INSIDE OF THE HIGH TEMPERATURE CONVEYOR DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE DISH MACHINE SO THAT A SURFACE TEMPERATURE OF 160F IS REACHED. PRIORITY VIOLATION 7-38-025.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN ALL AREAS WHERE FOOD IS PREPARED.

Base deductions−12 pts

May 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN THE SERVICE AREA AND STORED ON THE FLOOR IN THE DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER STORED ON THE FLOOR IN THE SECOND-FLOOR REAR STORAGE AREA ADJACENT TO THE BEER COOLER. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−8 pts

Jun 23

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE INSIDE THE WASHROOMS. MUST PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL. MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY ICE BUILD UP IN THE CHEST FREEZER LOCATED IN THE PIZZA PREP AREA. MUST DEFROST COOLER, REMOVE ICE, CLEAN, AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT AND DEBRIS BUILD UP INSIDE THE FRYERS ON THE COOKS LINE, AND ON THE METAL STORAGE RACKS INSIDE THE BEER WALK-IN COOLER. MUST CLEAN ALL AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE 1ST FLOOR SERVICE BAR HANDWASHING SINK SLOW DRAINING. MUST REPAIR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE INSIDE THE UNISEX CUSTOMER, UNISEX EMPLOYEE, AND 2ND FLOOR WOMENS WASHROOMS. MUST PROVIDE ONE FOR EACH SAID WASHROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED AN ACCUMULATION OF DUST HANGING OFF THE CEILING ABOVE THE DISHWASHING AREA. MUST CLEAN CEILING AND MAINTAIN.

Base deductions−25 pts

May 22

Complaint InspectionPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 48.2F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COOKED BRUSSEL SPROUTS AT IMPROPER COLD HOLDING TEMPERATURE AT 48.7F. OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF PREP COOLER. CREAM CHEESE FOUND AT 52.3F, SHREDDED CHEESE FOUND AT 50.5F, OPENED MINCED GARLIC FOUND AT 49.1F, PICO DE GALLO FOUND AT 47.3F, KALE FOUND AT 48.1F, ARTICHOKE SAUCE FOUND AT 50.2F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST STORE ICE SCOOPS IN CLEAN CONTAINER WHEN NOT BEING USED.

Base deductions−17 pts

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Community Safety Reports

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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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