What is LA Piramide Restaurant Corporation's health inspection score?

LA Piramide Restaurant Corporation has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Piramide Restaurant Corporation last inspected?

LA Piramide Restaurant Corporation was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Piramide Restaurant Corporation have?

LA Piramide Restaurant Corporation has 18 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Piramide Restaurant Corporation safe to eat at?

Yes, LA Piramide Restaurant Corporation has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

Official Health Record

LA Piramide Restaurant Corporation

Name: LA Piramide Restaurant Corporation
Address: 3645 W LAWRENCE AVE, Chicago, 60625
Rating: 94

3645 W LAWRENCE AVE, Chicago

Last Inspected: 3/4/2026

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0Excellent

Lincoln Square

Ranked #59 of 448 in Lincoln Square

Stable

6 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

3 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

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

100

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

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3645 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Sep 2022

1 inspections

1 high priority

2 intermediate

3 basic

Sep

Dec 2023

1 inspections

1 basic

Aug 2024

1 inspections

3 basic

Aug

Apr 2025

2 inspections

1 high priority

1 intermediate

4 basic

Mar 2026

1 inspections

2 basic

Mar

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FACILITY USING GROCERY THANK YOU BAGS TO STORE HOT DOG BUNS IN THE WALK-IN COOLER. INSTRUCTED TO STORE BUNS AND ALL OTHER FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLUE WALL ADJACENT TO HANDWASHING SINK IN THE DISHWASHING AREA SPLATTERED WITH FOOD DEBRIS AND CHIPPED PAINT. INSTRUCTED TO DETAIL CLEAN WALL AND MAINTAIN.

Base deductions−4 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE REFRIGERATION UNIT LOCATED IN THE PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 70.0F.NO (TCS FOODS) WERE FOUND IN SAID COOLER AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.THE COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING BEING DONE WITH BEEF.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE WALK IN COOLER OVER NIGHT,OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES AND MAINTAIN.

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE USE ALUMINUM FOIL PANS AND TAKE OUT CONTAINERS IMPROPERLY STORED ON THE STORAGE SHELVES AND ABOVE THE WALK-IN COOLER.MUST STORE ALL CONTAINERS INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND EXTERIOR OF THE STOVE/OVEN AND UNDERNEATH THE COOKING GRILL WITH ACCUMULATION OF GREASE SPILLAGE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE WALLS THROUGHOUT THE FOOD PREP/DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND CLEAN THE FLOORS IN DETAIL UNDER AND AROUND,BEHIND THE COOKING EQUIPMENTS WITH SPILLED DRIED-UP FOOD DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Base deductions−23 pts

Aug 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT KITCHEN POTS/PANS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK INSIDE OF THE WALK-IN-COOLER AND CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYER AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED KITCHEN EXHAUST HOOD SYSTEM NOT WORKING PROPERLY.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION FOR KITCHEN EXHAUST HOOD SYSTEM.

Base deductions−6 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR THROUGHOUT KITCHEN WITH DEBRIS BUILD UP. INSTRUCTED MANGER TO CLEAN.

Base deductions−2 pts

Sep 22

Canvass 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
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INSIDE MEN AND WOMEN'S WASHROOM.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN MEAT (ON TOP OF THE PREP TABLE). INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL CORRECTLY SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (BEANS, RICE, SALT ETC)

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPLACE WORN OUT CAULKING WITH BLACK MOLDLIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS WITH DEAD INSECTS AND DEBRIS ABOVE REAR PARTY ROOM.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

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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