What is Broadway Pizza's health inspection score?

Broadway Pizza has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Broadway Pizza last inspected?

Broadway Pizza was last inspected on September 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Broadway Pizza have?

Broadway Pizza has 22 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Broadway Pizza safe to eat at?

Yes, Broadway Pizza has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

Official Health Record

Broadway Pizza

Name: Broadway Pizza
Address: 3132 N BROADWAY, Chicago, 60657
Rating: 92

3132 N BROADWAY, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

Lakeview

Ranked #155 of 997 in Lakeview

Improving

7 inspections

Last: Sep 4, 2025

medium confidence

Directions Order

Inspections

57%

Clean Rate

3.1

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 pts

100

Latest

100% weight

100

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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3132 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Oct 2023

2 inspections

Oct

Nov 2023

2 inspections

6 high priority

1 intermediate

7 basic

Jul 2024

1 inspections

2 high priority

6 basic

Jul

May 2025

1 inspections

Sep 2025

1 inspections

Sep

Inspection History

7 records on file

2 Complaint1 Canvass1 License Re-Inspection3 License

Sep 25

Complaint InspectionLatestCleanNo Entry

No violations

100/100inspection score

May 25

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED CURRENT PERSON IN CHARGE THAT A MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE MUST BE PRESENT DURING ALL HOURS OF OPERATION WHILE TCS FOODS SUCH AS SAUSAGE PIZZAS AND PIZZAS ARE HANDLED AND PREPARED. PRIORITY FOUNDATION VIOLATION, #7-38-012. CITATION ISSUED.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BAGS OF FLOUR STORED ON THE FLOOR NEXT TO THE MIXING AND DOUGH PREPARTION AREA UNDER THE MIXING EQUIPMENT. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES FROM FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PLASTIC FILM ON NEW 3 DOOR PREPARATION COOLER IN REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE PROTECTIVE FILM FROM EXTERIOR OF EQUIPMENT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY GREASE AND DUST BUILD UP ON THE EXTERIOR OF THE EXHAUST HOOD OVER THE PIZZA OVEN AND THE MAIN GRILLING AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREAS FREE OF HEAVY GREASE AND DUST BUILD UP.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOORS OF BOTH MEN'S AND WOMEN'S BATHROOMS TO NOT BE SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING BATHROOM DOORS FOR ALL BATHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP STORED IN UTILITY CLOSET ON FLOOR IN CORNER. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW THEM TO AIR DRY IN BETWEEN USE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY REPORT FROM MOST RECENT INSPECTION ON 11/08/2023 POSTED IN PLAIN VIEW OF PUBLIC AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE SUMMARY REPORT IS POSTED AND AVAILABLE IN PLAIN VIEW OF PUBLIC AT ALL TIMES. NEW SUMMARY REPORT PROVIDED AT TIME OF INSPECTION FOR CURRENT INSPECTION. PRIORITY FOUNDATION VIOLATION, 7-42-010(b). CITATION ISSUED.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Nov 23

License Re-Inspection InspectionPass w/ Conditions

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED, SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE PIZZA OVEN IS NOT COMPLETELY UNDER THE HOOD IN THE PIZZA AREA. EQUIPMENT MUST BE COMPLETELY UNDER THE HOOD
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Nov 23

License InspectionFail

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SINK WAS INSTALLED IN THE MIDDLE PIZZA PREP AREA. MUST INSTALL HAND WASHING SINK, SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS/HANDDRYING DEVICE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
COOLERS NOT TURNED ON. INSTRUCTED TO HAVE COOLER TURNED ON AND MAINTAIN AIR TEMP OF 41F OR BELOW.PRIORITY VIOLATION:7-38-005

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
MAIN ENTRANCE DOOR WITH A GAP OF 1/4" TO 1/2" AT BOTTOM.MUST REPAIR TO MINIMIZE PEST ENTRY

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED, SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR UNDER-SHELF AT REAR DISHROOM AREA.MUST PROVIDE A NON-ABSORBENT MATERIAL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE PIZZA OVEN IS NOT COMPLETELY UNDER THE HOOD IN THE PIZZA AREA. EQUIPMENT MUST BE COMPLETELY UNDER THE HOOD
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

License InspectionCleanNot Ready

No violations

100/100inspection score

Oct 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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