What is Nancys Pizza's health inspection score?

Nancys Pizza has a SafeDine safety score of 65 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nancys Pizza last inspected?

Nancys Pizza was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nancys Pizza have?

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

Is Nancys Pizza safe to eat at?

Nancys Pizza has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nancys Pizza serve?

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

Official Health Record

Nancys Pizza

Name: Nancys Pizza
Address: 1000 W WASHINGTON BLVD, Chicago, 60607
Rating: 65

1000 W WASHINGTON BLVD, Chicago

Last Inspected: 4/7/2026

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0Fair

Italian•West Loop

Ranked #736 of 1000 in West LoopBetter than 59% of italian restaurants

Declining

7 inspections

Last: Apr 7, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

2.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

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

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-20 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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1000 W WASHINGTON BLVD, Chicago, IL 60607

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Violation Timeline

Jul 2022

2 inspections

2 high priority

Jul

Jul 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul 2024

1 inspections

4 basic

Jul

Jul 2025

2 inspections

1 intermediate

2 basic

Apr 2026

1 inspections

2 high priority

1 intermediate

Apr

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass with Conditions

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCPRisk Factor−10
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODSRisk Factor−10

Intermediate (1)

−5 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 25

Canvass InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 25 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE REAR FOOD PREP AREA, DISH WASHING AREA AND BEHIND THE BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE DUST AND FOOD SPLATTER ON THE CEILING TILES IN THE FOOD PREP AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF ALLERGEN TRAINING.

Base deductions−9 pts

Jul 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALL CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO THOROUGHLY CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, CLEAN FLOUR, DUST, AND GREASE THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION BY HOODS. MUST DETAIL CLEAN AND MAINTAIN.

Base deductions−8 pts

Jul 23

Canvass InspectionPass w/ Conditions

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 WATER TEMPERATURE AT 83.0F AT THE HANDWASHING SINK IN THE MEN'S WASHROOM. WATER TEMPERATURE MUST BE AT 100-120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGEMENT ADJUSTED THE SINK AT THE TIME OF INSPECTION, AND THE WATER IS NOW AT 100F.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED TWO PREP COOLERS WITH AMBIENT AIR THERMOMETERS IN THE COOKS LINE AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED TWO FOOD-HANDLING EMPLOYEES PREPARING FOOD WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD-HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE AND FOOD BUILDUP ON THE INSIDE/BELT OF THE PIZZA CONVEYOR OVEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE DISH AREA HANDWASHING SINK UNABLE COMPLETELY TO TURN OFF (LEAKING FROM THE FAUCET). OBSERVED THE 1 COMPARTMENT DUMP SINK IN THE BAR LEAKING FROM THE DRAINAGE PIPE. INSTRUCTED TO REPAIR BOTH SINK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE WASHROOM DOOR. INSTRUCTED MANAGEMENT THAT ALL WASHROOM DOORS MUST BE COMPLETELY ENCLOSED AND PROVIDED WITH TIGHT FITTING AND SELF-CLOSING DOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MULTIPLE LIGHTS BURNED OUT INSIDE THE CONVEYOR OVEN VENTILATION HOOD. MUST REPLACE ALL BURNED-OUT LIGHT BULBS AND PROVE ADEQUATE LIGHTING.

Base deductions−25 pts

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED WATER TEMPERATURE AT 90.6F AT HAND WASHING SINK IN WOMEN'S BATHROOM. WATER TEMPERATURE MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED CHLORINE SANITIZER READING AT 00 PPM INSIDE LOW TEMPERATURE DISH MACHINE. SANITIZER LEVEL MUST BE AT LEAST 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Base deductions−20 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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