What is Slice Factory's health inspection score?

Slice Factory has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Slice Factory last inspected?

Slice Factory was last inspected on May 6, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Slice Factory have?

Slice Factory has 38 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Slice Factory safe to eat at?

Slice Factory has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Slice Factory

Name: Slice Factory
Address: 5337 W BELMONT AVE, Chicago, 60641
Rating: 81

5337 W BELMONT AVE , Chicago

Data may be outdated — inspected 5/6/2024

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Stable

9 inspections

Last: May 6, 2024

low confidence

Directions Order

Inspections

22%

Clean Rate

4.2

Avg Violations

24 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee hygiene

Personal hygiene practices not followed

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

100

Latest

100% weight

2nd

60% weight

100

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

5337 W BELMONT AVE , Chicago, IL 60641

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Violation Timeline

May 2022

2 inspections

5 high priority

2 intermediate

8 basic

May

Jul 2022

2 inspections

1 intermediate

8 basic

Dec 2022

1 inspections

4 basic

Dec

Mar 2023

2 inspections

1 high priority

7 basic

Dec 2023

1 inspections

2 basic

Dec

May 2024

1 inspections

Inspection History

9 records on file

2 Canvass3 Complaint1 Complaint Re-Inspection3 Canvass Re-Inspection

May 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
FOUND FOODHANDLER NOT WEARING HAIR RESTRAINT.MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND CLUTTER AT DISHWASHING AREAS OLD DEEP FRYER,TOYS,ETC.MUST REMOVE.

Base deductions−4 pts

Mar 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 23

Complaint InspectionFail

1 High7 Basic

8 total1 risk factor

71/100inspection score

−24 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER WAS PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (SAUSAGE AT 145F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE PREPARING FOOD WITHOUT A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SELF-SERVICE SINGLE USE FORKS STORED WITH THE FORK TINES UP. MUST STORE THE FORKS WITH THE HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN APPETIZERS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOOD IN A FOOD GRADE STORAGE CONTAINER OR BAG.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE LID FOR THE CHEST FREEZER IS BROKEN AND OFF OF THE HINGES. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE FOOD DEBRIS ON ALL PREP TABLES, INTERIOR OF ALL FREEZERS AND COOLERS, STEAM TABLE, MIXER, AND STORAGE SHELVES THROUGHOUT THE REAR FOOD PREP AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2568187 ON 12/7/22 NOT CORRECTED: 47 - OBSERVED CUTTING BOARDS ON PREP TABLES WITH DEEP SCRATCHES AND STAINS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE OR REPLACE CUTTING BOARDS. 49 - OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES) 55 - OBSERVED DIRTY FLOORS THROUGHOUT REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−24 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ON PREP TABLES WITH DEEP SCRATCHES AND STAINS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE OR REPLACE CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS THROUGHOUT REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT (BREAD PROOFER) IN THE REAR PREPARATION AREA, LOCATED NEXT TO REACH-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED ITEMS FROM PREMISES TO PREVENT POTENTIAL PEST HARBORAGE.

Base deductions−8 pts

Jul 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14--OBSERVED ELECTRICAL PIZZA OVEN AT FRONT PREP/DISPENSING AREA WITH NO VENTILATION HOOD SYSTEM.MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IF OVEN EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−6 pts

Jul 22

Canvass Re-Inspection InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15--OBSERVED BROKEN WEATHERSTRIP WITH GAP/OPENING AT BOTTOM OF REAR EXIT DOOR THAT LEADS INTO A COMMON HALLWAY.MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (5)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY REAR PREP/DISHWASHING AREA AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISCONNECTED GRILL DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14--OBSERVED ELECTRICAL PIZZA OVEN AT FRONT PREP/DISPENSING AREA WITH NO VENTILATION HOOD SYSTEM.MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IF OVEN EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2555766 DATED:5/13/2022 #10--OBSERVED NO HAND SINK ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. INSTRUCTED TO PROVIDE AN ADDITIONAL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP, AND PAPER TOWELS ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 7/15/2022. PRIORITY VIOLATION 7-42-090,CITATION ISSUED.

Base deductions−15 pts

May 22

Canvass Re-Inspection InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11--OBSERVED NO HAND SINK ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. INSTRUCTED TO PROVIDE AN ADDITIONAL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP, AND PAPER TOWELS ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c).

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15--OBSERVED BROKEN WEATHERSTRIP WITH GAP/OPENING AT BOTTOM OF REAR EXIT DOOR THAT LEADS INTO A COMMON HALLWAY.MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY REAR PREP/DISHWASHING AREA AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISCONNECTED GRILL DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14--OBSERVED ELECTRICAL PIZZA OVEN AT FRONT PREP/DISPENSING AREA WITH NO VENTILATION HOOD SYSTEM.MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IF OVEN EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−23 pts

May 22

Canvass InspectionFail

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION WHILE (TCS FOODS) (PIZZAS,POLISH SAUSAGE ETC.) IS BEING PREPARED/HANDLED AND SERVED TO THE CUSTOMERS. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHILE HANDLING (TCS FOODS).PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT THE FOLLOWING HANDSINKS IN EMPLOYEES WASHROOM AND AT HAND SINK IN KITCHEN PREP AREA.TEMPERATURE OF WATER RANGING FROM (77.8 F-79.1 F) AT THIS TIME OF INSPECTION.INSTRUCTED MANAGEMENT TO UTILIZE ADEQUATE HANDWASHING SINK AT REAR PREP/DISHWASHING AREA FOR HANDWASHING.INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SINK ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. INSTRUCTED TO PROVIDE AN ADDITIONAL HANDWASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP, AND PAPER TOWELS ACCESSIBLE TO THE FRONT PREP/DISPENSING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c),CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED BROKEN WEATHERSTRIP WITH GAP/OPENING AT BOTTOM OF REAR EXIT DOOR THAT LEADS INTO A COMMON HALLWAY.MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY REAR PREP/DISHWASHING AREA AND REMOVE UNNECESSARY ARTICLES AND UNUSED DISCONNECTED GRILL DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ELECTRICAL PIZZA OVEN AT FRONT PREP/DISPENSING AREA WITH NO VENTILATION HOOD SYSTEM.MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IF OVEN EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 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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