What is Pita Express Llc's health inspection score?

Pita Express Llc 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 Pita Express Llc last inspected?

Pita Express Llc was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pita Express Llc have?

Pita Express Llc has 40 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pita Express Llc safe to eat at?

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

What type of cuisine does Pita Express Llc serve?

Pita Express Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pita Express Llc

Name: Pita Express Llc
Address: 4649 N DAMEN AVE, Chicago, 60625
Rating: 81

4649 N DAMEN AVE, Chicago

Last Inspected: 3/3/2026

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0Good

American•Lincoln Square

Ranked #203 of 448 in Lincoln SquareBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

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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4649 N DAMEN AVE, Chicago, IL 60625

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Violation Timeline

Apr 2023

1 inspections

6 basic

Apr

Mar 2024

3 inspections

6 high priority

4 intermediate

12 basic

May 2025

1 inspections

1 high priority

9 basic

May

Mar 2026

1 inspections

1 high priority

1 basic

Inspection History

6 records on file

2 Canvass2 Complaint Re-Inspection1 Complaint1 License

Mar 26

Canvass InspectionLatestPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINKS IN THE CUSTOMER/EMPLOYEE RESTROOMS ON THE FIRST FLOOR.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER PREPARING FOOD WITHOUT A HAIR RESTRAINT. INTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS PREPARING FOOD MUST WEAR HAIR RESTRAINTS.

Base deductions−12 pts

May 25

Canvass InspectionPass

1 High9 Basic

10 total1 risk factor

67/100inspection score

−28 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEE EATING IN THE FOOD PREP AREA. REVIEWED PERMITTED AREAS FOR EMPLOYEES TO EAT.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN USE UTENSIL USED TO SCOOP FALAFEL FOR THE DEEP FRYER BEING IMPROPERLY STORED IN STANDING WATER AT A TEMPERATURE OF 56.7F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER, OR INSIDE FOOD WITH THE HANDLE INVERTED FROM THE FOOD AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE RAW WOOD OR USED CARDBOARD OIL BOXES AS A MEANS OF ELEVATION FOR PLUMBING PIPES UNDER THE 1ST FLOOR THREE COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE RAW WOODEN STICKS AS A MEANS OF SEPARATION IN COOLER FOR PREPARED RAW MEAT KABOBS. MUST BE SMOOTH, CLEANABLE, NON-ABSORBENT AND ABLE TO WASH, RINSE AND SANITIZE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.----MUST NOT USE TAPE AS A GRIP HANDLE FOR BLENDER. MUST BE SMOOTH, CLEANABLE AND ABLE TO SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED ICE MACHINE IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT ANY PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WATER DAMAGED CEILING TILES IN THE DINING ROOM.----MISSING VENT COVER ABOVE THE UTILITY MOP SINK. MUST REPLACE ALL.----MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE OR MOVE THE MACHINE TO AN AREA OF THE BASEMENT THAT DOES HAVE SUCH A CEILING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEE (DISHWASHER)ON SITE. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL.

Base deductions−28 pts

Risk factor bonus (1× +5)−5 pts

Mar 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A CONSTANT SMALL WATER LEAK AT FAUCET OF NEWLY INSTALLED HANDWASHING SINK IN BASEMENT FOOD PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME OVER HEAD PIPES OVER THE 3-COMPARTMENT SINK AREA AND FOOD PREP AREA WITH NOTICEABLE ROUGH EDGES AND OPEN SEAMS AND CREVICES AND WRINKLES. INSTRUCTED TO REPAIR SAID AREAS SO THAT THEY ARE SMOOTH,EASILY CLEANABLE SURFACES AND ARE MAINTAINED AT ALL TIMES.

Base deductions−4 pts

Mar 24

Complaint Re-Inspection InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11--Observed no handwashing station in basement prep area. Observed evidence of food prep and storage in basement. Instructed manager to install a handwashing station or sink in basement by 3/20. Priority foundation violation 7-38-030(c).

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B)--Observed no thermometer present in clear glass doored cooler at front prep area. Instructed manager to provide an maintain a working thermometer in all coolers.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.14--Observed multiple waste lines above three compartment sink as well as over prep tables in basement prep area of establishment. Waste lines from first floor handwashing sinks and 3 compartment sinks. Instructed to encase all waste water pipes to prevent from potential drips and sources of contamination over 3 compartment sink and any food prep and storage areas. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas. Priority foundation violation 7-38-005.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12--Observed dry storage and spices stored in basement beneath unfinished wood and open ceiling in basement. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--Observed no food handler certificates provided on premises. Must show proof of training for all food handler employees.

Base deductions−21 pts

Mar 24

Complaint InspectionFail

5 High3 Med7 Basic

15 total2 risk factors

11/100inspection score

−79 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
Observed no Certified Food Manager on site while TCS foods are prepared, handled, and/or served. (Handling beef, chicken, hummus) PIC provided a photo copy of certificate on phone. Physical and original copy must be present and posted as required. Priority foundation violation 7-38-012,citation issued.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
Observed no employee health policies on site at time of inspection. Discussed with manager to provide a signed health policy for each employee, and maintain as required. Priority foundation violation 7-38-010, citation issued.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Observed no handwashing station in basement prep area. Observed evidence of food prep and storage in basement. Instructed manager to install a handwashing station or sink in basement by 3/20. Priority foundation violation 7-38-030(c).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Observed no paper towels present at front prep hand sink. Instructed manager to provide paper towels and maintain. Priority foundation violation 7-38-030(c). Consolidate with the above citation.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Observed double door standing cooler in rear prep area with an ambient air temp of 48.2 degrees. Instructed management to repair and maintain the cooler at 41 degrees or colder at all times. Cooler is tagged "held for inspection" at this time, and manager is instructed not to use until repaired. (See comments below). Priority violation 7-38-005, citation issued.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
Observed TCS foods (chicken, hummus, rice, cheese, diced tomatoes) in standing double door cooler in rear to be at improper cold holding temperature with chicken at 46.4 degrees, hummus as 46.3 degrees, tomatoes at 46.5 degrees, rice at 70.3 degrees, cheese at 45 degrees, and shishkabob at 46.4 degrees. Instructed manager to monitor and maintain all cold TCS foods at 41 degrees or colder at all times. Management voluntarily discarded and denatured approximately 50 lbs of food worth $300. Priority violation 7-38-005, citation issued.
36THERMOMETERS PROVIDED & ACCURATE−5
Observed no thermometer present in clear glass doored cooler at front prep area. Instructed manager to provide an maintain a working thermometer in all coolers.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Observed bulk storage container without a label. Instructed to provide common name of contents to properly identify all items in establishment. (Salt, sugar, sesame, flour, etc.)

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Observed multiple waste lines above three compartment sink as well as over prep tables in basement prep area of establishment. Waste lines from first floor handwashing sinks and 3 compartment sinks. Instructed to encase all waste water pipes to prevent from potential drips and sources of contamination over 3 compartment sink and any food prep and storage areas. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas. Priority foundation violation 7-38-005, citation issued.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Observed dry storage and spices stored in basement beneath unfinished wood and open ceiling in basement. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Observed spoons, scoops, and utensils stored improperly in rear prep area storage rack. All utensils must be inverted when stored.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
Observed single service items stored facing up in rear prep storage rack. All single service items must be stored inverted.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Observed exterior, sides, and gasket of glass door cooler in front prep area to have heavy accumulation of food residue and debris. Instructed manager to clean and regularly maintain area free of food residue and debris.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
Observed no food handler certificates provided on premises. Must show proof of training for all food handler employees.
58ALLERGEN TRAINING AS REQUIRED−2
Observed no allergen training certificate on site. Must show proof of training.

Base deductions−79 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

License InspectionFail

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BOXES OVERFLOWING FROM DUMPSTER AND BOXES WERE PLACED OUTSIDE OF DUMPSTER. INSTRUCTED MANAGER TO HAVE DUMPSTER AND EXTRA BOXES PICKED UP. DUMPSTER AND AREA SURROUNDING IT MUST BE CLEAN AND UNCLUTTERED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO INSIDE RECEPTACLES FOR KITCHEN PREP OR DISH AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS IN BASEMENT STORED ON FLOOR, INSTRUCTED MANAGER TO OBTAIN SHELVING OR STORAGE THAT WILL KEEP ITEMS SIX INCHES OFF OF FLOOR, TO ENSURE THAT FLOOR CAN BE CLEANED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNNECCESSARY ITEMS STORED IN BASEMENT. INSTRUCTED MANAGER TO DECLUTTER AND GET RID OF UNNECESSARY ITEMS TO PREVENT PEST HARBAORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TWO HOLES IN BASEMENT FLOOR, INSTRUCTED MANAGER TO COVER AND MAINTAIN. OBSERVED HOLE AROUND LIGHT SWITCH ON WALL LEADING TO BASEMENT INSTRUCTED MANAGER TO SEAL SMOOTHLY AND MAINTAIN IN ORDER TO EASILY CLEAN. OBSERVED HOLES AROUND METER ON WALL IN BASEMENT DIRECTLY ACROSS FROM STAIRS, INSTRUCTED MANAGER TO SMOOTHLY SEAL IN ORDER TO EASILY CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILDUP ON HOODS, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−12 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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