What is Danny's Pizza Place's health inspection score?

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

When was Danny's Pizza Place last inspected?

Danny's Pizza Place was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Danny's Pizza Place have?

Danny's Pizza Place has 34 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Danny's Pizza Place safe to eat at?

Danny's Pizza Place 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 Danny's Pizza Place serve?

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

Official Health Record

Danny's Pizza Place

Name: Danny's Pizza Place
Address: 6021 S ARCHER AVE, Chicago, 60638
Rating: 79

6021 S ARCHER AVE, Chicago

Last inspected 8mo ago

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0Good

Pizza•Chicago

Ranked #960 of 1000 in ChicagoBetter than 94% of pizza restaurants

Stable

7 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.9

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

10x

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

6021 S ARCHER AVE, Chicago, IL 60638

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Violation Timeline

Mar 2023

2 inspections

1 high priority

3 intermediate

4 basic

Mar

Jan 2024

1 inspections

1 intermediate

5 basic

Jun 2024

2 inspections

1 intermediate

7 basic

Jun

Jul 2025

1 inspections

6 basic

Aug 2025

1 inspections

6 basic

Aug

Inspection History

7 records on file

1 Short Form Complaint4 Complaint2 Complaint Re-Inspection

Aug 25

Short Form Complaint InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES IN THE PREP AREA SITTING ON TOP OF THE PREP TABLE TOP UNDER THE SHELF. INSTRUCTED TO ONLY STORE UTENSILS INTENDED FOR USE IN PROPER PLACES AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF UTENSILS BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAINS THROUGHOUT THE FACILITY IN THE REAR FOOD PREP AND SERVICE AREA AND THE FRONT BAR AREA WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY IN AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE OPENING AREAS OF ALL THE DEEP FRYING UNITS WITH A BUILD UP OF GREASE AND POSSIBLE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN THE FOOD PREP AREA WITH A HEAVY BUILD UP OF GREASE AND FOOD SPILLAGE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL EQUIPEMENT AS NEEDED TO PREVENT POSSIBLE PEST OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVING BETWEEN THE HAND WASHING SINK AND THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA DAMAGED AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AS A MEANS OF BEING ABLE TO KEEP AREA CLEAN AND AS A MEANS OF PREVENTING POSSIBLE HARBORING AND ACTIVITY SPACE FOR INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AREA BY REAR WALK IN COOLING UNIT AND THE DISH WASHING AREAS WITH A BUILD UP OF DIRT AND SMALL DEBRIS UNDER STORAGE SHELVING RACKS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Base deductions−12 pts

Jul 25

Complaint InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES IN THE PREP AREA SITTING ON TOP OF THE PREP TABLE TOP UNDER THE SHELF. INSTRUCTED TO ONLY STORE UTENSILS INTENDED FOR USE IN PROPER PLACES AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF UTENSILS BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DRAINS THROUGHOUT THE FACILITY IN THE REAR FOOD PREP AND SERVICE AREA AND THE FRONT BAR AREA WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY IN AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE OPENING AREAS OF ALL THE DEEP FRYING UNITS WITH A BUILD UP OF GREASE AND POSSIBLE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN THE FOOD PREP AREA WITH A HEAVY BUILD UP OF GREASE AND FOOD SPILLAGE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL EQUIPEMENT AS NEEDED TO PREVENT POSSIBLE PEST OR INSECT ACTIVITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVING BETWEEN THE HAND WASHING SINK AND THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA DAMAGED AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AS A MEANS OF BEING ABLE TO KEEP AREA CLEAN AND AS A MEANS OF PREVENTING POSSIBLE HARBORING AND ACTIVITY SPACE FOR INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR AREA BY REAR WALK IN COOLING UNIT AND THE DISH WASHING AREAS WITH A BUILD UP OF DIRT AND SMALL DEBRIS UNDER STORAGE SHELVING RACKS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Base deductions−12 pts

Jun 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.115 LITTER AND GARBAGE ON THE GROUND AROUND DUMPSTERS IN ENCLOSED TRASH CORRAL. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 BUILD-UP IN FLOOR DRAINS IN THE BAR AND KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON SITE AT THE INSPECTION. INSTRUCTED PIC TO OBTAIN ALLERGEN TRAINING AND MAINTAIN CERTIFICATE ON SITE.

Base deductions−6 pts

Jun 24

Complaint InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED SOUPS AND GRILLED ONIONS IN THE HOT HOLD UNIT AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 100-105F. INSTRUCTED PERSON IN CHARGE THAT ALL HOT-HELD FOODS MUST BE AT A MINIMUM OF 135F. THE PERSON IN CHARGE VOLUNTARILY DISCARDED 8LBS OF FOOD AT $50. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR THE TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED LITTER AND GARBAGE ON THE GROUND AROUND DUMPSTERS IN ENCLOSED TRASH CORRAL. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD-UP IN FLOOR DRAINS IN THE BAR AND KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PIC TO OBTAIN ALLERGEN TRAINING AND MAINTAIN CERTIFICATE ON SITE.

Base deductions−13 pts

Jan 24

Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF INGREDIENTS IN BASEMENT STORAGE AREA NO LABELED WITH COMMON NAME(OREGANO). INSTRUCTED PERSON IN CHARGE TO LABEL ALL BULK CONTAINERS WITH INGREDIENTS COMMON NAME.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TAPE USED TO REPAIR COOLER IN PIZZA PREP AREA. INSTRUCTED PERSON IN CHARGE TO REMOVE, REPAIR AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR FLOOR OF TWO-DOOR REACH IN FREEZER TO HAVE FOOD DEBRIS AND BUILD UP. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXCESSIVE LEAK FROM DISH MACHINE. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GRIME ON CEILING IN PREP AREA NEAR DISHMACHINE AND VENTS. OBSERVED BUILD UP OF GRIME ON FLOOR IN BEER COOLER LOCATED IN BASEMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GRIME ON CEILING VENTS IN KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−15 pts

Mar 23

Complaint Re-Inspection InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4" GAP ON BOTTOM RIGHT CORNERS OF REAR PATIO AND EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.

Base deductions−5 pts

Mar 23

Complaint InspectionFail

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN BAR, PREP AND DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK SEASONINGS NOT LABELED IN PIZZA PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4" GAP ON BOTTOM RIGHT CORNERS OF REAR PATIO AND EXIT DOORS. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED INTERIOR LID ON PIZZA PREP COOLER AND RUST DEPOSITS ON BOTTOM OF PREP TABLES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO TEST KIT OR IRREVERSIBLE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAINS IN NEED OF CLEANING IN BAR AND PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−28 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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