What is Leona's Pizzeria's health inspection score?

Leona's Pizzeria has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Leona's Pizzeria last inspected?

Leona's Pizzeria was last inspected on February 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Leona's Pizzeria have?

Leona's Pizzeria has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Leona's Pizzeria safe to eat at?

Leona's Pizzeria has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Leona's Pizzeria serve?

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

Official Health Record

Leona's Pizzeria

Name: Leona's Pizzeria
Address: 3877 N ELSTON AVE, Chicago, 60618
Rating: 77

3877 N ELSTON AVE, Chicago

Data may be outdated — inspected 2/4/2025

▲Improving

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0Good

Pizza•North Center

Ranked #326 of 559 in North CenterBetter than 95% of pizza restaurants

Improving

4 inspections

Last: Feb 4, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

6.5

Avg Violations

16 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

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

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 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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3877 N ELSTON AVE, Chicago, IL 60618

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Violation Timeline

Nov 2022

1 inspections

7 high priority

2 intermediate

11 basic

Nov

Mar 2023

1 inspections

1 high priority

2 basic

Jan 2024

1 inspections

2 high priority

1 basic

Jan

Feb 2025

1 inspections

Inspection History

4 records on file

1 Canvass1 Complaint2 License

Feb 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Complaint InspectionPass w/ Conditions

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR VALID CITY OF CHICAGO SANITATION CERTIFICATE ON THE PREMISES. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2572258 DATED 3/9/23 INCLUDING VIOLATION #58 NO PROOF OF ALLERERGEN TRAINING FOR CERTIFIED FOOD MANAGER. PRIORITY FOUNDATION VIOLATION 7-42-090

Base deductions−22 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

License InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLES ON WALL AROUND KITCHEN AND DISHWASHING AREA.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

License InspectionFail

7 High2 Med11 Basic

20 total4 risk factors

0/100inspection score

−102 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR VALID CITY OF CHICAGO SANITATION CERTIFICATE ON THE PREMISES.INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SINK AT BAR AREA AND NO HAND SINK AT THE NORTH END KITCHEN PREP AREA.INSTRUCTED TO INSTALL NEEDED HANDWASHING SINKS WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP, AND PAPER TOWELS AT BAR AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION IN REAR DISHWASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND THE FOLLOWING REFRIGERATION UNITS IN KITCHEN PREP AREA NOT MAINTAINING PROPER TEMPERATURES:3 DOOR PREP LINE COOLER (AIR TEMPERATURE AT 70.1 F),1 DOOR PREP LINE COOLER (AIR TEMPERATURE AT 52.5 F).INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER. INSTRUCTED TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-005.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED FRONT DOOR AND REAR EXIT DOOR WITH 1/4 INCH GAPS AT BOTTOM CORNERS. INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.

Basic (11)

−22 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTS ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER AND WALK-IN-FREEZER.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EQUIPMENTS IN DISH ROOM FOUND STORED UNDER ROOF DRAIN PIPE. EQUIPMENT MUST NOT BE STORED UNDER ANY POTENTIAL SOURCE OF CONTAMINATION. INSTRUCTED TO ENCASE OR SOFFIT TO INTERCEPT POTENTIAL DRIPS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FOUND NO SANITIZING TEST STRIPS (FOR CHLORINE AND QUATS) AVAILABLE FOR DETERMINING SANITIZING CONCENTRATION AT 3-COMPARTMENT SINK AND FOR THE LOW TEMPERATURE DISHWASHING MACHINE.PRIORITY FOUNDATION VIOLATION 7-38-005.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO MANUAL 3-COMPARTMENT SINK OR HIGH OR LOW MECHANICAL WAREWASHING DISHWASHINE AT THE FULL SERVICE BAR.INSTRUCTED TO INSTALL 3-COMPARTMENT SINK AND FAUCET MUST REACH ALL COMPARTMENTS EVENLY TO WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS OR INSTALL A HIGH OR LOW TEMPERATURE MECHANICAL WAREWASHING DISHMACHINE. PRIORITY FOUNDATION VIOLATION 7-38-025.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICES NOT LOCATED AT MOP SINK. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT SUPLLY LINES IN BACK OF ICE MAKER.MUST REPAIR LEAK AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO DUMP SINK AT THE BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPAIR/INSTALL MISSING FLOOR TILES ALL THROUGHOUT THE BAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR STORAGE ROOM MUST REMOVE UNNECESSARY ARTICLES 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
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE HANGING GREASE/DUST BUILD-UP.
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−102 pts

Risk factor bonus (4× +5)−20 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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