What is Parlor Pizza Bar's health inspection score?

Parlor Pizza Bar 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 Parlor Pizza Bar last inspected?

Parlor Pizza Bar was last inspected on May 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Parlor Pizza Bar have?

Parlor Pizza Bar has 22 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Parlor Pizza Bar safe to eat at?

Parlor Pizza Bar has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Parlor Pizza Bar

Name: Parlor Pizza Bar
Address: 405 N DEARBORN ST, Chicago, 60654
Rating: 79

405 N DEARBORN ST, Chicago

Last inspected 10mo ago

▲Improving

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0Good

River North

Ranked #246 of 547 in River North

Improving

7 inspections

Last: May 28, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

3.1

Avg Violations

11 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 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

405 N DEARBORN ST, Chicago, IL 60654

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Violation Timeline

Apr 2022

1 inspections

3 basic

Apr

Sep 2022

1 inspections

1 intermediate

3 basic

Oct 2022

1 inspections

Oct

Sep 2023

1 inspections

1 high priority

2 intermediate

2 basic

Jul 2024

1 inspections

2 high priority

1 basic

Jul

May 2025

2 inspections

1 high priority

1 intermediate

5 basic

Inspection History

7 records on file

1 Canvass Re-Inspection4 Canvass1 Short Form Complaint1 Complaint

May 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12--OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP COOKING AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.

Base deductions−2 pts

May 25

Canvass InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 20 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING IN THE FOLLOWING AREAS: MAIN KITCHEN PREP COOKING AREA AND BAR AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE TOP LEFT OF THE PIZZA PREP COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP COOKING AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES IN FRONT OF THE HAND SINKS AT BAR AREA IN NEED FOR RE-GROUTING.INSTRUCTED TO RE-GROUT FLOOR TILES IN SAID AREAS AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS AND CEILING TILES IN THE MAIN KITCHEN COOKING PREP AREAS TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE CEILING VENTILATION SYSTEMS AT THE FRONT PIZZA PREP AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

Base deductions−23 pts

Jul 24

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LARGE DISH MACHINE IN WAREWASHING AREA SANITIZING RINSE WATER UNABLE TO REACH MINIMUM TEMPERATURE OF 180.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR MACHINE AND MAINTAIN SANITIZING RINSE WATER TEMPERATURE OF AT LEAST 180.0F AT ALL TIMES FOR WAREWASHING. PERSON-IN-CHARGE CONTACTED DISH MACHINE COMPANY ON-SITE FOR REPAIRS; DISH MACHINE REPAIRED BY TECHNICIAN TO PROVIDE HOT WATER SANITIZING RINSE AT 187.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED CHICKEN COOLING IN THE WALK-IN COOLER WHILE COVERED BY FOOD CONTAINER LID. INSTRUCTED TO STORE ITEMS PARTIALLY-COVERED OR UNCOVERED WHILE COOLING TO PREVENT IMPROPER COOLING TEMPERATURES AND MAINTAIN.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−22 pts

Sep 23

Canvass InspectionPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Found both ice makers not clean, heavy build-up of dark slime noted on upper interior surfaces, Instructed manager to clean all ice maker properly and maintain. Priority foundation violation 7-38-005.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
No thermometer provide in prep coolers, instructed to install in warmest part.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Several bulk food containers not labeled ( flour, salt...) instructed to label and maintain.

Basic (2)

−4 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, stacked in each other while wet, Instructed to air dry all multi-use utensils and maintain.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using disposable cups as a bulk food scoop, instructed to use proper scoops.

Base deductions−24 pts

Oct 22

Short Form Complaint InspectionCleanPass

No violations

100/100inspection score

Sep 22

Complaint InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF FLOUR, ETC NOT LABELED. INSTRUCTED TO LABEL WITH COMMON NAME.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE SCOOPS IN BAR AND SERVICE AREA STORED DIRECTLY IN ICE. INSTRUCTED TO STORE OUTSIDE ICE TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ON MAIN PREP LINE DISCOLORED AND COVERED IN DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE SOAP DISPENSER ON WALL NEAR EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−11 pts

Apr 22

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD AT ICE CREAM STATION COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK IN REAR DISH AREA. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE INSIDE GENDER NEUTRAL TOILET ROOM. INSTRUCTED TO PROVIDE.

Base deductions−6 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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