What is The Warehouse Bar & Pizzeria's health inspection score?

The Warehouse Bar & Pizzeria has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Warehouse Bar & Pizzeria last inspected?

The Warehouse Bar & Pizzeria was last inspected on May 7, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Warehouse Bar & Pizzeria have?

The Warehouse Bar & Pizzeria has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Warehouse Bar & Pizzeria safe to eat at?

The Warehouse Bar & Pizzeria has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Warehouse Bar & Pizzeria

Name: The Warehouse Bar & Pizzeria
Address: 1419 W FULLERTON AVE, Chicago, 60614
Rating: 65

1419 W FULLERTON AVE , Chicago

Data may be outdated — inspected 5/7/2024

▲Improving

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0Fair

Lincoln Park

Ranked #530 of 754 in Lincoln Park

Improving

3 inspections

Last: May 7, 2024

low confidence

Directions Order

Inspections

33%

Clean Rate

5.3

Avg Violations

23 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+27 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

1419 W FULLERTON AVE , Chicago, IL 60614

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Violation Timeline

Apr 2024

2 inspections

3 high priority

1 intermediate

12 basic

Apr

May 2024

1 inspections

Inspection History

3 records on file

1 Canvass1 Complaint Re-Inspection1 Complaint

May 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Apr 24

Complaint Re-Inspection 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
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION NOT WORKING IN THE CUSTOMERS/ EMPLOYEES WASHROOM. MUST REPAIR MECHANICAL VENTILATION.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Complaint InspectionFail

2 High1 Med10 Basic

13 total1 risk factor

50/100inspection score

−45 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 PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EXPOSED HAND WASHING SINK IN BASEMENT BAR AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE 2-DOOR TALL PREP COOPER IN FOOD PREPARATION AREA. OBSERVED COOKED CHICKEN WITH INTERNAL TEMPERATURE OF 87.7F MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELYT 3.5 LBS OF FOOD VALUE OF $60. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (10)

−20 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER AVAILABLE AT THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. HOT WATER HANDLE BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT ALL TIMES MINIUM TEMPERATURE 110.0F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT THE HAND WASHING SINK IN THE MEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE CUSTOMERS AND EMPLYEES WASHROOMS. MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN FLOORS CLEAN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION NOT WORKING IN THE CUSTOMERS/ EMPLOYEES WASHROOM. MUST REPAIR MECHANICAL VENTILATION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION VENTS IN CUSTOMERS AND EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE PROOD OF FOOD HADLER TRAINING FOR ALL THE EMPLOYEES WHO DO NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST OBTAIN CERTIFICATE AND MAINTAIN.

Base deductions−45 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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