What is The Lanzaga's health inspection score?

The Lanzaga has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Lanzaga last inspected?

The Lanzaga was last inspected on July 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Lanzaga have?

The Lanzaga has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Lanzaga safe to eat at?

The Lanzaga has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Lanzaga serve?

The Lanzaga serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Lanzaga

Name: The Lanzaga
Address: 3734-3736 N BROADWAY, Chicago, 60613
Rating: 78

3734-3736 N BROADWAY, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•Lakeview

Ranked #546 of 997 in LakeviewBetter than 22% of american restaurants

Improving

4 inspections

Last: Jul 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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3734-3736 N BROADWAY, Chicago, IL 60613

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Violation Timeline

Jan 2024

1 inspections

3 high priority

1 intermediate

6 basic

Jan

Feb 2024

1 inspections

3 basic

Feb 2025

1 inspections

2 high priority

1 intermediate

6 basic

Feb

Jul 2025

1 inspections

1 intermediate

2 basic

Inspection History

4 records on file

1 Complaint1 Canvass1 License Re-Inspection1 License

Jul 25

Complaint InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CAKE SLICES AND PUDDING PREPARED ON-SITE SOLD IN TO-GO CONTAINERS MISSING IDENTIFYING INFORMATION SUCH AS THE NAME OF THE RETAIL FOOD ESTABLISHMENT, THE ADDRESS OF THE ESTABLISHMENT, AND A LIST OF BASIC INGREDIENTS. INSTRUCTED TO PROVIDE ALL OF THE LABELING ELEMENTS FOR TO-GO FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES OF THE FOLLOWING EQUIPMENT TO BE SOILED: EXTERIOR SIDES AND INTERIOR CAVITY OF DEEP FRYERS AT THE MAIN COOK LINE SOILED WITH GREASE AND DUST DEBRIS, EXTERIOR SURFACES OF THE WALL-MOUNTED VEGETABLE SLICER IN THE REAR KITCHEN AREA SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1-COMPARTMENT SINK FAUCET IN THE REAR KITCHEN AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE REAR KITCHEN AREA 1-COMPARTMENT SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−9 pts

Feb 25

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE KITCHEN AND REAR DISHWASHING AREA EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR USE. SINKS WITH CARDBOARD BOXES, KNIVES, SPOONS AND OIL BOTTLES INSIDE SINKS. INSTRUCTED ABOVE THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. PERSON IN CHARGE REMOVED ITEMS FROM HAND WASHING SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. MACHINE NOT IN USE AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION TAG REMOVAL. MUST USE 3-COMPARTMENT FOR WASH RINSE AND SANITIZE MULTI-USE UTENSILS. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED PLATES IN FRONT COUNTER PREP AREA AND REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT TO INVERT SERVING PLATES TO PREVENT CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED ON FLOOR IN REAR DISHWASHING AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND MOP SINK ALSO OBSERVED FLOOR WITH DIRT AND FOOD DEBRIS ON REAR STORAGE ROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN THE WASHROOMS. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP VENTILATION HOOD AND FILETRS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−37 pts

Feb 24

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.114--- ALL STORED ITEMS IN THE REAR OUTDOOR WALKWAY TO THE GARBAGE ROOM MUST BE REMOVED TO PREVENT RODENT HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11--- MUST PROVIDE MECHANICAL VENTILATION FOR BOTH WASHROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
: 2-102.13---- MUST PROVIDE ALLERGEN TRAINING/CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Base deductions−6 pts

Jan 24

License InspectionFail

3 High1 Med6 Basic

10 total1 risk factor

48/100inspection score

−47 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISHWASHING ROOM.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE WITH BLACK AND BROWN SLIMED SUBSTANCE ON THE ICE FOR CONSUMPTION INTERIOR SURFACES. MUST REMOVE, CLEAN AND SANITIZE ALL AFFECTED AREAS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (6)

−12 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN POTS, PANS AND MIXING BOWLS MUST BE STORED INVERTED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO QUATERNARY CHEMICAL TEST STRIPS FOR THE SANITIZER BEING USED AT THE DISHROOM THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL STORED ITEMS IN THE REAR OUTDOOR WALKWAY TO THE GARBAGE ROOM MUST BE REMOVED TO PREVENT RODENT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OPEN CREVICE/SEAM IN THE WALL AT FRONT PREP HAND WASHING SINK. MUST SEAL.----LARGE OPEN HOLE IN THE CEILING ABOVE THE HOT WATER TANK. MUST REPLACE/SEAL.----RAW WOOD ON THE FLOOR AT THE FRONT PREP HAND WASHING SINK AND UNDER THE LEGS OF THE DISHROOM THREE COMPARTMENT SINK. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE MECHANICAL VENTILATION FOR BOTH WASHROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE ALLERGEN TRAINING/CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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