What is Rosati's Pizza's health inspection score?

Rosati's Pizza 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 Rosati's Pizza last inspected?

Rosati's Pizza was last inspected on March 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rosati's Pizza have?

Rosati's Pizza has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rosati's Pizza safe to eat at?

Rosati's Pizza 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 Rosati's Pizza serve?

Rosati's Pizza serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rosati's Pizza

Name: Rosati's Pizza
Address: 5905 S ARCHER AVE, Chicago, 60638
Rating: 74

5905 S ARCHER AVE, Chicago

Data may be outdated — inspected 3/27/2025

▲Improving

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0Good

Pizza•Chicago

Ranked #960 of 1000 in ChicagoBetter than 95% of pizza restaurants

Improving

5 inspections

Last: Mar 27, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

4.4

Avg Violations

14 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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5905 S ARCHER AVE, Chicago, IL 60638

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Violation Timeline

Aug 2022

2 inspections

3 high priority

5 basic

Aug

Apr 2023

1 inspections

2 high priority

3 intermediate

3 basic

Apr 2024

1 inspections

2 high priority

4 basic

Apr

Mar 2025

1 inspections

Inspection History

5 records on file

3 Canvass1 License Re-Inspection1 License

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total1 risk factor

67/100inspection score

−28 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO 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. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER(SOAP) AT HANDSINK(S) IN THE PREP AREA. INSTRUCTED PERSON IN CHARGE THAT HANDWASHING PROVISION IS TO BE PROVIDED AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE BUILD OF RESIDUE ON FLOORS BEHIND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHT BULBS BLOWN IN THE HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED PIC WITH NO ALLERGEN TRAINING. INSTRUCTED CERTIFIED MANAGER IN CHARGE TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Canvass InspectionPass w/ Conditions

2 High3 Med3 Basic

8 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT REAR HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 50.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN WALK-IN COOLER: MEATBALLS 51.2F, CANADIAN BACON 51.4F, CHEESE 51.6F, BEEF 47F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4" GAP ON BOTTOM OF FRONT DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS, SHELVING UNITS, COOKING EQUIPMENT, PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−41 pts

Aug 22

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: MISSING ALLERGEN TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

Base deductions−2 pts

Aug 22

License InspectionFail

3 High4 Basic

7 total2 risk factors

52/100inspection score

−38 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTD TO PROVIDE A VERIFICABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO PROCEDURE OR SUPPLIES ON SITE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE SAME AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
REFRIGERATION/FREEZERS AND HOT HOLDING UNITS NOT ON. INSTD TO BE ON AND ABLE TO MAINTAIN PROPER TEMPERATURE. PRIORITY VIOLATION 7-38-005

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
MISSING TEST STRIPS FOR QUARTERNARY AMMONIUM SANITIZER ON SITE. INSTD TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION. 7-38-005
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
LARGE USE EQUIPMENT (CONTAINERS, TRAYS) UNABLE TO FULLY SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE LARGER SINK OR SMALL EQUIPMENT TO PROPERLY WASH, RINSE AND SANITIZE. PRIORITY FOUNDATION 7-38-030(C)
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION SYSTEM ABOVE COOKING EQUIPMENT NOT CONNECTED. INSTD TO HAVE CONNECTED AND MAINTAINED
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

Base deductions−38 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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