What is Wow Pizzeria's health inspection score?

Wow Pizzeria has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Wow Pizzeria last inspected?

Wow Pizzeria was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Wow Pizzeria have?

Wow Pizzeria has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Wow Pizzeria safe to eat at?

Wow Pizzeria has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Wow Pizzeria serve?

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

Official Health Record

Wow Pizzeria

Name: Wow Pizzeria
Address: 2557 N HALSTED ST, Chicago, 60614
Rating: 59

2557 N HALSTED ST, Chicago

Last Inspected: 2/18/2026

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0Fair

Pizza•Lincoln Park

Ranked #553 of 754 in Lincoln ParkBetter than 94% of pizza restaurants

Stable

3 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Plumbing issues

Plumbing or waste disposal problems

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

-41

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-3 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

2557 N HALSTED ST, Chicago, IL 60614

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Violation Timeline

Dec 2024

1 inspections

2 high priority

4 basic

Dec

Sep 2025

1 inspections

2 high priority

1 intermediate

Feb 2026

1 inspections

2 high priority

1 intermediate

8 basic

Feb

Inspection History

3 records on file

1 Complaint1 Canvass1 License

Feb 26

Complaint InspectionLatestPass w/ Conditions

2 High1 Med8 Basic

11 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED APPROXIMATELY TWO DOZEN RAW ANIMAL ORIGIN EGGS BEING STORED ON THE TOP SHELVING OF THE TALL REACH-IN COOLER DIRECTLY ABOVE FRESH VEGETABLES AND PREPARED FOODS. REVIEWED PROPER FOOD STORAGE AND SAFETY. COOK REMOVED ALL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A COOK WASHING A BOWL TO BE USED FOR FOOD BEING PREPARED,WITH A SOILED TOWEL INSIDE THE COOKS LINE HAND WASHING SINK. REVIEWED THE PROPER METHOD TO WASH, RINSE AND SANITIZE AT THE THREE COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10 LBS ASSORTED TCS PIZZAS SUCH AS CHEESE, PEPPERONI AND SAUSAGE IN A DISPLAY CASE FOR SALE HELD AT IMPROPER HOT HOLDING TEMPERATURES OF 81.1F, 82.9F AND 82.2F. WITH NO TEMPERATURE LOGS. ALL FOODS DISCARDED. REVIEWED REQUIRED HOT HOLDING TEMPERATURE REQUIREMENTS AND THE REQUIREMENTS OF USING TIME AS A MEANS OF CONTROL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (8)

−16 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL BASEMENT STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE GLASS DOOR TALL REACH-IN COOLER. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED THE RAW WOODEN CYLINDER PLATTERS THE PIZZAS ARE HELD ON ARE IN POOR REPAIR WITH CHIPPING DAMAGED WOOD.----BROKEN LID REPAIRED WITH TAPE ON THE BASEMENT BOX FREEZER. INSTRUCTED TO REPLACE ALL.----MUST NOT USE PLASTIC GROCERY BAGS A FOOD CONTAINERS IN THE FREEZERS. MUST USE FOOD GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING RED DUCT TAPE ON THE GLASS DOORS OF THE TALL REACH-IN COOLER AND PEELING PLASTIC ON THE DOORS OF THE METAL TWO DOOR TALL REACH-IN COOLER. MUST REMOVE ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE FOOD DEBRIS ON THE FLOOR STAND MIXER. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE HALLWAY WASHROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE EMPLOYEE ON SITE. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. MUST PROVIDE.

Base deductions−41 pts

Sep 25

Canvass InspectionPass w/ Conditions

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. MUST PROVIDE NECESSARY SUPPLIES AND PROCEDURE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT ALL HAND SINKS IN KITCHEN.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED 2 PANS OF PIZZA AT IMPROPER HOT HOLDING TEMPERATURE AT 95F IN DISPLAY CASE. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING 10 LBS AT A COST OF $25.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

License InspectionPass w/ Conditions

2 High4 Basic

6 total2 risk factors

62/100inspection score

−28 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. 90- DAY GRACE PERIOD GIVEN FOR FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY. INSTRUCTED TO MAINTAIN SIGNED COPIES OF ACKNOWLEDGMENT OF REPORTING AGREEMENT ON SITE FOR ALL FOOD EMPLOYEES, AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO BODILY FLUID SPILL KIT AND ITS CORRESPONDING CLEAN UP PROCEDURE FOR VOMIT AND DIARRHEAL EVENTS ON SITE. 90- DAY GRACE PERIOD GIVEN TO FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (4)

−8 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED NO COVERED RECEPTACLES IN BOTH UNISEX WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DUST ACCUMULATED ON VENT ABOVE MOP SINK, AND DUST, COBWEBS, AND DEBRIS IN CRAWL SPACE OF KITCHEN ELECTRICAL CLOSET, CRAWL SPACE NEAR BASEMENT METERS, AND ON THE WESTWALL CRAWL SPACE. INSTRUCTED TO CLEAN AND MAINTAIN FOR EASY MONITORING OF PEST ACTIVITY/HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED METERS ON WEST AND EAST WALL IN BASEMENT EXPOSED. INSTRUCTED TO INSTRALL ACCESS DOORS/ PANELS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED UNUSED CHEST FREEZER AND REFRIGERATOR DOOR IN BASEMENT OFFICE SPACE. INSTRUCTED TO REMOVE ALL UNUSED AND UNNECESSARY ITEMS AND EQUIPMENT.

Base deductions−28 pts

Risk factor bonus (2× +5)−10 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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