What is Ace Pizza 2's health inspection score?

Ace Pizza 2 has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ace Pizza 2 last inspected?

Ace Pizza 2 was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ace Pizza 2 have?

Ace Pizza 2 has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ace Pizza 2 safe to eat at?

Ace Pizza 2 has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ace Pizza 2 serve?

Ace Pizza 2 serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ace Pizza 2

Name: Ace Pizza 2
Address: 7108 S WABASH AVE, Chicago, 60619
Rating: 74

7108 S WABASH AVE, Chicago

Last Inspected: 1/13/2026

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0Good

Pizza•Chicago

Ranked #850 of 1000 in ChicagoBetter than 95% of pizza restaurants

Improving

5 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.8

Avg Violations

4 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+30 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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7108 S WABASH AVE, Chicago, IL 60619

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Violation Timeline

Aug 2023

1 inspections

1 high priority

1 intermediate

6 basic

Aug

Feb 2024

1 inspections

2 high priority

1 intermediate

3 basic

Mar 2025

1 inspections

7 basic

Mar

Jan 2026

2 inspections

5 high priority

2 intermediate

1 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jan 26

Canvass InspectionFail

5 High2 Med1 Basic

8 total2 risk factors

28/100inspection score

−62 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH NO VOMIT AND DIARRHEA CLEAN UP KIT FOR EVENTS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. MUST ENSURE THE AVAILABILITY OF BOTH CLEAN UP POLICY AND ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN REAR DISH AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH SEVERAL PLASTIC FOOD CONTAINERS AND LIDS. AND LARGE EQUIPMENT ITEMS STORED IN FRONT AND UNDERNEATH THE SINK. INSTRUCTED TO REMOVE ALL ITEMS OBSTRUCTING THE SINKS ACCESSIBLITY AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN REAR DISH AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT REAR DISH AREA HANDSINK. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-030(C).CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. PERSON IN CHARGE PRESENTED NO CONTACT, INFRARED THERMOMETER. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY INGREDIENTS IN CONTAINERS WITHOUT PROPER LABELING OF NAME. INSTRUCTED PERSON IN CHARGE TO PROVIDE LABELS FOR ITEMS REMOVED FROM ITS ORIGINAL CONTAINERS.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK WITH ENCRUSTED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−62 pts

Risk factor bonus (2× +5)−10 pts

Mar 25

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY STORAGE RACKS INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS. MAINTAIN A RUST FREE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
RUBBER GASKETS ON ALL REACH IN COOLERS WITH FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN RUBBER GASKETS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKS AT THE BASE OF THE FAUCET AND AT THE PIPE UNDERNEATH THE WASH COMPARTMENT ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX LEAKS AND MAINTAIN GOOD PLUMBING. -KNOB IS MISSING FROM THE COLD WATER SIDE OF THE FRONT HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER/AROUND THE HEAVY EQUIPMENT AND THE INTERIOR OF THE FLOOR DRAIN UNDERNEATH THE 3-COMPARTMENT SINK WITH DIRT, FOOD AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP NOT PROPERLY STORED. MUST STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE FRONT AND REAR PREP/DISH WASHING AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
CFM HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.

Base deductions−14 pts

Feb 24

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED THE PERSON IN CHARGE WITHOUT A CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION CERTIFICATE NOR CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. PIZZA, CHICKEN, ETC.). INSTRUCTED TO HAVE A VALID/ORIGINAL CERTIFICATE AND THE CERTIFICATE HOLDER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN SITTING IN WATER IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW USING REFRIGERATION, MICROWAVE OR UNDER RUNNING WATER.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS/EMPLOYEES HANDLING FOOD AND IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES TO WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREAS AND WHILE HANDLING FOOD. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE DINING AND FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total1 risk factor

68/100inspection score

−27 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS SUCH AS: ITALIAN SAUSAGE (46.3F), SAUSAGE MEAT (47.0F), HAM (45.6F), PEPPERONI (45.9F), BACON (46.0F), SHREDDED CHEESE (44.1F) INSIDE OF A THREE DOOR PREP COOLER. MANAGER DISCARDED PRODUCT. INSTRUCTED TO HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 25LBS AT $200. PRIORITY 7-38-005, CITATION ISSUED

Basic (6)

−12 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED THREE MISSING SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE OUTERIOR AND INTERIOR OF THE MICROWAVE IN THE DEEP-FRYING STATION WITH FOOD SPLATTERS INSIDE AND FLOUR RESIDUE ON THE OUTSIDE OF THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FLOUR RESIDUE BUILD UP ON THE METAL GREASE TRAP STORED UNDER THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A WATER-STAINED CEILING TILE ABOVE THE CLEAN DISHWARE RACK IN THE DISHWASHING AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THREE LIGHT BULLBS MISSING SHIELDS ABOVE THE COOKING EQUIMENT LOCATED UNDER THE VENTILATION HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SLIGHT DUST BUILD UP ABOVE THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 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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