What is Robert's Pizza And Dough Company's health inspection score?

Robert's Pizza And Dough Company has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Robert's Pizza And Dough Company last inspected?

Robert's Pizza And Dough Company was last inspected on June 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Robert's Pizza And Dough Company have?

Robert's Pizza And Dough Company has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Robert's Pizza And Dough Company safe to eat at?

Yes, Robert's Pizza And Dough Company has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Robert's Pizza And Dough Company serve?

Robert's Pizza And Dough Company serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Robert's Pizza And Dough Company

Name: Robert's Pizza And Dough Company
Address: 411 E ILLINOIS ST, Chicago, 60611
Rating: 88

411 E ILLINOIS ST, Chicago

Last inspected 11mo ago

▲Improving

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0Excellent

Pizza•Streeterville

Ranked #213 of 713 in StreetervilleBetter than 95% of pizza restaurants

Improving

6 inspections

Last: Jun 12, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

12 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

100

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

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411 E ILLINOIS ST, Chicago, IL 60611

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Violation Timeline

Sep 2022

1 inspections

1 basic

Sep

Mar 2023

1 inspections

1 high priority

1 intermediate

2 basic

Jun 2024

2 inspections

4 high priority

3 intermediate

6 basic

Jun

Jun 2025

2 inspections

3 intermediate

Inspection History

6 records on file

2 Canvass Re-Inspection2 Canvass2 Complaint

Jun 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jun 25

Canvass InspectionFail

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS MOZZARELLA CHEESE, 1/2 POUND SLICED CHERRY TOMATOES, 1/4 POUND ANCHOVIES, AND 1/2 GALLON HOMEMADE RANCH DRESSING ($70). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD STORAGE CONTAINERS MISSING COMMON NAME OF FOOD. INSTRUCTED MANAGER TO LABEL ALL FOOD STORAGE CONTAINERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 10 LARGE FLIES THROUGHOUT FACILITY INCLUDING IN DISH ROOM, NEAR BEER WALK IN COOLER, AND IN MAIN PREP AREA. INSTRUCTED MANAGER TO MINIMIZE FLY POPULATION. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

Base deductions−15 pts

Jun 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL BURNED-OUT LIGHT-BULBS IN HOOD VENTALATION. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.

Base deductions−4 pts

Jun 24

Canvass InspectionFail

4 High3 Med4 Basic

11 total

37/100inspection score

−63 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT BAR HANDWASHING SINK. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
�OBSERVED A BLUE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED BOTH REACH IN PREP COOLERS TO BE AT IMPROPER TEMP: AT 57.8F AND 60.3F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. BOTH UNITS TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. "

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF CHICKEN, RAW AND PRE-COOKED SAUSAGE, SLICED TOMATO, GROUND PORK, MEATBALLS, MARINARA SAUCE, AND A VARIETY OF PRE-COOKED VEGTABLES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 58.3F-60.3 LOCATED IN-COLD HOLDING UNITS IN REAR PREP. MANAGER DISCARD AND DENATURE ALL SAID TCS FOODS 110 LBS OF PRODUCTS WORTH $1,500.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. UNDERCOOKED FOOD ON MENU NOT MARKED. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "R.A.W." OR UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*). PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED
28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
OBSERVED A GALLON OF INSECT KILLER BEHIND BAR, INSTRUCTED TO REMOVE AND DISCONTINUE USE. PRIORITY FOUNDATION VIOLATION 7-38-15 CITATION ISSUED

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. MANAGER PRESENTED TEST STRIPS, 1 HOUR AFTER INSPECTION WAS COMPLETED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL BURNED-OUT LIGHT-BULBS IN HOOD VENTALATION. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED SUMMARY NOT POSTED IN PLAIN VIEW, INSTRUCTED TO POST CURRENT SUMMARY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-42-010 (B) CITATION ISSUED

Base deductions−63 pts

Mar 23

Complaint InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling. hot soup being cooled down in walk-in cooler with covers, instructed to keep food uncovered or loosely covered to facilitate cooling down.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers/ cleaning spray bottles not labeled, instructed to label.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
food handlers not wearing hair restraints at prep kitchen, instructed to wear.
43IN-USE UTENSILS: PROPERLY STORED−2
keeping utensils in use in a sanitized solution, instructed to keep utensils in-use according to health code.

Base deductions−19 pts

Sep 22

Complaint InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Upper panel of ice maker interior surfaces not clean, dark spots noted by the chute, Instructed to clean.

Base deductions−2 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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